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Preheat the oven to 350℉.
Mix together the honey, melted butter, milk, sourdough discard, greek yogurt, vanilla extract, and egg until combined.
In a separate bowl mix together the flour, baking powder, baking soda and salt. Add to the wet ingredients and stir until just combined.
Fold in mix-ins of choice or if you want a variety of mix-ins add them individually to the batter once in the muffin pan.
Grease a mini muffin pan and evenly divide the batter among the 24 muffin cups. I use a 2-tablespoon cookie scoop.
Bake for about 12 minutes or until a toothpick comes out clean.
Cool on a cooling rack and enjoy. Store in an airtight container on the counter.