Sourdough Corn Muffins
Moist, tender, and full of corn flavor, these savory muffins are a delicious way to use up sourdough discard. Serve with whipped honey butter and flaky salt for the ultimate treat!
Servings: 12 muffins
Equipment
- Muffin tin and paper liners
Ingredients
Sourdough Corn Muffins
- 1 cup all purpose flour
- ¾ cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream*
- ¼ cup milk or water
- 2 ounces (4 Tbsp) unsalted butter melted
- ¼ cup honey
- ½ cup sourdough discard
- 1 egg
- ¾ cup corn kernels (fresh, canned, or frozen) optional
- 1 cup shredded sharp cheddar cheese optional
Whipped Honey Butter (optional)
- 2 ounces (4 Tbsp) unsalted butter soft, room temperature
- 2 tablespoons honey
- ⅛ teaspoon sea salt
Instructions
- Prep: Preheat the oven to 350° F and line a muffin pan with paper liners.
- Whisk dry ingredients: In a large mixing bowl, whisk together 1 cup flour, ¾ cup cornmeal, 1 Tbsp baking powder, ½ tsp baking soda, and ½ tsp salt.
- Whisk together wet ingredients: Melt 2 oz butter in a small saucepan; remove from heat. In a medium bowl or liquid measuring cup, whisk together ½ cup sour cream with ¼ cup water thoroughly. Whisk in the melted butter, ¼ cup honey, ½ cup sourdough discard, and egg until well combined.
- Fold everything together gently: Pour wet ingredients into dry ingredients, then fold it all together gently with a spatula until a few streaks of flour remain.
- Add optional add-ins: Fold in ¾ cup corn kernels & 1 cup grated cheese, if using, mixing just until almost combined. You don’t want to over-mix! The batter should be a little bit lumpy.
- Bake: Scoop batter into prepared muffin pan, filling tins all the way to the top. Bake for 15-18 minutes, or until the tops are lightly golden and spring back when touched.
- Make honey butter: While muffins are cooling, whip 2 oz soft butter, 2 Tbsp honey, and ⅛ tsp salt together until creamy and completely smooth. Serve warm muffins with honey butter and enjoy!
Notes
*Sour cream: You can substitute whole milk plain yogurt for the sour cream. Alternatively, replace both the sour cream and milk/water with 3/4 cup buttermilk.
Add-ins: Adding the corn & cheese to the muffins is totally optional. You can skip these, or see the blog post above for additional ideas.