Sourdough Chocolate Chip Muffins

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.

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 335kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.