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One applesauce sourdough discard muffin held in a hand over the kitchen table.

Applesauce Sourdough Discard Muffins

Kate Schat
No one wants to waste their sourdough discard! It's a natural part of the process of keeping sourdough, so this recipe teaches you how to utilize that discard.
4.96 from 21 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Fermet 6 hours
Total Time 6 hours 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 36 muffins
Calories 359 kcal

Ingredients
  

  • 1 ½ cups sugar OR ¾ cup honey
  • 2 cups sourdough discard
  • 1 ½ cups applesauce or use pumpkin or squash puree
  • 3 cups flour all-purpose or whole wheat or a mix
  • ½ cup melted butter, coconut oil or olive oil
  • 2 large eggs
  • 1 tablespoon vanilla
  • 1 teaspoon salt
  • 1 ½ cups chopped nuts or chocolate chips
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

Instructions
 

To ferment:

  • Mix sugar, applesauce, and sourdough discard together in a bowl. Add the flour. Cover and let sit on the counter 6 hours, up to overnight.

To make now:

  • If you want to just mix and bake right away, mix the sugar, applesauce, and sourdough discard up, followed by the flour, and then immediately move onto the next step.
  • When ready to bake, preheat the oven to 350F. Mix in the vanilla, eggs, melted butter, salt, and nuts/chocolate. Mix well. Its going to be a little gloppy/hard to mix, but use your elbow grease!
  • Sprinkle the baking soda and baking powder over the whole dough, and mix well for 10-20 seconds. Let sit while you line your muffin pans or grease your 9x13 pan. The chemical reaction with the sourdough and the baking powder/baking soda with change the consistency of the dough to be more like a normal muffin batter.
  • Scoop ¼ cup scoops into muffin papers/greased muffin pans or pour the whole bowl in a 9x13 pan.
  • If desired, sprinkle with coarse sugar such as organic cane sugar, maybe ½-1 teaspoon per muffin.

To bake:

  • For muffin tins, bake 20 min, turning halfway. Check with a knife to make sure they are done
  • For a 9x13 pan, bake for 30-35 minutes, turning halfway. Check with a knife to make sure it is done.

Notes

  • These muffins/loaf really need to cool down to being just warm. If you eat when they’re still hot, they will stick to the papers and be gummy. Sourdough needs to cool down a bit to set up its ‘crumb structure.’
  • Inspired by Simple Life by Kels

Nutrition

Serving: 1muffinCalories: 359kcalCarbohydrates: 43gProtein: 7gFat: 19gSaturated Fat: 5gCholesterol: 34mgSodium: 301mgPotassium: 132mgFiber: 2gSugar: 19gVitamin A: 197IUVitamin C: 1mgCalcium: 54mgIron: 2mg
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