Sourdough Mini Muffins

4.47 from 92 votes

These sourdough mini muffins are a quick and easy homemade alternative to Little Bites muffins. They are soft, moist and can be made with so many different mix-ins. They are lightly sweetened with honey and have greek yogurt for added protein. Perfect for breakfast, snacks, or lunchboxes, they’re a treat the whole family will love.

Prep Time10

Cook Time12

Total Time22

Course: Snack

Cuisine: American

Servings: mini muffins

Author: Emily Christensen

Equipment

Ingredients

80 grams honey ⅓ cup
60 grams butter, melted ¼ cup
120 grams milk ½ cup
60 grams sourdough discard ¼ cup
80 grams plain greek yogurt ⅓ cup
5 grams vanilla extract 1 teaspoon
1 large egg 50 grams
175 grams all-purpose flour 1 ¼ cup
5 grams baking powder 1 teaspoon
3 grams baking soda ½ teaspoon
3 grams salt ½ teaspoon
Optional mix-ins: chocolate chips, fruit, sprinkles

Instructions

Preheat the oven to 350℉.
Mix together the honey, melted butter, milk, sourdough discard, greek yogurt, vanilla extract, and egg until combined.
80 grams honey, 60 grams butter, melted, 120 grams milk, 60 grams sourdough discard, 80 grams plain greek yogurt, 5 grams vanilla extract, 1 large egg
In a separate bowl mix together the flour, baking powder, baking soda and salt. Add to the wet ingredients and stir until just combined.
175 grams all-purpose flour, 5 grams baking powder, 3 grams baking soda, 3 grams salt
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.
Optional mix-ins: chocolate chips, fruit, sprinkles
Grease a mini muffin pan and evenly divide the batter among the 24 muffin cups, adding about 1 1/2 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

This recipe was updated on 5/18/25 to reduce the amount of flour in the recipe which results in a lighter, fluffier muffin.
These muffins are not overly sweet but can become sweeter with the mix-ins added in.
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.
For the mix-ins add about 1/2 cup to 3/4 cup. For sprinkles, I recommend only about 1/3 cup.
After the first 2 days keep these in the fridge to avoid mold. They will get tough, so pop them in the microwave for 10 seconds and they taste like they just came out of the oven, soft and moist. You can also flash freeze some on a sheet pan for an hour and then place in a freezer-safe bag for up to 3 months.

Nutrition