Sourdough Discard Chocolate Chip Muffins

These bakery style sourdough discard chocolate chip muffins are soft, dense and are amazing right out of the oven.

Why are These Muffins Good?

Room temp ingredients:  Milk Eggs Sour Cream

Tips for Making Discard Muffins

Don't overmix.

Bake for 5 minutes at 425 and then lower the oven temp for the remainder of the time.

All-Purpose Flour Baking Powder Kosher Salt Ground Cinnamon Melted Butter Granulated Sugar Sourdough Discard Eggs  Sour Cream Whole Milk Chocolate Chips

What You Will Need

12 muffin baking pan whisk glass bowls cookie scoop


In a medium bowl whisk together all the dry ingredients


In a larger bowl cream together the sugar and melted butter.


Whisk in the sourdough starter, milk and sour cream


Fold the eggs and vanailla extract


Do not overmix at this point.

Fold the dry ingredients into the wet.


Add chocolate Chips

Divide into the 12 muffin pan


I find a cookie scoop is a great way to do this.

Bake for 5 minutes at 425 degrees Fahrenheit


Reduce to 350 and bake another 25-30 minutes or until golden brown.

Enjoy warm with some milk or coffee!


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