1. 1. Prepare your oven and muffin tin: Preheat your oven to 375 F (190 C). Line a 12-cup standard muffin tin with paper liners or lightly grease each cup with cooking spray.

2. 2. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, black pepper, dried oregano, dried basil, and garlic powder. Make sure there are no lumps and the spices are evenly distributed.

3. 3. Mix wet ingredients: In a separate medium bowl, lightly beat the large egg. Then, add the sourdough discard, milk, and olive oil. Whisk everything together until well combined and smooth.

4. 4. Combine wet and dry mixtures: Pour the wet ingredient mixture into the dry ingredient bowl. Using a spatula or wooden spoon, gently mix until just combined. The key here is not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough muffins.

5. 5. Fill muffin cups: Divide the batter evenly among the 12 prepared muffin cups. Each cup should be about two-thirds full.

6. 6. Bake the muffins: 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.

7. 7. Prepare the garlic herb butter (optional): While the muffins are baking, if you choose to add the topping, melt the butter in a small microwave-safe bowl. Stir in the minced garlic and chopped fresh parsley.

8. 8. Finish and serve: Once baked, remove the muffins from the oven. Let them cool in the tin for a few minutes before transferring them to a wire rack. If using the garlic herb butter, brush the tops of the warm muffins generously with the mixture immediately after removing them from the oven. Serve warm and enjoy!