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sourdough discard recipes sweet

Sourdough Discard Chocolate Chip Muffins

Rich, buttery, and slightly tangy, these muffins have a tender crumb and just the right amount of sweetness.
Prep Time 10 minutes
Cook Time 20 minutes
Serving Size 16 Full Muffins

Equipment

Ingredients

Dry Ingredients

  • 2 cups (240g) Flour All-purpose
  • 2 teas Baking Powder
  • 1/2 teas Baking Soda
  • 1 teas (5g) Salt
  • 1 1/2 cups (355g) Chocolate Chip whatever you prefer

Wet Ingredients

  • 1 cup (200g) Cane Sugar
  • 2 Eggs
  • 1 tablespoon Vanilla Extract
  • 1/2 cup (125g) Sourdough Starter fed or discard
  • 3/4 cup (185g) Yogurt vanilla is great but plain works too
  • 1/4 cup (60g) Milk
  • 1/2 cup (120g) Melted Butter slightly cooled

Instructions

  • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each well to prevent sticking.
  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents. Set aside.
    2 cups (240g) Flour, 2 teas Baking Powder, 1/2 teas Baking Soda, 1 teas (5g) Salt
    sourdough discard chocolate chip muffins
  • Get your butter melted and begin cooling while in a large mixing bowl, you whisk together the sugar, eggs, vanilla extract, sourdough starter, yogurt, and milk. Add the butter and mix until fully incorporated.
    1 cup (200g) Cane Sugar, 2 Eggs, 1 tablespoon Vanilla Extract, 1/2 cup (125g) Sourdough Starter, 3/4 cup (185g) Yogurt, 1/4 cup (60g) Milk, 1/2 cup (120g) Melted Butter
    sourdough discard muffins chocolate chip
  • Gradually add the dry ingredients and chocolate chips to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the muffins light and tender. The batter may be slightly lumpy, and that’s okay!
    1 1/2 cups (355g) Chocolate Chip
    muffin recipes with butter
  • Spoon the batter into the prepared muffin tins, filling each cup about ¾ full. For mini muffins, use a smaller scoop to portion out the batter evenly.
    mini chocolate muffins recipe
  • Place the muffin tin in the preheated oven and bake: Regular size muffins: 18-22 minutes - Mini muffins: 10-12 minutes
    discard muffins
  • Check for doneness by inserting a toothpick in the center—if it comes out clean or with a few crumbs, they’re ready!
    sourdough discard chocolate muffins
  • Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store for later!
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