🧁 Easy Sourdough Mini Muffins (Soft, Fluffy & Perfect for Snacks)

If you’re wondering what to do with leftover sourdough discard, these easy sourdough mini muffins are about to become your go-to recipe.

They’re soft, moist, lightly sweet, and come together in under 30 minutes—making them perfect for busy mornings, lunchboxes, or after-school snacks. Even better? You can customize them with whatever mix-ins you love.

✨ Why You’ll Love These Sourdough Mini Muffins

• Quick & easy – ready in about 20 minutes

• Uses sourdough discard (no waste!)

• Kid-friendly and lunchbox perfect

• Easy to customize

• Freezer-friendly

🛒 Ingredients (Cup Measurements)

• 1/4 cup butter, melted

• 1/4 cup milk

• 1/2 cup sourdough discard

• 1/4 cup Greek yogurt

• 1/3 cup honey (or maple syrup/sugar)

• 1 teaspoon vanilla extract

• 1 large egg

Dry Ingredients:

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

Optional Mix-Ins:

• 1/3–1/2 cup chocolate chips

• 1/3–1/2 cup blueberries or strawberries

• 1/4 cup sprinkles

💡 Tip: Mini chocolate chips work best for evenly distributed sweetness.

👩‍🍳 How to Make Sourdough Mini Muffins

Step 1: Mix Wet Ingredients

In a large bowl, whisk together:

• Honey

• Melted butter

• Milk

• Sourdough discard

• Greek yogurt

• Vanilla extract

• Egg

Step 2: Combine Dry Ingredients

In another bowl, mix:

• Flour

• Baking powder

• Baking soda

• Salt

Gradually add the dry ingredients into the wet mixture and stir until just combined. Do not overmix.

Step 3: Add Mix-Ins

Fold in your favorite add-ins like chocolate chips or berries.

Step 4: Fill Muffin Pan

Grease a mini muffin pan and fill each cavity about 3/4 full. This recipe makes about 24 mini muffins.

Step 5: Bake

Bake at 350°F for 10–12 minutes, or until a toothpick inserted in the center comes out clean.

Let cool slightly, then remove from the pan.

🧁 Flavor Variations

• 🍫 Chocolate Chip

• 🫐 Blueberry

• 🍓 Strawberry

• 🎃 Pumpkin Spice

• 🌈 Sprinkles

💡 Divide the batter to create multiple flavors in one batch.

📦 Storage Tips

• Room temperature (airtight): 2–3 days

• Refrigerator: up to 5 days

• Freezer: up to 3 months

👉 Reheat in the microwave for about 10 seconds for fresh-baked softness.

🔥 Pro Tips for Perfect Muffins

• Don’t overmix (this keeps them soft and fluffy)

• Use mini mix-ins for better texture

• Remove from pan shortly after baking

• Add a sprinkle of sugar on top before baking for a slight crunch

💡 Why This Recipe Works

These muffins are:

• Moist from yogurt and sourdough discard

• Naturally sweetened with honey

• A healthier alternative to store-bought mini muffins

Perfect for families, homesteaders, or anyone trying to reduce kitchen waste.