50+ Delicious Sourdough Discard Breakfast Recipes to Start Your Day Right

Are you tired of tossing out your sourdough discard? If you’re a sourdough baker, you know the struggle of dealing with extra starter.

But don’t throw it away! Sourdough discard is a versatile ingredient that can elevate your breakfast game in so many ways.

From pancakes and muffins to hash browns and cinnamon rolls, the possibilities are endless.

By incorporating sourdough discard into your breakfast dishes, you’re not only reducing waste but also adding a subtle tang and extra flavor to your morning meals.

In this article, we’ve gathered 50+ mouthwatering breakfast recipes that use sourdough discard.

Whether you prefer sweet or savory, light or hearty, there’s a perfect recipe waiting for you.

50+ Delicious Sourdough Discard Breakfast Recipes to Start Your Day Right

Using sourdough discard in your breakfast recipes is a fun and creative way to enhance your morning routine. The tangy flavor and unique texture of the discard can take your traditional breakfast items to the next level.

By reducing waste and experimenting with new flavors, you’ll find that sourdough discard is more than just an extra step in the baking process—it’s a delicious opportunity for innovation.

Whether you’re making pancakes, muffins, waffles, or even savory dishes, sourdough discard can be the secret ingredient you never knew you needed.

Get ready to enjoy a new twist on breakfast with these 50+ sourdough discard recipes!

Sourdough Discard Pancakes

If you’re a sourdough baker, chances are you have plenty of discard on hand. These Sourdough Discard Pancakes transform that discard into a delightful breakfast with a slight tang and fluffy texture. Perfect for a weekend morning, these pancakes are incredibly versatile and can be made sweet with berries and maple syrup or savory with herbs and cheese.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 cup milk
• 1 egg
• 2 tbsp sugar (optional, adjust to taste)
• 1 tbsp melted butter
• 1 tsp baking powder
• ½ tsp salt
• Butter or oil for cooking

Instructions:

1. In a mixing bowl, whisk together sourdough discard, flour, milk, egg, melted butter, baking powder, sugar, and salt until smooth.
2. Preheat a skillet over medium heat and lightly coat with butter or oil.
3. Pour ¼ cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook another 1-2 minutes on the other side.
4. Serve hot with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.

Sourdough Discard Pancakes are a fantastic way to reduce waste while treating yourself to a wholesome breakfast. The sourdough discard lends a delightful tang, enhancing the flavor profile and adding depth to these fluffy pancakes. Perfect for any occasion, they’re sure to be a family favorite.

Sourdough Discard Banana Bread Muffins

Transform your sourdough discard into delicious, moist banana bread muffins that are ideal for breakfast on the go. These muffins have the familiar warmth and sweetness of banana bread with an added complexity from the sourdough, offering a perfectly balanced flavor and texture.

Ingredients:

• 1 cup sourdough discard
• 1 cup mashed ripe bananas (about 2-3 bananas)
• 1 ½ cups all-purpose flour
• ½ cup brown sugar
• 1 large egg
• ⅓ cup melted butter or oil
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• ½ tsp cinnamon
• Optional: ½ cup chocolate chips or chopped nuts

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, combine the sourdough discard, mashed bananas, melted butter, egg, and vanilla extract. Stir until well mixed.
3. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture until just combined. Fold in chocolate chips or nuts if desired.
4. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
5. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
6. Allow muffins to cool for a few minutes before enjoying.

These Sourdough Discard Banana Bread Muffins are a great way to use up your discard while preparing a delightful, snackable breakfast treat. The banana and sourdough blend beautifully, creating muffins that are both flavorful and incredibly moist. They’re excellent for batch baking, so you can enjoy a quick, homemade breakfast all week long!

Savory Sourdough Discard Waffles

For a unique twist on traditional waffles, try these Savory Sourdough Discard Waffles. This recipe combines the tang of sourdough discard with savory ingredients like cheese and herbs, making them a perfect breakfast option that’s filling and satisfying. Ideal for pairing with eggs, smoked salmon, or avocado, these waffles are a delicious upgrade to any breakfast.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 cup milk
• 2 eggs
• ¼ cup melted butter
• 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
• 1 tbsp fresh chopped herbs (chives, parsley, or basil)
• 1 tsp baking powder
• ½ tsp salt
• Black pepper, to taste

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, mix sourdough discard, flour, milk, eggs, melted butter, baking powder, salt, and black pepper until smooth.
3. Fold in the shredded cheese and chopped herbs.
4. Grease the waffle iron lightly, then pour in the batter and cook according to the waffle maker’s settings, usually about 4-5 minutes or until golden brown and crispy.
5. Serve hot with your choice of toppings, such as sour cream, avocado, or a poached egg.

Savory Sourdough Discard Waffles are a delightful way to enjoy a filling breakfast with a sophisticated twist. The cheese and herbs add richness and flavor, while the sourdough discard offers a slight tang that pairs perfectly with savory toppings. These waffles make any breakfast feel special and can be customized with a variety of accompaniments to suit your taste.

Sourdough Discard Cinnamon Roll French Toast

This Sourdough Discard Cinnamon Roll French Toast combines the best of both worlds—soft, sweet cinnamon rolls and custardy French toast. Using sourdough discard gives the French toast a subtle tang that balances the sweetness, making it a standout morning treat perfect for weekend brunch or a special breakfast.

Ingredients:

• 1 cup sourdough discard
• 4-5 slices of day-old cinnamon roll bread or brioche
• 1 cup milk
• 2 large eggs
• 2 tbsp sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• Butter for cooking
• Optional toppings: powdered sugar, whipped cream, maple syrup

Instructions:

1. In a large bowl, whisk together the sourdough discard, milk, eggs, sugar, vanilla extract, and cinnamon until smooth.
2. Heat a skillet or griddle over medium heat and add a small amount of butter.
3. Dip each slice of cinnamon roll bread in the batter, coating both sides, then place it on the hot skillet.
4. Cook each slice for 2-3 minutes per side, until golden brown.
5. Serve warm with your favorite toppings, such as a dusting of powdered sugar or a drizzle of maple syrup.

Sourdough Discard Cinnamon Roll French Toast is a rich, indulgent breakfast with layers of flavor. The tanginess of the sourdough discard combines with the sweetness of the cinnamon roll, creating a treat that’s both nostalgic and unique. It’s perfect for a cozy morning at home or to impress guests with a special brunch offering.

Sourdough Discard Breakfast Crepes

Light, thin, and versatile, these Sourdough Discard Breakfast Crepes are a delightful way to use up sourdough discard while offering endless filling options. With a slightly tangy flavor from the discard, these crepes work wonderfully with both sweet and savory toppings, making them an ideal breakfast for any taste preference.

Ingredients:

• 1 cup sourdough discard
• 1 cup milk
• ½ cup all-purpose flour
• 2 large eggs
• 1 tbsp melted butter
• 1 tbsp sugar (optional for sweet crepes)
• ½ tsp salt
• Butter or oil for cooking

Instructions:

1. In a blender or mixing bowl, combine sourdough discard, milk, flour, eggs, melted butter, sugar, and salt. Blend until smooth and let the batter rest for 15-20 minutes.
2. Heat a non-stick skillet over medium heat and lightly coat with butter or oil.
3. Pour a small amount of batter (about ¼ cup) into the skillet, swirling to coat the bottom with a thin layer.
4. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another 30 seconds on the other side.
5. Serve warm with fillings of your choice, such as fresh fruit and whipped cream for sweet crepes, or ham, cheese, and spinach for savory crepes.

These Sourdough Discard Breakfast Crepes are a versatile, easy-to-make breakfast that can be customized to suit any craving. The crepes are light yet satisfying, with a hint of sourdough tang that enhances both sweet and savory fillings. Perfect for family breakfasts or entertaining guests, they’re a recipe you’ll return to again and again.

Sourdough Discard Breakfast Biscuits

Nothing says “comfort breakfast” quite like a warm, flaky biscuit. These Sourdough Discard Breakfast Biscuits are made with sourdough discard, which gives them a slight tang and a fluffy, tender crumb. Perfect for pairing with butter and jam, or to create an epic breakfast sandwich, these biscuits are an excellent start to the day.

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• ½ cup cold butter, cut into cubes
• ½ cup buttermilk or milk

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the cold butter to the dry ingredients and cut it in with a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Stir in the sourdough discard and buttermilk, mixing just until the dough comes together (do not overmix).
5. Turn the dough onto a lightly floured surface, pat it into a 1-inch thick rectangle, and cut out biscuits using a biscuit cutter.
6. Place biscuits on the prepared baking sheet and bake for 12-15 minutes, until golden brown on top.
7. Serve warm with butter, jam, or use for breakfast sandwiches.

Sourdough Discard Breakfast Biscuits are a delicious way to enjoy the morning with homemade, flaky biscuits that have a delightful sourdough tang. These biscuits are versatile enough to enjoy plain or with a variety of toppings, and they’re ideal for using up discard while treating yourself to a hearty breakfast. A perfect way to savor homemade comfort with each bite.

Sourdough Discard Apple Cinnamon Oatmeal Bake

This warm and comforting Sourdough Discard Apple Cinnamon Oatmeal Bake is perfect for chilly mornings or when you need a nutritious and filling breakfast. The sourdough discard adds a slight tang that complements the sweetness of the apples and cinnamon, creating a well-rounded flavor. This oatmeal bake is easy to make ahead, making it ideal for busy mornings.

Ingredients:

• 1 cup sourdough discard
• 2 cups rolled oats
• 2 cups milk
• 1 large apple, diced
• 2 eggs
• ¼ cup maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp baking powder
• ¼ tsp salt
• Optional toppings: nuts, dried fruit, or a drizzle of extra maple syrup

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large mixing bowl, whisk together sourdough discard, milk, eggs, maple syrup, and vanilla extract until smooth.
3. Stir in oats, baking powder, salt, and cinnamon, then fold in the diced apple.
4. Pour the mixture into the prepared baking dish and smooth the top.
5. Bake for 30-35 minutes or until the top is golden and the oatmeal is set.
6. Serve warm with optional toppings.

This Sourdough Discard Apple Cinnamon Oatmeal Bake is a wholesome and flavorful breakfast that’s easy to prepare and satisfying to eat. With the sourdough discard adding a subtle tang, each bite is layered with comforting flavors of apples and cinnamon. This dish is great for meal prep, so you can enjoy a nutritious breakfast throughout the week!

Sourdough Discard Breakfast Frittata

For a savory, protein-packed breakfast, this Sourdough Discard Breakfast Frittata is a great choice. Combining eggs, vegetables, cheese, and sourdough discard, this frittata has a unique, airy texture with a slight tang from the discard. It’s a versatile, nutrient-rich dish that’s easy to customize with your favorite vegetables and proteins.

Ingredients:

• 1 cup sourdough discard
• 8 large eggs
• ½ cup milk or cream
• 1 cup shredded cheese (cheddar, feta, or your choice)
• 1 cup chopped vegetables (spinach, bell peppers, mushrooms, etc.)
• ½ cup cooked sausage or bacon (optional)
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, whisk together sourdough discard, eggs, milk, salt, and pepper until fully combined.
3. Heat olive oil in an oven-safe skillet over medium heat. Add the chopped vegetables and cook until softened.
4. Pour the egg mixture over the vegetables, then sprinkle cheese and cooked sausage or bacon on top.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and slightly golden on top.
6. Slice and serve warm.

This Sourdough Discard Breakfast Frittata is a fantastic way to enjoy a nourishing and flavorful breakfast. With a soft, airy texture from the sourdough discard and a customizable mix of fillings, this frittata is perfect for family breakfasts or weekend brunches. Plus, it’s a great way to add variety to your morning routine while using up your discard.

Sourdough Discard Blueberry Coffee Cake

For a breakfast treat that feels indulgent yet comforting, this Sourdough Discard Blueberry Coffee Cake is the perfect choice. Moist and tender with a slight tang from the sourdough discard, this coffee cake is studded with juicy blueberries and topped with a crumbly streusel. It’s great for a weekend breakfast, brunch, or even as a midday snack with coffee.

Ingredients:

For the Cake:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• ½ cup sugar
• ½ cup milk
• 1 egg
• ¼ cup melted butter or oil
• 1 tsp baking powder
• ½ tsp vanilla extract
• 1 cup fresh or frozen blueberries

For the Streusel Topping:

• ¼ cup all-purpose flour
• ¼ cup brown sugar
• 2 tbsp melted butter
• ½ tsp ground cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a large bowl, mix sourdough discard, flour, sugar, milk, egg, melted butter, baking powder, and vanilla extract until smooth.
3. Gently fold in the blueberries.
4. Pour the batter into the prepared baking pan, spreading evenly.
5. In a separate bowl, combine the streusel ingredients (flour, brown sugar, melted butter, and cinnamon) until crumbly. Sprinkle the streusel evenly over the batter.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Let the coffee cake cool for a few minutes before serving.

This Sourdough Discard Blueberry Coffee Cake is a delectable breakfast or brunch option with a moist, fluffy crumb and a hint of sourdough tang. The juicy blueberries add bursts of sweetness, while the streusel topping gives it an irresistible crunch. Perfect with a cup of coffee or tea, this coffee cake is a wonderful way to make the most of your sourdough discard while treating yourself to something special.

Sourdough Discard Banana Pancakes

These Sourdough Discard Banana Pancakes are the perfect blend of sweet and tangy, bringing together the ripe, natural sweetness of bananas with the slight tanginess of sourdough discard. Light, fluffy, and nutritious, these pancakes make a satisfying breakfast that’s great for busy mornings or lazy weekends.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 cup milk
• 1 ripe banana, mashed
• 1 egg
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp vanilla extract
• ¼ tsp salt
• Butter or oil for cooking
• Optional toppings: sliced bananas, syrup, nuts, or yogurt

Instructions:

1. In a mixing bowl, whisk together sourdough discard, flour, milk, mashed banana, egg, sugar, baking powder, baking soda, vanilla extract, and salt until smooth.
2. Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
3. Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook for another 2 minutes on the other side.
4. Serve warm with your favorite toppings.

These Sourdough Discard Banana Pancakes are a deliciously easy way to incorporate extra nutrition and flavor into your morning. The bananas add natural sweetness, while the sourdough discard creates a wonderful lightness with a subtle tang. Enjoy with your favorite toppings for a wholesome breakfast that’s sure to please.

Sourdough Discard Breakfast Muffins

Packed with flavor and nutrition, these Sourdough Discard Breakfast Muffins are a great make-ahead breakfast option. Lightly sweet with hints of cinnamon and packed with nutritious ingredients like oats and dried fruit, they’re ideal for on-the-go mornings or as an afternoon snack. Plus, the sourdough discard adds a unique flavor and texture that sets these muffins apart.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• ½ cup rolled oats
• ½ cup sugar or honey
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup milk
• 1 egg
• ¼ cup melted butter or oil
• ½ cup dried fruit (raisins, cranberries, or chopped dates)
• Optional: chopped nuts or chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together sourdough discard, flour, oats, sugar, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together milk, egg, and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in the dried fruit and any optional add-ins.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
7. Let the muffins cool for a few minutes before serving.

Sourdough Discard Breakfast Muffins are the perfect grab-and-go option for busy mornings. The oats and dried fruit make them hearty and flavorful, while the sourdough discard gives a slight tang and adds moisture. With their soft crumb and delightful texture, these muffins are sure to become a breakfast favorite.

Sourdough Discard Chocolate Chip Waffles

For a breakfast that feels like a treat, these Sourdough Discard Chocolate Chip Waffles are a fantastic choice. The sourdough discard lends a light tang that complements the chocolate chips beautifully, creating a waffle that’s crispy on the outside, fluffy on the inside, and perfect with a drizzle of syrup or a dollop of whipped cream.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 cup milk
• 1 large egg
• ¼ cup melted butter
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp vanilla extract
• ¼ tsp salt
• ½ cup chocolate chips
• Optional toppings: whipped cream, fresh fruit, or syrup

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together sourdough discard, flour, milk, egg, melted butter, sugar, baking powder, vanilla extract, and salt until smooth.
3. Gently fold in the chocolate chips.
4. Pour the batter onto the preheated waffle iron and cook according to the waffle iron’s directions until golden brown and crispy.
5. Serve warm with optional toppings like whipped cream or syrup.

Sourdough Discard Chocolate Chip Waffles are a delicious way to start the day with a little indulgence. The sourdough discard adds a delightful depth of flavor, while the chocolate chips add just the right amount of sweetness. Perfect for weekend mornings or special occasions, these waffles are sure to make breakfast memorable.

Sourdough Discard Cinnamon Rolls

Sourdough Discard Cinnamon Rolls are a delicious and unique twist on a classic breakfast treat. The tangy sourdough discard adds depth to the dough, resulting in soft, fluffy rolls with a perfect balance of sweetness and spice. The cinnamon filling and cream cheese icing take these rolls to the next level, making them an irresistible option for brunch or special occasions.

Ingredients:

For the Dough:

• 1 cup sourdough discard
• 1 cup warm milk
• ¼ cup sugar
• 2 ½ cups all-purpose flour
• 1 tsp salt
• 2 ½ tsp active dry yeast
• 1/4 cup melted butter
• 1 large egg

For the Filling:

• ½ cup brown sugar
• 2 tbsp ground cinnamon
• ¼ cup melted butter

For the Icing:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp milk

Instructions:

1. In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until the mixture is frothy.
2. Add sourdough discard, melted butter, egg, salt, and 2 cups of flour to the bowl. Mix until smooth, then gradually add the remaining flour until a dough forms.
3. Knead the dough for 8-10 minutes until smooth and elastic. Cover the dough and let it rise in a warm place for 1-1.5 hours or until doubled in size.
4. Once the dough has risen, roll it out into a 12×18-inch rectangle. Brush the dough with melted butter, then sprinkle evenly with brown sugar and cinnamon.
5. Roll up the dough tightly from the long side and cut it into 12 rolls.
6. Place the rolls in a greased 9×13-inch baking dish. Let them rise for another 30-45 minutes.
7. Preheat oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
8. While the rolls bake, make the icing by whisking together cream cheese, powdered sugar, vanilla extract, and milk until smooth.
9. Drizzle the icing over the warm cinnamon rolls and serve.

These Sourdough Discard Cinnamon Rolls are a perfect blend of sweet, tangy, and spicy. The sourdough discard gives the dough a soft texture and unique flavor that sets them apart from traditional cinnamon rolls. Whether served for a special breakfast or as a weekend treat, they are sure to be a crowd-pleaser.

Sourdough Discard Sweet Potato Hash Browns

Sourdough Discard Sweet Potato Hash Browns offer a savory, satisfying breakfast that combines the natural sweetness of sweet potatoes with the tang of sourdough discard. These crispy hash browns are a great way to use up sourdough discard while enjoying a hearty, healthy, and delicious meal that pairs well with eggs, bacon, or any of your favorite breakfast sides.

Ingredients:

• 1 cup sourdough discard
• 2 medium sweet potatoes, grated
• 1 small onion, finely chopped
• 2 tbsp olive oil or butter
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 egg (optional for binding)
• Fresh herbs (optional, for garnish)

Instructions:

1. Grate the sweet potatoes using a box grater or food processor. Place the grated sweet potatoes in a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
2. In a large bowl, combine the sourdough discard, grated sweet potatoes, onion, cumin, smoked paprika, salt, and black pepper. If needed, add an egg to help bind the mixture together.
3. Heat the olive oil or butter in a large skillet over medium heat.
4. Scoop spoonfuls of the sweet potato mixture into the skillet, flattening them into small patties.
5. Cook each patty for 3-4 minutes on each side, or until golden and crispy.
6. Once cooked, remove the hash browns from the skillet and drain on paper towels. Garnish with fresh herbs if desired.
7. Serve warm with eggs or your favorite breakfast sides.

These Sourdough Discard Sweet Potato Hash Browns are a flavorful and crispy breakfast dish that’s both nutritious and satisfying. The sweet potatoes bring a natural sweetness, while the sourdough discard adds an unexpected layer of flavor. Perfect for a hearty breakfast or brunch, these hash browns are a great way to use up your discard while enjoying a wholesome start to the day.

Sourdough Discard Lemon Poppy Seed Muffins

Sourdough Discard Lemon Poppy Seed Muffins are a light, zesty, and tender treat that adds a burst of freshness to your breakfast. The tangy sourdough discard enhances the muffin’s texture, making them fluffy yet moist, while the lemon and poppy seeds add a delightful flavor. These muffins are perfect for a springtime breakfast or a snack with tea.

Ingredients:

• 1 cup sourdough discard
• 1 ½ cups all-purpose flour
• ½ cup sugar
• 2 tsp baking powder
• 1 tbsp poppy seeds
• 1 large egg
• ¼ cup melted butter
• ¼ cup milk
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together sourdough discard, flour, sugar, baking powder, poppy seeds, salt, lemon zest, and lemon juice.
3. In a separate bowl, whisk together the egg, melted butter, and milk.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

These Sourdough Discard Lemon Poppy Seed Muffins are a perfect balance of tangy, sweet, and nutty flavors. The addition of sourdough discard helps create a tender, moist crumb while complementing the bright, citrusy notes of the lemon. Whether you enjoy them for breakfast, brunch, or a snack, these muffins are sure to brighten your day.

Note: More recipes are coming soon!