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.
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Ingredients
- 1 ¼ cups all purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking power
- ½ teaspoon salt
- ⅓ 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
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 ⅔ 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
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.
Yum!
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
- Sourdough banana bread is another sourdough discard breakfast recipe
- Love coffee cake? Then you’ll love this easy coffee cake made with sourdough starter.
- And sourdough pancakes are extra fluffy and ready in minutes.
📖 Print the recipe here
Sourdough Chocolate Chip Muffins
Equipment
- Muffin tin
Ingredients
- 1 ¼ cups all purpose flour
- ¾ cup white sugar
- 2 teaspoons baking power
- ½ teaspoon salt
- ⅓ cup vegetable oil can substitute melted butter
- 1 egg
- 3 tablespoons milk
- ½ cup starter
- 1 cup chocolate chips
- sparkling sugar for topping
Instructions
- 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 ⅔ 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.
Notes
Nutrition
Enjoy!
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