Sourdough Chocolate Chip Muffins are soft, tender, and bakery-style muffins made with sourdough discard for subtle tang and extra moisture. Packed with melty chocolate chips and a fluffy crumb, these muffins bake up tall with golden tops and rich flavor. They’re perfect for breakfast, snacks, or lunchbox treats while using up leftover sourdough starter in a delicious way.
Ingredients
- 1 cup sourdough discard
- 1½ cups all-purpose flour
- ¾ cup sugar
- ½ cup butter, melted
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
Preparation Steps
Step 1: Preheat Oven
Preheat oven to 375°F (190°C) and line a muffin pan with liners.
Step 2: Mix Wet Ingredients
In a bowl, whisk sourdough discard, melted butter, sugar, eggs, milk, and vanilla until smooth.
Step 3: Combine Dry Ingredients
In another bowl, whisk flour, baking soda, and salt.
Step 4: Make Batter
Add dry ingredients to wet mixture and stir just until combined.
Step 5: Fold Chocolate Chips
Gently fold in chocolate chips.
Step 6: Fill Muffin Cups
Divide batter evenly, filling cups about ¾ full. Sprinkle extra chips on top if desired.
Step 7: Bake
Bake 18–22 minutes until tops are golden and a toothpick comes out clean.
Step 8: Cool
Cool in pan 5 minutes, then transfer to rack.
Variations
- Use dark chocolate chunks
- Add walnuts or pecans
- Add cinnamon
- Swap half flour for whole wheat
- Add orange zest
- Use mini chocolate chips
- Add streusel topping
- Fill with Nutella center
Cooking Notes
- Do not overmix the batter once the flour is added, as this can make muffins dense rather than tender.
- Sourdough discard adds moisture, so the batter will be slightly thicker than typical muffin batter but still scoopable.
- Baking at a slightly higher temperature helps create domed bakery-style tops.
- Allow muffins to cool briefly before removing to prevent breaking, as they are very soft when hot.
Serving Suggestions
- Serve sourdough chocolate chip muffins slightly warm to enjoy the melty chocolate and soft crumb at their best.
- They pair beautifully with coffee, milk, or tea for breakfast or afternoon snack.
- For a dessert-style treat, warm a muffin and serve with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
- They also make excellent lunchbox additions or quick grab-and-go snacks for busy mornings.
Tips
- Use active sourdough discard for best flavor, though unfed discard still works well.
- Let melted butter cool slightly before mixing to avoid cooking the eggs.
- For taller muffins, rest the batter 10 minutes before baking to hydrate flour fully.
- Sprinkle a few extra chocolate chips on top before baking for a bakery look.
- Store muffins airtight at room temperature up to 3 days or freeze for longer storage.
Prep Time / Bake Time / Total Time
Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
Nutritional Info (Approx.)
Calories: 260 per muffin
Carbohydrates: 36g
Protein: 5g
Fat: 11g
FAQs
Can I use sourdough starter instead of discard?
Yes, either active starter or discard works.
Can I make these dairy-free?
Yes, use plant milk and dairy-free butter.
Why are my muffins flat?
Usually from expired baking soda or overmixing.
Conclusion
Sourdough Chocolate Chip Muffins are moist, fluffy, and packed with chocolate in every bite. They’re an easy, delicious way to use sourdough discard while creating bakery-style muffins perfect for breakfast, snacks, or sweet treats anytime.