These sourdough discard muffins with chocolate chips are bakery-style treats with a dense yet tender crumb. Muffins are an excellent way to use up unfed sourdough starter discard, and they make a convenient snack or a delicious companion to your morning coffee.
Do you have a sourdough starter and end up with discard to spare? This chocolate chip muffin recipe is simple, flexible, and forgiving—perfect if you’re exploring recipes that use discard.
🍫Ingredients
Sourdough starter discard: This recipe uses unfed (inactive) sourdough discard—starter that has been fed, peaked, and then deflated. Active starter can also be used, but the flavor and rise may differ slightly.
All-purpose flour: Use all-purpose flour for the best texture; bread flour will make the muffins heavier.
Sour cream: Full-fat sour cream gives a rich, moist crumb; whole-milk yogurt is an acceptable substitute. Use full-fat for the best results.
Eggs: Use room-temperature eggs so they blend easily into the batter.
See the recipe card below for full ingredient quantities.
🥣How to Make
Step 1: Preheat the oven to 425°F (220°C).
Step 2: Line a 12-cup muffin tin with paper liners or grease the cups. Set aside.
Step 3: In a medium bowl whisk together the dry ingredients: all-purpose flour, baking powder, kosher salt, and ground cinnamon. Set aside.
Step 4: In a large bowl combine the melted, cooled butter and granulated sugar until the sugar is dispersed. Stir in the sourdough discard.
Step 5: Add the milk and sour cream, mixing until the mixture is smooth.
Step 6: Beat in the eggs and vanilla just until combined—avoid overmixing.
Step 7: Fold the dry ingredients into the wet mixture until just combined. Small lumps are fine; overmixing will toughen the muffins.
Step 8: Fold in the chocolate chips until distributed throughout the batter.
Step 9: Divide the batter evenly among the 12 muffin cups—using a cookie scoop makes this easier.
Step 10: Bake at 425°F for 5 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for 25–30 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
Step 11: Remove the pan from the oven and let the muffins cool in the pan for 10 minutes.
Step 12: Transfer the muffins to a wire rack to cool. They are best enjoyed warm.
âť“Recipe FAQs
Yes. Allow the muffins to cool completely, then store them in a freezer-safe container or bag. Thawed muffins may be slightly softer but still tasty—reheat briefly to refresh.
🍞More Sourdough Recipes
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Sourdough Discard Recipes
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Sourdough Cookie Recipes
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25+ Sourdough Breakfast Recipes
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Sourdough Focaccia Bread
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đź“‹Recipe
Sourdough Discard Muffins
Equipment
- 12-cup muffin pan
- Mixing bowls
- Wire cooling rack
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 8 tablespoons melted butter, cooled
- 1 cup granulated sugar
- 1 cup sourdough discard
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup sour cream, room temperature
- 1 cup whole milk, room temperature
- 1 cup chocolate chips
Instructions
- Preheat oven to 425°F (220°C).
- Prepare a 12-cup muffin tin with liners or spray and set aside.
- Whisk together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
- In a large bowl, combine melted cooled butter and sugar. Mix in the sourdough discard.
- Add milk and sour cream, stirring until smooth.
- Mix in eggs and vanilla until just combined—do not overmix.
- Fold the dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips.
- Divide batter among the 12 muffin cups, using a scoop for even portions.
- Bake at 425°F for 5 minutes, then reduce oven to 350°F (175°C) and bake an additional 25–30 minutes, until golden and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm.
Notes
Ingredient notes: This recipe is designed for unfed discard, which is inactive starter that has peaked and deflated. If using active starter, expect small differences in rise and flavor. Use full-fat sour cream or whole-milk yogurt for best texture.
Nutrition
Per muffin (approx.): 358 kcal; Carbs 50 g; Protein 5 g; Fat 16 g; Sugar 24 g; Sodium 278 mg.