Sourdough Chocolate Chip Muffins (with Sourdough Discard)

These sourdough chocolate chip muffins so fluffy and soft with the perfect amount of sweetness. Made with an entire CUP of sourdough discard, this is the perfect recipe when you have a lot of discard to use up! Feel free to double or even triple this recipe to have a lot of leftovers for the week. Pair this with your favorite protien and some fruit for a well balanced breakfast. Enjoy!

Sourdough Chocolate Chip Muffins

This muffins recipe is made with sourdough discard to increase digestibity and avoid waste. They’re also nut-free and soy-free!

More sourdough muffins to try

If you enjoy sourdough discard muffins, here are a few more recipes you might like to check out!

1. Sourdough banana muffins.
2. Sourdough blueberry lemon muffins.
3. Sourdough carrot cake muffins.
4. Sourdough pumpkin muffins with chocolate chips.

Common Questions:

Are sourdough muffins healthy?

Adding sourdough to your muffins will add gut healthy probiotics and predigested flour to help with stomach discomfort that some may have when eating wheat and/or gluten. Remember that even though sourdough does lower the amount of gluten in wheat products, sourdough is not gluten-free!

Is sourdough discard active starter?

Sourdough discard is starter that is no longer active or extra starter that needs to be “discarded”. But don’t let that discard go to waste! You can use it in so many recipes to add a balanced flavor along with healthy bacteria that aid in the digestibility of the muffins.

Do I have to use mini chocolate chips?

You can use any chocolate chips you want! You can use more or less than the recipe calls for too! Just measure the chocolate with your heart and don’t worry about what kind, as long as you enjoy it.

Ingredients you’ll need for sourdough muffins.

Butter: You’ll melt the butter for this recipe so you should be able to substitute melted and cooled coconut oil if you prefer.

Cane sugar: Using cane sugar will give you a slightly crunchy muffins top that is so good! You could also substitute light brown sugar for a more moist muffin.

Sourdough discard: This is sourdough starter that is no longer active. Instead of letting your discard go to waste, use it in delicious recipes!

Eggs: A necessary ingredient to help these muffins cook through.

Vanilla extract: A classic that adds more depth to the flavor of these muffins

Greek yogurt: This thick yogurt will add more structure and moisture to the muffins. I have successfully made these with regular yogurt but greek is better.

All-purpose flour: Just plain old all-purpose flour is what we use to make these muffins.

Tapioca starch: Just a tiny bit helps these become the perfect thickness. You can also use corn starch instead.

Baking soda & baking powder: Leaveners in these muffins to make them puffy and perfect.

Sea salt: A little bit of salt brings out the other flavors in these muffins.

Chocolate chips: I like mini chocolate chips in these muffins but you can use any size or type you like!

Tips and tricks for chocolate chip muffins.

1. Read and follow the directions for the temperature in the recipe. Letting the muffins bake at a higher temperature at first will kickstart the rising process and turning down the oven partway through will ensure they don’t over bake.
2. I always recommend lining your muffin cups with liners to help with the cleanup and help them bake evenly without sticking to the pan. You can buy liners or made your own with parchment paper – just cut them into 4 inch squares and use a small cup to shape into the muffin pan.
3. Store any leftover muffins in an airtight container so stay fluffy and soft. Optionally you can freeze leftovers for 3-4 months and defrost when your ready to eat them.
4. Don’t throw away that sourdough discard! Whenever you feed your starter, transfer any discard to an airtight container in the fridge for up to a week! That way, you’ll have it ready when you want to make a recipe!
5. If you want taller BAKERY STYLE muffins, I recommend leaving every other muffin cup empty. You’ll use two muffin pans in this case. Doing this will allow heat to get around each muffin so they bake more evenly and rise taller!

Equipment for muffins recipe.

1. These are my favorite set of glass mixing bowls I have! They have lids and the large bowl is really large so its perfect if I’m doubling the batch of muffins.
2. I got stainless steel muffin tins and use them every time! I love the quality and don’t worry about the non-stick coating scratching into my food.
3. If you’re looking for unbleached muffin liners, here are some inexpensive liners and here are some really cute muffin liners!

Sourdough Chocolate Chip Muffins Recipe:

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Sourdough Chocolate Chip Muffins

These chocolate chip muffins are made with a WHOLE CUP of sourdough discard. Easy to make and perfect for breakfast, snacks or even a healthy dessert! Feel free to add nuts or dried fruit if you like.

Course Breakfast

Keyword sourdough chocolate chip muffins, sourdough muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Author Adrianne

Ingredients

• ½ cup butter (melted)
• 1 cup cane sugar
• 1 cup sourdough discard (not active)
• 2 eggs
• 1 teaspoon vanilla extract
• ¼ cup greek yogurt
• 1 ½ cups all-purpose flour
• 1 Tablespoon tapioca starch (or sub corn starch)
• 1 ¼ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon sea salt
• ½-1 cup mini chocolate chips (I used ½ cup)

Instructions

• Preheat your oven to 425 degrees Fahrenheit (YOU'LL TURN DOWN THE TEMP PARTWAY THROUGH BAKING).
• Line 12 muffin cups with liners. (Line and fill every other muffin cup if you want taller muffins).
• Use an electric hand mixer or whisk to beat melted butter and sugar until combined. Then add sourdough discard, eggs, vanilla extract and greek yogurt. Mix until all ingredients are well incorporated.
• In a separate bowl mix flour, tapioca starch, baking soda, baking powder and sea salt.
• Add dry ingredients to your wet ingredients and stir until ALMOST fully combined. Then gently fold in your chocolate chips until just combined. Don't overmix the batter.
• Scoop the batter into your lined muffin tins. Divide it evenly into 12 muffins and place in your preheated oven.
• Bake at 425 for 5 minutes then, turn down the temperature to 350 and bake for another 15 minutes or until done.

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This post is a recipe for sourdough discard chocolate chip muffins. If you enjoy this post or had a good experince with my recipe, please consider leaving a comment below! I’d love to hear your feedback or any thoughts you may have for future recipes. Thank you for stopping by and supporting my blog! Enjoy your day!