The Best Sourdough Chocolate Chip Muffins

Sourdough chocolate chip muffins offer a delightful fusion of tangy sourdough flavor with rich chocolate flavor. You’ll fall in love with the way this recipe creates a tender muffin while the muffin tops are crispy and crunchy. It’s the perfect way to satisfy any sweet tooth.

Since you are here and love sourdough discard recipes, check out these sourdough chocolate chip cookies. Youw ill also love these regular double chocolate muffins!

Ingredients for these sourdough chocolate chip muffins

Here are the ingredients you will need to make these chocolate chip sourdough muffins. Make sure to scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

• Sourdough Starter Discard (unfed): This recipe specifically uses the discard that you would throw away. There is no need to feed and water your starter before using some for this recipe.
• Sour Cream: adds an incredibly rich creaminess to the sourdough discard muffins.
• Vegetable Oil: helps keep the muffins moist.
• Butter: This recipe uses half butter for its fat to add extra depth of flavor.
• Large Eggs: add moisture, structure, and stability.
• Vanilla Extract: We’ll be using a good amount of this to help the flavor of the discard and also enhance the flavor of the chocolate chips.
• All-purpose Flour: combines with the wet ingredients to create the body of the muffins.
• Granulated Sugar: sweetens the muffins along with the chocolate chips.
• Baking Soda and Baking Powder: help the muffins rise and become airy.
• Salt: balances out the sweetness and sourness and enhances all of the other flavors.
• Chocolate Chips: I used mini chocolate chips but you can use regular-sized semi-sweet, dark chocolate, white chocolate chips, or chocolate chunks.

How to make these sourdough chocolate chip muffins

This is how you can make these sourdough discard chocolate chip muffins. Make sure to scroll down to the recipe card at the end of this post for the oven temp and full step-by-step instructions! 

1. Preheat your oven and prepare a muffin pan by lining every other muffin cup with paper liners. This will help our muffins grow taller.
2. In a large bowl, mix the sourdough starter, sour cream, vegetable oil, melted butter, eggs, and vanilla extract until well combined.
3. In a separate large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Gently fold in the chocolate chips.
5. Fill each muffin cup almost to the top with the muffin batter. This recipe will yield 12 muffins, so divide the batter accordingly.
6. Bake for 5 minutes then reduce the temperature of your oven and bake for an additional 12-15 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Why you need to make this recipe!

• It’s a delicious way to use up your excess sourdough discard without having to throw it away.
• They are easily customizable. Don’t like chocolate chips? Use peanut butter chips or any other mix-ins!
• It’s a great snack for kids and adults alike!
• This recipe yield bakery style muffins that require very little effort.
• It only requires some simple ingredients that you can easily find at the grocery store.

Frequently Asked Questions – FAQ

How do I store leftover muffins?

Grab an airtight container and line it with paper towels and place the sourdough chocolate chip muffins on top in a single layer. Place more paper towels above the muffins to soak up excess moisture. Seal with an airtight lid. It should for at least 4 days.

Can I Freeze them?

Yes, you can! Let the muffins cool completely to room temperature before putting them away. Wrap each muffin securely in foil or plastic wrap and place them in freezer bags or an airtight container. Label all packages with the date. They should last at least a month or two.

What’s the difference between nonactive and active sourdough starter?

An active starter has been fed water and flour and allowed to sit until it starts to bubble and double in size. Sourdough discard occurs after the starter has peaked and come down. It is the portion that you would throw away before feeding it again.

Do they have different tastes?

Non-active sourdough discard has a tangy and sour flavor. While the active starter is less tangy and a little sweeter than the nonactive discard.

Can I add more chocolate flavor to these sourdough chocolate chip muffins?

Of course! Make yourself some double chocolate chocolate chip muffins by adding cocoa powder to the batter.

Make sure to adjust your flour accordingly to not over-add dry ingredients. I am actually working on a fun sourdough discard double chocolate muffin coming soon!

The Best Sourdough Chocolate Chip Muffins

If you enjoyed this sourdough chocolate chip muffins recipe, make sure to pin it for later!