Sourdough Corn Muffins
This simple recipe for Sourdough Corn Muffins is soft, delicious, and easy to make. Can use active starter OR discard - your choice!
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Servings: 12 Muffins
Calories: 227kcal
Equipment
Ingredients
- ¾ cup + 2 tablespoons all purpose flour spooned and leveled
- ¾ cup yellow cornmeal
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 2 large eggs room temperature
- 2 tablespoons honey
- ½ cup sourdough discard or sourdough starter
- ½ cup whole milk
- ½ cup butter melted and cooled
Instructions
- Preheat the oven to 350ºF (177ºC) and prepare a muffin pan by lining it with paper or silicone liners.
- Add the flour, cornmeal, granulated sugar, baking powder, and salt into a large bowl and whisk to combine.
- Add the eggs to a medium-sized bowl and whisk until frothy. Add in the honey, milk, and melted butter and whisk everything together until well combined.
- Add in the sourdough discard and whisk just until combined.
- Add the milk and egg mixture to the cornmeal and flour mixture, and whisk until it begins to come together. Then fold everything together using a silicone spatula, just until all the flour and cornmeal has been moistened.
- Spoon or scoop the batter into the prepared muffin cups until they are almost full. Distribute evenly over the 12 muffin cups.
- Bake for 18-20 minutes, or until the edges are lightly golden and the centers are set. To test, insert a cake tester or toothpick into the middle - if it comes out clean the muffins are ready.
- Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack OR serving warm.
Notes
Storing: Allow your muffins to cool completely to room temperature. Transfer to an airtight storage container and store on the counter for 2-3 days, or in the refrigerator for up to 5 days. Muffins stored in the fridge will get a bit dense.
Freezer instructions: Allow the muffins to cool completely to room temperature. Transfer to a freezer bag and freeze for 2-3 months. Thaw at room temperature for a few hours before serving.
Use salted butter: Add in ¼ teaspoon more salt if using unsalted.
Long fermentation: For detailed instructions, see the full post.
Add the flour and cornmeal to a large bowl, and stir in the milk (or water - if doing a full room temperature ferment) and 142g active sourdough starter. Stir well to combine. Cover and ferment at room temperature for 3-4 hours, then transfer to the fridge for an additional 6-12 hours.
Combine the remaining dry ingredients in a bowl, and then the remaining wet ingredients in a separate bowl. Add the wet ingredients to the dry and stir to combine. Add to the fermented cornmeal mixture and fold it in until fully incorporated. Scoop into muffin cups and bake as directed.
Nutrition
Serving: 1muffin | Calories: 227kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 328mg | Potassium: 80mg | Fiber: 1g | Sugar: 9g | Vitamin A: 292IU | Vitamin C: 0.02mg | Calcium: 81mg | Iron: 1mg