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. 

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 sourdough discard pancakes, sourdough oatmeal cookies, sourdough lemon poppy seed muffins, and sourdough blueberry scones.

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

Jump to:

• 🍫Ingredients
• 🥣How to Make
• ❓Recipe FAQs
• 🍞More Sourdough Recipes
• 📋Recipe

🍫Ingredients

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. 

See full information on ingredients and quantities in the recipe card.

🥣How to Make

Step 1: Preheat oven to 425 degrees Fahrenheit. 

Step 2: Prepare a 12-cup muffin tin with muffin liners or baking spray. Set Aside.

Step 3: In a medium bowl combine the flour, baking powder, salt, and cinnamon.(Image 1). Mix with a fork or whisk. Set aside.

Step 4: In a large mixing bowl combine the melted butter and sugar until completely dissolved. Mix in the sourdough discard. (Image 2).

Step 5: Add in the milk and sour cream. Mix until fully combined.

Step 6: Then, mix in the eggs and vanilla extract just until they are combined. Be carful to not over-mix at this point. (Image 3).

Step 7: Fold the dry ingredients into the wet just until combined. (Image 4).

Step 8: Fold in the chocolate chips.

Step 9: Divide the muffin batter into the 12 muffin cups. 

Step 10: 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.

Step 11: Remove from oven and allow muffins to cool in the pan for 10 minutes.  

Step 12: Carefully remove them from the pan and transfer to a wire cooling rack. 

Best enjoyed warm, right away!

❓Recipe FAQs

🍞More Sourdough Recipes

📋Recipe