Sourdough Chocolate Chip Muffins
Fluffy, easy-to-make sourdough chocolate chip muffins made with sourdough discard are the perfect breakfast treat. Made from scratch with your favorite chocolate chips and a few basic ingredients, they are ready in 30 minutes.
Why you will love our recipe for sourdough chocolate chip muffins
- They are a fun twist on regular chocolate chip muffins. The sourdough discard adds extra depth of flavor and loads of other benefits.
- Sourdough chocolate chip muffins are perfect for Valentine’s Day. Use your favorite chocolate or try adding ruby chocolate to make your muffins extra special. For a true chocolate lover, we also have an amazing recipe for double chocolate sourdough muffins.
- You only need simple ingredients. No need for special types of flour to make this recipe.
Ingredient notes
Flour: For our sourdough chocolate chip muffins recipe, you need all-purpose flour. This contains less gluten than bread flour, giving you moist, tender muffins. You can use gluten-free or spelt flour if you like.
Sourdough discard: You don’t need an active sourdough starter for this recipe, just the discard. Using unfed starter means you can make this recipe right away while still adding the amazing flavor and benefits that sourdough brings to your bakes. If you use a different type of flour, check out our gluten-free starter and spelt sourdough starter! Need another sweet way to use sourdough discard? Browse our easy sourdough muffin recipes for more bakery-style ideas.
Chocolate: You can use your favorite type of chocolate for this recipe as long as it is suitable for baking. This is especially important when using white chocolate, as it burns more easily.
Variations
Strawberries: If you’re looking for the perfect breakfast to surprise your valentine, we’ve got you! Add 1/4 cup fresh or dried strawberries to the batter and use ruby and white chocolate for the best Valentine’s Day muffins.
Fall flavors: The rich flavors of the chocolate pair perfectly with fall flavors like nutmeg and cinnamon. Add 2 teaspoons of cinnamon, speculaas spice, or pumpkin spice to the batter for the best fall muffins.
Double chocolate: Add a little bit of cocoa powder and double the amount of chocolate!
How to make sourdough chocolate chip muffins
Add all the dry ingredients to a large bowl. Give them a quick whisk to make sure everything is well distributed. Mix together the wet ingredients in a separate bowl until combined.
Pour the wet mixture into the dry bowl and stir until just combined. It is important not to overwork the batter because that will result in dry muffins.
Once the batter is done, it is time to fill your muffin tin. Don’t overkill the liners because the muffins will grow a little bit in the oven, and you don’t want the batter to spill all over your tin.
Add a few extra chocolate chips to each muffin, then bake them in the center of the oven for 22 minutes, until golden. Let them cool on a wire rack and serve them as they are, or drizzle some melted chocolate over them.
Our tips for the best sourdough chocolate chip muffins
- Use a kitchen scale. When making a muffin recipe or any other pastry, it is always best to use a kitchen scale. Using grams instead of volume yields more accurate results, which will immediately improve your baking. Plus, it saves a ton of dishes to clean! You only need one bowl and a kitchen scale. If you’re unsure how to start, feel free to ask.
- Never overwork the batter. Mixing the batter will result in dry, tough muffins. Stop mixing when everything is just combined.
- Room temperature ingredients. This will help to incorporate all the ingredients and create a smooth batter.
- Make your own muffin liners. If you want to give your sourdough chocolate chip muffins a bakery-style look, you should make your own muffin liners!
Frequently asked questions
Sure! Replace each egg with 1/4 cup of applesauce or mashed banana, and use vegan substitutes for dairy. Make sure everything you use is unsweetened, otherwise it will be overly sweet.
Yes! While we don’t rely on the starter as a leavening agent, you can use an active starter if you wish.
Yes, but make sure to add the baking powder right before you’re ready to bake your muffins, because it will lose some of its power during long fermentation.
Storage
Sourdough chocolate chip muffins are the perfect muffins for meal prep or a quick breakfast on the go. Stored at room temperature, they will keep for about four days. You do need to wrap them in plastic wrap or a paper bag to keep them fresh.
They are also suitable for freezing. In the freezer, they will last for six months. Let them thaw overnight when you are ready to enjoy them.
More of our favorite recipes for sourdough muffins
Chocolate Chip Sourdough Muffins
Ingredients
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sugar
- ½ cup Greek yogurt
- ¼ cup vegetable oil
- ½ cup sourdough discard
- 2 eggs
- 1 cup chopped chocolate
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 °F (180 °C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk the sugar, Greek yogurt, vegetable oil, sourdough discard, eggs, and vanilla extract until smooth and well combined.
- Add the dry ingredients to the wet ingredients and mix gently until just combined. Do not overmix.
- Fold in the chopped chocolate.
- Spoon the batter into the prepared pan, filling each liner about ¾ full.
- Bake for 18-25 minutes. Test if they are ready by a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
Thank you so much for sharing this amazing recipe!!!