Sourdough Chocolate Chip Muffins: Easy Bakery-Style Recipe
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Is your sourdough discard jar getting full again? I know the feeling! These sourdough chocolate chip muffins have become my favorite way to use up that tangy discard. They’re incredibly moist, perfectly sweet, and taste just like the ones from your favorite bakery.
What makes these chocolate chip sourdough muffins so special? The sourdough discard adds an amazing depth of flavor without being too tangy. Plus, the combination of sour cream and milk creates the fluffiest texture you’ve ever tasted.
In this recipe, you’ll learn exactly how to make bakery-style sourdough discard chocolate chip muffins that turn out perfect every time. Whether you’re new to sourdough baking or a seasoned pro, these muffins are foolproof and absolutely delicious.
Ingredient Notes & Tips
Let me walk you through what you’ll need for these amazing sourdough chocolate chip muffins:
- Flour: I use unbleached all-purpose flour for the best texture. The protein content is just right for fluffy muffins. You can substitute up to half with whole wheat flour for a heartier version.
- Sourdough Discard: This is the star ingredient! Use discard that’s been fed within the last week for best results. Room temperature discard mixes easier, but cold from the fridge works too.
- Butter: Softened butter is crucial here. Take it out about an hour before baking. It should give slightly when pressed but not be melty.
- Sugars: The combination of brown and white sugar gives these muffins the perfect sweetness and texture. Brown sugar adds moisture and a slight caramel flavor.
- Eggs: Large eggs at room temperature blend better. Forgot to take them out? Place them in warm water for 5 minutes.
- Sour Cream: This is my secret weapon for ultra-moist muffins! Full-fat sour cream works best, but Greek yogurt is a great substitute.
- Chocolate Chips: I use semi-sweet, but feel free to mix it up! Mini chips distribute more evenly, while regular chips give bigger chocolate pockets.
- Leavening: Both baking powder and baking soda work together here. The soda reacts with the acidic sourdough discard for extra lift.
How to Make It
Making these sourdough discard chocolate chip muffins is easier than you might think! Let me guide you through each step:
- Preheat and Prep (5 minutes): Start by preheating your oven to 425°F. This high initial temperature creates those gorgeous muffin tops! Line your muffin pan with papers – I prefer parchment liners as they release easier.
- Mix Dry Ingredients (2 minutes): In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution and no salty surprises!
- Cream Butter and Sugars (3 minutes): In a large bowl, use your hand mixer to cream the softened butter until fluffy. Add both sugars and beat until the mixture is light and increased in volume. This step is crucial for tender muffins!
- Add Eggs One at a Time (2 minutes): Beat in each egg separately, mixing well after each addition. This helps create a stable emulsion for the perfect texture.
- Mix in Wet Ingredients (2 minutes): Add the vanilla, sourdough discard, and sour cream. Mix after each addition. The batter might look slightly curdled – that’s totally normal!
- Combine Wet and Dry (3 minutes): Here’s where gentle mixing matters! Add the flour mixture alternately with the milk, starting and ending with flour. I like to switch to a Danish dough whisk or wooden spoon here to avoid overmixing.
- Fold in Chocolate Chips (1 minute): With your last addition of flour, add those chocolate chips. Mix just until you see no more flour streaks. Overmixing leads to tough, peaked muffins.
- Fill the Pan (3 minutes): Use a large cookie scoop or 1/4 cup measure to fill each cavity about 3/4 full. This ensures even-sized muffins that bake uniformly.
- The Temperature Trick (20 minutes): Bake at 425°F for exactly 5 minutes, then reduce to 350°F without opening the oven door. Bake for another 15-18 minutes. This technique creates sky-high muffin tops!
- Test for Doneness: Insert a toothpick into the center muffin. It should come out with just a few moist crumbs. The tops should spring back when lightly touched.
- Cool Properly (10 minutes): Let them cool in the pan for 5 minutes before transferring to a wire rack. This prevents soggy bottoms while keeping them from falling apart.
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Recipe Variations
Want to mix things up? These sourdough chocolate chip muffins are super versatile:
- Double Chocolate Sourdough Muffins: Replace 1/4 cup flour with cocoa powder and use a mix of white and dark chocolate chips. Pure chocolate heaven!
- Banana Chocolate Chip: Mash one ripe banana and add it with the wet ingredients. Reduce milk to 1/3 cup. The banana pairs beautifully with the sourdough tang.
- Peanut Butter Chip: Swap half the chocolate chips for peanut butter chips. Add a tablespoon of peanut butter to the batter for extra flavor.
- Cinnamon Sugar Topped: Mix 2 tablespoons sugar with 1/2 teaspoon cinnamon. Sprinkle on top before baking for a bakery-style finish.
- Orange Chocolate: Add the zest of one orange to the batter. The citrus brightens the whole flavor profile!
- Gluten-Free Version: Use a 1:1 gluten-free flour blend. Add an extra tablespoon of sour cream for moisture.
How to Store It
These sourdough discard chocolate chip muffins stay fresh and delicious with proper storage:
Room Temperature: Store in an airtight container for up to 4 days. Place a paper towel in the bottom to absorb excess moisture.
Refrigerator: While not necessary, they’ll keep for up to a week in the fridge. Bring to room temperature before serving for best taste.
Freezer Storage: These muffins freeze beautifully! Cool completely, then wrap individually in plastic wrap and place in a freezer bag. They’ll keep for up to 3 months.
Reheating Tips: For that fresh-baked taste, microwave for 10-12 seconds. Or pop them in the air fryer at 330°F for 4 minutes. The chocolate gets all melty again!
Ready To Make A Batch?
These sourdough chocolate chip muffins are everything you want in a homemade treat – moist, fluffy, and packed with chocolate in every bite. They’re the perfect solution for using up sourdough discard while creating something your whole family will love.
The best part? They come together in just 30 minutes and taste even better than bakery muffins. Once you try this recipe, it’ll become your go-to for breakfast treats and snacks.
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment below and don’t forget to rate it ⭐⭐⭐⭐⭐ stars. Your feedback helps other readers and makes my day!
Sourdough Chocolate Chip Muffins Recipe
Ingredients
- 2 cups unbleached all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup salted butter 1 stick, softened to room temp
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sourdough discard
- ½ cup sour cream
- ½ cup milk
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 425 °F.
- Line a cupcake pan with a muffin liner. Set aside.
- In a mixing bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter with a hand mixer.
- Add the brown sugar and granulated sugar. Mix until combined.
- Add the eggs, one at a time, mixing well in between each addition.
- Add the vanilla extract, sourdough discard, and sour cream. Mix well before adding the next ingredient.
- Add the flour mixture, alternating with the milk.
- With your last flour addition, add the chocolate chips. Mix until all ingredients are combined. Don’t overmix.
- Pour the mixture into the prepared cupcake pan. Fill each cavity ¾ full or use a large cookie scoop.
- Bake in the preheated oven for 5 minutes.
- Reduce the temperature to 350 °F and bake for an additional 15-18 minutes.
- The muffins are baked when a toothpick in the middle comes out clean of muffin batter.
- Cool in the pan for 5 minutes, then carefully transfer to a cooling rack.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Related Recipes
If you love these sourdough chocolate chip muffins, you’ll definitely want to try:
Looking for more ways to use that sourdough discard? My Sourdough Discard Pancakes are fluffy and perfect for weekend mornings. They have that same subtle tang that makes these muffins so special.
For more chocolatey goodness, check out my Double Chocolate Muffins. They’re incredibly moist and a great way to satisfy that chocolate craving!
If you’re into the sourdough baking journey, don’t miss my Easy Sourdough Bread for Beginners. It’s the perfect companion recipe to keep your starter happy and healthy.
And for another sweet sourdough treat, my Sourdough Cinnamon Rolls are absolutely divine. They use active starter and make breakfast amazing.
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