Sourdough Corn Muffins
from https://sourdoughbrandon.com/

Sourdough discard, honey, and buttermilk make these soft Sourdough Corn Muffins that comes together in less than 30 minutes and taste like boxed corn muffin mix! The muffins are tangy, a little sweet, and make a perfect side for chili, soup, or Thanksgiving. Muffins are best fresh out of the oven, but these store well for a few days at room temperature. Reheat them slightly in a toaster oven, or slice in half and brown with butter in a skillet!

For the best muffins, let your buttermilk, eggs, and sourdough discard come to room temperature before mixing. The room temperature wet ingredients emulsify better and achieve a better rise.

120 g All-purpose Flour, 1 cup
120 g Cornmeal, 1 cup
2 tsp Baking Powder
½ tsp Baking Soda
½ tsp Kosher Salt
2 Eggs, room temperature
85 g Honey, ¼ cup
120 g Sourdough Discard, ½ cup, or active sourdough starter
225 g Buttermilk, 1 cup, room temperature
50 g Neutral Oil, ¼ cup

Mix the dry ingredients in a large bowl. Set aside.

In another bowl, whisk the wet ingredients until incorporated.

Pour the wet ingredients into the bowl of dry ingredients and mix with a whisk or spatula. Break apart any large clumps and only mix until you see no more specks of flour.

Rest the batter for at least 10-15 minutes* as you preheat the oven.

*You can make the corn muffin batter ahead of time and let it set overnight in the refirgerator. The rest is important for the cornmeal to hydrate and to help the muffins rise taller.

Preheat the oven to 400ºF (204ºC).

Line a muffin pan with muffin tins or liners and spray with non-stick baking spray or oil.

Once the batter rests and the oven is preheated, distribute the batter evenly among the muffin cups, filling about 75% of the way up. I like to use a cookie or ice cream scoop for a cleaner transfer process.

Bake for 15-17 minutes or until the tops are golden and a toothpick inserted in the middle comes out clean.

Enjoy and serve with your favorite soup or chili, as a side, or with a slab of butter and a drizzle of honey.

Makes 12 muffins