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.

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.

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.

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 golden brown and a toothpick inserted into the middle comes out clean.

Move the muffins to a wire rack to cool completely.

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