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    Home » Sourdough Recipes

    Sourdough Discard Muffins

    Published: Feb 27, 2023 by Kristin @ Dirt & Dough · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe
    Chocolate chip muffins sitting on a cooling rack.
    Muffins with chocolate chips sitting on a cooling rack.
    Muffins with chocolate chips sitting on a cooling rack.

    These sourdough discard muffins with chocolate chips are a bakery style muffin featuring a dense yet soft texture. Baking muffins is a great way to use up any extra starter and they make a great snack and also pair well with your morning coffee. 

    A wire cooling rack with 6 chocolate chip muffins.

    Do you have a sourdough starter? Are you using your discard in all kinds of recipes? Need some more easy recipes?

    Check out my other sourdough discard recipes. From things like pancakes, cookies, biscotti and so much more. 

    Maybe you don't have your own sourdough starter yet. That's okay! Learn how to make one and how to make the best loaf of sourdough bread. 

    Jump to:
    • Ingredients
    • How to Make
    • Storage
    • Equipment
    • Recipe

    Ingredients

    Ingredients to make muffins. Sourdough starter, sugar, chocolate chips, milk, butter, eggs, sour cream, vanilla extract, eggs, baking powder, salt, cinnamon and flour.

    Sourdough Starter Discard: This recipe uses unfed sourdough discard that is inactive. That means the starter has been fed, it peaked and then deflated.

    Learn more about what sourdough discard is and how to use it. Active sourdough starter can also be used. 

    All-Purpose Flour: This recipe calls for all-purpose flour. Bread flour will cause the muffins to be too dense. 

    Sour Cream: I like to use sour cream in these muffins but whole-fat yogurt can be used in its place. Whichever you decide, make sure it is a full-fat version. 

    Eggs: Make sure the eggs are at room temperature. 

    Full ingredients and instructions in the recipe card. 

    How to Make

    Prepare a 12-cup muffin tin with muffin liners or baking spray. Set Aside.

    Preheat oven to 425 degrees Fahrenheit. 

    A glass bowl with flour, cinnamon, baking soda and salt.

    In a medium bowl combine the flour, baking powder, salt, and cinnamon.

    Mix with a fork or whisk. Set aside.

    A glass bowl with a mix of sourdough starter butter, sugar being mixed together with a dough whisk.

    In a large mixing bowl combine the melted butter and sugar until completely dissolved.

    Mix in the sourdough discard. 

    A glass bowl with a batter made with sourdough starter, sugar and eggs.

    Add in the milk and sour cream. Mix until fully combined.

    A glass bowl with a muffin batter with two eggs on top.

    Then, mix in the eggs and vanilla extract just until they are combined.

    Be carful to not overmix at this point.

    A glass bowl with a batter and a dough whisk mixing it up.

    Fold the dry ingredients into the wet just until combined.

    A large glass bowl with a batter that has chocolate chips inside.

    Fold in the chocolate chips.

    Divide the muffin batter into the 12 muffin cups. 

    A cookie scoop dividing out muffin batter into a baking pan.

    Place the pan in the preheated oven and bake at 425 degrees Fahrenheit for 5 minutes.

    Then, drop the temperature to 350 and continue to bake for 25-30 minutes, or until the tops are golden brown and a toothpick comes out clean when inserted in the middle.

    Remove from oven and allow muffins to cool in the pan for 10 minutes.  

    Carefully remove them from the pan and transfer to a wire cooling rack. 

    Best enjoyed warm, right away!

    Storage

    These muffins will keep for a few days in an airtight container. They can even be frozen for longer storage. 

    They are best enjoyed when warmed up slightly. Just microwave for 15-20 seconds.

    Equipment

    Muffin Pan: This batter fits perfectly into a 12 muffin pan.

    Wire Rack: For cooling the hot muffins

    Medium and large bowl: One bowl to mix the dry ingredients and another to mix the wet.

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    An image of a sourdough starter and bread.

    Recipe

    A vintage cooling rack with chocolate chip muffins.

    Sourdough Discard Muffins

    These sourdough discard muffins with chocolate chips are a bakery style muffin featuring a dense yet soft texture. Baking muffins is a great way to use up any extra starter and they make a great snack and also pair well with your morning coffee. 
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Dessert
    Cuisine American
    Servings 12 Muffins
    Calories 358 kcal

    Equipment

    12 Muffin Pan
    Glass Bowls
    Cooling Rack

    Ingredients
      

    • 2.5 Cups All-Purpose Flour
    • 2 teaspoons Baking Powder
    • 1 teaspoon Kosher Salt
    • 1 teaspoon Ground Cinnamon
    • 8 Tablespoons Melted Butter then cooled
    • 1 Cup Granulated Sugar
    • 1 Cup Sourdough Discard
    • 2 Eggs Room Temperature
    • 1 teaspoon Vanilla Extract
    • ⅓ Cup Sour Cream Room Temperature
    • 1 Cup Whole Milk Room Temperature
    • 1 Cup Chocolate Chips

    Instructions
     

    • Preheat oven to 425 degrees Fahrenheit. 
    • Prepare a 12-cup muffin tin with muffin liners or baking spray. Set Aside.
    • In a medium bowl combine the flour, baking powder, salt, and cinnamon. 
      Mix with a fork or whisk. Set aside.
    • In a large mixing bowl combine the melted butter and sugar until completely dissolved. 
      Mix in the sourdough discard. 
    • Add in the milk and sour cream. Mix until fully combined. 
    • Then, mix in the eggs and vanilla extract just until they are combined. 
      Do not overmix. 
    • Fold the dry ingredients into the wet just until combined. 
    • Fold in the chocolate chips.
    • Divide the muffin batter into the 12 muffin cups. Using a cookie scoop is a great way to distribute the batter.
    • Place the pan in the preheated oven and bake at 425 degrees Fahrenheit for 5 minutes.
      Then, drop the temperature to 350 and continue to bake for 25-30 minutes, or until the tops are golden brown and a toothpick comes out clean when inserted in the middle.
    • Remove from oven and allow muffins to cool in the pan for 10 minutes.  
    • Carefully remove them from the pan and transfer to a wire cooling rack. 
      Best enjoyed warm, right away! 

    Nutrition

    Serving: 12MuffinsCalories: 358kcalCarbohydrates: 50gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 27mgSodium: 278mgPotassium: 155mgFiber: 2gSugar: 24gVitamin A: 314IUVitamin C: 0.1mgCalcium: 88mgIron: 2mg
    Keyword Muffins, Sourdough discard, Sourdough discard recipes, Sourdough Muffins
    Did you try this recipe?Leave a comment and rating below.

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    Reader Interactions

    Comments

    1. Brenda Johnson

      March 10, 2023 at 9:31 am

      This says to add eggs and vanilla . . . yet there is no vanilla in the ingredients list. How much vanilla?

      Reply
      • Kristin @ Dirt & Dough

        March 10, 2023 at 3:08 pm

        Just 1 teaspoon. I will update. Thank you!

        Reply
    2. Randolph L Jongbloed

      March 07, 2023 at 1:42 am

      5 stars
      Made this recipe with some small changes. Replaced the sugar with honey (160 gr of honey instead of 200 gr sugar) and the butter with vegetable oil (rapeseed). Result was very nice.

      Reply
      • Kristin @ Dirt & Dough

        March 07, 2023 at 6:31 am

        Hi Randolph! I'm so glad to hear you enjoyed these muffins. Thank you for sharing your substitutions.

        Reply

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