Sourdough Discard Brown Butter Sage Muffins
Savory muffins made with sourdough discard and infused with nutty brown butter and fresh sage. These tender, slightly tangy muffins are perfect for breakfast, brunch, or alongside a bowl of soup. The brown butter adds rich depth while sage provides an herbaceous finish. A delicious way to use up sourdough starter and create an elegant side bread.
Steps
Before you start
- Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners
- Bring eggs, milk, and sourdough discard to room temperature (about 30 minutes)
- Brown the butter in advance and let it cool to room temperature before mixing
Brown the butter
- In a small saucepan over medium heat, melt the 6 tablespoons (85 g) of unsalted butter.
- Continue heating, swirling occasionally, until the milk solids settle to the bottom and turn golden brown, about 6–8 minutes.
- You'll smell a nutty aroma.
- Pour into a small bowl, including all the browned bits, and let cool to room temperature.
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Ready when: Milk solids are deep golden brown and butter smells nutty
Tip: Watch carefully once the solids start browning—they can burn quickly. If they darken too much, start over.
Mix dry ingredients
- In a large mixing bowl, whisk together the 1.5 cups (180 g) all-purpose flour, 1.5 teaspoons (7 g) baking powder, 0.75 teaspoon (5 g) kosher salt, and 0.25 teaspoon freshly ground black pepper until evenly combined.
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Ready when: Dry ingredients are evenly mixed with no lumps
Combine wet ingredients
- In a medium mixing bowl, whisk together the 2 large eggs, 0.5 cup (120 ml) whole milk, and 1 cup (240 ml) sourdough discard at room temperature until smooth, about 1 minute.
- Add the cooled brown butter and whisk until fully incorporated.
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Ready when: Mixture is smooth and brown butter is fully incorporated
Tip: Make sure the brown butter has cooled enough so it doesn't cook the eggs.
Fold in aromatics
- Add the 1/3 cup (8 g) finely chopped fresh sage and 0.5 cup (50 g) grated Parmigiano-Reggiano (if using) to the wet mixture and stir gently to distribute evenly.
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Ready when: Sage and cheese are evenly distributed throughout the mixture
Combine wet and dry
- Pour the wet mixture into the bowl with the dry ingredients.
- Using a wooden spoon or spatula, gently fold together until just combined.
- The batter should be lumpy and rough; do not overmix.
- Stop folding as soon as you no longer see dry flour streaks.
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Ready when: No visible dry flour streaks remain; batter is lumpy
Tip: Overmixing develops gluten and creates dense, tough muffins. Stop as soon as the dry ingredients disappear.
Fill muffin tin
- Divide the batter evenly among the 12 lined muffin cups, filling each about two-thirds full.
- The batter will be thick and slightly sticky.
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Ready when: Each cup is filled evenly and batter reaches about two-thirds up the sides
Tip: Use an ice cream scoop or spoon to ensure even portions. Muffins will bake more uniformly.
Bake muffinsOven 400°F / 205°C
- Place the muffin tin in the preheated 400°F (200°C) oven and bake for 20–22 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out with a few moist crumbs (not wet batter).
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Ready when: Tops are deep golden brown and toothpick test shows moist crumbs, not wet batter
Tip: Do not overbake. Savory muffins dry out quickly. Check at 20 minutes, as oven temperatures vary.
Cool and serve
- Remove the muffin tin from the oven and let the muffins rest in the tin for 5–10 minutes.
- Turn them out onto a wire rack to cool slightly.
- Serve warm or at room temperature.
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Ready when: Muffins have cooled enough to handle and turn out cleanly
Tip: Leaving them in the tin briefly allows the structure to set and prevents them from breaking apart.
Good to know
Tips
- Use unfed sourdough discard (not at peak) for the best flavor—it's tangier and easier to measure. Fresh, active starter will make the muffins rise too much during baking.
- Brown butter is the star here. Don't skip this step or substitute regular melted butter. The nutty flavor is essential to the recipe's character.
- These muffins are savory, not sweet. Serve them alongside soup, salad, or charcuterie. They pair beautifully with a soft cheese or salted butter.
- For best results, whisk your dry ingredients thoroughly to ensure the baking powder is evenly distributed, so each muffin rises uniformly.
Make ahead
You can prepare the batter up to 30 minutes ahead and refrigerate it in a covered bowl. Fill the muffin tin and bake directly from the fridge, adding 2–3 minutes to the bake time. Brown butter can be made 1 day ahead and stored in a covered container in the refrigerator; bring to room temperature before using.
Storage & reheating
Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Freeze for up to 3 months in a freezer-safe bag or container. To reheat, wrap a muffin in a damp paper towel and microwave for 15–20 seconds, or warm in a 300°F (150°C) oven for 10 minutes.
Substitutions
- fresh sage leaves → 2 teaspoons dried sage or 2 tablespoons chopped fresh thyme. Dried sage has a more concentrated flavor, so use half the amount. Thyme offers a different but complementary herbaceous note.
- Parmigiano-Reggiano cheese → Gruyère, aged cheddar, or Pecorino Romano. Each adds its own depth. Gruyère is nutty, cheddar bold, and Pecorino sharper. Grate finely and use the same amount.
- whole milk → Buttermilk or Greek yogurt thinned with water (equal parts). Buttermilk adds tang that complements the sourdough. Reduce baking powder to 1 teaspoon if using buttermilk.
- sourdough starter discard, unfed → Greek yogurt mixed with a little milk (1/2 cup yogurt + 1/4 cup milk) plus 1/4 teaspoon baking soda. This mimics the tang and texture. The baking soda compensates for the yogurt's acidity.
