Sourdough Corn Muffins
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My sourdough corn muffins are made from scratch with wholesome ingredients and will help you replace store-bought mixes. They’re super light and fluffy, and the batter can be whipped up in minutes. I love serving these with just about any supper!
Cornbread muffins hold a very special place in my heart. Growing up, my mom would often make them as a side for supper. I grew to love them, especially when she’d put a little butter and honey in the center right after baking.
If you don’t have time or don’t feel like making a full cornbread, these muffins are a faster option! The batter takes only a few minutes to combine, and they bake in 22 minutes.
Why You’ll Love This Recipe
- Made with discard: these sourdough discard cornbread muffins are a great way to use up discard!
- Light and fluffy texture: they almost melt in your mouth with the softest crumb.
- Better than store-bought mix: these muffins not only taste better but are better for you than pre-made mixes!
Ingredients
- sourdough discard: you can also use fed starter but you don’t have to
- baking powder: I like to use an aluminum-free version
- sea salt: you can also use regular salt if preferred
- all-purpose flour: this is a great base for the cornbread
- cornmeal: organic, yellow, finely ground works best
- avocado oil: this oil is best but you can use melted butter instead
- egg: use a large egg for this recipe
- honey: I like to use a raw, unfiltered honey
- milk: whole milk is what I use but you can use any
Tools You May Need
How to Make Sourdough Corn Muffins
1: Preheat oven to 375 degrees Fahrenheit and grease or line a 12-cup muffin tin, set aside.
2: In a large mixing bowl, add all ingredients. Whisk until just combined. Don’t over-mix the batter.
Optional: To cold ferment the batter for more fermentation benefits, leave out the baking powder, place the bowl, covered, in the fridge for 12–24 hours then add baking powder and continue the recipe.
3: Fill muffin pan wells almost all the way full, but not overflowing.
4: Bake at 375 degrees Fahrenheit for 22 minutes or until a toothpick comes out clean.
5: Take out of the oven and place pan on a cooling rack. Let muffins cool for 5 minutes in the pan before removing. Enjoy!
How to Serve
These muffins are wonderful as a side to any meal or even enjoyed at breakfast! Break them open and add a little butter, honey, cinnamon honey butter, or sorghum butter for a delicious treat.
Here are a few supper recipes that go great with a side of corn muffins:
- Stovetop Balsamic Beef Stew
- Savory Pumpkin Chicken Soup
- Oven-Baked Buttermilk Fried Chicken Tenders
- Mini Meatloaves
- Creamy Cajun Chicken Soup
- Slow Cooker Southern Chuck Roast with Potatoes
My Tips
- Read the recipe before getting started so you know what to expect.
- Wait to make any adjustments until you’ve made it once.
- Avoid over-mixing the batter; it will make your muffins dense.
- Let the muffins cool for 5 minutes in the pan so they’re easier to remove.
How to Store and Reheat Leftovers
Storing Instructions
Once completely cooled, store corn muffins in an airtight container. I recommend glass so they don’t take on any weird plastic taste. They’ll last 3-4 days at room temperature.
They freeze really well in a glass freezer-safe storage container for 1-3 months. Thaw on the counter at room temperature for a few hours or overnight.
Reheating Instructions
To warm leftover corn muffins, place them in a 350-degree Fahrenheit oven for a few minutes until warm.
Recipe FAQs
You can add some shredded mild cheddar cheese, sliced or diced jalapenos, diced pimentos, or even a little corn for a corn casserole type texture.
Yes! You’re more than welcome to double or even triple this recipe.
Finely ground yellow cornmeal is what I recommend using. I like to do organic.
Sure! Just do a 1:1 swap.
Yes! After you mix the ingredients together (except the baking powder), place the bowl, covered, in the fridge for 12–24 hours to long-ferment for more fermentation benefits.
I recommend using my sourdough cornbread recipe to make 1 large regular cornbread. The texture of regular cornbread compared to corn muffins is a little different, but they taste similar!
More Sourdough Sides
- Honey Sourdough Cornbread
- Sourdough Cheesy Corn Casserole
- Sourdough Hawaiian Rolls
- Sourdough Angel Biscuits
- Sourdough Garlic Knots
- Sourdough Steakhouse Rolls
- Sourdough Crescent Rolls
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Recipe
Sourdough Corn Muffins
Ingredients
- 1/3 cup sourdough discard
- 2 tsp baking powder (I use aluminum free)
- 1 tsp sea salt
- 1 cup all-purpose flour (I use organic, unbleached)
- 1/2 cup finely ground cornmeal (I use organic)
- 1/4 cup avocado oil
- 1 large egg
- 1/4 cup raw honey
- 1 cup milk (I use whole milk but any will work)
Instructions
- Preheat oven to 375 degrees Fahrenheit and grease or line a 12-cup muffin tin, set aside.
- In a large mixing bowl, add all ingredients. Whisk until just combined. Don’t over-mix the batter.
- Optional – To cold ferment the batter for more fermentation benefits, leave out the baking powder, place the bowl, covered, in the fridge for 12–24 hours then add baking powder and continue the recipe.
- Fill muffin pan wells almost all the way full, but not overflowing.
- Bake at 375 degrees Fahrenheit for 22 minutes or until a toothpick comes out clean.
- Take out of the oven and place pan on a cooling rack. Let muffins cool for 5 minutes in the pan before removing. Enjoy!