Sourdough Discard Savory Herb and Garlic Muffins
Golden, tender savory muffins made with sourdough discard, fresh herbs, and roasted garlic. These are perfect for breakfast, lunch, or as a side dish. The sourdough gives them a subtle tang and tender crumb, while fresh herbs and garlic make them intensely flavorful. Ready in under an hour.
Steps
Before you start
- Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners
- Have sourdough discard at room temperature
- Mince fresh herbs and garlic finely so they distribute evenly throughout the batter
Mix dry ingredients
- In a medium bowl, whisk together 1¾ cups (220 g) all-purpose flour, 2 tsp (10 g) baking powder, ½ tsp (2.5 g) baking soda, ¾ tsp (5 g) salt, and ½ tsp (1 g) freshly ground black pepper.
- Set aside.
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Ready when: Ingredients are evenly combined and no lumps remain
Tip: Whisk well to distribute the leavening agents evenly; this prevents dense pockets in your muffins
Combine wet ingredients
- In a large bowl, whisk together 1 cup (240 ml) room-temperature sourdough discard, 2 large eggs, ½ cup (120 ml) buttermilk, and 4 tbsp (57 g) melted and cooled butter until smooth and combined.
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Ready when: Mixture is smooth with no streaks of egg visible
Tip: Let the butter cool slightly so it doesn't scramble the eggs when whisked together
Fold in herbs and garlic
- Add the minced rosemary, thyme, parsley, and garlic to the wet ingredients.
- Fold gently with a rubber spatula until the herbs and garlic are evenly distributed throughout.
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Ready when: No white streaks of herbs remain; herbs are evenly scattered
Tip: Don't overmix at this stage—herbs can bruise and lose their vibrant color and flavor
Combine wet and dry
- Pour the dry ingredients into the wet mixture.
- Fold gently with a rubber spatula, stirring just until the flour is moistened.
- The batter should be lumpy and thick; do not overmix.
- Fold in the grated cheddar cheese if using.
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Ready when: Flour just disappears into the wet mixture; small lumps of flour are visible
Tip: Overmixing develops gluten and makes muffins tough and dense. Stop as soon as flour is incorporated
Fill muffin cups
- Divide the batter evenly among the 12 paper-lined muffin cups, filling each about two-thirds full.
- Use a ¼-cup (60 ml) measure or an ice cream scoop for even distribution.
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Ready when: All cups filled evenly to the same level
Tip: Slightly overfilled muffin cups (two-thirds to three-quarters full) produce nicely domed muffins
Bake muffinsOven 400°F / 205°C
- Place the muffin tin in the preheated 400°F (200°C) oven.
- Bake for 20–22 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs (not wet batter).
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Ready when: Tops are deep golden brown; toothpick shows just a few moist crumbs, not wet batter
Tip: Every oven varies; start checking at 18 minutes to prevent overbaking, which dries out the muffins
Cool before serving
- Let the muffins rest in the tin for 5 minutes, then turn them out onto a cooling rack.
- Serve warm or at room temperature.
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Ready when: Muffins are firm enough to remove without falling apart
Tip: If muffins stick, run a thin knife around the edge of each cup before turning them out
Good to know
Tips
- Sourdough discard must be active and bubbly, recently fed if possible, to provide good rise. Using sluggish or refrigerated discard may produce dense muffins
- For extra flavor, toast the garlic in a small pan with a tiny bit of olive oil for 1–2 minutes until fragrant, then cool before adding—this mellows and deepens the garlic flavor
- These muffins pair beautifully with soups, salads, or breakfast scrambles. Serve them alongside a simple green salad for an easy lunch
- The recipe is flexible: add crispy bacon bits, sun-dried tomatoes, or caramelized onions to customize the flavor profile
Make ahead
Bake the muffins up to 2 days ahead and store them airtight at room temperature. Rewarm in a 300°F (150°C) oven for 8–10 minutes before serving to revive the tender crumb.
Storage & reheating
Store muffins in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days, or freeze for up to 3 months in a freezer bag. Reheat frozen muffins at 300°F (150°C) for 15–18 minutes.
Substitutions
- fresh rosemary → 1 tbsp (3 g) dried rosemary. Use half the amount of dried herbs, as they're more concentrated in flavor. Add them to the dry mixture instead of the wet
- fresh thyme → 1 tbsp (3 g) dried thyme. Same ratio as rosemary; mix into dry ingredients
- buttermilk → ½ cup (120 ml) whole milk mixed with ½ tbsp (7.5 ml) lemon juice or white vinegar. Let the mixture sit for 5 minutes to curdle and thicken slightly before using
- sharp cheddar cheese → ¾ cup (85 g) grated gruyère, emmental, or fontina cheese. These milder, nuttier cheeses work beautifully with the herbs and create a more delicate flavor
