Sourdough Discard Corn Muffins (No Eggs, Vegan Recipe)

These soft, moist and tender sourdough discard corn muffins are going to become your favorite way to use your sourdough starter! They are perfectly sweet vs tangy and they make for the perfect side dish for chili, soups and Thanksgiving meals. This recipe is egg-free, dairy-free and completely vegan!

I love using sourdough discard to make muffins, such as these popular sourdough chocolate chip muffins or these sourdough discard apple muffins in the fall. And these sourdough discard banana muffins that our kids love.

But whenever I need muffins to accompany soups, chili, stews or to serve during the holiday season such as Thanksgiving or Christmas, then these sourdough discard corn muffins are the best treat! They are just perfectly sweetened and burst with an amazing tangy sourdough flavor.

They are tender, moist and flavorful, thanks to the sourdough starter, plus this is a very easy recipe all made using 1 bowl only. They are made without eggs or dairy products, making them a perfect recipe for vegans!

Looking for more vegan sourdough muffin recipes? Check out these sourdough discard zucchini muffins and these sourdough carrot cake muffins!

Let me know if you give them a try! ❤️

❤️ Why you will love this recipe

• Fast 1-bowl corn muffin recipe
• Easy and uses simple ingredients
• Makes for an amazing side dish for savory meals and is perfect for the holiday season
• Perfect balance of sweet vs tangy flavor
• Tender, moist and has an interesting texture from the cornmeal
• Nourishing muffins that are filling and satisfying
• 100% egg-free, dairy-free and vegan

🗒 Ingredient notes (+ substitutions)

• Sourdough starter: use active starter OR sourdough discard, both will give you similar results, but keep in mind that an older discard will give you a stronger tangy taste. Use a 100% hydrated sourdough starter.
• All-purpose flour: do not use bread flour so the muffins are tender and light.
• Cornmeal: I used the old-fashioned medium-grind cornmeal from Bob's Red Mill, but feel free to use finely ground cornmeal if you prefer a softer texture to your muffins.
• Oil: I used canola oil for this recipe, but you can also use melted coconut oil or any other light-flavored vegetable oil. I think melted vegan butter would work too.
• Milk: I used oat milk to make these muffins dairy-free, but use any milk that you have as long as it is unflavored milk (check for no vanilla taste).

⭐️ Full list of ingredients (+ quantities) down below in the recipe card!

📝 Variations

• Spicy jalapeño corn muffins: add a handful of chopped jalapeño (with or without the seeds) to the muffin batter.
• Sweet blueberry corn muffins: fold in about 1 cup of fresh blueberries in the batter.
• Extra corn flavor: add some corn kernels (drained well from a can or freshly cooked from the cob) for extra flavor, texture and more moisture.

🍽 How to make vegan sourdough discard corn muffins

Step 1: In a large mixing bowl, add the oat milk, sourdough discard, sugar and oil. Whisk well until combined.

Step 2: Add the all-purpose flour, cornmeal, baking powder, baking soda and salt right over the wet ingredients.

Step 3: Whisk well until the muffin batter is smooth and uniform. Then, let the batter rest for 20 minutes.

Step 4: Divide between 12 paper liners in a muffin pan and bake at 400ºF for 15 minutes.

⭐️ Detailed recipe (+ video) down below in the recipe card!

💡 Baking tips

• Use room temperature sourdough discard for the best result! If you keep your sourdough discard in the fridge, then try to remember to take it out so it comes to room temperature before using (this helps the batter mix better).
• Since you will be adding leavening agents to the batter, the sourdough is not going to be used for rising the muffins, but only for added moisture and yummy flavor. Because of that, you can use either sourdough discard or active sourdough starter, both work!
• Avoid overmixing the batter! If you mix for too long, you risk developing the gluten from the flour, which can make the muffins tough or chewy.
• Do not skip resting the batter before dividing it into the muffin liners. This helps hydrate the coarse cornmeal and make the muffins more tender and moist.
• Do not overbake the muffins! They bake quickly (15 minutes for me), and they are done when a toothpick comes out clean.

🍴 Serving suggestions

These vegan sourdough corn muffins are the BEST side for chili or hearty soups, or to serve during the holiday season. They are lightly sweetened, which pairs well with spicy or earthy dishes to balance the flavors.

For breakfast, they are amazing served simply with some butter or a sweet garnish, such as fruit jam or maple syrup.

❗️ Storage tips

Keep the muffins in an airtight container on the counter for 3-4 days, longer than that and they can turn a little dry.

You can also freeze the muffins for up to 3 months! Let them thaw in the fridge overnight or on the counter for about an hour.

These corn muffins are great a little warm, so I recommend warming them using the microwave just for a few seconds before enjoying!

❓ FAQs

🌱 More vegan muffin recipes using sourdough discard!

I hope you enjoyed these sourdough discard corn muffins! If you have any questions, please leave them in the comment section below. Your feedback is so helpful!

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