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Sourdough Discard Chocolate Chip Muffins

These sourdough discard muffins are a great way to use up extra sourdough starter discard. Packed with flavor and semi-sweet chocolate chips, these muffins are soft and moist thanks to the buttermilk in the batter.

Closeup of one sourdough discard chocolate chip muffin cut in half on a cutting board.

I’ve been a huge fan of making sourdough bread, but with that comes much feeding and discarding from my active sourdough starter. I’m always looking for ways to use up leftover sourdough discard instead of throwing it away. This recipe makes the best sourdough chocolate chip muffins!

If you’re looking for other sourdough discard recipes, check out these Sourdough Discard Brownies, Sourdough Lemon Poppyseed Cupcakes, and Sourdough Chocolate Chip Cookies.

This recipe calls for simple ingredients that you probably have in your kitchen. If you don’t have buttermilk, check out this simple buttermilk substitute to make your own. It’s easy and it works so well in this recipe!

Six sourdough discard chocolate chip muffins on a cutting board.

Why You’ll Love These Chocolate Chip Sourdough Muffins

  • Quick Breakfast or Great Snack – If you’re looking for a quick breakfast or afternoon snack, this is a great option! It’s easy to whip together in one bowl and make in the morning.
  • Soft and Moist – These tender muffins are incredibly moist with a golden brown top.
  • Tangy Flavor – Even using an unfed sourdough discard, you’ll still taste the classic sourdough flavor in these muffins. Let the muffin batter sit for 20-30 minutes before pouring into the muffin liners for extra tangy flavor.
One half of a chocolate chip sourdough muffin with a couple others behind it.

Ingredients

Ingredient picture for the sourdough discard chocolate chip muffins: flour, buttermilk, granulated sugar, eggs, brown sugar, sourdough discard, melted butter, vanilla extract, baking soda, baking powder, salt, and chocolate chips.
  • Melted Butter – I use salted butter. You can also use unsalted butter. Just add an extra 1/4 teaspoon of salt to the batter.
  • Granulated Sugar
  • Brown Sugar
  • Buttermilk – If you don’t have buttermilk, you can make a simple buttermilk substitute. Room temperature buttermilk is ideal.
  • Eggs – The eggs should also be room temperature. Take them out an hour or so before baking.
  • Sourdough Discard
  • Vanilla Extract
  • All-Purpose Flour – You can also use bread flour in this recipe.
  • Baking Powder
  • Baking Soda
  • Salt
  • Chocolate Chips – I used semi-sweet chocolate chips. You could also use chocolate chunks or white chocolate chips.

See recipe card for quantities.

Three chocolate chip sourdough discard muffins on a cutting board. The front muffin has its muffin liner off.

Instructions: Step-by-Step Guide

Mixing bowl with a whisk in and melted butter and sugars in the bowl.

Step One: Preheat the oven to 425 degrees Fahrenheit. In a microwave-safe bowl, melt the butter in the microwave in 30-second increments until the butter is melted. Add the melted butter, brown sugar, and white sugar to a large bowl. Whisk until the ingredients are combined (about two minutes).

Glass mixing bowl with a rubber spatula and the buttermilk, egg, vanilla extract, and sourdough discard has been added to the muffin batter.

Step Two: Add the eggs one at a time, whisking in between adding them. Add the remaining wet ingredients: vanilla extract, buttermilk, and sourdough discard. Use a rubber spatula to combine the ingredients. Mix until just combined.

Glass mixing bowl with the dry ingredients added to the muffin batter.

Step Three: Add the dry ingredients: baking powder, baking soda, salt, and flour. Combine the ingredients with the spatula, being mindful not to over-mix the batter.

Glass mixing bowl with the sourdough chocolate chip muffin batter and the chocolate chips now in it.

Step Four: Fold the chocolate chips gently into the muffin batter. For best results, allow the batter to rest for 20-30 minutes before baking the muffins.

Muffin tin with every other muffin hole filled with muffin liner and batter.

Step Five: Add the muffin liners to the muffin cups. I like to add them to every other cup to allow room for the muffins to puff up and spread. I use a 1/4 cup measuring cup to pour in the batter to the top of the muffin tins. Put the muffin pan in the preheated oven. Allow them to bake for 10 minutes at 425 degrees Fahrenheit. Then, without opening the oven door, lower the temperature to 350 degrees and let them bake for another 10-13 minutes. The muffins will be ready when the tops of the muffins are golden brown and when you stick a wooden toothpick in the center and no wet batter sticks to it–moist crumbs are what we’re looking for. Let cool for about 10 minutes before transferring to a wire rack to cool further. Spread some butter on them and enjoy!

Equipment

  • 12-Cup Muffin Tin
  • Large Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Measuring Cups
  • Muffin Liners

Storage

Store the muffins at room temperature in an airtight container for up to 5 days. You can also store them in the fridge.

If you want to freeze the muffins, you can do so by storing them in an airtight plastic Ziploc bag for up to 2 months.

Top Tips

  • You’re going to want to bake the muffins at 425 degrees Fahrenheit for the first 10 minutes. Then, without opening the oven door, you’ll lower the temperature to 350 degrees Fahrenheit for another 10-13 minutes until the muffins are fully baked. The initial high heat allows the muffins to puff up and get a beautiful rise!
  • Don’t open the oven door while they are baking! Doing this can make your muffins collapse due to the extreme change in temperature.
  • Turn these into banana sourdough muffins. Use up overripe bananas and lessen the sugar by 1/4 cup (either less brown sugar or less granulated sugar). Mash one banana and add the banana mixture to the batter when you are adding the wet ingredients.
Closeup of one sourdough chocolate chip muffin and several in the background blurred.
Can I use sour cream or Greek yogurt in place of buttermilk?

Yes! Make sure you’re using plain, full-fat yogurt or sour cream. Add 1 tablespoon of whole milk to a 1/2 cup measuring cup and fill the rest of the cup up with yogurt or sour cream until it reaches 1/2 cup total. Mix the milk and sour cream/yogurt and pour the mixture in when you would otherwise add the buttermilk to the recipe.

What if I don’t have buttermilk?

If you don’t have buttermilk, you can easily make a buttermilk substitute. To do so, add one tablespoon of white vinegar to a 1/2 cup measuring cup. Fill the rest of the measuring cup up with whole milk and let it sit for 5-10 minutes. It will look thick and curdled. This is perfectly normal. Your buttermilk substitute is now ready to use for the recipe!

Looking for other recipes like this? Try these:

Closeup of sourdough discard chocolate chip muffin cut in half.

Sourdough Discard Chocolate Chip Muffins

These sourdough discard muffins are a great way to use up extra sourdough starter discard. Packed with flavor and semi-sweet chocolate chips, these muffins are soft and moist thanks to the buttermilk in the batter.
5 from 1 vote
Print Pin Rate
Course: Bread, Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 22 minutes
Rest Time: 30 minutes
Servings: 15 muffins
Calories: 276kcal
Author: Jamie

Equipment

Ingredients

  • 1/2 cup melted butter salted
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk room temperature
  • 1 cup sourdough discard
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips

Instructions

  • Preheat oven to 425℉. Prepare your muffin pan by placing muffin liners in every other muffin cup. In a microwave-safe bowl, melt the butter in the microwave in 30-second increments until completely melted. Add the melted butter to a large mixing bowl, along with the granulated sugar and brown sugar. Whisk the ingredients together until fully combined.
  • Mix in the eggs one at a time. Add the vanilla extract, buttermilk, and sourdough discard. Use a rubber spatula or wooden spoon to gently combine the ingredients.
  • Add the flour, baking powder, baking soda, and salt, mixing until just combined. Gently fold in the chocolate chips. Allow the muffin batter to rest for 20-30 minutes on the counter.
  • When you're ready to bake the muffins, pour the batter into the muffin tins. Use a 1/4 cup measuring cup to easily pour the batter into every other muffin cup, filling them to the top. Keeping them separated by every other muffin cup allows the muffins to puff up and not spread on to each other.
  • Bake the muffins at 425℉ for 10 minutes. After 10 minutes, lower the temperature of the oven to 350℉ without opening the oven door. Let them bake for another 10-13 minutes. Stick a wooden toothpick in the center of a muffin to check if they are done baking. If moist crumbs stick to the toothpick, they are ready to come out of the oven. The tops of the muffins will also be golden brown. If there is wet batter sticking to the toothpick, the muffins need to bake longer.
  • Once removed from the oven, allow the muffins to sit in the muffin tin for about 10 minutes before transferring to a wire rack to cool further. Serve warm with a pad of butter! Enjoy!

Notes

Storage:
Store the muffins at room temperature in an airtight container for up to 5 days. You can also store them in the fridge.
If you want to freeze the muffins, you can do so by storing them in an airtight plastic Ziploc bag for up to 2 months.
Buttermilk Substitute:
If you don’t have buttermilk, you can easily make a buttermilk substitute. To do so, add one tablespoon of white vinegar to a 1/2 cup measuring cup. Fill the rest of the measuring cup up with whole milk and let it sit for 5-10 minutes. It will look thick and curdled. This is perfectly normal. Your buttermilk substitute is now ready to use for the recipe!

Nutrition

Serving: 1muffin | Calories: 276kcal | Carbohydrates: 41g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 27mg | Sodium: 165mg | Potassium: 182mg | Fiber: 2g | Sugar: 23g | Vitamin A: 61IU | Calcium: 52mg | Iron: 2mg

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