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    Home » Sourdough Recipes

    Sourdough Discard Muffins

    Published: Feb 27, 2023 · Modified: Sep 21, 2023 by Kristin · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · 8 Comments

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    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 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

    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. 

    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.

    Four images of muffins being mixed. The flour mix, wet ingredients then folding together.

    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. 

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

    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!

    A vintage cooling rack with sourdough discard muffins.

    ❓Recipe FAQs

    Can you freeze sourdough muffins?

    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

    • Four different sourdough recipes, pancakes, banana bread, naan, and muffins.
      Sourdough Discard Recipes
    • Four images of different sourdough cookie recipes.
      Sourdough Cookie Recipes
    • Four images of a sourdough bagel, waffles, biscotti and breakfast bites.
      25+ Sourdough Breakfast Recipes
    • A stack of sourdough focaccia bread.
      Sourdough Focaccia Bread

    Did you make it? If you loved this recipe or any others on Dirt & Dough, please leave a 5-🌟 in the recipe card below. Let me know how it went by leaving a comment below the recipe card. I love hearing from you!

    *Let's Connect! Follow along on Instagram, Pinterest or subscribe to receive emails!

    📋Recipe

    A vintage cooling rack with sourdough discard muffins.

    Sourdough Discard Muffins

    Author: Kristin
    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 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes 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! 

    Notes

    Ingredient Notes:
    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. 

    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
    Did you try this recipe?Leave a comment and rating below.

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      Recipe Rating




    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
      • Phoebr

        July 28, 2023 at 9:01 am

        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!

        Reply
        • Kristin

          July 28, 2023 at 12:28 pm

          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.

          Reply
          • Samantha J. Bice

            September 24, 2023 at 3:36 pm

            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.

            Reply
            • Kristin

              September 26, 2023 at 7:48 am

              More muffins is not a bad problem! What size did you use?

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