1. Preheat your oven to 400 F (200 C). Line a 12-cup muffin tin with paper liners or grease it thoroughly with butter or non-stick spray.

2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, dried Italian seasoning, fresh chives, and fresh parsley. Make sure everything is well combined.

3. In a separate medium bowl, whisk the large egg until slightly frothy. Then, add the milk, sourdough discard, and melted butter, whisking until smooth and fully incorporated.

4. Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine.

5. Gently fold in the shredded sharp cheddar cheese until it’s evenly distributed throughout the batter.

6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.

7. Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean.

8. Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.