Name: Sourdough Corn Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 1 cup (120g) cornmeal (yellow or white – your choice); 1 cup (135g) all-purpose flour (unbleached, for tenderness); ¼ cup (50g) granulated sugar (sweetness that doesn’t overpower); 1 tsp baking powder (for lift); ½ tsp baking soda (balances the acidity from the sourdough); ½ tsp salt (enhances all those great flavors; ½ cup (120g) sourdough starter (use a bubbly, unfed starter straight from the fridge); ¾ cup (180ml) buttermilk (adds creaminess and extra tang); 1 large egg (because structure and moisture matter!); ¼ cup (60ml) melted butter (unsalted for that rich, buttery flavor); 1 tbsp honey (an optional but glorious addition); 1 cup of corn kernels (fresh, canned, or frozen—totally optional but adds texture); 1 diced jalapeño (if you’re feeling spicy).

Golden sourdough corn muffins fresh out of the oven, with one sliced open to show its fluffy interior and a pat of melting butter on top.

If there’s one thing I absolutely love about baking, it’s the glorious marriage of bold, tangy sourdough with a timeless classic like corn muffins. Sourdough corn muffins don’t just sit there being ordinary carbs. No, they bring personality to the table. They’re sweet, slightly tangy, and downright irresistible. Honestly, I have more fun baking these little guys than I do watching Netflix (and that’s saying something).

But let’s be real—why sourdough corn muffins? What makes them special? First, you get that signature cornmeal crunch. Then, boom—the sourdough starter comes in like a flavor superhero with just the right hint of tang. It’s simplicity with a twist. A muffin makeover, if you will.

And they’re super versatile. Whip them up for breakfast with a pat of butter, serve them alongside chili or BBQ dinner, or snack on one (or three) when you’re rummaging around for something comforting. The hardest part about these muffins? Not eating the entire batch in one go. Trust me, it’s a struggle.

So, fellow carb lovers, grab your apron and a spoon. Let’s talk about everything you need to know to make the best-ever sourdough corn muffins.

Why Make Sourdough Corn Muffins?

Before I dive into the “how-to,” let me wax poetic about why these muffins are worth your time.

Flavor Perfection: The sourdough starter adds a subtle tang that takes corn muffins from fine to wow! Think of it like cornbread with an elevated flavor profile. (Wait, did I just use “elevated?” Scratch that—I mean “cornbread with attitude.”)
Easy to Digest: That slow fermentation process helps break down the starches, making these muffins a better fit for sensitive stomachs.
Minimal Effort: Unlike kneading dough for challah or brioche, muffins are practically foolproof. Mix, scoop, bake. It’s that simple.
Perfect with Anything: From a drizzle of honey to a ladle of chili, sourdough corn muffins play nice with any pairing.

Fun fact: These muffins also freeze like champions. Bake a big batch, freeze any leftovers, and nuke them in the microwave whenever a muffin craving strikes.

Sourdough Corn Muffins Ingredients

Let’s not overcomplicate things. Good ingredients = great muffins. Here’s what you’ll need:

Dry Ingredients:

1 cup (120g) cornmeal (yellow or white – your choice)
1 cup (135g) all-purpose flour (unbleached, for tenderness)
¼ cup (50g) granulated sugar (sweetness that doesn’t overpower)
1 tsp baking powder (for lift)
½ tsp baking soda (balances the acidity from the sourdough)
½ tsp salt (enhances all those great flavors)

Wet Ingredients:

½ cup (120g) sourdough starter (use a bubbly, unfed starter straight from the fridge)
¾ cup (180ml) buttermilk (adds creaminess and extra tang)
1 large egg (because structure and moisture matter!)
¼ cup (60ml) melted butter (unsalted for that rich, buttery flavor)
1 tbsp honey (an optional but glorious addition)

Optional Add-Ins:

1 cup of corn kernels (fresh, canned, or frozen—totally optional but adds texture)
1 diced jalapeño (if you’re feeling spicy).

Tools You’ll Need

Sourdough corn muffin batter being mixed in a glass bowl, surrounded by ingredients like eggs and sourdough starter.

Rummage through your kitchen cabinets and stock up on these essentials before we get started:

Mixing bowls (one for wet, one for dry).
Whisk or silicone spatula.
Muffin tin.
Muffin liners (or grease the pan generously with butter or non-stick spray).
Ice cream scoop or ¼-cup measuring cup for portioning batter.
Cooling rack (if you can wait long enough to let these muffins cool).

How to Bake Sourdough Corn Muffins

Let’s get down to business. Here’s how to whip up perfect sourdough corn muffins every single time.

Prep Time: ~10 minutes

Bake Time: ~20 minutes

Yield: About 12 muffins

1. Mix the Dry Ingredients

In a medium bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Set it aside.

2. Combine the Wet Ingredients

In a separate (larger) bowl, whisk together the sourdough starter, buttermilk, egg, melted butter, and honey, if using. The sourdough starter might look a little lumpy—it’s fine. That’s just how it rolls.

3. Combine the Batter

Slowly pour the dry ingredients into the wet ingredients, using a spatula to gently fold the mixture. If you’re adding corn kernels or jalapeños, toss them in here. Don’t overmix—muffin batter is the one place where lumps = good.

4. Scoop, Don’t Plop

Line your muffin tin with paper liners or grease it well. Use a scoop or spoon to portion the batter evenly into the wells—each about ¾ full.

5. Bake to Golden Perfection

Preheat your oven to 375°F (190°C). Bake the muffins for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for at least 10 minutes (I know it’s hard) before taking a bite.

Serving Ideas for Sourdough Corn Muffins

Still not sure what to pair with your muffins? I got you.

Breakfast Hero: Slather these muffins with butter, maple syrup, or jam for a cozy start to your day.
Chili BFFs: There’s nothing more comforting than a bowl of chili with a muffin (or two) on the side.
Southern Vibes: Serve them with fried chicken and a drizzle of honey for the ultimate combo.
Snack Time Anytime: Eat as-is for a quick pick-me-up. I keep a stash frozen for this very reason.

Nutrition Info

Per muffin (assuming 12 muffins):

Calories: ~180
Protein: 4g
Carbs: 23g
Fat: 7g
Fiber: 2g

FAQs About Sourdough Breads

What sets sourdough corn muffins apart from regular corn muffins?

The sourdough adds a gentle tanginess, blending beautifully with the sweetness of the cornmeal. Plus, the acidity enhances the texture!

Can I make these muffins gluten-free?

Yes! Swap the all-purpose flour for a gluten-free flour blend designed for baking.

What other sourdough recipes should I try?

Have you ever tried making Sourdough Challah Bread before? It’s a golden, braided beauty with just a hint of sourdough tang. It’s perfect on its own—or even as French toast the next morning.

Final Thoughts

A plate of sourdough corn muffins served with a bowl of chili, one muffin broken in half to show its fluffy texture.

There’s something magical about transforming simple ingredients into bakery-worthy treats—sourdough corn muffins totally fit that bill. Whether you’re new to sourdough or a seasoned pro, these muffins are an easy, fail-proof way to use up your starter and impress your taste buds.

So, go preheat that oven already. Your house is about to smell like warm corn muffin heaven. And hey, if you’re feeling adventurous, show off your creations on Instagram—we carb lovers need to stick together.

Sourdough Corn Muffins: A Tangy Twist on a Classic Favorite

Why Make Sourdough Corn Muffins?