Quick & Easy Chocolate Chip Sourdough Muffins

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

🧂 Ingredients

This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.

You’ll need the following for these chocolate chip sourdough muffins:

• all purpose flour
• granulated sugar
• baking powder
• salt
• vegetable oil can substitute for melted butter
• egg
• milk
• discard sourdough starter
• chocolate chips
• sparkling sugar for topping

🥣 Equipment

• muffin tin
• paper liners

🍴Instructions

Step One: 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 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.

Step Two: 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 at room temperature.

Yum!

🥫 Storage instructions

• 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 for a few days.

🔍 FAQs

👩🏻‍🍳 Expert tips

• 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 ensure that they are properly cooked.

📘 Related Recipes

• Sourdough Banana Bread
• Sourdough Coffee Cake
• Sourdough Pancakes

🍽 Serve it with

To complete your family breakfast, try these recipes too:

• Cast Iron Skillet Omelet
• Fruit Salad

📖 Here’s the recipe