Quick & Easy Sourdough Cornbread Muffins
A fast way to use your sourdough starter or discard that yields the most gorgeous light and fluffy cornbread muffins. Use regular flour or gluten free, cornmeal or almond flour. So versatile and always perfect!
Servings: 12 muffins
Calories: 167kcal
Ingredients
- 200 g sourdough starter active or discard
- 2 eggs
- 100 g milk any kind will work
- 40 g honey
- 30 g avocado oil or any light flavored oil
- 5 g vanilla extract
- 100 g all purpose flour regular or gluten free
- 150 g cornmeal or almond flour
- 24 g sugar regular or coconut sugar (can omit if you like)
- 10 g baking powder
- 8 g salt
Instructions
- Preheat the oven to 350ºF and line a 12 cup muffin tin with parchment baking liners.
- To a mixing bowl or stand mixer, add the sourdough starter eggs, and milk and stir until the starter is loosened up. Add the honey, avocado oil, and vanilla and mix until smooth.
- Add the flour, cornmeal or almond flour, sugar, baking powder, and salt to the bowl and stir until the mixture is just combined (don't overmix).
- Use a spoon or a dough scoop to divide the mixture into to the 12 cups of the muffin tin. I did about 2 scoops per cup to fill each about 3/4 of the way.
- Transfer to the oven and bake for 20 to 25 minutes or until the muffins are puffed up, set in the center, and lightly golden. Cool for a few minutes before transferring to a cooling rack. Enjoy warm!
Notes
Store muffins in an airtight container at room temperature for the first couple of days then move to the fridge. To serve, warm in a toaster oven for a minute or two and enjoy!
Nutrition facts calculated for gluten free flour + almond flour.