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Delicious Sourdough Discard Morning Glory Muffins with nuts and fruits

Sourdough Discard Morning Glory Muffins

Delicious muffins made with sourdough discard, packed with carrots, apples, and warm spices, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

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.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 150mgFiber: 2gSugar: 8g

Notes

Use extra discard to adjust batter consistency. A slightly thick but scoopable batter is ideal. These muffins can be served with butter or cream cheese and pair well with coffee or tea.
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