✨ Fluffy Sourdough Chocolate Chip Muffins (Made with Discard!)
If you’ve got sourdough discard piling up and a sweet tooth calling your name. Sourdough Chocolate Chip Muffins are the perfect solution. They’re light, fluffy, and filled with gooey chocolate chips . No waste, all flavor. Bonus? They bake up with that perfect domed muffin top you’d expect from a bakery.
Room temperature discard blends better and helps the batter rise.
Don’t skip filling the muffin cups to the top — that’s the secret to sky-high muffins.
You can substitute the chocolate chips with chopped dark chocolate, white chocolate, or even blueberries.
👩🏻🍳 Instructions:
Preheat your oven to 375°F (190°C) and line or grease a muffin pan.
In a large bowl, beat softened butter and sugar together with an electric mixer until light and fluffy.
Add the sourdough discard and eggs, then mix until fully incorporated.
Mix in the vanilla extract and flour, combining well.
Pour in the milk, then add the salt, baking soda, and baking powder. Mix just until combined — don’t overmix!
Fold in the chocolate chips with a spatula.
Fill 8 muffin cups to the top — this gives that high, domed muffin top.
Sprinkle with extra chocolate chips and turbinado sugar (optional).
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes before transferring to a rack. Enjoy warm or at room temperature!
These fluffy Sourdough Chocolate Chip Muffins are the perfect way to use up sourdough discard! Packed with gooey chocolate and topped with a sprinkle of sugar, they’re a quick and cozy treat your family will love.
Ingredients
Instructions
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Using an electric mixer beat the butter & sugar together. Add in the discard & eggs, mix again.
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Add in the vanilla & flour mixing well. Add milk, salt, baking power & baking soda until just combined. Stir in the chocolate chips
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fill in 8 cupcakes in your pan all the way to the top- (this will achieve that fluffy bakery like muffin top.) sprinkle extra chocolate chips on top & bake at 375 for 18-22 minutes or until a toothpick inserted comes out clean.
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Once done you can sprinkle extra sugar on top- I used raw turbinado sugar. Let the cupcake cool for 5 minutes before taking them out of the pan, can be served warm or room temperature.
