10 Easy Breakfast Muffins Made With Sourdough Discard You’ll Crave Every Morning

Got a jar of sourdough discard staring you down every time you open the fridge? Let’s turn that tangy magic into muffins that make mornings actually fun. These recipes are small-batch friendly, freezer-friendly, and wildly adaptable—perfect for busy weekdays or lazy brunches. Expect tender crumbs, big flavor, and that subtle sourdough twang that keeps things interesting.

Each muffin recipe here uses sourdough discard for flavor, moisture, and the prettiest, bakery-style rise. You’ll find sweet and savory options, plus a few clever twists to keep your breakfast rotation lively. Ready to bake smarter (and tastier)? Let’s muffin.

1. Blueberry Lemon Burpst Muffins That Taste Like Sunshine

These are the muffins that make your kitchen smell like a cozy bakery. Juicy blueberries, bright lemon zest, and soft, tangy crumb thanks to sourdough discard. They’re quick to mix and bake up like the brunch hero you didn’t know you needed.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1 cup sourdough discard (unfed)
• 1 large egg
• 1/4 cup neutral oil (or melted butter)
• 1/4 cup milk (dairy or unsweetened non-dairy)
• 1 teaspoon vanilla extract
• Zest of 1 lemon (about 1 tablespoon)
• 1 tablespoon lemon juice
• 1 cup fresh or frozen blueberries (do not thaw)
• 1 tablespoon coarse sugar for topping (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with liners or grease lightly.
2. In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk discard, egg, oil, milk, vanilla, lemon zest, and lemon juice until smooth.
4. Pour wet into dry and stir gently until just combined. Fold in blueberries. Don’t overmix.
5. Divide batter among cups (about 3/4 full). Sprinkle with coarse sugar if using.
6. Bake 5 minutes at 400°F, then reduce to 350°F (175°C) and bake 12–14 more minutes, until tops spring back and a tester comes out clean.
7. Cool 5 minutes in pan, then transfer to a rack.

Serve warm with a swipe of butter or lemon yogurt. Swap blueberries for raspberries, add white chocolate chips, or fold in a tablespoon of poppy seeds for a bakery twist. Pro tip: Toss berries with a teaspoon of flour to keep them from sinking.

2. Banana Walnut Muffins With Maple Browned Butter

Classic banana bread vibes, but in muffin form and laced with nutty browned butter and maple. The sourdough discard amps up the moisture and adds that subtle tang that balances sweetness perfectly.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/3 cup brown sugar, packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1/2 cup sourdough discard
• 2 very ripe bananas, mashed (about 3/4 cup)
• 1 large egg
• 1/4 cup unsalted butter, browned and slightly cooled
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (toasted if you can)
• 2 tablespoons raw sugar for topping (optional)

Instructions:

1. Heat oven to 375°F (190°C). Line a muffin tin.
2. Brown the butter: Melt butter over medium heat, stirring, until golden and nutty. Cool 5 minutes.
3. Whisk flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a bowl.
4. In another bowl, whisk discard, mashed bananas, egg, browned butter, maple syrup, and vanilla.
5. Combine wet and dry, mixing gently until just combined. Fold in walnuts.
6. Fill muffin cups and sprinkle with raw sugar if using. Bake 16–18 minutes until set and lightly golden.
7. Cool briefly before devouring.

Delicious as is or split and griddled with butter. Add chocolate chips for a dessert-y version, or swap walnuts for pecans. Want extra banana flavor? Add 1/4 teaspoon banana extract—seriously elevates it.

3. Cheddar Chive Egg Breakfast Muffins (Savory And Satisfying)

If you like a hearty, savory breakfast, these are your new favorite. Sharp cheddar, fresh chives, and a soft crumb that begs for hot sauce. Great grab-and-go muffins that don’t feel like dessert.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 teaspoon garlic powder
• 1 cup sourdough discard
• 1 large egg
• 1/3 cup buttermilk or milk
• 1/4 cup neutral oil
• 1 cup shredded sharp cheddar
• 2 tablespoons chopped chives
• Black pepper, to taste

Instructions:

1. Preheat to 400°F (200°C). Line or grease a muffin tin.
2. In a bowl, whisk flour, sugar, baking powder, baking soda, salt, and garlic powder.
3. In another bowl, whisk discard, egg, buttermilk, and oil until smooth.
4. Stir wet into dry until barely combined. Fold in cheddar, chives, and a few grinds of pepper.
5. Fill cups 3/4 full. Bake 15–17 minutes until golden and set.

Serve warm with a smear of cream cheese or a fried egg. Add diced ham, bacon bits, or jalapeños for extra oomph. For a herby twist, swap chives for dill or parsley.

4. Cinnamon Streusel Coffee Cake Muffins

Think mini coffee cakes with a crunchy, buttery streusel top. The sourdough discard keeps the crumb tender and springy while cinnamon does its cozy thing. Perfect with your first cup of coffee (or second).

Ingredients:

Streusel:

• 1/3 cup all-purpose flour
• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons cold unsalted butter, cubed
• Pinch of salt

Batter:

• 1 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1 cup sourdough discard
• 1/3 cup milk
• 1/4 cup melted butter (or oil)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat oven to 375°F (190°C). Line a muffin tin.
2. Make streusel: Combine flour, brown sugar, cinnamon, and salt. Cut in butter with a fork until crumbly. Chill.
3. For batter, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
4. Whisk discard, milk, melted butter, egg, and vanilla. Combine with dry ingredients gently.
5. Fill cups 2/3 full. Top generously with streusel, pressing lightly so it sticks.
6. Bake 16–18 minutes until a tester comes out clean.

Drizzle with a quick glaze (powdered sugar + milk) if you’re feeling extra. Add a ribbon of cinnamon sugar inside by layering half the batter, sprinkling cinnamon sugar, then topping with remaining batter.

5. Lemon Poppy Seed Muffins With Yogurt Glaze

Bright, zesty, and lightly crunchy from poppy seeds. Sourdough discard and yogurt keep them tender, while a sunny glaze makes them look bakery-fancy with almost zero effort.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1 tablespoon poppy seeds
• 1 cup sourdough discard
• 1/3 cup plain yogurt or Greek yogurt
• 1/4 cup oil
• 1 large egg
• Zest of 2 lemons
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Glaze:

• 1/2 cup powdered sugar
• 1–2 tablespoons yogurt (or milk)
• 1 teaspoon lemon juice

Instructions:

1. Preheat to 375°F (190°C). Line muffin tin.
2. Whisk flour, sugar, baking powder, baking soda, salt, and poppy seeds.
3. Whisk discard, yogurt, oil, egg, lemon zest, lemon juice, and vanilla until smooth.
4. Combine wet and dry gently. Portion into cups.
5. Bake 15–17 minutes until set. Cool, then glaze by whisking glaze ingredients and drizzling over tops.

For a bakery dome, start at 400°F for 5 minutes, then drop to 350°F to finish. Add blueberries for a lemon-blueberry mashup. Store glazed muffins uncovered for 30 minutes to set, then cover loosely.

6. Apple Cinnamon Oat Muffins (Cozy And Hearty)

These taste like a bowl of apple-cinnamon oatmeal turned into a portable snack. Oats soak up moisture from the discard and apples, giving you muffins that actually keep you full until lunch.

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup old-fashioned oats
• 1/3 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fine salt
• 1 cup sourdough discard
• 1/2 cup milk
• 1/4 cup oil or melted coconut oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups peeled, diced apple (Honeycrisp or Granny Smith)
• 2 tablespoons chopped pecans or walnuts (optional)
• Coarse sugar for tops (optional)

Instructions:

1. Heat oven to 375°F (190°C). Line muffin tin.
2. Stir flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Whisk discard, milk, oil, egg, and vanilla. Combine with dry ingredients.
4. Fold in apples and nuts. Scoop into muffin cups and sprinkle tops with coarse sugar.
5. Bake 17–19 minutes until golden and a tester comes out clean.

Great warm with a drizzle of honey or a swipe of almond butter. Swap apples for pears, or add raisins for extra chew. For extra moisture, let the batter rest 10 minutes before baking so oats hydrate.

7. Double Chocolate Espresso Muffins (Because Mornings Need Chocolate)

Rich, fudgy muffins with cocoa and chocolate chips, lifted by espresso and balanced by the tang of sourdough discard. They’re not too sweet but feel like a legit treat with your coffee.

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup Dutch-process cocoa powder (or natural cocoa)
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1 cup sourdough discard
• 1/2 cup milk
• 1/3 cup oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon instant espresso powder (optional but recommended)
• 3/4 cup chocolate chips or chunks

Instructions:

1. Preheat oven to 400°F (200°C). Line a muffin tin.
2. Whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk discard, milk, oil, egg, vanilla, and espresso powder.
4. Combine wet and dry gently. Fold in chocolate chips.
5. Fill muffin cups nearly to the top for domes. Bake 5 minutes at 400°F, then reduce to 350°F and bake 10–12 minutes more.

Top with flaky salt before baking for that artisan vibe. Swap espresso for orange zest for a chocolate-orange twist. These freeze like a dream—reheat 20 seconds in the microwave.

8. Savory Everything Bagel Muffins With Cream Cheese Swirl

All the flavor of your favorite everything bagel without the lines at the shop. Soft, savory muffins with a creamy cream cheese swirl and the crunch of everything seasoning. Brunch guests will ask for the recipe.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon onion powder
• 1 cup sourdough discard
• 1/3 cup milk
• 1/4 cup oil
• 1 large egg
• 1 teaspoon Dijon mustard (optional, for depth)
• 3 tablespoons everything bagel seasoning, divided
• 4 ounces cream cheese, softened

Instructions:

1. Preheat to 375°F (190°C). Line muffin tin.
2. Beat cream cheese with 1 tablespoon everything seasoning until smooth; set aside.
3. Whisk flour, sugar, baking powder, baking soda, salt, and onion powder.
4. Whisk discard, milk, oil, egg, and Dijon. Combine with dry ingredients gently. Stir in 1 tablespoon seasoning.
5. Fill cups halfway with batter, add a heaping teaspoon of cream cheese, then cover with more batter.
6. Sprinkle tops with remaining seasoning. Bake 16–18 minutes until golden and set.

Serve warm with smoked salmon or sliced tomatoes. Add shredded cheddar or chopped scallions to the batter for extra savory flair. If your seasoning is very salty, reduce added salt slightly.

9. Carrot Cake Morning Muffins With Creamy Maple Drizzle

Like a lighter carrot cake you can eat before noon, no judgment. Warm spices, shredded carrots, and a not-too-sweet maple glaze make these feel special any day of the week.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/3 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon fine salt
• 1 cup sourdough discard
• 1/3 cup oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup finely shredded carrots (lightly packed)
• 1/4 cup raisins or chopped dates (optional)
• 1/4 cup chopped walnuts or pecans (optional)

Maple Drizzle:

• 1/2 cup powdered sugar
• 1 tablespoon maple syrup
• 1–2 teaspoons milk

Instructions:

1. Heat oven to 375°F (190°C). Prep muffin tin.
2. Whisk flour, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt.
3. Whisk discard, oil, egg, and vanilla. Combine with dry ingredients.
4. Fold in carrots and any add-ins. Portion into cups.
5. Bake 16–18 minutes until springy. Cool slightly.
6. Whisk drizzle ingredients until smooth and drizzle over warm muffins.

Lovely with a dollop of Greek yogurt. For extra indulgence, add a cream cheese center (like recipe 8’s swirl). Swap raisins for chopped pineapple and add coconut for a hummingbird-style twist.

10. Peanut Butter And Jelly Swirl Muffins

Childhood nostalgia, upgraded. These PB&J muffins are tender, not too sweet, and swirled with jam for those gorgeous bakery ribbons. They’re lunchbox-friendly and totally freezer-ready.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1 cup sourdough discard
• 1/3 cup milk
• 1/4 cup oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup creamy peanut butter
• 1/3 cup jam or jelly (strawberry or grape), plus more for topping

Instructions:

1. Preheat to 375°F (190°C). Line muffin pan.
2. Whisk flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk discard, milk, oil, egg, vanilla, and peanut butter until smooth.
4. Combine wet and dry gently. Microwave jam a few seconds to loosen if thick.
5. Fill cups halfway with batter, add 1 teaspoon jam, then top with more batter. Add a tiny extra dot of jam on top and swirl with a toothpick.
6. Bake 16–18 minutes until set and lightly golden.

Try almond butter with raspberry jam or sunflower seed butter for nut-free. Sprinkle with chopped peanuts before baking for crunch. These are stellar with a cold glass of milk—trust me.

Pro Tips For Muffin Mastery

• Room-temp ingredients help everything mix smoothly and rise evenly.
• Don’t overmix. Stir just until you don’t see dry flour; a few lumps are fine.
• For bakery domes, start hot (400°F for 5 minutes), then drop to 350°F to finish.
• Use liners for easy cleanup and softer sides; no liners for crisp edges.
• Freeze baked muffins: Cool completely, wrap individually, and freeze up to 2 months. Reheat 20–30 seconds in the microwave or 5–8 minutes in a 300°F oven.
• Sourdough discard notes: 100% hydration discard (equal flour and water by weight) works best. If yours is very thin, hold back 1–2 tablespoons milk; if very thick, add a splash more.

Serving And Storage

• Store at room temp in an airtight container 2–3 days. Add a paper towel to absorb moisture.
• Refresh day-old muffins in a 300°F oven for 5 minutes to re-crisp tops.
• Dress them up: butter and honey for sweet muffins; cream cheese or hot sauce for savory.

There you go: 10 easy, craveable breakfast muffins that make the most of your sourdough discard. Pick one, preheat the oven, and let the batter do the heavy lifting. Your mornings just got a whole lot better.