Cheddar Chive Sourdough Muffins
Savory, sharp, and golden-topped — these muffins blend aged cheddar, fresh chives, and sourdough discard into a brunch-worthy bake with serious flavor.
At a Glance
Loaf Style: Savory muffin
Skill Level: Beginner-friendly
Total Time: ~1–2 hours
Prep Time: ~15 minutes
Yield: 10–12 standard muffins
Hydration: N/A
Bake Temp: 375°F / 190°C
Baking Vessel: Muffin tin
Ingredients
Dry Mix
200g all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp black pepper
Pinch of garlic powder (optional)
Wet Mix
100g sourdough discard (unfed)
2 large eggs
180g whole milk
60g neutral oil or melted butter
1 tsp Dijon mustard (optional, for depth)
Fold-ins
120g sharp cheddar cheese, shredded
2 tbsp finely chopped fresh chives
Extra grated cheese or chives for topping (optional)
Instructions
Prepare the Batter
1. In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.
2. In a separate bowl, combine sourdough discard, eggs, milk, oil, and Dijon mustard. Whisk until smooth.
Combine and Fold
3. Add the wet ingredients to the dry and stir just until combined — do not overmix.
4. Gently fold in shredded cheddar and chives.
Fill the Muffin Tin
5. Preheat oven to 375°F / 190°C. Line a muffin tin with paper liners or grease well.
6. Divide batter evenly between 10–12 cups. Sprinkle extra cheese or chives on top if desired.
Bake
7. Bake for 18–22 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
8. Cool in the tin for 5 minutes, then transfer to a rack to finish cooling.
Visual Cues
Muffin tops should be lightly domed with visible golden cheese and flecks of chive.
Inside crumb should be moist but structured, with melted cheese pockets.
Why This Works
The sourdough discard brings a tangy note that enhances the richness of the cheddar and the herbal brightness of the chives. The muffin format keeps things quick and versatile, and the crumb remains moist while developing a lovely savory crust.
