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–+ servings
Sourdough chocolate chip muffins recipe.

Sourdough Chocolate Chip Muffins

Carmyn Suzor
The best sourdough chocolate chip muffins recipe that's easy to make with sourdough discard. Moist and tender, just like the ones from the bakery!
5 from 56 votes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 16 muffins

Ingredients
 

Dry Ingredients

  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon (5 g) salt
  • 1 ½ cups (355 g) mini semi-sweet chocolate chips

Wet Ingredients

  • 1 cup (200 g) granulated sugar
  • ½ cup (120 g) avocado oil any neutral-flavored oil, NOT olive oil
  • 1 tablespoon (15 g) vanilla extract
  • ½ cup (125 g) sourdough starter fed or discard
  • ¾ cup (185 g) sour cream
  • ¼ cup (60 g) milk whole, skim, or any plant-based milk
  • 2 eggs

Instructions
 

  • Preliminary Note: We highly recommend measuring the ingredients in grams with a kitchen scale. Please note that if you use measuring cups, the taste and texture may differ.
  • Preheat the oven to 425°F (218°C) and place the oven rack in the center position. Line a muffin tin with paper liners (*see notes).
  • In a large mixing bowl, whisk together 2 cups all-purpose flour, ½ teaspoon baking soda, 2 teaspoons baking powder, and 1 teaspoon salt. Set the bowl aside.
  • In a separate bowl, mix the wet ingredients. Use a whisk to combine the ½ cup avocado oil, 1 cup granulated sugar, 2 eggs, ¾ cup sour cream, ¼ cup milk, 1 tablespoon vanilla extract, and ½ cup sourdough starter discard. Mix until the ingredients come together and are smooth.
  • Pour the dry ingredients into the bowl with the wet ingredients and mix the batter until it just comes together. Do not over-mix the batter. Using a spatula, fold in 1 ½ cups mini semi-sweet chocolate chips until they are evenly distributed in the batter.
  • Use an ice cream scooper to fill the liners. For bigger muffins, the batter should come to the top of the liner. Sprinkle a few chocolate chips on top of each one if you want even more chocolate flavor!
  • Bake the muffins for the first 5 minutes at 425°F (218°C) in the preheated oven. Lower the oven temperature to 350°F (176°C) and bake the muffins for 15-18 minutes. When they are done, a toothpick inserted into the center should come out clean or with a few moist crumbs.
  • Remove the muffins from the oven and allow them to cool completely in the muffin tin.

Notes

*This recipe yields about 16 muffins. Since most muffin pans have 12 wells, you can use two or bake 12 muffins first, then bake the remaining 4.

Nutrition

Serving: 1mufffinCalories: 303kcalCarbohydrates: 36gProtein: 4gFat: 16g