Quick & Easy Chocolate Chip Sourdough Muffins

An easy to make muffin recipe that uses your discard sourdough starter. Chocolate chips plus a sugar topping make this a crowd-pleasing snack or breakfast!
5 from 4 votes

This recipe for sourdough chocolate chip muffins is easy to whip up for a special snack or breakfast. A great way to use up sourdough discard.

11 muffins on cooling rack


milk, egg, oil, flour, and other ingredients in bowls
  • 1 ¼ cups all purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking power
  • ½ teaspoon salt
  • 1/3 cup vegetable oil can substitute melted butter
  • 1 egg
  • 3 tablespoons milk
  • ½ cup discard sourdough starter
  • 1 cup chocolate chips
  • sparkling sugar for topping

You’ll also need a muffin tin and paper liners. My favorite liners are available here!)

Step by step muffins

Making and scooping the batter

collage of process shots: dry ingredients mixing, muffin batter mixing, scooped into muffin tins

This recipe truly could not be easier!

Preheat your oven to 400 degrees with the rack in the center and prepare a muffin tin by lining it with paper liners.

Start by mixing the dry ingredients (the flour, granulated sugar, baking powder, and salt) in a large mixing bowl.

In a separate bowl or measuring cup, mix the milk, egg, sourdough starter, and vegetable oil. Make sure you mix them thoroughly here so you don’t have to over-mix the batter later.

Add the wet ingredients to the dry ingredients and stir until they are just combined. The batter will be thick and not totally smooth, but there should be no visible streaks of flour. Add the chocolate chips and stir gently again.

Scoop the batter into the muffin tin, filling the cups about 2/3 of the way up.

If you want to (and you should), sprinkle the tops with coarse sugar for a little extra sweetness and crunch.

Baking and cooling

9 muffins on cooling rack

Bake the muffins for 18-23 minutes, until the tops are golden with golden brown edges. A toothpick inserted in the center should come out clean, or almost clean!

Let them cool on a wire rack.

You can eat them slightly warm or room temperature.


sourdough chocolate chip muffin split in half

Muffin storage

  • Sourdough chocolate chip muffins (like any muffin) freeze great! Make sure they are completely cooled before you pop them in the freezer.
  • Want to eat them all now? No problem, they will stay fresh at room temperature a few days.

More sourdough breakfasts

Print the recipe here

muffins on cooling rack next to tea towel
5 from 4 votes

Sourdough Chocolate Chip Muffins

Print Recipe
An easy to make muffin recipe that uses your discard sourdough starter. Chocolate chips plus a sugar topping make this a crowd-pleasing snack or breakfast!
Prep Time:20 mins
Cook Time:25 mins
Total Time:45 mins
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  • Muffin tin


  • 1 ¼ cups all purpose flour
  • ¾ cup white sugar
  • 2 teaspoons baking power
  • ½ teaspoon salt
  • 1/3 cup vegetable oil can substitute melted butter
  • 1 egg
  • 3 tablespoons milk
  • ½ cup starter
  • 1 cup chocolate chips
  • sparkling sugar for topping


  • Preheat oven to 400 degrees with the rack in the center. Line a muffin tin with paper liners.
  • Combine the flour, sugar, baking powder, and salt in a large mixing bowl. In a separate mixing bowl, combine the vegetable oil, milk, egg, and sourdough starter. Pour the liquid ingredients into the dry ingredients and stir until just combined. Do not over mix. The batter will be thick. Add the chocolate chips and gently stir until mixed in.
  • Fill the muffin tin with the batter about ? of the way to the top. Sprinkle with sparkling sugar.
  • Bake in preheated oven for 18-23 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Finished muffins will have golden tops. Remove from oven and allow to cool on wire rack. Serve warm or room temperature. Muffins will stay fresh two days at room temperature or can be frozen up to one month.


To freeze muffins, allow to cool completely, then wrap individually in plastic wrap and place wrapped muffins into a freezer zip-top bag.  Defrost in microwave on DEFROST setting for 90 seconds.
If you can’t find sparkling sugar, just top them with regular sugar. 


Calories: 165kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 104mg | Potassium: 24mg | Fiber: 1g | Sugar: 13g | Vitamin A: 26IU | Calcium: 8mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: sourdough breakfast recipes, sourdough chocolate chip muffins, sourdough muffin recipe
Servings: 12 muffins
Calories: 165kcal
Author: Katie Shaw
Did you make this recipe?Tag me @heartscontentfarmhouse so I can see!


signature with strawberries

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