Sourdough Morning Glory Muffins

These sourdough morning glory muffins make a delicious breakfast or snack.

They are soft and filled with flavors from apples, carrots, raisins, orange zest, shredded coconut and walnuts.

You've got to give this easy sourdough discard recipe a try!

Morning glory muffins are a soft, slightly sweetened breakfast muffin that was created and served at the Morning Glory Cafe back in 1978 by Chef Pam McKinstry.

These muffins are not too sweet or dense. Cinnamon and a touch of ginger add a nice spiced flavor.

We've taken our own personal spin on the original recipe by incorporating sourdough discard into the mix.

This is another delicious recipe to use your sourdough discard in, instead of throwing it away!

More sourdough discard muffin recipes: sourdough banana nut muffins / double chocolate sourdough muffins / lemon poppy seed sourdough muffins / sourdough blueberry muffins

This recipe makes 12 big muffins that can be enjoyed right away or frozen for later.

Jump to:

• Step by step instructions
• Substitutions
• How to store and freeze
• Tips for success
• Sourdough Morning Glory Muffins

Step by step instructions

These sourdough morning glory muffins can be baked right away or allowed to ferment in the fridge overnight before baking to get the most out of your sourdough starter.

1. Preheat the oven to 425°F (218°C). Line a 12 count muffin pan with paper liners or grease generously to prevent sticking.

2. Whisk together the dry ingredients, including the add-ins, in a large mixing bowl. Set aside.

3. In a medium mixing bowl, whisk the wet ingredients together until smooth. 

4. Pour the wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water to help thin it down.)

5. Divide the batter evenly into 12 muffins. (At this point you can bake right away or allow the batter to ferment in the fridge overnight and bake the next day. See note below.)

6. Bake for 5 minutes at 425°F (218°C). Turn the oven down to 350°F (176°C) and bake an additional 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

7. Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack.

NOTE: If you decide to allow the batter to ferment in the fridge overnight, when you are ready to bake, take the batter filled muffin pan out of the fridge and set on the counter. Preheat your oven to 425°F (218°C). Bake the muffins according to directions.

Substitutions

• All-purpose flour: For added nutrition, feel free to use any ancient grain or whole wheat flour instead of all-purpose flour. Because these types of flour absorb more water, you will need to add extra liquid to the batter. After mixing, if the batter is too thick, add a small amount of water, a little at a time, until it comes to the right consistency.
• Raisins: Any dried fruit can be used in place of raisins. Dried cranberries, blueberries or currants will work well with this recipe.
• Walnuts: Pecans, sunflower seeds, pumpkin seeds are other good choices for morning glory muffins.
• Sour cream: Plain Greek yogurt is a good substitute for sour cream.
• Butter: A neutral flavored oil such as avocado oil or melted coconut oil can be used in place of butter.

How to store and freeze

Sourdough morning glory muffins store well at room temperature for up to 2 days. Keep them loosely covered for best taste and texture. After 2 days, pop them in the fridge for up to 5 more days.

These muffins also freeze wonderfully. Wrap each one in plastic wrap or foil and then insert them into a freezer-safe container or bag. They will stay fresh tasting for up to 3 months.

TIP: Make sure you get all of the air out before sealing the bag in order to help prevent freezer burn.

When you are ready to serve, allow them to thaw out at room temperature. Serve at room temperature or reheat them at 50% power in a microwave in 30 second intervals until heated through.

They can also be reheated in a 350°F (176°C) oven for 10-15 minutes.

Tips for success

• Check the expiration date on your baking soda and baking powder. These are ingredients that lose their strength over time and cause baking failures. Replace them every 6-12 months.
• Don't over-mix the batter once you've added the flour. Over-mixing at this phase can cause the muffins to be tough. Stir in the dry ingredients until "just" combined and there are no dry bits in the bowl.
• Use an ice cream scoop to divide the batter into the muffin tin liners for less mess!
• Don't have a kitchen scale to measure flour? Use the scoop and level technique to measure your flour.
  • To do this, use a spoon to fluff up the flour in the bag. Use the spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
  • Because flour is measured by weight in our recipes, if the flour is scooped straight out of the bag with the measuring cup, there will be more flour than called for in the recipe.

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