Name: Sourdough Discard Chocolate Chip Muffins
Prep time: 20 min
Cook time: 20 min
Ingredients: 1 ¾ cups all-purpose flour; 3 tsp baking powder; ½ tsp baking soda; ½ tsp sea salt; 8 tbsp unsalted butter (room temperature); 2 tbsp coconut oil (melted); 1 cup granulated sugar; 2 large eggs (room temperature ); 2 tsp vanilla extract; ½ cup sourdough discard; 1 ½ cup cream (10%); ½ cup water (room temperature ); 1 cuo chocolate chips (semi-sweet)

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This sourdough discard chocolate chip muffin recipe was the very first discard recipe I ever made. I was nervous it wouldn’t work out to say the least. But to my surprise it was one of my best recipes yet! When I am playing around in the kitchen I generally tend to forget to document and write down exactly what I am doing. However, this time I documented it step-by-step so now I can share this wonderful recipe with you all!

We are on our own path to converting the remaining store-bought snacks that we buy to homemade. Muffins aren’t typically something that we would buy from the store, but it will certainly take the place of items such as mini doughnuts, cupcakes, and even cookies!

It is a delicious way to use up your leftover sourdough discard. If you have a lot of discard, you can easily make a few batches and store in the freezer!

A well-lit kitchen setting featuring a wooden cutting board with several golden-brown chocolate chip muffins on a checkered cloth. A milk bottle with a white and pink label and a large glass jar of flour are slightly out of focus in the background, along with a muffin tray and hanging black pans, creating a warm, domestic baking atmosphere.

A Homemade Version of The Store Bought Mini Chocolate Chips

To my surprise these sourdough chocolate chip muffins tasted almost identical to the store bought version. This was a wonderful surprise for my son who is willing to test my recipes but is honest enough to tell me it is really good, but doesn’t taste like the store-bought ones. The evening I made these I caught glimpses of him running in and out of the kitchen snatching a muffin here and there.

Homemade Mini Muffins For School Lunches & Snacks

If you are looking for a homemade alternative to the grocery store muffins this is recipe is for you. We used a 24 mini muffin tin instead of a 12-cup muffin tin so they were the perfect muffins for a bite sized school lunch and a great snack. If you don’t have one you can use a regular tin and use muffin liners.

A close-up view of freshly baked chocolate chip muffins on a wooden surface, with a checkered cloth underneath. One muffin is broken into pieces in the foreground, showcasing the moist texture and chocolate chips scattered within. The focus on the crumbled muffin piece creates a blurred background, highlighting the detail of the baked good.

Ingredients

2 3/4 cups all-purpose flour
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
8 tbs unsalted butter, room temperature
2 tbs coconut oil, melted
1 cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
1/2 cup sourdough starter discard
1 1/2 cup cream
1/2 cup water
1 cup semi-sweet chocolate chips

An overhead shot of an open muffin tin filled with raw muffin batter, each cup dotted with chocolate chips, ready to be baked. In the top left corner, a small copper bowl overflows with additional chocolate chips. The muffin tin rests on a beige and white checkered cloth, suggesting a home baking session in progress.

How to Make Homemade Sourdough Discard Chocolate Chip Muffins

Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (177°C). Grease your mini muffin tin or line it with muffin liners.

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. Set aside.

Cream Butter, Oil, and Sugar: In a large bowl, use a hand mixer, stand mixer, or a whisk to cream together the room temperature butter, melted coconut oil, and granulated sugar for 3-5 minutes until light and fluffy.

Add Eggs, Cream, Discard and Vanilla: Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Stir in the discard, cream, water and vanilla extract.

Alternate Dry Ingredients and Liquids: Gradually add the dry ingredient mixture to the butter mixture in three parts, alternating with the wet ingredients and dry ingredients. Start and end with the dry ingredients. Mix until just combined, being careful not to over mix.

Fold in Chocolate Chips: Gently fold in the chocolate chips.

Fill Muffin Tins: Use a spoon or ice cream scoop the muffin batter to fill the muffin cups about 3/4 full with the batter.

Bake the Muffins: Transfer the muffins to the preheated oven. Bake for about 15-20 minutes, until the top of the muffins turn a golden brown. Stick a toothpick into the center of a muffin to ensure it comes out clean.

Cooling: Allow the muffins to cool in the muffin pan for a few minutes, then transfer them to a wire rack to cool completely.

Storage: Store your sourdough discard muffins in an airtight container or ziplock bag for up to 5 days. You can alternatively store them in the freezer for a longer shelf life, up to 5 months.

An inviting scene of chocolate chip muffins cooling on a wire rack, with the front muffins in clear focus. A checkered cloth lies beneath the rack. The background, softly blurred, features a milk bottle with a charming white and pink label and a large glass jar filled with flour, evoking a homely and rustic baking environment

Recipe Tips

You can check for doneness of the chocolate chip sourdough muffins by inserting a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they’re done.
Avoid overmixing the batter as it can make the muffins tough.

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