Sourdough Corn Muffins

Molly LaFontaine

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!

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Prep Time 5

Cook Time 22

Total Time 27

Servings: 10 corn muffins

Step-By-Step Mode

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!

Video

Notes

You can double this recipe as many times as you’d like

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A Note From Molly – This recipe was developed and tested by me, NEVER AI (artificial intelligence). My recipes on Plum Branch Home are created with purpose and cherished in our own home. What you see from PBH is real, made for a reason, tested, and loved! We're serving God by loving our families one recipe at a time.