I remember the first time I tossed a cup of tangy sourdough discard into muffin batter — the kitchen filled with a warm, slightly nutty aroma and the result was tender muffins studded with melty mini chocolate chips. These Sourdough Chocolate Chip Muffins are an easy, comforting bake that turns waste into breakfast or snack-worthy treats in under an hour.
Why you’ll love this dish
These muffins are quick, forgiving, and economical — perfect for using up sourdough discard instead of throwing it away. The gentle tang from the discard balances the sweetness of the chocolate, while the mini chips give even distribution in each bite. They’re kid-approved, portable for lunchboxes, and simple enough for a weeknight bake or lazy weekend brunch.
“Perfectly tender, just a hint of tang, and packed with chocolate — our go-to quick bake when the starter needs feeding.” — satisfied home baker
How this recipe comes together
Overview: You’ll whisk wet ingredients including the sourdough discard, then separately mix the dry components. Combine the two just until the flour disappears, fold in chocolate chips, portion into a lined tin, and bake until lightly golden. The whole process revolves around minimal mixing to keep the crumb tender and a short bake to preserve moistness.
What you’ll need
- 1 cup sourdough discard (about 240 g; typically 100% hydration is fine) — if your discard is very liquid, drain slightly or reduce milk by a tablespoon or two
- 1 cup all-purpose flour
- 1/2 cup granulated sugar (use slightly less if you prefer less sweet)
- 1/2 cup mini chocolate chips (or chocolate chunks)
- 1/2 cup milk (dairy or plant-based; almond or oat work well)
- 1/4 cup vegetable oil (neutral oil like canola is fine; melted butter is a swap for richer flavor)
- 1 large egg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Substitutions and notes:
- For dairy-free: use plant milk and keep vegetable oil.
- For lower sugar: cut sugar to 1/3 cup and consider adding 1–2 tbsp applesauce for moisture.
- Whole-wheat swap: replace up to half the flour with whole-wheat flour; muffin will be slightly denser.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the sourdough discard, milk, vegetable oil, egg, and vanilla until smooth.
- In a separate bowl, whisk the flour, sugar, baking powder, baking soda, and salt so the leavening is evenly distributed.
- Add the dry ingredients to the wet ingredients in two additions. Stir gently with a spatula until just combined — don’t overmix. A few streaks of flour are fine.
- Fold in the mini chocolate chips with a few light strokes. Over-folding makes muffins tough.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. A scoop helps keep portions uniform.
- Bake for 18–20 minutes, rotating the pan halfway if your oven runs hot. Muffins are done when the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
- Serve warm with a smear of butter or a dab of cream cheese for breakfast.
- Pack as a sweet snack for school or work.
- For a dessert twist, warm a muffin and add a scoop of vanilla ice cream.
- Plate three muffins on a breakfast board with fresh fruit and a pot of coffee for an easy brunch spread.
Storage and reheating tips
- Room temperature: Store in an airtight container for up to 2 days. Keep in a cool spot away from direct sunlight.
- Refrigerator: Keeps 4–5 days, though refrigerating can dry muffins slightly. Bring to room temp or warm before eating.
- Freezing: Wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or microwave 20–30 seconds from frozen to enjoy warm.
- Reheating: Microwave a muffin for 12–18 seconds (depending on wattage) or reheat in a 325°F oven for 6–8 minutes for a fresher-crust result.
Always discard if you notice off smells, visible mold, or a slimy texture.
Pro chef tips
- Avoid overmixing: Stir until the ingredients come together. Overworking the batter develops gluten and makes muffins dense.
- Measure flour properly: Spoon the flour into the cup and level it off, or weigh it for accuracy. Too much flour dries the muffins.
- Let batter rest (optional): A 10–20 minute rest can hydrate the flour and mellow flavors; it can also improve rise slightly.
- Use mini chips: They distribute more evenly than large chunks. If using large chips, press a few on top of each muffin before baking for a picture-perfect finish.
- Check early: Ovens vary — start testing at 16 minutes to avoid overbaking.
Creative twists
- Banana-chocolate: Fold in 1/2 cup mashed ripe banana and reduce milk by 2 tbsp.
- Blueberry-sourdough: Substitute chocolate chips for 3/4 cup fresh blueberries (tossed in a teaspoon of flour).
- Lemon ricotta: Add 1/4 cup ricotta and 1 tsp lemon zest for a tangy, tender crumb. Reduce oil slightly.
- Vegan version: Replace the egg with 3 tbsp applesauce or a flax egg (1 tbsp ground flax + 2.5 tbsp water, chilled). Use plant milk.
- Streusel topping: Mix 2 tbsp flour, 1 tbsp brown sugar, 1 tbsp melted butter for a crumbly top before baking.
Your questions answered
Q: Can I use active sourdough starter instead of discard?
A: You can, but using active starter (fed and bubbly) may add extra acidity and could affect rise. If you use active starter, consider reducing baking powder slightly and watch the texture — discard is ideal.
Q: How long does batter keep?
A: Batter is best baked immediately. If you must hold it, refrigerate in an airtight container for up to 24 hours, but expect slightly less rise. Bring to room temperature before baking.
Q: Can I make these gluten-free?
A: Yes — use a 1:1 gluten-free baking flour that contains xanthan gum. Texture may vary; allow batter to rest 10 minutes to hydrate the flour.
Q: Why both baking powder and baking soda?
A: The baking powder gives the primary rise while the baking soda reacts with the acidic sourdough discard to help lift and neutralize tang. Together they make a tender, well-risen muffin.
Q: My muffins came out dense. What went wrong?
A: Likely overmixing, too much flour, or expired leavening. Use proper measuring, mix gently, and check your baking powder/baking soda dates.
Conclusion
If you want more inspiration or alternate takes on sourdough discard muffins, check out this Sourdough Chocolate Chip Muffins – Little Spoon Farm for a similar, hands-on approach. For another popular variation and technique notes, see Sourdough Discard Chocolate Chip Muffins Recipe | Kiersten Hickman.
Sourdough Chocolate Chip Muffins
Ingredients
Wet Ingredients
- 1 cup sourdough discard About 240 g; typically 100% hydration is fine.
- 1/2 cup milk Dairy or plant-based; almond or oat work well.
- 1/4 cup vegetable oil Neutral oil like canola is fine; melted butter can be used for richer flavor.
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar Use slightly less if you prefer less sweet.
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup mini chocolate chips Or chocolate chunks.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the sourdough discard, milk, vegetable oil, egg, and vanilla until smooth.
- In a separate bowl, whisk the flour, sugar, baking powder, baking soda, and salt so the leavening is evenly distributed.
- Add the dry ingredients to the wet ingredients in two additions. Stir gently with a spatula until just combined — don’t overmix. A few streaks of flour are fine.
- Fold in the mini chocolate chips with a few light strokes. Over-folding makes muffins tough.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. A scoop helps keep portions uniform.
Baking
- Bake for 18–20 minutes, rotating the pan halfway if your oven runs hot. Muffins are done when the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
