Easy Sourdough Discard Chocolate Chip Muffins
Sourdough discard is a goldmine for baked goods, and these Sourdough Discard Chocolate Chip Muffins are a perfect way to make use of it! Rich, buttery, and slightly tangy, these muffins have a tender crumb and just the right amount of sweetness.
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This recipe makes 16 full-sized muffins, but I like to divide mine into 12 regular-sized muffins and 24 mini muffins, making the perfect bite-sized snacks for kids!
Making Mini Muffins
For mini muffins, I recommend using a non-stick mini muffin pan to ensure even baking and easy removal. Mini muffins take about 10-12 minutes at 375°F (190°C). Keep an eye on them, as they bake much faster than full-sized muffins! When done, let them cool for a few minutes before transferring to a cooling rack.
How to Store Sourdough Discard Chocolate Chip Muffins
On the Counter (Up to 3 Days)
- Store in an airtight container at room temperature to keep them soft.
- Pro Tip: Place a slice of bread or apple inside the container to prevent drying out.
In the Fridge (Up to 1 Week)
- Store in an airtight container. Muffins will firm up slightly but stay fresh.
- Pro Tip: Warm them in the microwave for 10-15 seconds before eating for that fresh-baked feel.
In the Freezer (Up to 3 Months)
- Wrap each muffin individually in plastic wrap and store in a freezer bag.
- Reheat: Thaw at room temperature or warm in the oven at 325°F (163°C) for 5-7 minutes.
Tips & Tricks for Perfect Muffins Every Time
- Don’t Overmix the Batter – Stir just until combined. Overmixing leads to dense muffins.
- Use Room Temperature Ingredients – This ensures a smooth batter and even baking.
- Rest the Batter for 10-15 Minutes – This helps hydrate the flour and results in a better texture.
- Bake Mini Muffins at a Higher Temperature – Start at 400°F (204°C) for 5 minutes, then drop to 350°F (177°C) for a better rise.
- Top with Extra Chocolate Chips – Press a few on top before baking for bakery-style muffins.
Making Sourdough Discard Chocolate Chip Muffins
More Discard Recipes
Sourdough Discard Chocolate Chip Muffins
Equipment
- Muffin Pan
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
- 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
- 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
- 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.
- Place the muffin tin in the preheated oven and bake: Regular size muffins: 18-22 minutes – Mini muffins: 10-12 minutes
- Check for doneness by inserting a toothpick in the center—if it comes out clean or with a few crumbs, they’re ready!
- 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!
These Sourdough Discard Chocolate Chip Muffins are an easy, delicious way to use up your extra starter while making a snack the whole family will love. Whether you enjoy them fresh, freeze them for later, or pack them in lunchboxes, they’re guaranteed to be a hit!
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