These Sourdough Chocolate Chip Muffins are a delightful twist on a classic treat, blending tangy sourdough with rich, gooey chocolate chips. The result is a perfect balance of flavors—slightly tangy, sweet, and utterly indulgent. With a prep time of just 15 minutes and a quick 20-minute bake, you’ll have warm, golden muffins ready in no time. The tender crumb and crispy edges make every bite a textural delight, while the melty chocolate chips add a luxurious touch. Perfect for breakfast or a cozy snack, these muffins are sure to become a household favorite.
Packed with 325 calories per serving, these muffins are a satisfying treat that doesn’t skimp on flavor. The sourdough starter not only adds depth but also creates a moist, airy texture that’s hard to resist. Each muffin is studded with chocolate chips that melt into pockets of sweetness, complemented by a hint of tanginess. Whether you’re a sourdough enthusiast or a chocolate lover, this recipe brings the best of both worlds. In just 35 minutes, you can enjoy a batch of these irresistible muffins that are as comforting as they are delicious.
Ingredients for Sourdough Chocolate Chip Muffins
- ½ cup (110 g) sourdough discard (or active starter; stir down bubbles before measuring)
- ½ cup unsalted butter, melted and cooled
- ¾ cup (180 g) sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups (187 g) all-purpose flour
- ⅔ cup (166 g) granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 1 ½ cups (255 g) chocolate chips (semisweet recommended)
- Coarse granulated sugar for sprinkling (optional)
Step-by-Step Instructions
- Preheat oven to 425°F (220°C). Line a 12-count muffin tin with paper liners and set aside.
- In a large mixing bowl, combine sourdough discard, melted butter, sour cream, egg, and vanilla extract. Whisk until smooth and fully combined.
- In a separate medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Use a spatula to gently fold together until about halfway combined.
- Add chocolate chips and continue folding until the batter is fully combined. Do not over-mix to avoid dense muffins.
- Evenly divide the batter into the prepared muffin tin (11 cups for slightly larger muffins). Sprinkle with coarse sugar if desired.
- Bake on the center rack at 425°F (220°C) for 8 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 11-12 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow muffins to cool in the tin for 5-7 minutes, then transfer to a cooling rack to cool completely. This prevents overcooking and soggy liners.
Perfect Pairings: Serving Suggestions
These Sourdough Chocolate Chip Muffins are delicious on their own, but they pair wonderfully with a glass of cold milk or a hot cup of coffee. For a special treat, serve them warm with a dollop of whipped cream or a drizzle of caramel sauce. They also make a great addition to a brunch spread alongside fresh fruit and yogurt.
Keep Them Fresh: Storage and Reheating Tips
Store your muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. To reheat, simply pop them in the microwave for 10-15 seconds or warm them in a 350°F (175°C) oven for 5 minutes. For longer storage, freeze the muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or reheat directly from frozen.
Mix It Up: Recipe Variations
Feel free to get creative with your muffins! Swap out the chocolate chips for white chocolate, butterscotch, or peanut butter chips. Add a handful of chopped nuts like walnuts or pecans for extra crunch. For a fruity twist, fold in ½ cup of fresh blueberries or diced strawberries. You can also experiment with different extracts, such as almond or orange, to change up the flavor profile.
Quick Tips for Success
To ensure your muffins turn out perfectly, make sure your ingredients are at room temperature before mixing. This helps create a smooth batter. When folding in the dry ingredients, mix just until combined to avoid over-mixing, which can lead to dense muffins. And don’t forget the initial high oven temperature—it helps the muffins rise beautifully before the temperature is reduced for even baking.
Common Questions Answered
Can I use active sourdough starter instead of discard? Absolutely! Just stir down the bubbles before measuring. What if I don’t have sour cream? You can substitute with plain yogurt or buttermilk. Can I make these gluten-free? Yes, use a 1:1 gluten-free flour blend, but note the texture may vary slightly. These muffins are versatile and forgiving, so don’t be afraid to experiment!
Sourdough Chocolate Chip Muffins
Ingredients
- ½ cup sourdough discard (or active starter, just stir down the bubbles before measuring)
- ½ cup unsalted butter melted and cooled
- ¾ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ⅔ cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 1 ½ cups chocolate chips I prefer semisweet
- Coarse granulated sugar for sprinkling optional
Instructions
- Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners and set aside.
- In a large mixing bowl, combine discard, melted butter, sour cream, egg, and vanilla extract and whisk until smooth and combined.
- In a separate medium-sized mixing bowl, whisk together flour, sugar, baking powder, baking soda, and table salt.
- Add the dry ingredients to the wet and use a spatula to gently fold together until ingredients are about halfway combined. Add chocolate chips and continue to gently fold together until batter is completely combined (but don’t over-mix, which will make your muffins dense and dry!).
- Evenly divide muffin batter into prepared muffin tin (I prefer to divide into only 11 muffin cups for slightly larger muffins). If desired, sprinkle lightly with coarse sugar.
- Transfer to center rack of 425F (220C) oven and bake for 8 minutes, then, without opening the oven door, reduce oven temperature to 350F (175C) and continue to bake for 11-12 minutes longer, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool in the muffin tin for 5-7 minutes before carefully removing to a cooling rack to cool further before enjoying (removing them from the muffin tin while warm prevents overcooking and prevents soggy muffin liners).