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.
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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!
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.
Be sure to check out these other muffin recipes!
Why You'll Love This Recipe
- 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.
- Flour- All purpose flour
- Butter- Coconut oil can be substituted instead of butter.
- Vanilla- for added flavor
- Chocolate chips- Semi sweet or dark chocolate chips are best.
- Baking soda and baking powder- Even though we are using sourdough starter, the baking soda and baking powder do all the hard work of making the muffins rise.
What Is Sourdough Discard?
Sourdough discard is the portion of your sourdough starter that you are not feeding. When you are "feeding" your starter to make 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! If you are new to sourdough, be sure to check out this post all about how to keep your sourdough starter happy.
Equipment For Sourdough Chocolate Chip Muffins
Step By Step Photos
How To Make Sourdough Chocolate Chip Muffins
- 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 20-22 minutes or until a toothpick is inserted and it comes out clean.
- Allow the muffins to cool slightly and serve.
Frequently Asked Questions
Yes! These muffins freeze beautifully. Once the muffins are cooled, add them to a Ziploc bag and freeze them for up to 3 months.
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.
Other Recipes To Try
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- Chicken Sausage and Mini Pepper Pasta
- Meatball Sub Dip
- Instant Pot Bagels
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- Sourdough Discard Pancakes
Sourdough Chocolate Chip Muffins
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Erin S
These muffins were amazing! I followed the recipe exactly and they were perfect! Very rarely do my finished products look just like the photos but these did. Thank you for the recipe- it’s a keeper!
lynnswayoflife
I am so happy to hear that! Thank you for making my recipe!
Lee-Ann
These are so easy and taste delicious! My kids love them!
lynnswayoflife
I love that! Thanks for making my recipe!
Danita
After a few heavy sourdough muffins try’s I found this recipe. My first try was an absolute 100% success and we couldn’t stop eating them. My only addition to the recipe was about 1/4 cup of sour cream as in the past found this makes muffins/cakes/cupcakes fluffy and moist at the same time. Can’t wait to try with berries and more
lynnswayoflife
Thank you so much for making my recipe! I am so happy you enjoyed them!
Francesca
Lynn, these muffins were so yummy I shared them with my neighbor! Hope to make them again soon! Thanks and God bless!
lynnswayoflife
I love that! I am so glad you enjoyed them!!