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Sourdough Discard Spiced Pear Muffins in a baking tin setting on top of a piece of cheesecloth next to two fresh pears

Sourdough Discard Spiced Pear Muffins

  • Author: Whip & Wander
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 12 standard muffins 1x
  • Category: Breakfast & Brunch
  • Method: Oven
  • Cuisine: American


These Sourdough Discard Spiced Pear Muffins are spiced with cinnamon, cardamom, nutmeg, and vanilla and have a lightly crackly sugar topping.


  • 200 g (about 1 2/3 cup) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp Kosher salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground nutmeg
  • 264 g (about 1 1/2 cups) pear, pitted and chopped into small dices
  • 255 g (about 1 cup) 100% hydration sourdough discard
  • 4 tbsp (2 oz) unsalted butter, melted
  • 1 large egg
  • 1 1/2 tsp vanilla
  • 100g (about 1/2 cup, tightly packed) brown sugar
  • 100g (about 1/2 cup) granulated sugar
  • 2 tbsp Turbinado sugar, to top
  • Neutral oil or butter, to grease the pan (I prefer coconut oil, but use whatever you prefer)


  1. Preheat oven to 400 degrees F (205 C). Grease a standard-size muffin tin with a light layer of neutral oil or butter and reserve to the side.
  2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, cardamom, and nutmeg until evenly dispersed. Then add the diced pears, tossing lightly to coat. Reserve to the side.
  3. In a medium mixing bowl, combine the sourdough discard with the melted butter, stirring with a whisk or fork until combined. Then add the egg and vanilla, stirring to combine.
  4. Add the brown sugar and granulated sugar to the wet ingredients, mixing well to combine evenly.
  5. Add the wet ingredients to the dry ingredients, gently folding in with a wooden spoon or rubber spatula until just combined with no large dry patches; some lumps are okay. Do not overmix.
  6. Spoon prepared batter into the reserved muffin tin, dividing evenly among the 12 cups.
  7. Sprinkle the tops of each muffin cup with a bit of turbinado sugar.
  8. Bake for 18 minutes, or until a toothpick inserted in the center of the muffins comes out clean.


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


  • Serving Size: 1 muffin
  • Calories: 221
  • Sugar: 21 g
  • Sodium: 132 mg
  • Fat: 4 g
  • Saturated Fat: 2 g
  • Carbohydrates: 42 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 26 mg

Keywords: sourdough discard spiced pear muffins