Delicious sourdough Pineapple Mango Muffins, made with sourdough discard and tropical fruits, Pineapple and mango with a touch of cinnamon and vanilla extract.
If you have ever wondered what to do with your sourdough discard besides another loaf of bread, I have the perfect answer: Sourdough Pineapple Mango Muffins! These muffins are soft, moist, and bursting with tropical flavor. Imagine the sweet taste of ripe mango, juicy pineapple, and the subtle tang of sourdough—all in one bite. Pure sunshine in muffin form!
This recipe is an effortless way to use up sourdough discard and turn it into something truly special. Whether you are looking for a quick breakfast, an afternoon snack, or a fun treat for the kids, these muffins check all the boxes.
Why You Love These Muffins
These are freezer-friendly muffins and easy to make ahead.
Great way to use up sourdough discard without waste
Bursting with tropical flavors from mango and pineapple
Super moist and tender crumb, thanks to the fruit and sourdough
This was inspired by my other recipe on this site and pairs well with this amazing side dish recipe.
Jump to:
Ingredients to make this sourdough pineapple mango muffins
Here are the simple ingredients to make these tropical sourdough muffins:
- Sourdough discard – adds a tangy depth of flavor
- Fresh mango – ripe and sweet for the best flavor
- Pineapple – here fresh pineapple is used you can use canned (just make sure to drain well)
- All-purpose flour –
- Spelt flour : Give nuttiness to the recipe
- Brown sugar – for that rich sweetness
- Eggs – for structure and moisture
- Melted butter – keeps the muffins soft
- Milk : add moistness to recipe
- Baking powder + baking soda – to make them rise beautifully
- Vanilla extract – for extra flavor
- Cinnamon- gives a nice aroma
See recipe card for quantities.
Instructions
In a large mixing bowl, add the dry ingredients such as all purpose flour, spelt flour, brown sugar, granulated sugar, salt, baking powder, and cinnamon. Mix thoroughly to ensure even distribution
- Step 1: Dry ingredients, flour, light brown sugar, granulated sugar, salt, baking powder, and cinnamon
- Step 2: Wet ingredients: sourdough starter, milk, melted butter, eggs, vanilla extract
- Step 3: Muffin Batter with fresh pineapple and mango
- Step 4: Muffin batter ready for baking.
To medium bowl, add egg, milk, melted butter, sourdough starter, vanilla extract, and mix.
Combine both dry and wet ingredients and fold in fresh mango and pineapple pieces.
Then transfer to muffin and bake and enjoy. If you want, you can add fresh pineapple and mango on top.
Substitutions
If you want you can subsitute fresh pineapple with canned pineapple.
Instead of brown sugar, you can use coconut sugar.
Also, melted butter can be replaced with coconut oil
Storage
You can store the muffins in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days.
Freeze for up to 3 months—just thaw and reheat before serving.
Serving Ideas
- Spread with a little butter or cream cheese for extra indulgence.
- Pair with coffee or tea for the perfect breakfast.
- Top with a drizzle of honey or a sprinkle of coconut for a tropical touch.
Why Add Sourdough Discard to Muffins?
Sourdough discard adds a mild, tangy flavor, extra moisture, and a boost of nutrition to baked goods. Plus, it is an amazing way to reduce food waste and get creative with your starter.
These Sourdough Pineapple Mango Muffins are like a mini vacation in every bite. Soft, fruity, and lightly tangy, they are a delicious twist on a classic muffin recipe that your whole family will love!
Top Tip
Excess moisture from the fruits can make your muffins gummy instead of fluffy. After dicing, press the chunks gently between paper towels to remove extra juice. This simple step keeps your muffins light, tender, and perfectly baked.
FAQ
Can I use frozen mango or pineapple instead of fresh Pineapple and Mango ?
Absolutely! Frozen fruit works well in this recipe. Just make sure to thaw and drain it completely before adding it to the batter. Pat it dry with paper towels to avoid extra moisture that could affect the texture of your muffins.
MuffinMonday is a group of bakers who gather monthly to bake muffins. Check out our muffins on our Pinterest board. Find links to past events and more about Muffin Monday on our home page.
These Sourdough Pineapple Mango Muffins are made for this month #MuffinMonday
- Chocolate Zucchini Muffins from Jolene's Recipe Journal
- Gingered Lemon Poppyseed Muffins from A Day in the Life on the Farm
- Mango Muffins from Karen's Kitchen Stories
- Passion Fruit Poppy Seed Muffins from A Messy Kitchen
- Pepperoni Pizza Muffins from Food Lust People Love
- Sourdough Pineapple Mango Muffins from Zesty South Indian Kitchen
Related
Looking for other recipes like this? Try these:
Sourdough Pineapple Mango Muffins
Ingredients
- 1 cup 130g all-purpose flour
- ¼ cup /40g Spelt flour
- ½ cup / 110 sourdough starter/ discard
- ⅓ cup + ½ tablespoon sugar / 75g sugar
- 4 tablespoons 25 g brown sugar
- ½ teaspoon 1g baking powder
- ½ teaspoon 3g baking soda
- ¼ teaspoon salt
- ¼ cup 62g milk
- 1 egg
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 cup chopped mango divided
- 1 cup chopped pineapple divided
- 4 tablespoons melted butter
Instructions
- Preheat oven to 350° F degrees and grease your muffin pan with non-stick spray.
- In a large mixing bowl, add all-purpose flour, spelt, baking powder, salt, cinnamon sugar, and brown sugar, and mix until combined.
- In a separate bowl, add milk, sourdough discard/starter, egg, vanilla extract, and melted butter.
- Begin adding the dry mixture to the wet mixture and stir until just combined. Make sure not over over-mix, even if a little flour is there, do not worry, leave it.
- Add ¾ cup pineapple and ¾ cup mango, and gently fold them into the batter until they’re evenly mixed in the batter.
- Using a tablespoon cookie dough scoop, scoop the batter into muffin cups, filling them ⅔ of the way full.
- Sprinkle the rest of the pineapple and mango pieces on top of each muffin.
- Bake in the oven at 400 degrees for 8 minutes or until slightly browned on the sides.
- Remove muffins from tins and let them cool on a baking rack for 5 minutes before serving.
- Store leftover sourdough pineapple and mango muffins an airtight container for up to 2 days.
Video
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Nicole says
These muffins are soo tasty! Such a yum flavor combo. Definitely adding to my favorite sourdough recipes!
Jaleah says
These muffins are amazing! Love the flavor combo here.
Ann says
Lovely muffins that can be made with sourdough starter. Very nice for a snack and especially for breakfast!
Krystle Smith says
Oh my goodness, these are amazing! The combination of sweet mango and tangy pineapple is just perfect, and the sourdough adds such a lovely depth of flavor.
Jolene says
I seriously need someone to nag me daily until I get my sourdough starter going. I brought back dried from Alaska and I just keep putting it off. All of your recipes have looked incredible!
Jean Leader says
First time making sourdough muffins and the mango was so delicious in them. Thanks so much.
Anonymous says
Anonymous says
These sourdough pineapple mango muffins are the perfect treat! The combination of pineapple and mango makes these super fruity and tasty.
Jaleah says
This muffins are amazing! Such a great flavor.
Anonymous says
Anonymous says
Ashley says
Love this muffin recipe! Perfect for back to school morning!
Lora says
Fluffy and so soft, a great muffin recipe to use up some starter! Wonderful recipe and perfect for breakfast!
Anonymous says
Anonymous says
Anonymous says
hobby baker Kelly says
Those look amazing! I love sourdough discard muffins.
Karen’s Kitchen Stories says
You are definitely a great resource for sourdough discard recipes ! These sound delicious!
Stacy says
Pineapple and mango are a fabulous combination and I love the addition of the spelt flour!
Wendy Klik says
These sound amazing....all those tropical flavors. A great way to use sourdough discard.