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Sourdough cornbread muffins - recipe feature image

Sourdough Cornbread Muffins

Simple sourdough cornbread muffins that can be eaten plain with a pat of butter or a drizzle of maple syrup or served as a hearty side to your favorite comfort food.
4.60 from 5 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American
Servings 12 Muffins
Calories 131 kcal

Equipment

  • Mixing Bowl
  • Digital Scales
  • 12 Hole Muffin Tin

Ingredients
  

Wet Ingredients

  • 200 g Sourdough Starter Discard or Active Starter
  • 2 Eggs
  • 30 g Vegetable Oil
  • 100 g Buttermilk or milk or sour cream
  • 40 g Honey
  • 5 g Vanilla Extract

Dry Ingredients

  • 100 g All Purpose Flour
  • 150 g Cornmeal
  • 10 g Baking Powder (2 tsp)
  • 8 g Salt
  • 30 g Sugar

Instructions
 

  • Preheat oven to 180C/350F and grease a 12 hole muffin tin with butter.
  • Mix together all of the wet ingredients. Whisk them together until they are well combined.
  • In a separate bowl, mix together all of the dry ingredients.
  • Now pour the liquid ingredient mixture into the dry ingredients. Gently fold together until just mixed - don't over mix or the muffins will be tough.
  • Spoon mixture into greased muffin tin. This recipe will fill a 12 hole muffin (each hole around ¾ full).
  • Bake at 180C/350F for approximately 20 minutes or until muffins are golden brown.

Nutrition

Serving: 54gCalories: 131kcalCarbohydrates: 25gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 28mgSodium: 367mgPotassium: 73mgFiber: 2gSugar: 6gVitamin A: 53IUVitamin C: 0.02mgCalcium: 65mgIron: 1mg
Keyword Sourdough Discard
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