Sourdough Chocolate Chip Muffins – A Perfectly Tangy & Sweet Treat! 🍫🧁
- Mercedes Newman
- Feb 11
- 2 min read
If you love sourdough baking and chocolate chip muffins, you’re in for a real treat! These sourdough chocolate chip muffins are soft, and fluffy, and have just the right amount of sweetness with a hint of tang from the sourdough starter. They’re a great way to use up your discard or active sourdough starter, and they make a perfect breakfast, snack, or dessert.
Let’s get baking!
Why You’ll Love These Muffins
✔ No Waste! – A great way to use sourdough discard.
✔ Moist & Fluffy – The sourdough starter gives them an incredible texture.
✔ Easy to Make – No long fermentation needed—just mix, bake, and enjoy!
Sourdough Chocolate Chip Muffin Recipe
Ingredients:
Wet Ingredients:
½ cup (120g) sourdough discard (or active starter)
½ cup (120ml) milk (or buttermilk for extra tang)
½ cup (113g) butter, melted (or use coconut oil)
2 eggs
¾ cup (150g) sugar (brown sugar for a richer flavor)
1 tsp vanilla extract
Dry Ingredients:
2 cups (240g) all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup chocolate chips (semi-sweet, milk, or dark)
Instructions:
1. Preheat & Prepare
Preheat oven to 375°F (190°C). Line a muffin tin with muffin liners or lightly grease it.
2. Mix the Wet Ingredients
In a large bowl, whisk together sourdough starter, milk, melted butter, eggs, sugar, and vanilla until smooth.
3. Combine the Dry Ingredients
In another bowl, whisk together flour, baking soda, baking powder, and salt.
4. Mix & Fold
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix—this keeps the muffins light and fluffy!
5. Add the Chocolate Chips
Gently fold in the chocolate chips, reserving a few to sprinkle on top.
6. Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle extra chocolate chips on top for that bakery-style look!
7. Bake & Cool
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
Tips for the Best Muffins:
✔ Use ripe sourdough discard – It adds flavor and moisture.
✔ For extra moisture, swap milk for buttermilk or yogurt.
✔ Don’t overmix – A few lumps are okay!
Enjoy Your Homemade Sourdough Muffins!
These sourdough chocolate chip muffins are the perfect balance of sweet, tangy, and fluffy. Enjoy them fresh, or store extras in an airtight container for up to 3 days (or freeze for longer storage).
Pair them with your morning coffee ☕ or a tall glass of milk for the ultimate treat!
Happy Baking! 🧁💕
Comments