Stop Adding Sourdough Discard to Muffins Before You Do This
By Bubba Goodcrumb · · 31 seconds
Sourdough discard muffins get softer, richer, and less boxed-mix tasting when you use the right ratio and rest the batter for 10 minutes before baking. Quick base ratio: 1.5 cups flour 0.5 cup sugar 0.5 cup sourdough discard 1 egg 0.5 cup milk 0.25 cup oil 1 cup mix-ins Fold gently, rest 10
Video transcript & original script
Original production script
From the original Bubba Goodcrumb post in Ori. This may include production directions and may differ from the final spoken wording.
HEADLINE: THE DISCARD MUFFIN RATIO TO SAVE
RUNTIME: ~34 s · 85 spoken words
HOOK: Half a cup of discard makes muffins taste deeper, softer, and less like a boxed mix.
BEAT 1: Start with one and a half cups flour, half cup sugar, half cup discard, one egg, half cup milk, and quarter cup oil. [on-screen: Muffin base ratio: 1.5 cups flour .5 cup sugar .5 cup discard] [b-roll: dry and wet ingredients coming together]
BEAT 2: Add one cup mix-ins, like blueberries, chocolate chips, or diced apple. Fold gently so the muffins stay tender. [on-screen: Add 1 cup mix-ins, fold gently] [b-roll: blueberries folding into batter]
BEAT 3: Rest the batter ten minutes before baking. Discard hydrates the flour and gives you a softer crumb. [on-screen: Rest batter 10 minutes, bake 375°F] [b-roll: muffin tin filled, warm muffins cooling]
CTA: Save this base recipe, and share your coziest discard muffin flavor.