Sourdough Discard Chocolate Chip Muffins Recipe

Perfectly tender and loaded with melty chocolate, these sourdough discard chocolate chip muffins are such a tasty way to use leftover sourdough discard.

They are ready in about 30 minutes, and can be enjoyed any time of day!

What is sourdough discard?

Basically, sourdough discard is just sourdough start that isn’t active and bubbly. In the process of letting water and flour ferment into sourdough start, it must be fed. The excess mixture is often discarded, which led to it being called “sourdough discard”.

If you make sourdough bread on a regular basis (like I do), you will often end up with extra start that isn’t ready to be made into a traditional loaf of sourdough. I don’t like throwning it away, so I’m always trying new recipes that use the discard.

These muffins took a few tries to get right, but now we love them! Here’s why:

• They are ridiculously easy to make just using a bowl, a whisk, and simple ingredients I always have on hand.
• The inside of the muffins is moist and has a tender crumb, but the top and edges have a sweet, slightly crunchy crust.
• You get a slight tang from the discard. It’s similar to the flavor of sour cream in muffins, but without all the fat. 🙂
• Every bite is bursting with chocolate chips, and at my house, you can’t go wrong with chocolate!

How to make sourdough chocolate chip muffins

1. PREP –  Spray 8 cups of a muffin pan with cooking spray, or use paper liners. Preheat your oven to 400°.
2. WET INGREDIENTS – Whisk together the oil, egg, milk, discard, sugar, vanilla, and salt in a large mixing bowl.
3. DRY INGREDIENTS –  Gently stir in the flour, baking powder, and baking soda, then about 3/4 cup of the chocolate chips.
   Scoop the batter into the 8 muffin cups. Place a few chocolate chips on top of each muffin.
4. BAKE – Bake the muffins at 400° for 10 minutes, then turn the heat down to 350°. Bake for another 6-8 minutes, or until a toothpick inserted in the middle comes out clean.
5. COOL – Place the pan on a cooling rack. Let sit for about 5 minutes, then remove the muffins from the pan. We like them best warm!

Sourdough Discard Chocolate Chip Muffins Tips & Variations:

• After adding the flour, stir the muffin batter very gently. Overmixing leads to tough muffins.
• In place of the chocolate, you could use 1/2 cup of white chocolate chips and 1/2 cup of craisins.
• Any neutral oil that is liquid at room temperature will work — I’ve used both avocado oil and canola oil.
• You can also make 2 dozen mini muffins. Bake at 350 for about 10 minutes. I recommend using mini chocolate chips.

MORE SOURDOUGH RECIPES:

• Soft Sourdough Sandwich Bread
• Sourdough Biscuit Recipe
• Sourdough Chocolate Chip Cookies
• Overnight Sourdough Bread
• Sourdough Coffee Cake
• Overnight Sourdough Waffles

Sourdough Chocolate Chip Muffins

These chocolate chip sourdough discard muffins have great flavor and are a delicious way to start the day, but they also make a great snack!

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Prep Time 10 minutes mins

Cook Time 17 minutes mins

Total Time 27 minutes mins

Course Bread- Muffins and Scones

Cuisine American

Servings 8 muffins

Calories 291 kcal

Equipment

• USA Pan Bakeware Muffin Pan, Set of 2, Aluminized Steel
• Stainless Steel Wire Whisk Set, Dishwasher Safe, 3 Piece
• Pyrex Glass Mixing Bowls with Lids

Ingredients

  

1x2x3x

• ¼ cup vegetable oil
• 1 large egg
• ¼ cup milk
• ½ cup sourdough starter discard
• ½ cup granulated sugar
• ½ tsp vanilla extract
• ¼ tsp salt
• ¾ cup all purpose flour
• ¾ tsp baking powder
• ¼ tsp baking soda
• 1 cup chocolate chips divided (I use half milk/half semi-sweet chocolate chips.)

Instructions

 

• Spray 8 cups in a muffin tin with cooking spray or use muffin liners. Preheat oven to 400°.
• In a large bowl, whisk together the oil, egg, milk, discard, sugar, vanilla, and salt.
• Add the flour, baking powder, and baking soda; stir just a few times. Fold in all but about 2 tablespoons of the chocolate chips.
• Divide the muffin batter between 8 muffin cups. (I like to use an ice cream scoop.) Put a few of the reserved chocolate chips on top of each muffin.
• Bake at 400° for 10 minutes in a preheated oven.

  Turn the heat down to 350° and bake an additional 6-8 minutes. Edges of the muffins should be golden brown, and a toothpick inserted in the center should come out clean.
• Let muffins sit in the pan for about 5 minutes, then carefully remove and place on a wire rack.
• Serve muffins warm or at room temperature.

Notes

-Muffins can be stored in an airtight container at room temp for 3-4 days. They also freeze well for up to 3 months.

Nutrition

Serving: 1muffinCalories: 291kcalCarbohydrates: 39gProtein: 3gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 21mgSodium: 158mgPotassium: 97mgFiber: 0.4gSugar: 26gVitamin A: 42IUCalcium: 53mgIron: 1mg

Keyword chocolate chips, sourdough

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These chocolate chip sourdough muffins are a great way to start the day, but they also make a perfect snack after school or when you get the late night munchies!