Easy Overnight Sourdough Muffins MASTER Recipe
The key to being an efficient and relaxed home baker are master recipes like easy overnight sourdough muffins.
You’ll be able to customize this master muffin recipe to make plain vanilla muffins, blueberry muffins, chocolate chips muffins, and more!
And you’ll love that it is fully fermented and makes a larger batch that most sourdough discard recipes.
What is a Master Recipe?
Master recipes use a base recipe and method that can be made with a few additions or slight adjustments to create different recipes.
This allows the sourdough baker to learn an easy recipe formula and the steps of a recipe proficiently.
Then, the baker can confidently use the formula to make different recipes that all have the basic formula and roughly the same ingredients.
It’s one of my favorite ways to simplify my sourdough baking for my family.
My kids love helping with this master muffin recipe too!
For other MASTER sourdough recipes, check these out:
- Easy Sweet & Soft Sourdough Bread MASTER Recipe
- Classic Sourdough Country Bread recipe
- Easy Overnight Sourdough Waffles (Discard Sponge Method)
Why use Sourdough Starter Discard?
You can discard the old sourdough starter, but you can also use it in a variety of sourdough recipes to create more flavor and texture.
Sourdough discard recipes are a good use of excess sourdough starter (also known as leftover sourdough discard) and reduce food waste.
Another benefit of using sourdough starter discard in sourdough recipes is that when used properly, it can make the recipe more digestible.
Since sourdough starter discard doesn’t have the rising power of active sourdough starter, it is commonly used in crackers, cookies, scones, pancakes, and other versions of quick breads when other leavening agents like baking soda, baking powder, eggs, or a combination are used.
Check out these other posts with videos:
- What is sourdough discard?
- Why use Sourdough Discard?
- How to Store Sourdough Discard for Starter Discard Recipes
- How to use Sourdough Discard
- How to make your OWN sourdough starter from scratch
What is a sponge?
In baking, a sponge is a type of preferment or levain. It is created with fresh ingredients and typically the whole sponge is used in the final recipe.
I use a discard sponge method using sourdough starter discard to add flavor, multiply my batch, and make my muffins more digestible.
The night before, you mix together the water, flour, and sourdough starter discard.
This thick mixture is covered and left at room temperature in the bowl of the stand mixer or the mixing bowl. The sponge ferments overnight.
On the next morning, the sponge will be risen, fluffy, and airy. Add the other ingredients directly to the sponge and your muffin batter will be ready to bake!
This sourdough discard muffin recipe is the perfect use for large amounts of leftover sourdough starter.
Note: This sponge is different than the one used for my Sourdough Waffles and Pancakes recipes.
Ingredients to make Sourdough Muffins MASTER Recipe
Here is the base recipe to make plain vanilla sourdough muffins:
- For the overnight sponge (preferment)
- 200g water (3/4 cup and 1 T.)
- 250g flour, 1 2/3 cups (my preferred blend is 50g, 1/3 cup whole wheat flour and 200g, 1 1/3 cup all purpose flour)*
- 100g sourdough discard (about 1/3 cup of runny discard)
- For the plain vanilla muffins**
- 45g oil (I use melted coconut oil)*** (1/4 cup)
- 50g milk (whole milk is my preference) (3 T.)
- 2 eggs (50g)
- 50g brown sugar (1/4 cup, packed)
- 8g vanilla extract (1 1/2 t.)
- 3g baking soda (3/4 t.)
- 4g sea salt (1/2 t.)
*All-purpose flour can be substituted for whole wheat flour. Don’t use bread flour as it will create too much gluten development resulting in chewy muffins.
**This is my most versatile base recipe, other variations of sourdough muffin recipes will use the same method and overnight sponge but some of the ingredients may vary slightly.
***If you use coconut oil or melted butter, make sure these have cooled to room temperature or no more than 80 degrees F so it doesn’t cook your batter! Avocado oil works well if you are trying to avoid seed oils.
Making the overnight sponge for Sourdough Muffins
In the bowl of a stand mixer or a large bowl, mix together the water, all-purpose flour, whole wheat flour, and sourdough starter discard to create the overnight sponge with a paddle attachment or with a large spoon if you’re mixing by hand.
Cover the large bowl with plastic wrap, a new plastic shower cap, or a large plate and let it sit out overnight or 6 to 12 hours at room temperature.
After that time, follow the next steps to prepare your ingredients that will be added directly to the prepared sponge.
Does flour choice matter?
The type of flour you use in the sponge makes a difference.
The blend of whole wheat and all purpose flour helps the sponge have a great consistency that is not too sticky and easier to mix ingredients into.
If you use only all-purpose flour, it will be stickier and more difficult to break apart to allow the other ingredients to fully incorporate into the dough.
You can increase the amount of whole wheat flour, I use home-milled wheat for my recipes.
But if you use 100% whole wheat your muffins will bake up heavier with less volume and a denser texture.
Which is why I recommend a blended flour mixture of whole wheat and all purpose.
Ingredient Preparation for Sourdough Muffins
The next day (or after the 6 to 12 hours), the sponge will have a fluffy texture and is ready to prepare with the remaining ingredients and it’s time to preheat your oven to 400 degrees F.
If you’re using coconut oil or melted butter, melt that first so it has time to cool down. Scrape the melted oil or butter with a spatula into a heat safe carafe or bowl to help it cool down faster.
Final mix for Easy Sourdough Muffins
Add the milk, eggs, sugar, vanilla, and other dry ingredients directly to the sponge.
Begin to mix in order to break the sponge apart. Make sure to mix well and scrape the bottom of the bowl, turning the batter over to make sure the sponge gets mixed well.
Once the oil or butter have cooled, stir it into the muffin batter until fully incorporated.
Baking Sourdough Muffins
By this time your oven should be preheated and ready to bake!
Line a muffin pan with parchment paper muffin liners or rub the inside of each cup with oil.
Then, use a 1/4 cup scoop to spoon muffin batter into the prepared muffin cups. I like using this 1/4-cup Stainless Steel Cookie Scoop for scooping and pouring out the batter easily with minimal mess.
Fill the cups 2/3 to 3/4 full (3/4 full will make them more likely to rise over the cup to create that mushroom type top).
Place in the preheated oven to bake for 16 to 18 minutes until a toothpick inserted into the center of one comes out clean. The edges around the top of each muffin should be golden brown.
Let them cool for 10 minutes in the pan and then move them to a wire rack to cool completely.
Serve warm or store for later after they have cooled.
Storing your Sourdough Muffins
Let these delicious muffins cool completely then place in an airtight container.
Store them in the fridge if you plan to enjoy them within the week.
You can also freeze these in a freezer safe ziplock bag for storing for 1 to 3 months.
If storing them in the freezer on the longer end, I recommend double bagging for better freezer burn prevention.
To defrost, heat them in the microwave for 10 to 30 seconds or in the oven at 350 degrees F for 8 to 10 minutes until center is warm and no longer frozen.
Customizing your Sourdough Muffins
Different muffin add-ins will change the flavor of the muffins and delight your family. Sometimes I split my batter into two or three portions and make three flavors at a time!
Here are some easy muffins you can make from this base recipe:
- Swap the honey for the brown sugar for a naturally sweetened and more interesting flavor
- Add 2 diced peaches and cinnamon for luscious peach muffins
- Try adding 1/2 cup blueberries for incredible fluffy sourdough blueberry muffins
- Add lemon zest and poppyseeds for a bright sourdough lemon poppyseed muffin
- Dice and saute 1-2 peeled green apples with cinnamon and nutmeg to create apple sourdough muffins
- To make sourdough chocolate chip muffins, stir in 1/4 to 1/3 cup of chocolate chips (tip! toss them with 1-2 tablespoons of flour so they don’t sink)
- Try white chocolate chips and chopped macadamia nuts for an incredible treat
- For a simple fall flavor, add some cinnamon to make sourdough cinnamon muffins
More Favorite Sourdough Discard Recipes
- The Best Sourdough Pancakes Recipe (Discard Sponge Method)
- Easy Sourdough Banana Muffins (Overnight Discard Method)
- Sourdough Discard Zucchini Spice Quick Bread Muffins
- The Best Sourdough Discard Oatmeal Raisin Cookies Recipe
- Sourdough Apple Fritter Bread Fall Sourdough Recipe
- Plain Sweet Scones with sourdough discard
- Summer Berry Scones (Sourdough & regular version)
- Pumpkin Spice Scones (Sourdough Discard)
- Gingerbread Scones with Eggnog Icing (Sourdough Discard)
Savor and Share
I hope that you love making these. They make the best muffins and it’s so easy!
This family favorite is ideal for making a big batch.
Make sure to share this recipe with a friend! And if you make it, I’d love to hear about it–you can comment on this post or tag me on instagram @livingbreadbaker!
Just getting started with sourdough?
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Get My Free Quick Start Sourdough Guide: Learn the key terms and concepts in sourdough baking, including the differences between active sourdough starter and sourdough discard, and how to care for your starter.
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Time Planning Help for Sourdough Baking
The #1 need for sourdough bakers is help with time planning, so I created a resource for you.
Sourdough Time Planning Workbook: Perfect for new or experienced bakers, this workbook includes 8 templates ready to fill in and a baking journal. The templates cover 4 different ways to make classic sourdough country breads, 3 time planning worksheets for enriched sourdough bread depending on serving time target, and a blank template. The baking journal goes over baker’s percentages and how to take notes on your sourdough bakes. [purchase_link id=”20354″ style=”button” color=”orange” text=”Get Your Copy Now” direct=”true”]
Get a free sample of the workbook: Use this sourdough time planning worksheet sample to simplify your baking.
Living Bread Baker posts mentioned
How to Store Sourdough Discard for Starter Discard Recipes
The Best Sourdough Pancakes Recipe (Discard Sponge Method)
Easy Sourdough Banana Muffins (Overnight Discard Method)
Right Away Sourdough Discard Pumpkin Spice Waffles
Overnight Sourdough Sheetpan Pancakes
Sourdough Apple Fritter Bread Fall Sourdough Recipe
Plain Sweet Scones with sourdough discard
Summer Berry Scones (Sourdough & regular version)
Pumpkin Spice Scones (Sourdough Discard)
Gingerbread Scones with Eggnog Icing (Sourdough Discard)
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1/4-cup Stainless Steel Cookie Scoop
free sourdough quick start guide
online Intro. to Sourdough course
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Easy Overnight Sourdough Muffins MASTER Recipe
Ingredients
For the overnight sponge (preferment)
- 200 g water 3/4 cup and 1 T.
- 250 g flour 1 2/3 cups (my preferred blend is 50g, 1/3 cup whole wheat flour and 200g, 1 1/3 cup all purpose flour)*
- 100 g sourdough discard about 1/3 cup of runny discard
For the plain vanilla muffins**
- 45 g oil I use melted coconut oil*** (1/4 cup)
- 50 g milk whole milk is my preference (3 T.)
- 2 eggs 50g
- 50 g brown sugar 1/4 cup, packed
- 8 g vanilla extract 1 1/2 t.
- 3 g baking soda 3/4 t.
- 4 g sea salt 1/2 t.
Instructions
- In the bowl of a stand mixer or a large bowl, mix together the water, all-purpose flour, whole wheat flour, and sourdough starter discard to create the overnight sponge with a paddle attachment or with a large spoon if you're mixing by hand.
- Cover the large bowl with plastic wrap, a new plastic shower cap, or a large plate and let it sit out overnight or 6 to 12 hours at room temperature.
- The next day (or after the 6 to 12 hours), the sponge will have a fluffy texture and is ready to prepare with the remaining ingredients and it's time to preheat your oven to 400 degrees F. If you're using coconut oil or melted butter, melt that first so it has time to cool down. Scrape the melted oil or butter with a spatula into a heat safe carafe or bowl to help it cool down faster.
- Add the milk, eggs, sugar, vanilla, and other dry ingredients directly to the sponge.
- Begin to mix in order to break the sponge apart. Make sure to mix well and scrape the bottom of the bowl, turning the batter over to make sure the sponge gets mixed well. Once the oil or butter have cooled, stir it into the muffin batter until fully incorporated.
- By this time your oven should be preheated and ready to bake!
- Line a muffin pan with parchment paper muffin liners or rub the inside of each cup with oil.
- Then, use a 1/4 cup scoop to spoon muffin batter into the prepared muffin cups. I like using this 1/4-cup Stainless Steel Cookie Scoop for scooping and pouring out the batter easily with minimal mess.
- Fill the cups 2/3 to 3/4 full (3/4 full will make them more likely to rise over the cup to create that mushroom type top).
- Place in the preheated oven to bake for 16 to 18 minutes until a toothpick inserted into the center of one comes out clean. The edges around the top of each muffin should be golden brown.
- Let them cool for 10 minutes in the pan and then move them to a wire rack to cool completely.
- Serve warm or store for later after they have cooled.
THANK YOU!!!
You’re welcome! I love this easy method too 🙂