Go Back
+ servings

Sourdough Corn Muffins

A great way to use up some extra sourdough discard you have, these sourdough corn muffins are fluffy, sweet, and so easy to make! Bake up a big batch of these on the weekend and enjoy them throughout the week!
5 from 5 votes
Print Pin
Course: Breakfast
Cuisine: American
Keyword: Sourdough Corn Muffin Recipe, Sourdough Corn Muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 12 Muffins
Calories: 231kcal
Author: Lynn Polito


  • 1 cup Sourdough Starter Inactive, Unfed
  • 1 cup Whole Milk
  • 2 Eggs
  • ½ cup Sugar
  • ½ cup Butter Melted
  • 1 cup Cornmeal
  • 1 cup All Purpose Flour
  • 2 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Salt


  • Preheat the oven to 400 degrees.
  • In a medium bowl, add the flour, cornmeal, salt, baking soda, and baking powder.  Mix to combine and set that aside.
  • In a large bowl, add the sugar and eggs. Add the sourdough starter, milk, and butter. Mix well to combine.
  • Add the dry ingredients to the wet ingredients and mix until just combined. The batter will not be smooth, it’s ok if there are a few lumps left.
  • Line a muffin tin with muffin liners.  Scoop equal amounts of batter into the muffin tins. Bake for 18-20 minutes or until a toothpick is inserted and it comes out clean.
  • Allow the muffins to cool slightly and serve.


  • Whole milk, 2%, 1%, or Almond milk can be used in this recipe.
  • If you do not have sourdough starter on hand, replace the starter with Greek yogurt, sour cream, or Kefir.
  • Freeze extra muffins in a Ziploc bag for up to 3 months.


Calories: 231kcal | Carbohydrates: 31g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 196mg | Potassium: 97mg | Fiber: 2g | Sugar: 10g | Vitamin A: 309IU | Calcium: 73mg | Iron: 1mg