Sourdough Chocolate Chip Muffins
A few of these sourdough chocolate chip muffins, right out of the oven, are perfect for Saturday morning breakfasts. Each bite is filled with bursts of chocolate and sweet sourdough tang. Whip up the batter Friday night and bake in the morning. Or make them from-scratch when you wake up!
This recipe post includes a video tutorial so you can make it alongside me, step-by-step!
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If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.
If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!
These sourdough discard chocolate chip muffins have become a weekend morning go to in our house. They’re just so simple to make and taste wonderful on a Saturday morning!
My favorite thing to do is whip the batter up on Friday afternoon and let it ferment overnight. It lets the sourdough cultures ferment the ingredients and reduces time in the morning.
Molly’s Tips for Baking Muffins
- Use Avocado Oil: Avocado oil in muffins is the best! It creates the perfect fluffy texture without adding any flavors.
- Don’t Overmix: Avoid over mixing your batter to ensure fluffy muffins. Over mixing will make your them dense.
- Sourdough Discard Works Well: You can use fed sourdough starter or sourdough discard. Both work well.
Ingredients You’ll for Sourdough Chocolate Chip Muffins
- sourdough discard (aka unfed starter)
- baking powder
- sea salt
- all-purpose flour (unbleached is my favorite)
- avocado oil (or melted butter)
- large egg
- cane sugar
- pure vanilla extract
- milk
Helpful Kitchen Tools
- mixing bowl
- whisk
- measuring cups/spoons (I love these ones!)
- muffin tin
- batter scoop
How to Make Sourdough Chocolate Chip Muffins
Preheat the oven to 375 degrees Fahrenheit. (If you’re long fermenting the batter wait to do this)
In a large mixing bowl, add all ingredients. Whisk until everything is combined. Avoid over-mixing the batter.
Optional – At this point you can either continue the recipe or place the batter covered in the fridge for 12-24 hours to long ferment for more sourdough gut benefits.
To continue the recipe, grease a muffin tin with butter and a dusting of flour to prevent sticking or line the tin with paper muffin liners.
Fill each liner 3/4 of the way full.
Optional- add extra chocolate chips to the tops of each muffin for a bakery style look
Bake at 375 degrees Fahrenheit for 22-25 minutes or until a toothpick comes out clean.
Take out of the oven and place pan on a cooling rack. Let cool for 5 minutes before removing from the tin. Enjoy when ready!
Video Tutorial
How to Store These Sourdough Muffins
Store these muffins in an airtight container for 3-4 days at room temperature. You can also store them in the fridge for 5-6 days.
Freezing Instructions
If you want to freeze sourdough chocolate chip muffins, place them in a freezer safe container or baggie. They’ll last up to 3 months in the freezer.
Frequently Asked Questions
Your muffins could be dense if you over mixed your batter. It can also happen if your baking powder is old and inactive (usually if it’s over a year old).
Yes, sourdough discard is a good option for these muffins since they don’t need to bulk ferment and rise like bread.
Yes you can! I recommend adding another 1/3 or 1/2 cup of sugar if desired.
More Sourdough Muffin Recipes
- Sourdough Pumpkin Muffins
- Sourdough Lemon Poppyseed Muffins
- Sourdough Peanut Butter Chocolate Chip Muffins
- Sourdough Raspberry Muffins with Chocolate Chips
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Recipe
Sourdough Chocolate Chip Muffins
Ingredients
- 1/3 cup sourdough discard (aka unfed starter)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 2/3 cup all-purpose flour
- 1/4 cup avocado oil (or melted butter)
- 1 egg
- 1/2 cup cane sugar (or 2/3 cups if you like them more sweet)
- 1/2 tsp pure vanilla extract
- 1 cup milk
- 1 cup semi-sweet chocolate chips (add more if desired)
Instructions
- Preheat the oven to 375 degrees Fahrenheit. (If you’re long fermenting the batter wait to do this)
- In a large mixing bowl, add all ingredients. Whisk until everything is combined. Avoid over-mixing the batter.
- Optional – At this point you can either continue the recipe or place the batter covered in the fridge for 12-24 hours to long ferment for more sourdough gut benefits.
- To continue the recipe, grease a muffin tin with butter and a dusting of flour to prevent sticking or line the tin with paper muffin liners.
- Fill each liner 3/4 of the way full.
- Optional- add extra chocolate chips to the tops of each muffin for a bakery style look
- Bake at 375 degrees Fahrenheit for 22-25 minutes or until a toothpick comes out clean.
- Take out of the oven and place pan on a cooling rack. Let cool for 5 minutes before removing from the tin. Enjoy when ready!
Video