Sourdough Discard Chocolate Chip Muffins Recipe

5 from 4 votes

Sourdough Discard Chocolate Chip Muffins Recipe

Sweet, plush and filled with rich chocolate chips, these Sourdough Chocolate Chip Muffins are perfect for breakfast or a sweet ending to your day.

Prep Time15

Cook Time25

Chill Time1

Course: Breakfast, Dessert

Cuisine: American

Servings: muffins

Calories: 354kcal

Author: Hannah Dela Cruz

Equipment

Kitchen scale
1 muffin tin
muffin liners

Ingredients

Batter

300 grams all-purpose flour
10 grams baking powder
½ teaspoon baking soda
6 grams salt
¼ teaspoon nutmeg
113 grams unsalted butter melted
100 grams cane sugar
100 grams brown sugar
2 egg large
226 grams buttermilk
56 grams sourdough discard
56 grams sour cream
14 grams vanilla extract
200 grams chocolate chips

Topping

26 grams cane sugar

Metric - US Customary

Instructions

Make the batter: Whisk together the dry ingredients. Set aside.
300 grams all-purpose flour, 10 grams baking powder, ½ teaspoon baking soda, ¼ teaspoon nutmeg
Stir the melted butter and sugars together until fully dissolved.
113 grams unsalted butter, 100 grams cane sugar, 100 grams brown sugar
Add the eggs one at a time, and whisk until the mixture looks lighter before adding the next egg.
2 egg
Stir in the remaining wet ingredients and vanilla extract.
226 grams buttermilk, 56 grams sourdough discard, 56 grams sour cream, 14 grams vanilla extract
Gently fold a third of the dry ingredients in at a time.
Fold 1 cup of chocolate chips with the last third of the dry ingredients. Set ⅓ cup of chocolate chips aside.
200 grams chocolate chips
Let the batter rest: Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 1 hour at room temperature or up to 48 hours in the refrigerator before baking.
Prep: Preheat the oven to 400 F. Line the muffin tin with liners.
Portion out batter: Divide the batter evenly among the crevices of the prepared muffin tin. The batter should fill the crevices to the top.
Top the muffins with chocolate chips and sprinkle with cane sugar.
26 grams cane sugar
Bake: Place the muffin tin on the middle rack of the oven, close the door and immediately turn down the temperature to 375 F. Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Do not open the door before the 20-minute mark or your muffins will sink!
Enjoy and store: Serve the muffins fresh from the oven and enjoy! Store any leftovers in an airtight container for up to 3 days.

Notes

Start with room temperature ingredients, they are easier to mix and will make a smoother batter.
You can use active sourdough starter or sourdough discard for this recipe.
Make sure your baking soda and baking powder are still fresh or your muffins will not rise.
Don't open the oven door while your muffins are baking or they will sink and become soggy.
Don't forget to turn the oven temperature down after putting the muffins into the oven or your muffins may over bake, dry out and burn.

Nutrition