Dairy-Free Sourdough Muffins

Soft, fluffy, and made without butter or milk, these tangy sourdough muffins are a flexible foundation for both sweet and savory add-ins.

At a Glance

• Loaf Style: Muffin

• Skill Level: Beginner

• Total Time: ~45 minutes

• Prep Time: ~10 minutes

• Yield: 12 muffins

• Hydration: N/A

• Bake Temp: 375°F / 190°C

• Baking Vessel: Standard 12-hole muffin tin

Ingredients

• 150g sourdough discard (unfed)

• 250g all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 2 large eggs

• 120ml plant-based milk (e.g. almond, oat, soy)

• 100g brown sugar (or coconut sugar)

• 80ml neutral oil (e.g. canola, sunflower, or melted coconut oil)

• 1 tsp vanilla extract

• Optional: 1 tsp cinnamon or nutmeg

• Optional add-ins: 150g blueberries, raspberries, grated carrots, chopped apples, or chocolate chips

Instructions

Make the Batter
1. Preheat oven to 375°F / 190°C. Line or grease a 12-hole muffin tin.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and any spices.
3. In a separate bowl, combine sourdough discard, eggs, oil, plant-based milk, vanilla, and sugar. Mix until smooth.
4. Pour wet ingredients into dry and stir gently to combine.
5. Fold in any optional add-ins (fruits, nuts, etc.), being careful not to overmix.

Bake the Muffins
6. Divide the batter evenly between muffin cups — they should be about ¾ full.
7. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Visual Cues

• Lightly domed tops with golden edges.

• Moist crumb with no gumminess or dense patches.

• Flecks of fruit or flavorings distributed throughout.

Why This Works

Using plant-based milk and oil keeps these muffins tender without dairy, while the sourdough discard adds flavor complexity and a lovely soft texture. The recipe balances leavening and acid to create a light, even crumb — no compromise on rise or taste.