Sourdough mini muffins are a delicious homemade alternative to Little Bites muffins.
Soft, tender, and moist, and customizable with plenty of mix-in options. Plus, they come together in under 30 minutes and are incredibly easy to make.
Perfect for breakfast, snacks, or lunchboxes, they’re a treat the whole family will love.
- yield: 24 MINI MUFFINS
- prep time: 10 MINUTES
- cook time: 12 MINUTES
- total time: 22 MINUTES
Ingredients
- 80 grams (⅓ cup) honey
- 60 grams (¼ cup) butter, melted
- 120 grams (½ cup) milk
- 60 grams (¼ cup) sourdough discard
- 80 grams (⅓ cup) plain greek yogurt
- 5 grams (1 teaspoon) vanilla extract
- 1 large egg (50 grams)
- 245 grams (1 ¾ cup) all-purpose flour
- 5 grams (1 teaspoon) baking powder
- 3 grams (½ teaspoon) salt
- Optional mix-ins: chocolate chips, fruit, sprinkles
Instructions
- Preheat the oven to 350F.
- Mix together the honey, melted butter, milk, sourdough discard, greek yogurt, vanilla extract, and egg until combined.
- In a separate bowl mix together the flour, baking powder and salt. Add to the wet ingredients and stir until just combined.
- Fold in mix-ins of choice or if you want a variety of mix-ins add them individually to the batter once in the muffin pan.
- Grease a mini muffin pan and evenly divide the batter among the 24 muffin cups, adding about 2 tablespoons of batter to each.
- Bake for about 12 minutes or until a toothpick comes out clean.
- Cool on a cooling rack and enjoy. Store in an airtight container on the counter.
Notes
- Be careful not to overmix the batter as it can make the muffins tough.
- Once baked, remove the muffins from the pan and cool on a cooling rack.
- If you are doing the same mix-in for all the muffins add about 1 cup of the mix-ins to the batter.