Sourdough Chocolate Chip Muffins Recipe
These sourdough chocolate chip muffins are fluffy, moist, and loaded with chocolate! Perfect way to use sourdough discard - ready in 30 minutes.
Servings 18 mufins
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
I will mix the wet ingredients with a hand mixer, but once I add the flour, I will use a Danish dough whisk. This way, I make sure I don’t overmix, which causes tougher muffins.
Variations: milk chocolate chips, white chocolate chips, peanut butter, chocolate-covered toffee bits, or sprinkles would be great alternatives.
Add some cinnamon or ginger to the batter. Remember, a little goes a long way. ½ teaspoon cinnamon and a pinch of ginger is a great start.
Storage: In an airtight container at room temperature for up to 4 days. They can also be frozen for up to 3 months for maximum freshness. Just make sure they are completely cooled before freezing.
Re-warm: To make them “fresh out of the oven” experience, you can warm them up in the microwave for 10-12 seconds or air fryer at 330 degrees F for 4 minutes.
Nutrition
Calories: 305kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 152mg | Potassium: 190mg | Fiber: 2g | Sugar: 22g | Vitamin A: 245IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 2mg
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