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Sourdough  Cheese Muffins at

I really like baking with sourdough. However, it has the downside of needing to be fed once a week. That means taking starter out and refilling the starter with more flour and water. What do you do with the extra starter? I really like cheese muffins so I decided to try and make a sourdough version with the sourdough starter I removed.

If you want to make your own sourdough starter, here is my post on how to make one:

Sourdough Starter

I started by preheating the oven to 400 F and mixing the flour, baking powder, salt and sugar together in a large mixing bowl. I mixed the sourdough starter, milk and oil in separate bowl. Put the liquid ingredients and cheese in the flour mixture all at once. Stir just until moistened and combined.

Sourdough  Cheese Muffins

The batter should be a little stiff. Divide the batter between ten greased muffin tin cups. I baked them until browned and a toothpick inserted in the middle comes out clean, 15 to 20 minutes.

Sourdough  Cheese Muffins 1

I had to butter one up while it was still warm.

Sourdough  Cheese Muffins 3

The Verdict

These turned out great. They are a savoury muffin with a nice cheese taste and a touch of sour. There isn’t a lot of sweet but I like the cheesy savoury taste. This is another muffin in my arsenal.

The Old Fat Guy

Sourdough Cheese Muffins

Yield: 10 muffins

Sourdough Cheese Muffins


  • 375 ml (1 1/2 cups) flour
  • 15 ml (1 tablespoon) baking powder
  • 3 ml (1/2 teaspoon) salt
  • 15 ml (1 tablespoon) sugar
  • 175 ml (3/4 cup) sourdough starter
  • 125 ml (1/2 cup) milk
  • 50 ml (1/4 cup) canola oil
  • 250 ml (1 cup) grated sharp cheddar cheese


  1. Preheat oven to 400 F.
  2. Mix flour, baking powder, salt and sugar in a large mixing bowl.
  3. In a separate bowl, mix the sourdough starter, milk and oil.
  4. Add the liquid mixture and cheese to the flour all at once.
  5. Mix just until all dry ingredients are moistened. The batter will be a little stiff.
  6. Divide the batter into ten greased muffin tin cups.
  7. Bake for 10 to 15 minutes until the muffins are browned and a toothpick inserted in the centre of a muffin comes out clean.
  8. Run a knife around the edge of the muffins and turn them onto a rack to cool.
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11 Responses

  1. These are our new go-to muffins. My daughter loves them and they’re the best for breakfasts or lunches. I make them with a mixture of whole grains (wheat/spelt/buckwheat) and add fried sage, dijon seeds, saffron and nutritional yeast along with a vegan cheese.

  2. Superb! I did a mix of leftover smoked cheese,cumin gouda and cheddar and added 2 tespoons of Colman’s mustard powder and put grated cheese and a tiny bit of cayenne powder on top.Delicious thanks

  3. Amazing! Wanted to use my sourdough starter for bread, but didn’t have enough bread flour left to bake a loaf. Looked up your recipe to use the starter + AP flour. I added a spoonful of miso (instead of the salt), an inch of diced jalapeno and some fresh parsley. I’m adding this to my bookmarks! Thanks!

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