I’ve got the most PERFECT moist and fluffy cornbread muffins for you. They are the perfect use for your sourdough starter but don’t require extra prep time. They’re fast, easy, and can even be made corn free (pictured here!)

Almond flour makes a perfect swap for the cornmeal if you’re allergic, or just not a fan. Personally, almond flour is something I keep stocked and is an easier flour for us. But cornmeal works beautifully in these of course!

You can also do regular all purpose flour, OR a gluten free all purpose flour depending on your preference. Gluten free + almond flour is what’s pictured here which are the “alternative” flours and they work BEAUTIFULLY. So light and fluffy. So basically – this is the most versatile dinner muffin recipe ever and you’re going to LOVE I just know it!

These muffins store really well. Keep them in an airtight container on the counter for the first couple of days then (if there are any left) move them to the fridge. To serve, we like to warm them in the toaster oven for a minute so they’re nice and toasty on the outside and soft & warm on the inside.

The perfect addition to a bowl of chili, a cozy stew, a “chicken pot pie soup”, a roast chicken and veggies… you name it! Cannot wait for y’all to try!

Print Recipe
5 from 1 vote

Quick & Easy Sourdough Cornbread Muffins

A fast way to use your sourdough starter or discard that yields the most gorgeous light and fluffy cornbread muffins. Use regular flour or gluten free, cornmeal or almond flour. So versatile and always perfect!
Prep Time10 minutes
Cook Time20 minutes
Servings: 12 muffins
Calories: 167kcal

Ingredients

  • 200 g sourdough starter active or discard
  • 2 eggs
  • 100 g milk any kind will work
  • 40 g honey
  • 30 g avocado oil or any light flavored oil
  • 5 g vanilla extract
  • 100 g all purpose flour regular or gluten free
  • 150 g cornmeal or almond flour
  • 24 g sugar regular or coconut sugar (can omit if you like)
  • 10 g baking powder
  • 8 g salt

Instructions

  • Preheat the oven to 350ºF and line a 12 cup muffin tin with parchment baking liners.
  • To a mixing bowl or stand mixer, add the sourdough starter eggs, and milk and stir until the starter is loosened up. Add the honey, avocado oil, and vanilla and mix until smooth.
  • Add the flour, cornmeal or almond flour, sugar, baking powder, and salt to the bowl and stir until the mixture is just combined (don't overmix).
  • Use a spoon or a dough scoop to divide the mixture into to the 12 cups of the muffin tin. I did about 2 scoops per cup to fill each about 3/4 of the way.
  • Transfer to the oven and bake for 20 to 25 minutes or until the muffins are puffed up, set in the center, and lightly golden. Cool for a few minutes before transferring to a cooling rack. Enjoy warm!

Notes

Store muffins in an airtight container at room temperature for the first couple of days then move to the fridge.  To serve, warm in a toaster oven for a minute or two and enjoy!
 
Nutrition facts calculated for gluten free flour + almond flour.

Nutrition

Calories: 167kcal | Carbohydrates: 17g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 361mg | Potassium: 25mg | Fiber: 2g | Sugar: 6g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg
Filed   bread muffins, side dishes