Moist, tender, and full of chocolate chips, Sourdough Chocolate Chip Muffins are a great way to use up the extra sourdough starter you have in the refrigerator.
Chocolate chip muffins have always been a favorite in my house. We are a family of chocoholics, so whenever I can add chocolate to something, I do!
I love making all sorts of sourdough recipes but sourdough discard muffins might be my favorite! Sourdough muffins are a great way to use up the extra sourdough starter you might have hanging out in the refrigerator. The starter adds texture and helps the muffin rise.
Why You'll Love These Sourdough Chocolate Chip Muffins
- These muffins are easy to make! The muffins are made by hand, so you don't have to break out any equipment to make these.
- The kids love them! Kids love chocolate chips, let's be honest! Serve them these muffins with some fruit and you have a delicious breakfast before school.
- They are great for meal prep! Make a big batch on a Sunday and have them for breakfast throughout the week.
Ingredients You'll Need
- Sourdough starter- Inactive, meaning it has come right out of the refrigerator. If you are new to sourdough, you can make your own sourdough stater, buy one, or grab one from a fellow sourdough friend. You can make so many recipes with sourdough discard. Did you know you can make sourdough chocolate chip cookies and even sourdough Irish soda bread? It's perfect for almost all baking!
- Flour- All purpose flour. A mixture of whole wheat flour and all purpose flour would be a great idea too! That would add some more fiber to these delicious sourdough discard chocolate chip muffins.
- Butter- Coconut oil can be substituted instead of butter.
- Vanilla Extract- for added flavor. A little vanilla makes all muffins just a touch better!
- Chocolate chips- Semi sweet or dark chocolate chips are best. To make these more chocolatey, use mini chocolate chips instead!
- Baking soda and baking powder- Even though we are using sourdough starter, a teaspoon baking soda and baking powder do all the hard work of making the muffins rise.
See printable recipe card for full recipe information on ingredients and quantities.
What Is Sourdough Discard?
Sourdough starter discard is the portion of your sourdough starter that you are not feeding. When you are "feeding" your starter to make sourdough bread with, you add equal parts flour, water, and starter to a mason jar and let it rise.
You can't feed your entire starter, as it doubles and sometimes triples in size, and that's a lot of starter to have on hand! Store leftover sourdough discard in a mason jar in the refrigerator. If you are new to sourdough, be sure to check out this how to keep a sourdough starter post all about how to keep your sourdough starter happy.
How to Make Sourdough Discard Chocolate Chip Muffins
How To Store Sourdough Chocolate Chip Muffins
Once the chocolate chip sourdough muffins have cooled to room temperature on a wire rack, place them in an airtight container and keep them on the counter for up to 5 days.
You can also make the muffin batter ahead of time and cover it with plastic wrap and keep it in the refrigerator. This will help ferment the batter and give the muffins a more sore flavor that you get from traditional sourdough bread.
These muffins freeze beautifully. Once the muffins are cooled, add them to a Ziploc bag and freeze them for up to 3 months.
Frequently Asked Questions
Yes! If you don't have any sourdough discard around, you can use active starter instead. It will help the muffins become even more moist and puffy.
Yes! If you do not have sourdough starter you can use sour cream, buttermilk, or Greek yogurt as a substitute.
You can add some chopped nuts, dried fruit, and a streusel topping before baking.
Other Recipes To Try
Sourdough Chocolate Chip Muffins
- 1 ½ cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ½ cup Butter Melted
- ¾ cup Sugar Granulated
- 2 Eggs
- 1 cup Sourdough Starter Inactive
- 1 teaspoon Vanilla
- 1 ½ cups Chocolate Chips Semi Sweet
- Preheat the oven to 400 degrees.
- In a medium bowl, add the flour, salt, baking soda and baking powder. Mix to combine and set that aside.
- In a large bowl, add the sugar and eggs. Add the sourdough starter, butter, and vanilla. Mix well to combine.
- Add the dry ingredients to the wet ingredients and mix until just combined. The batter will not be smooth, it’s ok if there are a few lumps left.
- Add the chocolate chips to the batter and mix again until just combined.
- Line a muffin tin with muffin liners. Scoop equal amounts of batter into the muffin tins.
- Bake for 22 minutes or until a toothpick is inserted and it comes out clean.
- Allow the muffins to cool slightly and serve.
- If you do not have sourdough starter, sour cream, Greek yogurt, or buttermilk can be used instead.
- Active or inactive sourdough starter can be used to make these muffins.