This post may contain affiliate links. Please read our disclosure policy.
These sourdough cornbread muffins are a delicious way to use up your sourdough discard. With a lightly sweet crumb and perfectly crisp edges, they’re just as welcome beside a steaming bowl of chili as they are on your Thanksgiving table—or even at a summer cookout. Once you try them, you’ll want to bake them all year long.
If you love this sourdough cornbread recipe, you’ll also enjoy these sourdough pumpkin muffins, sourdough apple muffins, and sourdough chocolate chip muffins.
Why You’ll Love Sourdough Cornbread Muffins
- Perfect with chili: These moist cornbread muffins have just the right balance of sweetness to complement a hearty bowl of classic homemade chili, pumpkin chili, or creamy white chicken chili in the slow cooker.
- Year-round favorite: Whether it’s Thanksgiving dinner with orange-glazed turkey, a cozy weeknight meal of roasted chicken, these muffins make the perfect side dish on your table.
- Great use for sourdough discard: No more wasting starter—this sourdough discard cornbread recipe turns your discard into golden, tender muffins you’ll want to bake again and again.
For another sourdough recipe that makes a great side to soups and hearty dishes, try my sourdough cheddar biscuits, overnight sourdough biscuits, sourdough Irish soda bread, and sourdough discard rolls.
Equipment
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post. Here are a few key ingredients you’ll need:
- Unsalted butter: Adds rich flavor and helps create a tender crumb.
- Buttermilk: Brings moisture and a slight tang that balances the sweetness.
- Sourdough discard: Gives depth of flavor while making good use of your unfed starter. You can also use active sourdough starter.
- Yellow cornmeal: Provides that classic cornbread texture and flavor.
- Granulated sugar: Adds just enough sweetness to complement savory meals.
How to Make Sourdough Cornbread Muffins
Here are the step-by-step instructions for making these easy sourdough cornbread muffins.
Step 1: Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease well.
Step 2: In a large mixing bowl, whisk together the melted butter and sugar until smooth (Photo 1).
Step 3: Add eggs and whisk until fully combined (Photo 2).
Step 4: Stir in the buttermilk and sourdough discard until fully incorporated (Photo 3).
Step 5: Sprinkle the baking soda and baking powder over the surface (Photo 4), then whisk briefly.
Step 6: Add the dry ingredients (cornmeal, flour, and salt) to the wet ingredients. Stir just until combined (Photo 5). Do not overmix.
Optional: Let the batter rest for 10–15 minutes to allow the cornmeal to hydrate (Photo 6). This results in a softer crumb.
Step 7: Divide the batter evenly among the muffin cups, filling each about ¾ full (Photo 7).
Step 8: Bake at 400°F for 5–6 minutes, then (without opening the oven door) reduce the temperature to 375°F and continue baking for 10–14 minutes (Photo 8).
Begin checking for doneness around 13–14 minutes total baking time. Muffins are done when the tops are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. For best accuracy, the internal temperature should register between 200–205°F (93–96°C).
Step 10: Cool muffins in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Serve with homemade butter, honey, homemade blueberry syrup, or homemade cranberry sauce.
How to Store
- Let your sourdough corn muffins cool completely before storing.
- Room temp: Store in an airtight container for up to 2 days
- Fridge: Store for up to 5 days and warm before serving
- Freezer: Freeze tightly wrapped for up to 2 months. Thaw and warm gently in the oven or microwave
Tips
- This recipe starts at a higher baking temperature of 400°F for the first 5–6 minutes to encourage a quick lift and create those classic domed muffin tops. Lowering the oven to 375°F after that allows the muffins to finish baking evenly without overbrowning.
- Resting the batter is optional but helpful. It gives the grains time to absorb moisture, resulting in a more tender texture. I highly recommend taking the time to allow the batter to rest.
- Once the oven temperature is reduced, begin checking the muffins after about 8 more minutes (around 13–14 minutes total in the oven). Cornbread can go from moist to dry quickly, so checking early helps prevent overbaking. An internal temperature of 200–205°F is a reliable indicator that they’re perfectly done.
- These muffins are best served warm or at room temperature and pair beautifully with soups, stews, BBQ, or holiday meals. Try them with a pat of butter, drizzle of honey or maple syrup, or alongside your favorite comfort food dishes.
- If you are not using muffin liners, be sure to make sure you adding grease or nonstick spray to the muffin pan. Make the coverage even to avoid it sticking to the pan.
Recipe FAQs
Fine yellow cornmeal is ideal for a tender muffin. If using medium grind, let the batter rest for at least 20 minutes before baking to reduce grittiness.
You can replace it with extra buttermilk or milk, but the texture and flavor are better with discard. You can also use active starter instead of discard.
Yes, reduce the sugar to ½ cup if you prefer muffins on the savory side.
Absolutely. Add-ins like shredded cheddar cheese, chopped jalapeños, or corn kernels all work great here.
More Sourdough Recipes
- Easy Beginner Sourdough Bread Recipe
- Sourdough Discard Cinnamon Rolls
- Sourdough Discard Crackers
- Sourdough Banana Bread
- Sourdough Cheddar Biscuits
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Sourdough Cornbread Muffins
Equipment
Ingredients
- 1/2 cup unsalted butter, (113 g), melted and slightly cooled
- 2/3 cup granulated sugar, (134 g)
- 2 large eggs, room temperature
- 1 cup buttermilk, (240 g), room temperature
- 1/2 cup sourdough discard, (120 g), 100% hydration, unfed
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup fine yellow cornmeal, (150 g)
- 1 cup all-purpose flour, (120 g)
- 1/2 teaspoon kosher salt, or 1/4 teaspoon fine sea salt
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease well.
- In a large mixing bowl, whisk together the melted butter and sugar until smooth.
- Add eggs and whisk until fully combined.
- Stir in the buttermilk and sourdough discard until fully incorporated.
- Sprinkle the baking soda and baking powder over the surface, then whisk briefly.
- Add the cornmeal, flour, and salt to the wet ingredients. Stir just until combined. Do not overmix.
- Optional: Let the batter rest for 10–15 minutes to allow the cornmeal to hydrate. This results in a softer crumb.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake at 400°F for 5–6 minutes, then (without opening the oven door) reduce the temperature to 375°F and continue baking for 10–14 minutes.
- Begin checking for doneness around 13–14 minutes total baking time. Muffins are done when the tops are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. For best accuracy, the internal temperature should register between 200–205°F (93–96°C).
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- Room temp: Store in an airtight container for up to 2 days
- Fridge: Store for up to 5 days and warm before serving
- Freezer: Freeze tightly wrapped for up to 2 months. Thaw and warm gently in the oven or microwave
- This recipe starts at a higher baking temperature of 400°F for the first 5–6 minutes to encourage a quick lift and create those classic domed muffin tops. Lowering the oven to 375°F after that allows the muffins to finish baking evenly without overbrowning.
- Resting the batter is optional but helpful. It gives the grains time to absorb moisture, resulting in a more tender texture. I highly recommend taking the time to allow the batter to rest.
- Once the oven temperature is reduced, begin checking the muffins after about 8 more minutes (around 13–14 minutes total in the oven). Cornbread can go from moist to dry quickly, so checking early helps prevent overbaking. An internal temperature of 200–205°F is a reliable indicator that they’re perfectly done.
- These muffins are best served warm or at room temperature and pair beautifully with soups, stews, BBQ, or holiday meals. Try them with a pat of butter, drizzle of honey or maple syrup, or alongside your favorite comfort food dishes.
- If you are not using muffin liners, be sure to make sure you adding grease or nonstick spray to the muffin pan. Make the coverage even to avoid it sticking to the pan.
- Reduce the sugar to ½ cup if you prefer muffins on the savory side.
- Fine yellow cornmeal is ideal for a tender muffin. If using medium grind, let the batter rest for at least 20 minutes before baking to reduce grittiness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
