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Picture of sourodugh discard chocolate chip muffins.

Sourdough Chocolate Chip Muffins

Audrey
These sourdough chocolate chip muffins are light, fluffy, and perfectly sweet with a slight sourdough tang.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 Muffins
Calories 318 kcal

Equipment

  • Medium mixing bowl
  • Whisk
  • Mixing spoon or spatula
  • Muffin scoop (optional)
  • 12-muffin pan
  • Muffin liners (optional)

Ingredients
  

  • ¼ Cup Greek yogurt or sour cream
  • ⅓ Cup Vegetable oil
  • ⅓ Cup Milk I used whole milk
  • 2 Eggs
  • 2 teaspoon Vanilla extract
  • ⅔ Cup Sourdough discard 200g
  • ½ Cup Sugar
  • 2 Cups All-purpose flour 240g
  • 2 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1-1 ½ Cup Chocolate chips (I used semi-sweet mini chips)

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Combine milk, sourdough discard, greek yogurt, vegetable oil, vanilla extract, sugar, and eggs in a medium mixing bowl. Mix until just combined.
  • Mix flour, baking powder, baking soda, and salt in a smaller separate bowl.
  • Add dry ingredients to the wet ingredients and mix until just combined.
  • Gently stir in the chocolate chips, careful not to over-mix.
  • Evenly distribute the batter between a 12-muffin baking pan. Use either muffin liners or be sure to coat the pan with baking spray or butter.
  • Baking at 350F for 15 minutes or until tops are round and slightly firm to the touch. Allow to cool before consuming (if you can wait that long!)

Notes

Don't over-mix the batter! Only mix until just combined for best results. Over-mixing can lead to sad, flat muffins.
If using muffin wrappers, don't try to remove them until they're cooled! Otherwise, the muffins might stick to the wrapper.
Store these muffins at room temperature in an airtight container or ziplock bag for 4-5 days (they will be fine for 7, but they get stale after 5)
To freeze, place in a freezer-safe container with as much air removed as possible. Freeze for up to 6 months.

Nutrition

Calories: 318kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 28mgSodium: 228mgPotassium: 114mgFiber: 1gSugar: 22gVitamin A: 51IUCalcium: 76mgIron: 1mg
Keyword dessert, easy, muffins, sourdough discard
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