Sourdough Chocolate Chip Muffins

If you’re a fan of both sourdough and chocolate, then sourdough chocolate chip muffins are about to become your new favorite treat! These delightful muffins strike the perfect balance they are not overly sweet and the sourdough discard makes them light and fluffy, they are a fantastic option for breakfast, an after school snack, or even dessert. Plus, they offer a great way to use up your sourdough discard without waste.

In this post, we’ll show you how to make sourdough discard chocolate chip muffins, packed with rich chocolate chips and extra fluffy from the sourdough starter. With simple ingredients and easy steps, you’ll have delicious homemade sourdough discard muffins in no time!

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• Chocolate Chip Sourdough Muffins

Why Use Sourdough Discard?

If you bake sourdough bread regularly, you probably find yourself with extra sourdough discard often. Instead of throwing it away, incorporating it into muffin recipes like these chocolate chip muffins adds a unique flavor and reduces food waste. It's a win-win for sourdough lovers like myself!

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Sourdough Chocolate Chip Muffins Recipe

Ingredients:

• ¾ cup melted butter (cooled)
• 2 large eggs
• ½ cup sourdough discard (or starter)
• ¾ cup sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 ½ cups all-purpose flour
• ¼ cup milk
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup chocolate chips

Instructions:

These muffins can be fermented overnight in the refrigerator for a "true sourdough", or baked right away as a discard muffin.

Preheat your oven to 350°F and line a muffin tin with paper liners or grease well.

In a large bowl, whisk together the melted butter, eggs, sourdough discard, sugar, milk and vanilla until smooth and combined.

In a separate bowl, sift together the flour, salt, baking powder, and baking soda.

Add half of the dry ingredients to the wet mixture and mix gently. Then mix in the rest of the dry ingredients until just combined—be careful not to overmix!

Fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter.

Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.

Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

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Tips for Making Perfect Sourdough Discard Muffins:

• Don’t overmix the batter: Over-mixing can lead to dense muffins. Stir just until the ingredients are combined.
• Room temperature ingredients: Ensure your eggs, milk, and sourdough discard are at room temperature for a smoother batter.
• Customize with mix-ins: In addition to chocolate chips, feel free to add nuts, dried fruits, or even a sprinkle of cinnamon for added flavor.

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How to Store Sourdough Chocolate Chip Muffins

Once cooled, store your sourdough discard muffins in an airtight container at room temperature for up to three days. If you'd like them to last longer, they can be stored in the fridge for up to a week or frozen for up to three months. Just thaw and reheat for a quick snack!

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A Sweet and Simple Twist on Classic Muffins

These sourdough chocolate chip muffins are the perfect blend of sweet chocolate and the subtle tang from the sourdough discard. They’re simple to make and a great way to avoid wasting your discard. Whether you’re a sourdough enthusiast or just looking for a new twist on classic chocolate chip muffins, this recipe is a must-try.

Happy baking!