Sourdough Discard Chocolate Chip Muffins

5 from 1 vote

These Sourdough chocolate chip muffins are made with active sourdough starter and mini chocolate chips to create a unique flavor.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: muffins

Preheat your oven to 425°F and prepare a muffin pan by lining every other muffin cup with muffin liners. (This will help our muffins grow taller)
In a large bowl, mix the sourdough starter, sour cream, melted butter, vegetable oil, eggs, and vanilla extract until well combined.
1 cup sourdough discard, 1/3 cup sour cream, 1/4 cup vegetable oil, 1/4 cup butter, 2 large eggs, 1 tablespoon vanilla extract
In a separate bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
1 & 3/4 cups all-purpose flour, 3/4 cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Gently fold in the chocolate chips.
1 cup chocolate chips
Fill each muffin cup almost to the top with the batter. This recipe will yield 12 muffins, so divide the batter accordingly.
Bake for 5 minutes at 425°F , then reduce the oven temperature to 350°F and bake for an additional 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.