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If you have excess sourdough discard and are looking for a fun recipe to use it with, then you need to try my sourdough chocolate chip muffins! These sourdough discard muffins are soft, fluffy, and perfectly sweet! Just what you need!
Chocolate chip muffins are perfect to enjoy year-round for breakfast, dessert, or a quick snack. They also make for an extra special treat on easter, Thanksgiving, and Christmas!
Looking for a hearty breakfast muffin? Try my pumpkin spice latte breakfast muffins! I make these year round-- they're not just for fall! 🙂
Jump to:
- Ingredients
- Instructions
- Substitutions
- Variations
- Equipment
- Storage
- Top tip
- FAQ
- Related
- Pairing
- Food safety
Ingredients
- Eggs
- Milk
- Sourdough discard
- Melted butter
- Greek yogurt (or sour cream)
- Vanilla Extract
- Sugar
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Chocolate chips (I used unsweetened mini's)
See recipe card for quantities.
Instructions
Step 1: Combine wet ingredients in a medium mixing bowl.
Step 2: Combine dry ingredients in a separate bowl.
Step 3: Add dry ingredients to the wet ingredients. Mix until just combined.
Step 4: Add chocolate chips to the mixed batter. Gently stir into batter.
Example of finished batter.
Step 5: Evenly distribute the batter in a 12-muffin pan. Bake at 350 degrees Fahrenheit for 12-15 minutes.
Hint: Don't over-mix the batter! Only mix until just combined for best results. Over-mixing can lead to sad, flat muffins.
Substitutions
Some of the listed ingredients not work for you? Here are a few of my tried and true substitutes!
- Milk: Use high-fat non-dairy milk if you don't want to use dairy! I highly recommend Oatly oat milk (full fat or regular would be ideal).
- Butter: Use a non-dairy butter likeCountry Crock's plant butter. A neutral oil (like coconut oil) would work well here too!
- Greek yogurt: If you're avoiding dairy, try a non-dairy yogurt such as Kite Hill's non-dairyyogurts (they even have dairy-free Greek yogurt). If you can have dairy, a good alternative is any brand of sour cream (swap them 1:1).
Variations
- Add some cozy spice: Add 1 teaspoon of cinnamon, ½ teaspoon nutmeg, cardamom, and ginger.
Equipment
- Medium mixing bowl
- Whisk
- Spoon
- Muffin scoop (optional)
- 12-muffin pan
- Muffin liners (optional)
Storage
Store these sourdough chocolate chip muffins at room temperature in an airtight container or ziplock bag for 4-5 days (they will be fine for 7, but they get stale after 5)
To freeze, place in a freezer-safe container with as much air removed as possible. Freeze for up to 6 months.
Top tip
If using muffin wrappers, don't try to remove them until they're cooled! Otherwise, the muffins might stick to the wrapper.
FAQ
Can I use an active starter instead of discard?
Yes! I do recommend using a weighted scale here especially to make sure you are adding the right amount (200g) of sourdough to the mix. Active starter has more air in it so 1 cup of it will inevitably weigh less than 1 cup of unfed discard.
Looking for more sweet treats? Try these:
- Matcha Cupcakes With Cinnamon Buttercream
- Lemon Blueberry Mascarpone Cake
- Lemon Curd Muffins
- Lemon Sweet Rolls With Raspberry Cream Cheese Frosting
Pairing
Looking to add this to your next breakfast platter? Try these other breakfast ideas to go with your muffins:
- Quick Sourdough Discard Bagels
- Sourdough Breakfast Cookies - Kid Friendly
- Matcha Overnight Oats
- Oat Milk Pancakes (Dairy Free)
Sourdough Chocolate Chip Muffins
These sourdough chocolate chip muffins are light, fluffy, and perfectly sweet with a slight sourdough tang.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Course Breakfast, Dessert
Cuisine American
Servings 12 Muffins
Equipment
Medium mixing bowl
Whisk
Mixing spoon or spatula
Muffin scoop (optional)
12-muffin pan
Muffin liners (optional)
Ingredients
- ¼ Cup Melted butter
- ⅓ Cup Greek Yogurt or sour cream
- ⅓ Cup Milk I used whole milk
- 2 Eggs
- 2 teaspoon Vanilla extract
- ⅔ Cup Sourdough discard 200g
- ½ Cup Sugar
- 1 ⅔ Cup All-purpose flour 200g
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1-1 ½ Cup Chocolate chips (I used semi-sweet mini chips)
Instructions
Preheat oven to 350 degrees Fahrenheit.
Combine milk, sourdough discard, greek yogurt, melted butter, vanilla extract, sugar, and eggs in a medium mixing bowl. Mix until just combined.
Mix flour, baking powder, baking soda, and salt in a smaller separate bowl.
Add dry ingredients to the wet ingredients and mix until just combined.
Gently stir in the chocolate chips, careful not to over-mix.
Evenly distribute the batter between a 12-muffin baking pan. Use either muffin liners or be sure to coat the pan with baking spray or butter.
Baking at 350 for 12-15 minutes. Allow to cool before consuming (if you can wait that long!)
Notes
Don't over-mix the batter! Only mix until just combined for best results. Over-mixing can lead to sad, flat muffins.
If using muffin wrappers, don't try to remove them until they're cooled! Otherwise, the muffins might stick to the wrapper.
Store these muffins at room temperature in an airtight container or ziplock bag for 4-5 days (they will be fine for 7, but they get stale after 5)
To freeze, place in a freezer-safe container with as much air removed as possible. Freeze for up to 6 months.
Keyword dessert, easy, muffins, sourdough discard
Food safety
- Wash hands after touching raw egg or flour.
- Never leave a hot oven unattended.
- Always have good ventilation when using a gas stove
- Sourdough Discard Garlic Knots
- Easy Sourdough Discard Pizza
- Lemon Blueberry Cookies
- Easy Buttery Sourdough Discard Crescent Rolls
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