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.
🍫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
Yes these muffins can be frozen. Just allow to completely cool before storing in a freezer safe container. Keep in mind the texture may change once thawed.
🍞More Sourdough Recipes
📋Recipe
Sourdough Discard Muffins
Equipment
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!
Love this recipe! I tweak it a little for my kids by adding a little almond extract, sprinkles and using mini muffin tin trays.
These would make great mini muffins! Thank you for sharing your modifications for your kiddos.
This says to add eggs and vanilla . . . yet there is no vanilla in the ingredients list. How much vanilla?
Just 1 teaspoon. I will update. Thank you!
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.
Hi Randolph! I'm so glad to hear you enjoyed these muffins. Thank you for sharing your substitutions.
Fantastic recipe! Easy to follow! I was out of milk so I used buttermilk and they turned out so yummy! Uniquely tangy, fluffy, not dense or hard. My girls were so happy to dig into these muffins and hubby will be happy for the baked goods. Thanks for the recipe!
That just made my day! Thank you so much for the kind review. I'm so happy you enjoy these muffins as much as we do. Good to know that the buttermilk worked as well. I'm sure it added a nice tang to it.
somehow this made 27 muffins for me 😬 I'm not complaining but there is no way this was for only 12 normal size muffins. I had the cups all full too.
More muffins is not a bad problem! What size did you use?