Sourdough Honey Cornbread Muffins

These sourdough honey cornbread muffins are golden, savory-sweet, and just the right amount of kick. They’re the perfect side for backyard barbecues, grilled chicken, chili nights, or even a brunch spread with jam and butter. The sourdough discard adds depth and a light tang that balances beautifully with honey and butter. You can also add cheddar, jalapenos, or bacon if you want a more savory and hearty side!

Why You’ll Love This Recipe:

You’ll fall in love with this recipe because it uses simple easy ingredients but delivers bakery-worthy muffins. They’re fluffy yet hearty, tender from the sour cream and discard, with that classic cornbread crumb kissed with honey. It’s a one-bowl batter, no mixer needed, and it holds beautifully overnight for a fermented boost to make them extra-gut healthy. Don’t want to wait overnight? No problem! I have a quick bake option too!

Why Use Sourdough Starter in Muffins?

Using sourdough discard in muffins adds a slight tang, enhances moisture retention, and makes the crumb softer and more tender. The fermentation process also helps break down gluten, making these muffins easier to digest.

Do I have to long-ferment these Muffins?

No! You can mix up this batter if you want muffins quickly. Directions will be listed below.

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Tools You’ll Need:

• Standard 12-cup muffin tin- for baking muffins. I love these pans from Wilton linked here https://amzn.to/3FYfXo1.

• Muffin liners or nonstick spray- to avoid burned edges.

• Kitchen scale (optional)– for accurate measuring—especially helpful with sourdough baking.

• 1/3 cup or 2 oz scoop– for scooping batter. I love this scoop for muffins linked here.

• Whisk + spatula- for combining ingredients.

•  Mixing bowl- for mixing batter.

• Hand mixer or sturdy whisk- for mixing batter.

• Cooling rack– to cool muffins.

Gather Your Ingredients:

• Honey – Adds natural sweetness and moisture with a summery touch.
• Granulated white sugar – Boosts the sweetness and improves browning.
• Sourdough discard – Adds tang and tenderness, plus fermentation benefits (flat or past peak, can be cold or room temperature). Adds depth of flavor, moisture, and just a whisper of tang—without making this a “sour” muffin. Key for fermentation.
• Sour cream – Brings richness and moisture for a soft and tender crumb. Can substitute with whole milk Greek yogurt, I don’t recommend any low or non-fat options.
• Whole milk– Hydrates the batter; buttermilk enhances the tang. This can be substituted for buttermilk.
• All-purpose flour – Forms the base structure of the muffin. Gives the muffins structure while keeping them soft and cakey. Can be substituted for bread flour but muffin may not be as soft.
• Finely ground cornmeal – Gives that classic cornbread texture and flavor.
• Avocado oil – Neutral flavor and a tender crumb without greasiness. You can substitute another neutral oil if needed.
• Unsalted butter – Adds rich flavor and improves the crumb.
• Eggs  (room temperature)– provide structure and lift with moisture, works as a binder for ingredients.
• Fine sea salt – Enhances all the other flavors.
• Baking powder – Helps the muffins rise and puff.
• Baking soda – Reacts with the acid in yogurt and discard for tenderness.

Optional Mix-in’s:

• Sharp shredded cheddar – Brings a bold, savory kick and that melty cheese factor.
• Pickled jalapeños – Add tangy heat that balances the sweetness.
• Cooked bacon crumbles – Adds smokiness and texture.

Now let’s make muffins!

Sourdough Honey Cornbread Muffins

Wet Ingredients:

• ⅓ cup (75g) honey
• ⅓ cup (75g) granulated sugar
• ½ cup (120g) sourdough discard
• ½ cup (120g) Sour cream
• ⅔ cup (150g) whole milk
• ⅓ cup (72g) avocado oil
• ⅓ cup (75g) unsalted butter, melted and cooled
• 2 large eggs

Dry Ingredients:

• 2½ cups (300g) all-purpose flour
• 1¼ cups (175g) finely ground cornmeal
• 1 tsp fine sea salt
• 2 tsp baking powder
• ½ tsp baking soda

Optional Mix-in’s:

• ¾ cup (85g) shredded sharp cheddar
• ⅓ cup (40g) chopped pickled jalapeños
• ⅓ cup (35g) cooked bacon crumbles

Instructions:

1. Mix the Batter

In a large bowl, whisk together honey, sugar, sourdough discard, yogurt, milk, oil, melted butter, and eggs until smooth and fully combined with a whisk or hand beaters.

Add in the cornmeal, flour, salt, baking powder, and baking soda. Stir gently with a spatula until just combined — do not overmix.

Fold in cheddar, bacon, and jalapenos if using.

Overnight Ferment Option: if you want to ferment your batter overnight, cover with plastic at this point and transfer to the refrigerator for 12-18 hours. Let the batter sit at room temp while the oven preheats the next day (about 30–45 minutes) before scooping. If you choose to skip this step, proceed with the recipe for same day baking.

2. Bake Muffins

Preheat your oven to 400°F (205°C). Line a 12-cup muffin pan or grease generously.

Scoop the batter into the muffin cups — a heaping 1/3 cup per muffin. Fill each all the way to the top. This step is important for a nice rise on your muffins.

You can garnish tops of muffins if you would like with additional shredded cheese or bacon crumbles at this time.

Place the muffins in the oven and bake at 400°F for 6 minutes, then without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 18-20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.

4. Let Muffins Cool

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Best served warm with a pat of butter or a drizzle of hot honey. Enjoy your Sourdough Honey Cornbread Muffins!

Yields 12 muffins

FAQ’s:

Can I skip the mix-ins?

Totally. The base batter is rich and flavorful on its own, but the mix-ins take it over the top.

Can I make this in a baking dish?

Yes. Pour into a greased 9×9-inch pan and bake at 350°F for 28–35 minutes.

Why the two-temp bake method?

Starting hot helps create lift and domed tops, then reducing prevents over-browning and ensures a tender crumb.

Storing Tips:

-Store muffins in an airtight container on counter for up to 5 days.

-Freeze muffins in an airtight container for up to 3 months. Allow to thaw and gently reheat in oven or microwave to serve.

Drop a comment and leave a review if you loved this recipe! Happy baking!