Sourdough Chocolate Chip Muffins
Sourdough discard chocolate chip muffins made with sour cream for a soft, tender crumb. Topped with crunchy sugar and loaded with chocolate chips.
These sourdough discard chocolate chip muffins are soft, tender, and absolutely loaded with chocolate chips. Made with sour cream for an extra moist crumb and topped with crunchy turbinado sugar, they bake up with those beautiful domed tops you’d expect from a bakery.
The sourdough discard adds a subtle depth of flavor without making the muffins taste sour, while the sour cream keeps them incredibly soft for days. And because every good chocolate chip muffin deserves a little extra chocolate, these are packed with chips both inside and on top.
They’re the kind of muffin that feels equally appropriate for breakfast, an afternoon snack, or sneaking one from the counter late at night.
Why you’ll love this recipe
- Bakery-style muffins at home – Tall domed tops, crunchy sugar, and plenty of chocolate chips.
- A delicious way to use sourdough discard – The discard adds flavor and helps create a tender crumb.
- Perfectly soft and moist – Sour cream keeps these muffins soft for days without becoming heavy.
If you love using your starter for muffins, make sure you check out my other sourdough muffin recipes, including sourdough strawberry muffins, sourdough cranberry orange muffins and sourdough chocolate zucchini muffins.
How to make these muffins
Here is a brief overview of making these muffins so you know what to expect when you go to bake them. For the full set of written directions, please scroll down to the recipe card below.
Step One: Make the batter
In a large mixing bowl, combine the wet ingredients until well combined. Add in the dry ingredients and then gently stir until barely combined. Stir in the chocolate chips until just mixed in.
Step Two: Bake
Divide the batter equally into a prepared muffin pan. Sprinkle the tops with course sugar. Bake in a preheated oven for 18-25 minutes, until the tops of the muffins are golden brown and a toothpick inserted into the center comes out mostly clean. Allow the muffins to cool for at least 5 or 10 minutes before enjoying.
Store cooled muffins in an airtight container at room temperature for 3-5 days.
Sourdough is better when shared
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Sourdough Chocolate Chip Muffins
Ingredients
Method
- Preheat oven to 425 F.
- Line two muffin pans with 18 paper liners.
- In a medium sized mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
- In a large mixing bowl, stir together the granulated sugar, sour cream, sourdough discard, melted butter, eggs, milk, and vanilla extract.
- Add in the dry ingredients and then gently stir until barely combined.
- Stir in the chocolate chips until just mixed in.
- Divide the batter equally into a prepared muffin pans.
- Sprinkle the tops with course sugar.
- Bake in a preheated oven for 18-25 minutes, until the tops of the muffins are golden brown and a toothpick inserted into the center comes out mostly clean.
- Allow the muffins to cool for at least 5 or 10 minutes before enjoying.
