Have you started making sourdough bread lately since lots of us have found ourselves at home most of the time? Are you finding that you’ve got lots of sourdough discard over and don’t want to waste it? Don’t worry – I have the perfect recipe for you! You’ll want to keep making these fluffy white chocolate cherry sourdough discard muffins over and over.
For those of us who are spending most of our time safely at home lately, lots of us seem to be baking our hearts out. In particular, there seems to be a huge trend for making banana bread and sourdough bread! I mean why not? Sourdough baking is relatively time-intensive and though lots of us might have fancied giving it a try before now, it’s taken a lockdown to make it a feasible activity! And a very rewarding activity at that. You just can’t beat that burnished crust and lightly tangy centre. But there is one caveat – it isn’t ideal to be throwing away sourdough discard every time you feed your starter.
What is sourdough discard?
Once you have an established sourdough starter, it needs to be fed regularly in order to keep it happy and healthy and ready for baking. If you keep your starter at room temperature, this feeding will most likely need to be done twice a day, possibly even more if it’s especially warm in your house. And unless you want to end up with a giant jar of sourdough starter, you will need to discard most of it each time you give it a feed. Whilst you can of course throw away this discarded portion, I would definitely recommend keeping it in a separate jar or container in the fridge and using it in a variety of recipes instead. If you’re not going to be baking with your sourdough starter regularly, I’d advise keeping it in the fridge between feeds which reduces the number of feeds and therefore the volume of discard you’ll have to deal with. However, if you do this, you’ll still need to do a couple of feeds at room temperature before your starter is ready to bake with again, giving you plenty of opportunity to collect some discard to have a go at baking with!
What can I do with sourdough discard?
Lots of things! Once you get started using your leftover sourdough starter, you won’t want to stop! You can use it in any recipe where you would ordinarily use a combination of flour and a liquid. Assuming that you have a 100% hydration starter you can use it to replace some of the flour and liquid in your recipe at a 50:50 ratio (e.g. 50g starter would replace 25g flour and 25g liquid in your recipe). Keep your sourdough discard in an airtight container in the fridge after feeding your starter – it will stay fresh for a good few days, just give it a sniff before using to make sure it smells fresh and not overly vinegary.
Some of my favourite recipes using sourdough discard include sourdough waffles and pancakes which are a super easy way to use the discard. Another perfect thing to do once you have a healthy, established sourdough starter is to gift it to a friend who loves to bake! But I fancied getting a little more creative than that and so took it upon myself to create a recipe for sourdough muffins and let me tell you – they are incredible!
Ingredients in white chocolate cherry sourdough muffins
- Plain (all-purpose) flour – we’ll be adding more in the form of sourdough starter, too!
- Almond flour (or ground almonds) – because cherries and almonds are a winning combo. This also reduces the amount of plain flour you’ll be using at a time where it can be difficult to get hold of.
- Baking powder – to help the muffins rise as that’s not what the sourdough starter is being used for here!
- Fine sea salt – to counter-balance some of the sweetness and bring out the flavours.
- Granulated sugar – for sweetness and texture, you could substitute a different sugar if liked, though I’ve only tested the recipe with granulated.
- Sourdough discard – keep your sourdough discard in a container in the fridge instead of throwing it away. It’s so easy to use in these muffins.
- Medium eggs (US size large eggs) – be sure to use the correct size or your muffins might overflow a little – not a huge issue but they won’t be quite as pretty.
- Milk – use any kind you like.
- Sunflower oil – substitute any neutral tasting oil.
- Melted butter – we’re using a combination of butter and oil for optimum texture and flavour but you can use either/or!
- Vanilla extract – for delicious flavour – you could also add a drop of almond extract if desired!
- White chocolate bar – you can use chips but I prefer to chop up a good quality bar. You could use dark chocolate instead but don’t knock the white chocolate-cherry combo!
- Cherry jam – we’re going to swirl the jam gently throughout the batter – use a good quality jam as it’s so worth it! My favourite is Bonne Maman but St Dalfour is another great choice.
These white chocolate cherry sourdough muffins are so easy to make – as simple as making any regular muffin recipe! The only real change we’re making is to substitute some of the flour and milk with sourdough starter and trust me, it makes the world of difference! Simply whisk the sourdough starter in with your wet ingredients, fold in the dry ingredients and some mix ins and you’re done! Just scoop into a lined muffin tin and bake!
The result is a batch of perfectly balanced muffins with that subtle sourdough tang. You have to think about it a little bit but the sourdough flavour is definitely there! It works with the white chocolate and cherry jam which could have the tendency to be a little cloying and sweet – but not here. It just works! They’re light and fluffy with a little bit of white chocolate and cherry jam in every bite. Why not try baking a batch this week?!
I hope you’ll give these white chocolate cherry sourdough muffins a try! If you make them, be sure to leave a comment, rate the recipe and tag me on Instagram! I love to see your creations!
And if you’re looking for more muffin recipes, why not try one of these:
- Vegan Blueberry Muffins
- Quinoa Spelt Blueberry Breakfast Muffins
- Blood Orange Rhubarb Muffins
- Double Chocolate Sweet Potato Muffins
White Chocolate Cherry Sourdough Muffins
- 1 1/4 cups plain (all-purpose) flour (150g)
- 1 cup almond flour or ground almonds (not packed) (100g)
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup granulated sugar (100g)
- 7 ounces sourdough discard (200g, 7/8 cup)
- 2 medium (US large) eggs
- 1/2 cup milk (125ml)
- 1/4 cup sunflower oil (60ml)
- 1/4 cup butter, melted and slightly cooled (60g)
- 1 teaspoon vanilla extract
- 5 ounces white chocolate, chopped (150g)
- 6 tablespoons cherry jam (plus extra for swirling in the tops of the muffins)
- 1/4 cup flaked almonds, for sprinkling on top of the muffins (20g)
- Preheat the oven to 180°C (350°F). Line a muffin tin with 12 paper liners.
- In a medium mixing bowl, whisk together the plain flour, almond flour, baking powder, sea salt and granulated sugar. Set aside.
- In a large mixing bowl, whisk together the sourdough discard, eggs and milk until smooth. Next, whisk in the sunflower oil, melted butter and vanilla until well combined.
- Add the dry ingredients to the bowl with the wet ingredients and fold in using a wooden spoon until just combined. If you have some streaks of flour left behind that's good.
- Gently fold in the white chocolate and then dollop the cherry jam all over the batter. Fold again carefully until the jam is swirled through the batter but not mixed in so that the batter turns pink.
- Divide the mixture between the muffin liners in your prepared tin. They should be almost but not quite full.
- Add a little extra jam on top of each muffin – about ¼ to ½ teaspoon. Carefully swirl the jam into the tops of the muffins using a toothpick or cocktail stick. Sprinkle with the flaked almonds.
- Bake in the preheated oven for about 25 minutes until golden brown and an inserted cake tester comes out almost clean.
- Leave to cool in the muffin tin for 5 minutes before transferring to a cooling rack to cool completely.
- Make sure you’re quick when you make these muffins and don’t leave the batter hanging around too long before baking. You don’t want the sourdough starter to become too active otherwise your muffins might overflow!
- Take care to use medium (US large) eggs as large eggs are a little too big. If you must use large eggs it’s not the end of the world, the muffins might just overflow a little.
- Use any kind of milk you like.
- You can use all sunflower oil (or any neutral oil) or all butter if you prefer.
- If you don’t have sourdough starter, you could instead use 250g plain flour and 225ml milk – though I haven’t tested the recipe this way.
- These muffins freeze well.