Sourdough Rhubarb Muffins (Made With Discard)

Make the most of rhubarb season with these Sourdough Rhubarb Muffins - a great recipe that brings together tart rhubarb, fiery ginger and just the right amount of sweetness. A wonderful sweet treat that prevents food waste (discard should never be discarded, in my opinion), these super moist muffins are guaranteed to lift your mood. But you may have a hard time stopping at just one. Happy baking!

Jump to:

• What Sourdough Discard Does In Baking?
• Ingredient Notes
• Step-By-Step Method
• Storage
• More Sourdough Discard Recipes
• Sourdough Rhubarb Muffins

As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!

What Sourdough Discard Does In Baking?

• Adds tangy flavour: In sourdough muffins, discard isn't used as a leavening agent, but it adds a subtle tang that pairs beautifully with tart rhubarb.
• Improves texture: The natural acidity of sourdough discard helps create extra tender, fluffy muffins.
• Extends shelf life: The good bacteria in discard act as a mild preservative and give baked goods a longer shelf life. 
• Reduces waste: Using extra starter in sourdough discard recipes is a wonderful way to prevent food waste.
• Versatile use: A great thing about sourdough discard is that it fits into both sweet and savoury bakes! Next time, make sure to try our Sourdough Banana Bread Muffins, Sourdough Pumpkin Muffins or Sourdough Cranberry Orange Muffins!

Ingredient Notes

Here's everything you will need for this rhubarb sourdough discard muffin recipe:

• plain flour: also known as all-purpose flour.
• baking powder: not to be confused with baking soda. 
• salt. 
• light brown sugar: or dark brown sugar. 
• milk: we used dairy milk. 
• sourdough discard: 100% hydration. Since these muffins aren't long fermented, you may use active sourdough starter instead of unfed sourdough starter. 
• zest of 1 orange: or lemon zest. 
• egg: large or extra large. 
• unsalted butter: melted. 
• fresh rhubarb: cut into small pieces. Have more rhubarb? Top our Kefir Panna Cotta with a homemade rhubarb compote!
• stem ginger: or crystallised ginger. Have more to use up? Try our Sourdough Ginger Cookies next time!

Find the ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post. 

Step-By-Step Method

1. Preheat the oven to 180ºC/ 350ºF. Line a 12-hole muffin tin with cases.

2. Combine flour, baking powder, salt and light brown sugar in a large mixing bowl.

3. Mix the milk and sourdough starter discard in a separate bowl until combined. Add an egg, melted butter and orange zest and whisk.

4. Make a well in the middle of your dry ingredients. Pour the wet ingredients into the flour mixture. Using a balloon whisk, beat the mixture until no dry pockets of flour remain.

5. Finally, fold in the rhubarb and ginger into the muffin batter. 

6. Spoon the mixture into the muffin pan, filling each muffin case to the top.

7. To make the topping, in a separate small bowl, mix the light brown sugar and remaining chopped stem ginger with the melted butter.

8. Sprinkle this sugar over the top of the batter. 

9. Bake sourdough rhubarb muffins for 25-28 minutes.

Storage

Store your sourdough rhubarb muffins at room temperature for up to 3 days in an airtight container. 

If you have lots of leftovers, freezing is a great way to enjoy them later. Just wrap each muffin tightly in plastic wrap, place in a sealed container, and freeze for up to 2 months. Thaw at room temperature or warm slightly before serving.

More Sourdough Discard Recipes

If you loved these sourdough rhubarb muffins, try our sourdough apple muffins, raspberry and pistachio sourdough muffins and explore even more sourdough discard desserts to keep your baking fun, creative, and waste-free!