Sourdough Chocolate Chip Muffins

Who can resist the deliciousness of sourdough chocolate chip muffins? These treats are a breeze to make and perfect to have on hand for those “oops, I’m hosting brunch!” or “oh no, I forgot about that potluck today!” moments. So, whether it’s a spontaneous get-together or a cozy treat, these muffins are sure to be your new “go-to.”

This sourdough chocolate chip muffin recipe uses sourdough discard and is super beginner friendly. It’s a good recipe to “dip your toes in the water,” when it comes to sourdough.

Are sourdough muffins good for you?

Yes, they are certainly better then store bought. Also, if you let the batter rest, the batter will become easier to digest because of the fermentation process.

Sourdough microbes play a role in benefiting the body’s gastrointestinal system. In fact, you can click here to find out more and look at a sourdough study!

How do I make moist sourdough chocolate chip muffins?

The key to making sourdough chocolate chip muffins moist is Greek yogurt. Don’t have any Greek yogurt? You can use sour cream instead, 1:1 ratio! 🙂

Why bake with sourdough?

Some of the reasons I bake with sourdough include:

Versatility- You can make anything from pizza crusts to cookies to cakes and pastries with sourdough discard or starter.

Digestibility- Sourdough is easier to digest and better for the gut microbiome!

Easy to use- I’ll admit, there can be a bit of a learning curve to sourdough at first, but over time, you get accustomed to how the starter should look and preform. You’ll also get a notation of how the particular dough or batter you are working with should be as far as texture and feel.

Can I use sourdough discard in muffin recipes?

Yes, you absolutely can! In fact, this recipe in particular calls for sourdough discard!

How do I keep my sourdough muffins from being too dense?

First, you will want to make sure that you don’t overmix anything. In fact, it is better to have the batter a little on the lumpy side. This will ensure that you achieve a nice, light crumb.

Also, be sure that the egg, sour cream, and milk are all at room temperature. If the ingredients are too cold, the muffin density could be affected.

Additionally, make sure that you accurately measure the leavening ingredients, the baking soda and baking powder.

Lastly, fill the muffin liners only 2/3 of the way full. If the muffin liners are too full, the batter may not have enough room to properly expend, causing density.

What is the texture of sourdough muffins?

Sourdough muffins in general tend to have a slightly denser crumb then regular muffins, but there’s nothing wrong with that. If made correctly, the muffins will still be airy and soft.

What do sourdough muffins taste like?

Your sourdough muffins may have more of a slight tang to them. However, this tang pairs nicely with the richness of the coconut oil and the sweetness of the chocolate chips.

What type of chocolate to use in sourdough chocolate chip muffins?

The type of chocolate that you use in these muffins is completely your call! If you are trying to cut back on the sugar maybe go for dark chocolate chips. Want a sweeter chocolate maybe opt for milk chocolate. Maybe you are a fan of mint chocolate? Try Andes Creme De Menthe Baking Chips!

Equipment Needed to make Chocolate Chip Sourdough Muffins

Muffin Tin

Muffin Tin Liners

Stand Mixer (optional)

Measuring Cups and Spoons

Mixing Bowl(s)

Kitchen Scale

Whisk and or Dough Whisk

Ingredients

1 1/2 teaspoons of baking powder (7 grams)

1/2 teaspoon of baking soda (2 grams)

1/2 teaspoon of salt

2 cups of all-purpose flour (240 grams)

1/2 cup of sourdough discard (120 grams)

1 teaspoon of vanilla extract

1/2 cup of coconut oil, slightly melted and then cooled (120 grams)

1 egg, room temperature

1/3 cup of sour cream, room temperature (80 grams)

1/4 cup of milk, room temperature (60 grams)

3/4 cup granulated sugar (150 grams)

3/4 cup of your preferred chocolate chips (plus a bit extra for the topping)

pinch of ground espresso and/or cinnamon (optional)

How to make Chocolate Chip Sourdough Muffins

Begin by preheating your oven to 350 degrees Fahrenheit (190 degrees Celsius). Then, line (or grease lightly) your muffin tin and set aside.

Next, whisk together the baking powder, baking soda, salt, flour, ground espresso, and cinnamon in a medium bowl and set aside.

In a large bowl, or stand mixer with whisk attachment, whisk together the sourdough discard, vanilla extract, coconut oil, egg, sour cream, milk, and sugar until smooth. If using a stand mixer, set the mixer to a low speed to prevent overmixing.

Then, gradually add the dry ingredients to the wet ingredients. Be careful not to overmix.

Next, fold in the chocolate chips and spoon the muffin batter into the muffin tin. Fill each cavity in the tin about 2/3 of the way full. Top with extra chocolate chips.

Bake the muffins for 18-22 minutes or until a knife or toothpick comes out clean if inserted into the middle of a muffin. Let cool down for at least 5 minutes and then enjoy! This makes about 24 muffins.

How to store sourdough chocolate chip muffins

To ensure that the muffins stay fresh the longest, store them in an airtight container for 2-3 days. Also, make sure they are not in an environment that’s too humid.

Additionally, you can freeze the chocolate chip sourdough muffins as well! To freeze the muffins, wrap each of them in plastic wrap, tin foil also works, and put them all in a zip-top freezer bag. The muffins can be stored in the freezer for 2-3 months. When you want the muffins, take them out of the freezer ahead of time or reheat in the oven or microwave.

Shop this blog post

Andes Creme De Menthe Baking Chips (these baking chips are delicious if you love a chocolate mint combination!)

Muffin Tin Liners (tulip shaped muffin tin liners that look not only professional, but also beautiful!)

Stand Mixer (I absolutely love my Kitchen Aid Stand Mixer!)

Comment how your muffins turned out below!

Want more sourdough muffin recipes? Check out sourdough morning glory muffins!