Sourdough Chocolate Chip Muffins
Deliciously tender muffins made with sourdough discard and chocolate chips, perfect for a quick breakfast or snack.
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.
Notes
For best results, follow the pro chef tips regarding mixing, measuring, and ingredient adjustments. Store in an airtight container at room temperature for up to 2 days, or refrigerate for 4–5 days. Freeze individually for longer storage.