Wondering what to do with that leftover sourdough discard sitting in your fridge?
Make a batch of these tasty, soft, and guilt-free sourdough discard chocolate chip muffins that mix the sour taste of sourdough with the sweetness of melted chocolate.
These scrumptious Sourdough Discard Chocolate Chip Muffins are the perfect way to use up that discard. And they're a delicious treat for a snack or quick breakfast.
What's the difference between sourdough starter and sourdough discard?
A sourdough starter and sourdough starter discard are connected but serve different roles in baking.
The sourdough starter is a living mix of flour, water, natural yeast and bacteria that helps bread rise. It gives sourdough bread its special tangy taste and light texture.
On the other hand, sourdough starter discard is part of the starter you remove when you feed it to keep it healthy and active.
The discard might not be as strong as the active starter, but it still has some of the flavors, health benefits, and good qualities.
And I use the discard in different recipes like sourdough discard tortillas or sourdough discard crackers.
My kids love this sourdough discard banana muffin recipe. And I prefer these sourdough discard muffins with a mild cinnamon flavor. But my husband loves my sourdough discard biscuits with soup the most!
Recipe for Sourdough Discard Chocolate Chip Muffins
⬇️Want the printable recipe card? It's at the bottom of this post.⬇️
Note: I created this recipe to make mini sourdough chocolate chip muffins.
Prep time: 10 minutes
Cook time: 10 minutes
Yields: 24 mini muffins
Ingredients
You'll need these ingredients to make these sourdough discard chocolate muffins.
- 1 ½ cups all-purpose flour
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ⅔ cup light brown sugar, packed
- ⅓ cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 4 tablespoons butter, melted
- 1 ¼ cups chocolate chips
- ½ cup sourdough discard
- Decorating sugar for topping
Instructions
- Preheat your oven to 400 degrees F.
- Add the flour, salt, baking soda and baking powder to a mixing bowl and mix well. Set aside.
- In another mixing bowl, add the sugars, eggs, vanilla, and butter. Whisk on high until sugar is dissolved and the mixture is incorporated.
- Gradually add the dry ingredients while whisking.
- When the batter is smooth, using a paddle, mix the sourdough and discard until you no longer see streaks.
- Gently fold in 1 cup of chocolate chips.
- Fill each oiled slot in a mini muffin tin using a small baking scoop.
- Top the muffins with the remaining chocolate chips, and sprinkle decoration sugar.
- When the oven is preheated to 400°F, bake the muffins for 10 minutes or until the center is fully cooked, testing with a toothpick.
- Let cool to touch before removing.
- Enjoy!
Substitutions
Yes, you can make substitutions to this recipe.
- Gluten-free: Replace all-purpose flour with gluten-free all-purpose flour.
- Dairy-free: Use dairy-free chocolate chips and substitute butter with coconut oil or dairy-free margarine.
- Egg-free: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg).
Sourdough discard muffins FAQs
Q: Can I use a full-sized muffin tin instead of a mini-muffin tin?
A: Yes! Just make sure to adjust the baking time to around 18-20 minutes, and watch the muffins while they bake.
Q: How long do these muffins last?
A: They can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for up to 3 months if wrapped properly.
Q: Can I use a different type of sugar instead of brown sugar and granulated sugar?
A: Coconut sugar or maple syrup can be substituted for brown sugar, but keep in mind it will alter the texture and flavor.
Recipe
Sourdough Discard Chocolate Chip Muffins Recipe
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ⅔ cup light brown sugar packed
- ⅓ cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 4 tablespoons butter melted
- 1 ¼ cups chocolate chips
- ½ cup sourdough discard
- Decorating sugar for topping
Instructions
- Add the flour, salt, and baking powder in a mixing bowl, and mix well. Set aside.
- Add the sugars, eggs, vanilla, and butter in another mixing bowl. Whisk on high until sugar is dissolved and the mixture is incorporated.
- Gradually add the dry ingredients while whisking.
- Once the batter is smooth, using a paddle, mix the sourdough and discard until you no longer see streaks.
- Gently fold in 1 cup of chocolate chips.
- Fill each oiled slot in a mini muffin tin using a small baking scoop.
- Top the muffins with the remaining chocolate chips, and sprinkle decoration sugar.
- Once the oven is preheated to 400°F, bake the muffins for 10 minutes or until the center is fully cooked, testing with a toothpick.
- Let cool to touch before removing.
- Enjoy!
Notes
- Gluten-free: Replace all-purpose flour with gluten-free all-purpose flour.
- Dairy-free: Use dairy-free chocolate chips and substitute butter with coconut oil or dairy-free margarine.
- Egg-free: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg).
Nutrition
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Hi Cecilia! Add the baking soda with the baking powder. I just updated the recipe - thank you!
The recipe calls for baking soda and baking powder. When do I add the baking soda into the recipe? The instructions only say to add baking powder and doesn't say when to add the baking soda?