The Best Sourdough Discard Muffins for Back-to-School

In this round-up, I compiled our seven best sourdough discard muffins. These recipes are perfect for any parent seeking a wholesome, low-sugar sweet snack that kids will love. These recipes use up some sourdough discard and offer a nutritious boost with ingredients like fruits, vegetables, and oats.

I focus on using minimal added organic sugars and maximum taste. So I know these recipes provide a satisfying snack that both parents and kids can feel good about. Whether you’re prepping for school lunches or looking for a quick after-school treat, these sourdough discard muffins are sure to become a family favorite.

Oatmeal Chocolate Chip Muffins with Sourdough Discard

Indulge in the most delicious oatmeal chocolate chip Muffins made with sourdough discard. Moist, rich, and bursting with flavor.

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Low-Sugar Blueberry Protein Muffins with Sourdough Discard

Moist, rich, and bursting with flavor—the perfect baking recipe for blueberry season. Enjoy these blueberry protein muffins for breakfast, a snack, or dessert.

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How to Bake Sourdough Discard Banana Nut Muffins

the perfect baking recipe for using up your sourdough discard. Enjoy these sourdough discard banana nut muffins for breakfast, a snack, or dessert.

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Double Chocolate Cherry Muffins with Sourdough Discard

Indulge in these Double Chocolate Cherry Muffins made with sourdough discard. Moist, rich, and bursting with flavor—the perfect recipe for stone fruit season.

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Sourdough Roasted Pumpkin Banana Muffins with Pecans

Sourdough Roasted Pumpkin Banana Muffins combine the deliciousness of sourdough with roasted pumpkin and banana. Made with pecans and crumble topping

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Zucchini Blueberry Muffins with Sourdough Discard

The perfect recipe to use up extra zucchini and sourdough discard! These Zucchini blueberry Muffins with sourdough discard are moist and bursting with flavor.

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Sourdough Peach Cobbler Muffins with Brown Sugar Crumble

Sourdough Peach Cobbler Muffins combine the deliciousness of sourdough with the juicy flavors of peaches. Enjoy these sweet, fluffy muffins with breakfast.

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Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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