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I stumbled onto these sourdough bran muffins when my fridge was so full of discard I thought it might escape. After tinkering with tons of ways to handle that tangy leftover starter, these soft, fiber-packed muffins quickly turned into my favorite way to kick off the morning. There’s nothing quite like turning what you’d usually toss out into something filling—especially with a punch of orange peel, crunchy toasted pecans, and a drizzle of bold molasses.
Just last month, my neighbor who swore off muffins ended up asking for this after she tasted one. Funny how sometimes, the ones you least expect become the favorites that change how people feel about food.
Irresistible Ingredients
- Orange Zest: That magical citrus note sets these apart from any others
- Molasses: Tastes deep, brings extra moisture, and a caramel vibe
- Buttermilk: Makes everything soft and helps the baking soda do its thing
- Sourdough Discard: Don’t worry if it’s cold—just scoop from the fridge for tang and texture
- Wheat Bran: Adds lots of fiber and a rich, nutty edge
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Simple Muffins Guide
- The Secret Rest:
- Chill the batter at least an hour, overnight if you can wait. This isn’t wasted time—the bran softens and everything tastes better.
- Gentle Combining:
- Easy does it—mix wet and dry bits with a light hand and stop as soon as it comes together. Lumpy is totally fine and keeps things soft.
- Wet Ingredient Magic:
- Mix up your buttermilk, egg, brown sugar, sourdough, molasses, and melted butter. This is where most of the flavor hangs out.
- The Foundation Mix:
- Whisk flour and dry ingredients together first. The bran might look like a lot, but trust me, it bumps up the texture and taste.
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After so many morning grabs and cups of afternoon tea, these muffins turned into my top pick for using up discard. They remind me the best things in the kitchen sometimes come from what you'd just throw out otherwise.
Recipe FAQs
- → What happens if I rest the batter in the fridge?
- Letting it chill allows the bran to absorb moisture, giving you softer muffins with more rise.
- → Can I swap sourdough discard for active starter?
- Of course, either works fine here—use what you’ve got!
- → What else can I use instead of raisins and nuts?
- Try diced dried apricots, cranberries, almonds, walnuts, or whatever dried fruit or nuts you like!
- → Can you freeze these muffins?
- Yes, just pop them in a solid freezer bag, and when ready, leave them in the fridge overnight to defrost before warming up.
- → Why start baking at a high heat then lower it?
- Kicking off with high heat makes a great muffin top, and lowering it ensures the inside cooks evenly.