Chocolate Chip Sourdough Muffins
This recipe for sourdough chocolate chip muffins is easy to whip up for a special snack or breakfast. A great sourdough discard recipe.
Sourdough Chocolate Chip Muffins
Equipment
- Muffin tin
Ingredients
- 1 ¼ cups all purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- 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
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Instructions
- Preheat. Preheat oven to 400℉ with the rack in the center. Line a muffin tin with paper liners.
- Mix. 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. Fill the muffin tin with the batter about ⅔ of the way to the top. Sprinkle with sparkling sugar.
- Bake. Bake in 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 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
This recipe truly could not be easier!
You just mix the batter all up, pour it into the liners, and bake! And eat, of course!
Tips for Success
Make sure your sourdough discard is somewhat fed before using it in this recipe. A discard that is too sour will make the muffins too tart.
Don’t overmix the batter. Overmixing will make the muffins dense and tough.
Be careful not to overcook the muffins. Overcooked muffins will be dry and crumbly.
Let the muffins cool before serving them to make sure that they are properly cooked.
Ingredients and Equipment
Sourdough starter: This recipe works with a starter at any stage – active or straight from the fridge.
Sparkling sugar: This coarse sugar creates a crunchy top on the muffins. Regular sugar works, too, but sparkling sugar gives a better crunch.
Chocolate chips: Semi-sweet chips work best, but you can use milk chocolate for a sweeter muffin or dark chocolate for less sweetness.
Muffin tin: A standard 12-cup muffin tin is perfect.
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Make It Your Own
- Replace chocolate chips with blueberries, chopped nuts, or dried fruit.
- Add 1 teaspoon of vanilla extract or ½ teaspoon of cinnamon to the batter.
- Try a streusel topping instead of sugar, or drizzle with a simple glaze after baking.
- If you don’t have a muffin tin, you can bake this as a quick bread in a loaf pan (adjust baking time to about 45-50 minutes).
Related Recipes
I hope you enjoy this easy recipe that’s great for making ahead for breakfasts and snacks throughout the week.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.