Sourdough discard chocolate chip muffins

If you’re in need for more sourdough discard recipes, look no further. This one is wonderful and makes a scrumptious breakfast or snack!

sourdough discard chocolate chip muffins

After the holidays, I decided to wake up my sourdough starter. It had been a while since I had made sourdough bread, so I was ready to try it again. Since mine had been inactive for a while, it took about 4-5 days of constant feeding (twice a day) to reactivate it.

While that was happening, I started going nuts on my sourdough discard recipes. This one popped up in my internet search when I looked for muffin recipes.

sourdough discard chocolate chip muffins

Much to my delight, the recipe leveraged a good amount of sourdough discard. The batter took no time to mix together, and the muffins baked in 20 minutes. That’s a win for sure.

My family wasn’t even able to taste the hint of tangy-ness from the sourdough discard. In their eyes, this was a solid chocolate chip muffin recipe. We happily ate these up pretty quickly and had them all throughout the day – for breakfasts and snacks.

sourdough discard chocolate chip muffins

Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5

Sourdough discard chocolate chip muffins

These fluffy and tender chocolate chip muffins are a wonderful way to use up your sourdough discard
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 12
Author: Eva Bakes

Ingredients

  • 110 grams sourdough starter discard
  • 1 large egg
  • 4 Tablespoons unsalted butter melted
  • ¼ cup milk of choice
  • ½ cup granulated sugar
  • 1 cup all-purpose flour
  • ¾ teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup chocolate chips

Instructions

  • Preheat your oven to 350°F. Generously grease or line a standard muffin pan (I used a silicone muffin pan and did not grease or line it).
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix together the sourdough discard, egg, melted butter, milk, and sugar on medium speed until well combined. Set aside.
  • In a separate large bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
  • Turn your mixer to low and slowly add in the dry ingredients and mix until just combined. Do not over mix.
  • Turn the mixer off and gently fold in the chocolate chips. Do not over mix.
  • Evenly distribute the batter into your prepared muffin pan, filling each well about ½ to ¾ full. If desired, sprinkle additional chocolate chips on top.
  • Bake in your preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool before serving.

Notes

Leftover muffins should be stored in an airtight container at room temperature and will last a few days.
Source: Kiersten Hickman

Leave a Reply

Your email address will not be published.

Recipe Rating