Sourdough Discard Corn Muffins (No Eggs, Vegan Recipe)

A white plate with sourdough corn muffins.

5 from 1 vote

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!

Prep Time10

Cook Time15

Batter resting time20

Total Time45

Course: bread, Breakfast, Side Dish

Cuisine: American

Keyword: cornbread, sourdough muffins

Servings:

Calories: 185kcal

Author: Jessica Laroche

Equipment

Large mixing bowl
Small kitchen scale (or measuring cups)
Measuring spoons
Muffin pan and muffin liners

Ingredients

130 g all-purpose flour (130 g = 1 cup)
140 g cornmeal I used medium-grind cornmeal, (140 g = 1 cup)
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
185 g sourdough discard (or active sourdough starter) 100% hydration, (185 g = about ¾ cup)
75 g white sugar or cane sugar (75 g = ⅓ cup)
240 g oat milk (or your favorite milk) (240 g = 1 cup)
70 g oil (I used canola oil) (70 g = ⅓ cup)

Instructions

Preheat the oven to 400ºF and line a muffin pan with 12 muffin liners.
In a large mixing bowl, add the wet ingredients (sourdough discard or starter, oil, sugar and milk). Whisk well until combined.
Right over the wet ingredients, add the all-purpose flour, cornmeal, baking powder, baking soda and salt. Keep mixing until smooth and there are no dry clumps of flour anymore. Let the batter rest for 20 minutes.
Divide the batter between the 12 prepared muffin liners (I like using an ice cream scoop for that) and bake for 15 minutes or until a tooth pick comes out clean. Enjoy!

Video

Notes

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 so 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 muffing 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.
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!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition