Sourdough Discard Muffins

5 from 2 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: Muffins

Calories: 358kcal

Author: Kristin

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!

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