There’s something special about the smell of muffins baking in the oven, mingling with the warmth of the kitchen. As I take my first bite of a Morning Glory Muffin, I’m reminded of cozy mornings spent with family, laughter, and the days when we’d hang out together. This recipe is close to my heart as it makes use of sourdough discard, turning something often wasted into something delicious. Each muffin bursts with flavors of carrots, apples, and warm spices, giving you a taste of those cherished moments. These muffins are not just a treat; they are a way to celebrate creativity in the kitchen and reduce food waste.
why make this recipe
This recipe for Sourdough Discard Morning Glory Muffins is perfect for anyone looking to enjoy a tasty and wholesome breakfast or snack. By using sourdough discard, you not only reduce waste but also add depth and flavor to the muffins. They are easy to make and customizable, meaning you can adapt them to your preferences. Plus, you get a delightful mix of textures and tastes in every bite, from the crunch of nuts to the sweetness of grated fruits.
how to make Sourdough Discard Morning Glory Muffins
Ingredients
- 1 cup (240g) sourdough discard 🥖
- 1 cup (240ml) milk or plant-based milk 🥛
- 2 large eggs 🥚
- 1/2 cup (120ml) neutral oil (vegetable or canola) 🌽
- 1 cup (200g) brown sugar 🍯
- 1 tsp vanilla extract 🍮
- 2 cups (250g) all-purpose flour (or 1½ cups AP + ½ cup whole wheat) 🌾
- 1 tsp baking soda 🥄
- 1 tsp baking powder 🧂
- 1 tsp ground cinnamon and 1/4 tsp ground nutmeg 🌰
- 1/2 tsp salt 🧂
- 1 cup grated carrots (about 2 medium) 🥕
- 1 cup grated apple (peeled, cored) 🍎
- 1/2 cup raisins or currants 🍇
- 1/2 cup shredded coconut (sweetened or unsweetened) 🥥
- 1/2 cup chopped walnuts or pecans 🌰
- Optional: 1/2 cup crushed pineapple, drained 🍍
- Optional: coarse sugar for sprinkling ✨
Directions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the sourdough discard, milk, eggs, oil, brown sugar, and vanilla until smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Fold the dry ingredients into the wet mixture until just combined. Do not overmix to keep the muffins tender.
- Stir in the grated carrots, grated apple, raisins, shredded coconut, chopped nuts, and pineapple if using.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops with coarse sugar if desired.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
- Tip: Use extra discard to adjust batter consistency. A slightly thick but scoopable batter is ideal.
how to serve Sourdough Discard Morning Glory Muffins
These muffins are delicious on their own but can be served with a smear of butter or a spread of cream cheese for extra flavor. Pair them with a hot cup of coffee or tea, and you have a cozy breakfast or snack option.
how to store Sourdough Discard Morning Glory Muffins
To store these muffins, keep them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just make sure to wrap each muffin tightly in plastic wrap, then place them in a freezer bag.
tips to make Sourdough Discard Morning Glory Muffins
- Use fresh ingredients for the best flavor.
- Feel free to adjust the spices to your liking; add more cinnamon or even some ginger for an extra kick.
- Don’t overmix the batter to keep the muffins light and fluffy.
- If you want to make them healthier, substitute some of the all-purpose flour with whole wheat flour.
variation
You can easily customize these muffins by adding or substituting ingredients. Try adding chopped dark chocolate instead of nuts for a sweeter treat, or use different dried fruits like cranberries or apricots. You can also spice it up by adding chopped fresh ginger or a pinch of cloves.
FAQs
Can I use gluten-free flour?
Yes, you can substitute your favorite gluten-free flour blend for the all-purpose flour.
Can I omit the sugar?
You can reduce the sugar or replace it with a natural sweetener like honey or maple syrup, but the muffins may not be as sweet.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean without wet batter, the muffins are done.
Can I add other fruits or vegetables?
Absolutely! You can add things like mashed bananas, shredded zucchini, or even different fruits like pumpkin or pears.
Sourdough Discard Morning Glory Muffins
Ingredients
Muffin Base
- 1 cup sourdough discard
- 1 cup milk or plant-based milk
- 2 large eggs
- 1/2 cup neutral oil (vegetable or canola)
- 1 cup brown sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour (or 1½ cups AP + ½ cup whole wheat)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
Add-ins
- 1 cup grated carrots (about 2 medium)
- 1 cup grated apple (peeled, cored)
- 1/2 cup raisins or currants
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup chopped walnuts or pecans
- 1/2 cup crushed pineapple, drained (optional)
Topping
- to taste coarse sugar for sprinkling (optional)
Method
Preparation
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the sourdough discard, milk, eggs, oil, brown sugar, and vanilla until smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Fold the dry ingredients into the wet mixture until just combined. Do not overmix to keep the muffins tender.
- Stir in the grated carrots, grated apple, raisins, shredded coconut, chopped nuts, and pineapple if using.
Baking
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops with coarse sugar if desired.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serving
- Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.