There are a few things that seem to multiply around a homestead this time of year—garden produce, sourdough discard, and the desire not to waste any of it.
After making a batch of homemade plum jelly, I was left with a bowl of smooth plum purée that was far too good to throw away. Combined with a cup of sourdough discard, it turned into some of the softest, most flavorful muffins we’ve made.
The plum purée keeps these muffins incredibly moist while adding a subtle fruity sweetness that pairs perfectly with warm cinnamon. They’re the kind of muffin that’s just as welcome with a morning cup of coffee as it is tucked into a lunchbox or enjoyed warm with a pat of butter.
If you keep a sourdough starter on your counter and hate seeing discard go to waste, this recipe is a wonderful way to put it to good use.
Why You’ll Love These Muffins
- A delicious way to use sourdough discard.
- Great for leftover plum purée after making jelly or sauce.
- Soft, moist, and lightly spiced.
- Easy to freeze for quick breakfasts.
- Simple pantry ingredients with no mixer required.
Sourdough Discard Plum Muffins
Yield: 12 muffins
Ingredients
Wet Ingredients
- 1 cup (240 g) sourdough discard
- 1 cup (240 g) plum purée
- 2 large eggs
- ¼ cup (57 g) melted butter
- 23 g lard (How to render your own)
- ½ cup (100 g) brown sugar
- ¼ cup (50 g) cane sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups (240 g) all-purpose flour (I use King Arthur brand)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ½ teaspoon salt
Optional Add-ins
- ½ cup chopped pecans or walnuts
- ½ cup white chocolate chips
- Coarse sugar for sprinkling on top
Instructions
- Preheat your oven to 375°F (190°C) and grease or line a 12-cup muffin pan. (I use these Lodge Cast Iron muffin pans)
- In a large bowl, whisk together the sourdough discard, plum purée, eggs, melted butter, lard, both sugars, and vanilla.
- In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Fold the dry ingredients into the wet ingredients just until no dry flour remains. Be careful not to overmix.
- Stir in any optional mix-ins.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Sprinkle the tops with coarse sugar if desired.
- Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
Tips
- If your plum purée is especially tart, increase the brown sugar to ¾ cup.
- If your purée is thin, add 2 tablespoons of flour to the batter.
- These muffins freeze beautifully. Store cooled muffins in an airtight container or freezer bag for up to 3 months.
A Simple Way to Waste Less
One of our favorite parts of homestead cooking is finding ways to use every ingredient well. Whether it’s turning sourdough discard into breakfast, rendering our own cooking fats, or finding another purpose for leftover fruit after canning season, those little choices add up over time.
If you make these muffins, we’d love to hear how they turned out. Did you add nuts? White chocolate? Enjoy them warm with butter? Leave a comment below and let us know—we’re always looking for new ways to make the most of what’s already in the kitchen.