Discard Savoury Herb Muffins

Soft, fragrant, and packed with herbs, these one-bowl muffins are the ultimate quick savory bake to use up your sourdough discard.

At a Glance

• Loaf Style: Savory muffin

• Skill Level: Beginner

• Total Time: ~40 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

• 200g sourdough discard (unfed)

• 180g all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp fine sea salt

• ½ tsp garlic powder (optional)

• 2 large eggs

• 120ml whole milk or buttermilk

• 60ml olive oil or melted butter

• 100g grated cheddar or gruyère

• 2–3 tbsp finely chopped fresh herbs (e.g. parsley, chives, dill, thyme)

• Optional: pinch of chili flakes or cracked black pepper

Instructions

Prepare the Batter
1. Preheat oven to 375°F / 190°C. Line or grease a standard 12-hole muffin tin.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and any optional dry seasonings.
3. In a separate bowl, mix sourdough discard, eggs, milk, and oil until smooth.
4. Pour wet ingredients into dry, then gently fold to combine. Do not overmix.
5. Fold in cheese and chopped herbs.

Bake the Muffins
6. Divide batter evenly between muffin cups — they should be about ¾ full.
7. Sprinkle tops with extra cheese or herbs if desired.
8. Bake for 18–22 minutes, or until golden brown and a toothpick comes out clean.

Cool & Serve
9. Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Visual Cues

• Muffins should have a golden, domed top with flecks of green herbs and melted cheese visible.

• Interior should be moist, tender, and evenly baked with no gummy patches.

Why This Works

The discard adds structure, slight tang, and moisture, while the fresh herbs and cheese bring a savory punch. The oil and buttermilk ensure a soft crumb, and the leavening gives lift without needing a long ferment.