Happy Friday friends! It is time for a new sourdough recipe and this one is a big favorite with my kids! These sourdough discard chocolate chip muffins are seriously one of the yummiest treats I have made with my sourdough starter.
With so many different sourdough recipes happening at this house, it was just a matter of time before I shared these chocolate chip muffins. I am always looking at more ways to use my sourdough discard, and these are a great way to use it up!
I usually make a batch of sourdough muffins every week, along with my sourdough bagels and sourdough bread. Feeding a bunch of boys means I need plenty of food for them to eat, and I like being able to offer them something homemade.
FAQs about Sourdough Discards
What is sourdough discard? As the name suggests, sourdough discard isa portion of the sourdough starter that is removed. This process is carried out before feeding (adding fresh flour and water) in order to manage its growth and refresh the acidity levels.
Sourdough starter and sourdough discard are basically the same things.The discard is just the active starter that you remove when you feed your starter. It is called discard because it is often “discarded” during your starter’s feeding
While sourdough discard is nutritious, it is generally not as nutritious as making a true sourdough bread, which has many health benefits including: Lower glycemic index. Keeps you fuller for longer. Less likely to spike blood sugar
How to Make Sourdough Discard Chocolate Chip Muffins
Tools you’ll need
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The basics of these sourdough muffins is quite easy. You first want to gather up your ingredients and make sure you have 1 cup of sourdough discard available. I like to discard in the morning before I feed my starter and then use that discard in my recipes. You can keep them in the fridge and use at a later time too!
In a large or medium bowl, you want to add your eggs, melted butter, sourdough starter, sugar, vanilla extract, and milk. Mix this until the batter begins to come together and everything is combined well.
Next add your dry ingredients including your flour, salt, baking powder, baking soda and chocolate chips. Using a wooden spoon fold in the dry ingredients into the wet ingredients. Mix until it is just combined. Do not overmix this batter.
Spray your 12-cup muffin tin with nonstick spray or use muffin paper liners. I like to make them without the muffin liners. How you choose to use your muffin pan is up to you.
Fill your muffin cups 2/3 -3/4 full with the batter. You can use an ice cream scoop to make sure they are all the same size. Sometimes I like to add a couple more chocolate chips or nuts to the muffin tops before I bake them. Bake your sourdough muffins the oven for 15-20 minutes or until the tops are golden brown.
You can insert a toothpick to make sure there is no raw better.
Once they are done, let them cool to room temperature. on a wire rack You can change this up by adding mini chocolate chips, semi-sweet chocolate chips, milk chocolate chips, or white chocolate chips. You can also make mini muffins with this too!
You can store these in the freezer if you want to store them longer term. These are a great snack for kids after school. They are also a great addition to a fun brunch or breakfast.
The flavors of these muffins are a great combination of sweetness and a touch of that classic sourdough tang. I love these muffins and my kids think they are great!
Sourdough Discard Chocolate Chip Muffin Recipe
Sourdough Discard Chocolate Chip Muffins
Make these easy chocolate chip muffins using your sourdough discard! These are easy to make and are so flavorful≥ They have the benefits of sourdough and the sweetness of chocolate chips.
4.65 from 17 votes
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Prep Time 5 minutes mins
Course Breakfast
Cuisine American
Servings 12 muffins
Ingredients
- 1/2 cup melted butter
- 2 large eggs
- 1 cup sourdough discard (or starter)
- 1/2 cup sugar
- 1 tsp vanilla
- 3/4 tsp salt
- 1 1/2 cup all purpose flour
- 1/2 cup milk
- 1/2 tsp baking powder
- 1 tsp baking soda
- 2 cup chocolate chips Who are we kidding, add as many as you like! Who am I to limit you:)
Instructions
Preheat the oven to 350 degrees F
Add your melted butter, eggs, sugar, vanilla, milk and sourdough discard to a large bowl and stir it well with a wooden spoon or whisk.
Add the flour, chocolate chips, salt, baking powder and baking soda. use a wooden spoon to mix the flour mixture in. Do not overmix. Mix until just combined.
Spray your muffin tin with non stick spray, or use muffin/cupcake liners.
Fill the muffin tins about 2/3 to 3/4 full. Add a couple chocolate chips to the top if you desire.
Bake in the oven for 15-20 minutes or until the tops begins to get golden brown.
Take them out of the oven and let them cool before removing from the muffin tins.
Enjoy!
Store any leftover in a airtight container , or freeze them in a ziplock bag for later! You can reheat them one at a time in the air fryer or let them defrost on their own.
Keyword sourdough muffins
Tried this recipe?Let us know how it was!
Tips for Success
Sprinkling the tops of your muffins with raw sugar, chopped nuts, or mini chocolate chips make these sourdough muffins even more decadent.
Do not over mix the muffin batter. You want these to be tender, light and fluffy!
These sourdough discard chocolate chip muffins are an easy way to use up your sourdough discard. The bonus is that you get a great sweet treat, homemade and something you can feel good about feeding your kids and family.
