These muffins are perfectly sweetened with a combination of honey and sugar. Whip up a batch of these Seriously Amazing Sourdough Corn Muffins for breakfast tomorrow or brunch on Sunday morning. They are a great grab and go snack when you’re on the run. With their light and fluffy texture, everyone will be asking for more.
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A bit about these Amazing Sourdough Corn Muffins
The addition of sourdough to this recipe, either fed/ripe or discard, makes them so moist and light. If you are searching for ways to use up some of your sourdough discard, this will definitely be a recipe you will want to add to your recipe book. This recipe is great to have on hand!
Growing up I thought cornbread went with chili. Now, I use it to go along with so many different things like stews, smoked meats, homemade mac n cheese, brunch, breakfast and as a snack or afternoon treat. These sourdough corn muffins can even be frosted with a whipped cream cheese frosting and used in place of a traditional style cupcake. The possibilities are endless especially when it comes to additions. Try changing up 1/2 of the milk for yogurt or sour cream and add some chives. How about chopped jalapenos or bacon? Add some cheddar cheese to the top before baking or mixed into the batter. Throw in a handful of fresh garden herbs. Adding raspberries or blueberries to the mix is a great way to jazz them up as well. So many options here.
All-purpose einkorn flour
Any all-purpose flour can be used here but why not get the added benefits of adding einkorn. Einkorn is an ancient grain. It is easier to digest than today’s modern wheat and has more protein and less gluten. Einkorn contains more vitamins and minerals than other flours. If blood sugar is a concern, einkorn has less of an effect than modern grains. The einkorn wheat berries are non- hybridized, in other words, they have not been messed with.
You can purchase all purpose einkorn flour and einkorn berries from a few different sources. Amazon of course has everything you need and Thrive Market and Azure Standard are what I use regularly to purchase many of the flours and grains that I use.
How to make Amazing Sourdough Corn Muffins
First
Preheat your oven to 400 degrees and prepare a 12 serving muffin/cupcake tin with paper liners.
Let’s stick to the basic recipe for now and start by mixing the dry ingredients together. In a bowl add the cornmeal, all-purpose flour, baking powder, sugar and salt. Give the dry mix a whisk to blend it all together.
In a separate bowl add the milk, melted butter, honey, sourdough starter, eggs and vanilla extract. Mix well. It may take a few minutes to incorporate the sourdough into the liquid so keep mixing until it looks well mixed.
Next
Next, add the wet to the dry and mix them together just until all of the dry is incorporated into the wet. Don’t overmix! You don’t want a gummy textured muffin.
Using a large ice cream scoop or large cookie dough scoop, evenly fill the muffin liners with the batter.
Finally
Finally, bake the amazing sourdough corn muffins for 17 minutes or until an inserted toothpick comes out clean. The tops will be lightly golden brown. This next step is optional but, you can sprinkle the tops with sparkling sugar while they are still warm for a little extra shine.
Let the muffins cool on a wire rack, if you can wait, for 20-30 minutes.
Slather with butter or jam. Frost with whipped cream cheese frosting. PawsandPetalshomestead.com has a great recipe for herbed butter that goes great with this recipe. Link below!
https://pawsandpetalshomestead.com/homemade-herb-butter/
They also taste great with my Easy Maple Bacon Beans. Link Below!
https://simplyeatathome.com/easy-maple-bacon-beans/
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Kitchen 1 cup measuring cup for solids and liquids https://amzn.to/45Oga6i
This cup is great for measuring things that are sticky such as peanut butter, honey, maple syrup, coconut oil! I use it daily and I have multiple sizes. You won’t know how you ever managed without one!
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Sourdough Discard Corn Muffins
Got a lot of sourdough discard? These muffins are so moist and delicious you will soon know the recipe by heart. Corn muffins can go with so many different meals, make a great snack and be an addition to your morning breakfast routine with coffee. And with the benefits of some sourdough added in, you can feel good about serving them often.
Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose einkorn flour or any all-purpose flour
- 1 T baking powder
- 1 tsp salt
- 1/3 cup sugar
- 1/2 cup milk
- 1 cup sourdough discard
- 4 T melted butter, cooled
- 2 eggs
- 1/3 cup honey
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 400 degrees F
- Prepare 12 serving muffin/cupcake pan by lining with cupcake wrapper or use paper cups
- Mix together the cornmeal, einkorn flour, baking powder and salt. Whisk to combine.
- In a separate bowl: mix eggs, milk, honey, melted butter, vanilla extract and sourdough discard.
- Mix thoroughly using a large whisk, fork or sturdy spoon. This will take about two minutes to incorporate all of the sourdough into the wet ingredients.
- Add wet ingredients to dry and mix just until incorporated. Don't overmix.
- Fill muffin/cupcake pan using large cookie or ice cream scoop.
- Bake for 17 minutes until lightly golden on top and test with a toothpick. If the toothpick comes out clean, they are done.
[…] Additionally, try ground turkey sloppy joe with my sourdough discard cornbread recipe! https://simplyeatathome.com/seriously-amazing-sourdough-corn-muffins/ […]