Sourdough Honey Pecan Cornmeal Muffins
These Honey Pecan Cornmeal Muffins made with sourdough discard are a lightly sweet breakfast muffin recipe made with hearty cornmeal, crunchy pecans, and natural honey. Perfect for easy breakfasts, brunch spreads, or make-ahead baked goods, these tender cornmeal muffins offer a cozy balance of sweetness and texture.
Ingredients you’ll need:
- cornmeal
- flour
- baking powder
- baking soda
- salt
- eggs
- yogurt
- water
- honey
- olive oil
- sourdough
- pecans
- chocolate
- granulated cane sugar
To make cornmeal muffins moist and tender, focus on adding fat, moisture, and gentle mixing:
- Use buttermilk, yogurt, or sour cream instead of regular milk to add richness and prevent dryness.
- Don’t overmix the batter—stir just until combined to avoid tough, crumbly muffins.
- Add enough fat, such as melted butter or oil, which helps soften cornmeal’s gritty texture.
- Use honey or brown sugar instead of only white sugar; they retain moisture better.
- Let the batter rest for 10–15 minutes before baking so the cornmeal can fully hydrate.
- Bake just until done, and remove as soon as a toothpick comes out with a few moist crumbs.
These small steps make a big difference in keeping cornmeal muffins soft, moist, and flavorful.
Bake with me!
Sourdough Honey Pecan Cornmeal Muffins
Ingredients
- 1 1/4 cup All Purpose Flour
- 1 cup Cornmeal
- 1 1/2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Fine Sea Salt
- 2 large Eggs
- 1/2 cup Plain Greek Yogurt
- 1/2 cup Buttermilk
- 1/3 cup Olive Oil
- 1/2 cup Honey
- 1/2 cup Sourdough Discard
- 3/4 cup Chopped Pecans
- 1/2 cup Chopped Milk Chocolate
- Granulated Cane Sugar for topping
Instructions
- Preheat oven to 375F. Grease a 12-cup muffin tin with softened butter.
- In a bowl, combine the flour, cornmeal, baking powder, baking soda, and salt. Mix well and set aside.
- In a separate bowl, combine the yogurt, buttermilk, honey, olive oil, eggs, and sourdough discard. Mix until smooth.
- Add the flour mixture into the yogurt mixture. Mix JUST until combined.
- Fold in the chopped chocolate and pecans with a spatula. If the batter is too thick, add up to 1/2 cup more buttermilk.
- Let the batter rest 10-15 minutes to help the cornmeal soften.
- Divide the batter between 10-12 muffin cups, filling each 3/4th full. Sprinkle the tops with granulated cane sugar.
- Reduce oven heat to 350F to bake 12-18 minutes, until tops are golden and a toothpick inserted into the center comes out clean.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Absolutely love all of your recipes!! Can I make this one without the sourdough discard?
Yes! You can sub the sourdough discard with more buttermilk, yogurt or kefir which will actually make the muffins more moist!
Based on the ingredient list and video, I’m pre-rating this muffin recipe with 5 stars…what’s a good sub for the sourdough? I’m anxious to bake these this morning, no sourdough on hand 🙂 thank you
Hi Marina!! I would substitute with more buttermilk, yogurt, kefir or sour cream!
I don’t have sourdough, how can I make them without it!!
Hi Mirta! You can use sour cream, yogurt, buttermilk or kefir in replacement!
I don’t have buttermilk, can I double the yogurt or add sour cream instead? I’m excited to make these!
Hi Leslie! Yes, you could either add sour cream or double the yogurt!
Hi there
Excited to make your recipe. You didn’t say when to add the eggs. Should it be added in the wet ingredients?
Yes, sorry about that!!