Sourdough Chocolate Chip Muffins

These sourdough chocolate chip muffins are the best muffins with their soft, tender crumb and loads of chocolate chips!

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three sourdough chocolate chip muffins stacked on top of one another with a bowl of chocolate chips and half of a muffin next to it.

Making chocolate chip muffins from scratch is easier than you think. With some simple ingredients, you’ll create sourdough discard chocolate muffins that you can enjoy for a quick breakfast or a great snack.

These chocolate chip sourdough muffins are soft, tender, and full of chocolate chips for a sweet treat.

Sourdough starter isn’t just reserved for making beautiful artisan loaves of sourdough bread, you can add it to all sorts of other recipes like cakes, muffins, quick breads, pancakes, and cookies. Try you’re looking for other sourdough muffin recipes, try my sourdough banana coconut chocolate chip muffins or sourdough blueberry muffins with crumb topping.

Why You’ll Love These Delicious Muffins

Quick and Easy – You’ll love how quick this easy chocolate chip muffins recipe is to make!
Sourdough Goodness – I love incorporating sourdough into as many foods as I can. Not only does it make food easier to digest by breaking down the phytic acid found in grains, but it is also an easy way to add nutrients. Read all about how to make your own sourdough starter here.
Delicious – Let’s be honest, I know I’m going to love it anytime a muffin and chocolate are involved and these chocolate chip sourdough muffins are no exception. With their sweet chocolate flavor and tender crumb, you’ll be making these muffins on repeat.

Sourdough Chocolate Muffins Ingredients

Sourdough – Adding leftover sourdough discard is a great way to elevate any baked good for a more complex flavor while at the same time, finding a useful way to incorporate it so nothing goes to waste. While the recipe is written for sourdough discard, or unfed starter, you can use active sourdough starter too.
Oil – Instead of using vegetable oil, opt for healthier oils like avocado oil or melted coconut oil in baked goods.
Sugar – I like to use organic cane sugar since its less refined than granulated sugar.
Eggs – Allow the eggs to warm to room temperature for easy mixing.
Vanilla extract – Adds flavor to the muffins and pairs so well with chocolate.
Sour cream – Chocolate chip muffins with sour cream are moist and have a tender texture from the acidity in the sour cream. If you don’t have sour cream, you can substitute it with plain Greek yogurt.
Milk – I always bake with whole milk because it will add the most flavor.
Flour – Flour is the base of any great sourdough muffin or cake. I use organic unbleached all-purpose flour.
Baking soda – Helps the muffins brown and reacts with the acid found in the starter and sour cream.
Baking powder – A double-acting leavening agent that provides the lift in the muffins. The first leavening occurs when it gets wet, and the second when it is heated.
Salt – Adds flavor to baked goods.
Chocolate chips – Use the type of chocolate chip you love!

How To Make Chocolate Chip Muffins

Prep

Preheat the oven to 425°F/218°C with the oven rack in the middle of the oven.

Grease a 12-cup muffin tin or line with paper liners.

Mix

Add 165 g (3/4 cup) oil, 300 g (1 1/2 cup) sugar, 185 g (3/4 cup) sour cream, 125 g (1/2 cup) sourdough starter discard, 4 eggs, and 2 tsp of vanilla extract to a large bowl and mix until fully combined.

Combine 375 g (3 cups) flour, 1 tsp baking soda, 3 tsp baking powder, and 1 tsp salt in a separate bowl and whisk together. Add 340 g (2 cups) chocolate chips to the bowl and toss with the dry ingredients.

wet ingredients for sourdough chocolate chip muffins in a glass bowl

Tip: Tossing the chocolate chips with the dry ingredients creates a rough surface area on the chocolate, preventing them from sinking to the bottom of the muffin.

Fold the dry ingredients into the wet ingredients until just combined. It’s ok if there are some lumps.

folding the dry ingredients into the wet ingredients

sourdough chocolate chip muffin batter in glass bowl

Bake

Spoon batter into the muffin liners filling 3/4 of the way full.

Tip: Add a few extra chocolate chips to the top of the sourdough discard chocolate chip muffins before baking.

Place the muffin pan in the oven and bake for 7 minutes at 425°F/218°C.

Reduce the temperature to 350°F/175°C and bake for an additional 12-14 minutes without opening the oven door. The muffins are done when the tops are lightly golden brown and a toothpick inserted into the middle comes out clean.

Move the muffins to a wire rack to cool completely.

sourdough chocolate chip muffins in a muffin tin with chocolate chips in a few cups

Store

Place sourdough discard muffins in an airtight container and store at room temperature for up to 5 days.

FAQs

Why Do I Change the Oven Temperature When Baking Muffins?

The initial high heat causes the leavening agent in the muffins to begin working, creating the domed muffin tops we all crave. Muffins left to bake at this high temperature will result in dry, over-baked muffins, so we reduce the temperature for the remaining baking time.

Are Chocolate Chip Muffins Healthy?

While I wouldn’t consider sourdough chocolate chip muffins a health food, sourdough starter discard adds beneficial bacteria, minerals, and vitamins.

Can You Freeze Chocolate Chip Muffins?

Yes! Bake the muffins and allow to cool completely before placing the muffins in a plastic freezer-safe bag, removing as much of the air as possible. Label with the name and date, and place in the freezer. For best results enjoy within 3 months.