Sourdough Chocolate Chip Muffins

Sourdough chocolate chip muffins are a delightful way to use up sourdough discard while creating a soft, moist, and flavorful treat. These muffins blend the tangy notes of sourdough with the sweetness of chocolate chips, making them perfect for breakfast, snacks, or dessert. Plus, they’re easy to whip up in just a few steps!

What Are Sourdough Chocolate Chip Muffins?

Sourdough chocolate chip muffins are classic muffins infused with sourdough discard, which adds depth of flavor and a tender crumb. The combination of simple pantry ingredients and the natural fermentation from sourdough creates a rich and satisfying texture. Whether you maintain a sourdough starter or are just looking for a delicious muffin recipe, these are a must-try!

Why You’ll Love This Recipe

• Great use for sourdough discard – No waste and added flavor!
• Soft, moist, and fluffy – The perfect muffin texture.
• Easy to make – No complicated techniques required.
• Rich chocolate flavor – Every bite is packed with melty chocolate chips.
• Perfect for any time of day – Great as breakfast, a snack, or dessert.

Ingredients

Wet Ingredients:

• 1 cup (240 g) sourdough discard
• ½ cup (120 ml) milk
• ½ cup (100 g) sugar
• ⅓ cup (80 ml) melted butter or oil
• 2 eggs
• 1 tsp vanilla extract

Dry Ingredients:

• 1 ½ cups (180 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ¾ cup (130 g) chocolate chips

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.

2. Mix the Wet Ingredients

In a large mixing bowl, whisk together the sourdough discard, milk, sugar, melted butter (or oil), eggs, and vanilla extract until smooth.

3. Combine the Dry Ingredients

In a separate bowl, whisk the flour, baking soda, baking powder, and salt.

4. Mix the Batter

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing, as this can lead to dense muffins. Fold in the chocolate chips.

5. Fill the Muffin Cups

Divide the batter evenly among the muffin cups, filling each about ¾ full.

6. Bake the Muffins

Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

7. Cool and Enjoy

Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Serving Suggestions

• Enjoy warm with a cup of coffee or tea.
• Spread with a little butter for extra richness.
• Pair with fresh fruit for a balanced breakfast.

Storing and Freezing

Storage Tips

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to a week for longer freshness.

Freezing Instructions

• Wrap individual muffins in plastic wrap and place them in a freezer-safe bag.
• Freeze for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave for 15–20 seconds.

Recipe Variations

• Nutty twist – Add ½ cup of chopped walnuts or pecans.
• Dairy-free – Use almond milk and coconut oil instead of dairy ingredients.
• Double chocolate – Stir in 2 tbsp of cocoa powder for extra chocolatey goodness.
• Healthier option – Replace half of the all-purpose flour with whole wheat flour.

FAQs

Can I use active sourdough starter instead of discard?
Yes! Active starter will work, but the texture may be slightly different.

Can I reduce the sugar?
Yes, you can reduce the sugar to ⅓ cup if you prefer a less sweet muffin.

What’s the best way to reheat these muffins?
A few seconds in the microwave will make them warm and soft again.

These sourdough chocolate chip muffins are an easy and delicious way to use sourdough discard while baking a treat the whole family will love. Moist, fluffy, and loaded with chocolate, they’re perfect for any occasion. Try them today and enjoy the perfect balance of tangy and sweet flavors!

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