Go Back
–+ servings
No ratings yet

Sourdough Discard Chocolate Chip Muffins

These sourdough discard chocolate chip muffins are a delicious way to use up your sourdough discard that your family will love!
Print Recipe Pin Recipe
Prep Time:20 minutes
Cook Time:20 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: sourdough chocolate chip muffins, sourdough discard chocolate chip muffins, sourdough muffins, sourdough recipes, sourdough starter recipes
Servings: 40 mini muffins

Equipment

  • 1 Mini muffin tin/or regular size to bake the muffins
  • 1 Muffin liners (optional)
  • 2 Mixing bowls to mix wet and dry ingerdients
  • 1 Whisk to mix dry ingredients
  • 1 Electric or stand mixer (optional) to blend the batter
  • 1 Spoon or scoop to transfer the batter to the muffin tin
  • Measuring spoons and cups to measure ingredients
  • Wire cooling rack for cooling of the muffins

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

Instructions

  1. 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Fold in Chocolate Chips: Gently fold in the chocolate chips.
  7. 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.
  8. 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.
  9. Cooling: Allow the muffins to cool in the muffin pan for a few minutes, then transfer them to a wire rack to cool completely.
  10. 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.

Notes

  • 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.