Healthy Sourdough Discard Breakfast Muffins Recipe

On busy mornings, these sourdough discard breakfast muffins are the perfect quick and easy meal that the whole family will love!

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Let’s face it, some mornings it’s just so hard to get a healthy and delicious breakfast on the table.

For this reason, I like to have a few recipes in my arsenal that are not only easy, but tasty, as well!

This recipe is one of my favorites and will fast become a family favorite, I am sure!

You need to try my sourdough blueberry muffin recipe, linked here!

Why I love this recipe

Quick & Easy – This is a super quick and simple recipe that uses wholesome ingredients and bakes up in less than 20 minutes.

Healthy – Packed with protein and whole grain flour, these breakfast muffins are the perfect start to the day.

Delicious – Seasoned just right, these savory muffins will delight the taste buds!

Breakfast is quite possibly the most important meal of the day and ideally is high in fiber, protein, and vitamins and minerals.

The name “breakfast” as it implies, is the meal that breaks the fast from not eating overnight.

I put more emphasis on this meal than any other because it lays the foundation for the day.

Having a high protein breakfast with whole grains will get you going and keep you full longer.

These delicious muffins also make a great afternoon snack!

Looking for more sourdough discard recipes? Click here!

Want a delicious recipe for sourdough english muffins? click here! This homemade english muffin recipe would be so good along side these breakfast muffins!

Ingredients to make these sourdough discard breakfast muffins

• Eggs
• Sourdough Starter/Discard – You can use either active sourdough starter or sourdough starter discard. You can use it straight from the fridge, no need to bring to room temperature. This recipe is a great way to use up leftover sourdough discard.
• Milk – I use whole milk, but skim will work just fine.
• Olive Oil – The oil ensures the muffins are soft and moist. You can substitute with avocado oil, as well. Melted butter or coconut oil would also work just fine.
• Cheese – Use shredded cheddar or mozzarella.
• Onion (finely chopped)
• Jalapenos (finely chopped)
• Sage – I used fresh, but you can use dried sage.
• Salt
• Pepper
• Whole Wheat Flour – For this recipe I used fresh milled Einkorn flour. You may use all purpose flour, bread flour, or store bought whole wheat flour.
• Baking Powder
• Baking Soda

For full ingredient amounts, see recipe card below

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This is the muffin pan I use.

These are the knives I use.

For my favorite sourdough muffin recipe, click here!

For all of my muffin recipes, click here.

How to make Sourdough Discard Breakfast Muffins

Preheat the oven to 400 degrees F.

Prepare a 12 cup muffin tin by spraying with oil or using muffin liners. They make silicone liners and paper liners.

In a large mixing bowl, add the eggs, starter, milk, and oil. Mix well.

In a separate bowl, mix flour, baking soda, baking powder, salt, pepper, and sage.

Add the dry ingredients to the wet ingredients and mix just until combined.

Next, add the chopped onion, jalapenos, and shredded cheese and fold them into the muffin batter.

Scoop the batter into the prepared muffin tin cups equally. Fill the muffin cups to about 3/4 full.

Bake in preheated oven for 18-20 minutes.

Let muffins cool completely on a wire rack before storing.

Storage

Store cooled muffins in an airtight container in the fridge for 3-4 days.

Variations

Add 1 bell pepper chopped and and asparagus instead of onions and jalapenos.

Serving Suggestions

Top with avocado and sour cream for a filling and balanced meal.

Serve along side a slice of homemade fresh milled sourdough bread (linked here) toasted with butter for an incredibly delicious and nutritious breakfast.