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freshly baked sourdough chocolate chip muffins

Sourdough Chocolate Chip Muffins

Molly LaFontaine
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!
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Breakfast
Cuisine Sourdough
Servings 12 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

Notes

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.
This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times to ensure success. Just like all of my recipes on Plum Branch Home. They're created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence). 
Keyword sourdough chocolate chip muffins