Description
Deliciously soft and satisfying sourdough discard protein muffins that are easy to make and customizable with your favorite mix-ins.
Ingredients
Scale
- 1 cup sourdough discard
- 1/2 cup protein powder (whey or plant-based)
- 1 1/2 cups all-purpose flour (or half whole wheat)
- 3/4 cup sweetener (brown sugar, regular sugar or honey)
- 2 large eggs
- 1/2 cup melted butter or neutral oil
- 1/2 cup milk
- Optional mix-ins: chocolate chips, blueberries, chopped strawberries, walnuts
Instructions
- Preheat your oven to 375°F and line a muffin pan or lightly grease it.
- Whisk wet ingredients (sourdough discard, eggs, melted butter, and milk) in one bowl until smooth.
- Stir dry ingredients (protein powder, flour, sweetener) together in another bowl.
- Pour dry into wet and stir just until no dry flour is visible.
- Scoop the batter into the muffin pan.
- Bake until the tops spring back lightly, checking around the 16-minute mark.
- Cool muffins in the pan for 5 minutes, then transfer to a rack.
Notes
These muffins can be customized with various mix-ins and are freezer-friendly. Store in an airtight container for up to 2 days at room temperature or 3-4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg
Keywords: sourdough muffins, protein muffins, breakfast muffins, easy baking, healthy snacks, vegetarian recipes