These Sourdough Chocolate Chip Muffins are quick and easy to make with sourdough discard. Enjoy them fresh out of the oven or make them ahead for a sweet breakfast or snack anytime.
These might just be my favorite sourdough muffins I’ve ever made. And trust me, I’ve made a lot of sourdough muffins.
As a chocolate lover, I tend to lean toward chocolatey baked goods (my chocolate sourdough bread, double chocolate sourdough muffins, and chocolate sourdough zucchini bread are a few of my top picks).
But, these chocolate chip sourdough muffins? They might just be the winner.
The buttery muffin base is loaded with chocolate chips and topped with coarse sugar, making them taste like they came straight from your favorite bakery. Plus, they’re quick and easy to make with any excess sourdough discard you have hiding in the back of your fridge.
The best part? You can have these homemade muffins ready the same day or freeze them for later for a delicious breakfast or snack anytime.
I’m so excited for you to try these sourdough chocolate chip muffins, and I hope you love them as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds moisture and a slightly tangy taste. The older your discard is, the more noticeable the flavor will be, so adjust to your liking.
- Chocolate Chips- Semi-sweet chips are the classic choice, offering a balanced sweetness and rich chocolate flavor. However, feel free to swap with milk or dark chocolate chips, or even chopped chocolate if you prefer.
- All-Purpose Flour- Gives structure to the muffins. You can swap up to ⅓ for whole wheat flour, though it may make them a bit denser.
- Granulated Sugar- Adds sweetness and helps with texture. You can also use brown sugar, coconut sugar, or reduce to ½ cup (100 grams) for less sweetness.
- Whole Milk- Adds moisture and richness. Feel free to swap with any milk you prefer, including non-dairy options.
- Butter- Adds a rich, buttery flavor that pairs well with the chocolate chips. Since butter firms up at room temperature, these muffins are best served warm. You can use an equal amount of neutral-flavored oil if you prefer.
- Kosher Salt- I use Diamond Crystal Kosher Salt, about 2.8 grams per teaspoon. If using table salt or Morton’s, measure by weight or use half the amount.
Tips for Success
- Measure ingredients accurately. Be sure to weight the flour or spoon it into the measuring cup and level it off to avoid using too much. Too much flour can lead to dense muffins.
- Use room temperature ingredients. For a better texture, ensure your eggs, sourdough discard, and milk are at room temperature before mixing the batter.
- Don't overmix. Stir the batter just until combined to avoid dense or tough muffins.
- Add a touch of coarse sugar. For a bakery-like finish, sprinkle some coarse sugar on top of the muffins before baking.
- Serve warm. Muffins made with butter firm up a bit as they cool. A quick 10–15 seconds in the microwave or a few minutes in the oven will soften them right up.
How to Make Sourdough Chocolate Chip Muffins
Here is how to make chocolate chip muffins with sourdough discard.
Step 1: Prepare oven and muffin tin. Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or grease each cup with butter, oil, or cooking spray to prevent sticking.
Step 2: Mix dry ingredients. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Prepare wet ingredients. In a large mixing bowl, whisk the melted butter and sugar until the mixture looks smooth and slightly lighter in color. Add the eggs, one at a time, whisking well after each addition. Pour in the milk, sourdough discard, and vanilla extract, and whisk again until everything is fully combined.
Step 4: Combine wet and dry ingredients. Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Once combined, gently fold in the chocolate chips until evenly distributed.
Step 5: Fill muffin tin. Evenly divide the batter between the 12 muffin cups. If desired, sprinkle a little coarse sugar on top of each muffin before baking.
Step 6: Bake muffins. Bake in the preheated oven for 14-16 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Cool and serve. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm for the best texture.
How to Store
Store cooled sourdough chocolate chip muffins in an airtight container at room temperature for 3-4 days. For the best texture, warm in the oven or microwave for 10-15 seconds before serving.
To store longer, freeze muffins in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving.
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Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Chocolate Chip Muffins
Ingredients
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon Diamond Crystal Kosher Salt use half the amount of table salt or Morton's brand
- ½ cup (113 grams, 1 stick) unsalted butter melted
- ¾ cup (150 grams) granulated sugar
- 2 large (100 grams) eggs room temperature
- ¾ cup (180 grams) whole milk room temperature
- ½ cup (100 grams) sourdough starter discard room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (250 grams) semi-sweet chocolate chips
- Coarse sugar for sprinkling on top (optional)
Instructions
- Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or grease each cup with butter, oil, or cooking spray to prevent sticking.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.2 cups (240 grams) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
- In a large mixing bowl, whisk the melted butter and sugar until the mixture looks smooth and slightly lighter in color. Add the eggs, one at a time, whisking well after each addition. Pour in the milk, sourdough discard, and vanilla extract, and whisk again until everything is fully combined.½ cup (113 grams, 1 stick) unsalted butter, ¾ cup (150 grams) granulated sugar, 2 large (100 grams) eggs, ¾ cup (180 grams) whole milk, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
- Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Once combined, gently fold in the chocolate chips until evenly distributed.1 ½ cups (250 grams) semi-sweet chocolate chips
- Evenly divide the batter between the 12 muffin cups. If desired, sprinkle a little coarse sugar on top of each muffin before baking.Coarse sugar
- Bake in the preheated oven for 14-16 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm for the best texture.
Notes
- Quick Tip: Muffins made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick warm-up in the microwave for 10-15 seconds restores their soft texture.
- Storage: Keep muffins in an airtight container at room temperature for 3-4 days or freeze them for up to 3 months.
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