Sourdough Chocolate Chip Muffins

• Updated Sep 15, 2025, On Jul 19, 2025

5 from 1 vote

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These sourdough chocolate chip muffins are so light and fluffy, made with tangy sourdough discard and melty chocolate chips. You’ll get bakery-style muffins that are perfect for lunchboxes or anytime snacks!

Sourdough chocolate chip muffins on a piece of parchment paper.

These soft, kid-friendly muffins are the perfect way to use up your leftover sourdough discard—like sourdough blueberry muffins, no one will ever guess they started with leftovers. Lightly tangy with golden edges and gooey chocolate in every bite, they strike the perfect balance between wholesome and indulgent.

Ready in only 30 minutes, this is a no-fuss recipe you’ll want to reach for whenever your jar of discard is begging to be used. These moist and tender muffins are great for breakfast, snack time, or late-night cravings.

Sourdough vanilla almond scones or buttery sourdough blueberry scones are other delicious homemade sourdough baked goods to try!

A sourdough chocolate chip muffin cut in half on a paper muffin liner.

Why You’ll Love Sourdough Chocolate Chip Muffins

Use Up That Discard: This recipe uses a decent amount of sourdough starter discard, which is great for those times when it begins to accumulate in the fridge.
Easy Breakfast: As a busy mom, I appreciate recipes like this (and sourdough granola) that can be made super quickly or even whipped up the night before. This recipe may go on a weekly rotation if your family can’t resist a classic breakfast muffin! (Try pairing with this cottage cheese egg bake for an extra hearty start to your day!)
Freezer Friendly: Keep a batch of these baked and cooled sourdough discard muffins in the freezer for busy mornings when you don’t have time to cook a hot breakfast.

Ingredients

Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.

Pantry staples: All-purpose flour, baking powder, baking soda, salt, eggs, and sugar form the base of this recipe’s ingredients.
Sourdough discard: Turn unfed discard into delicious chocolate-dotted muffins. Be sure to bring the discard to room temp if it’s still cold from the fridge—it will mix more evenly into the muffin batter.
Oil: A neutral-flavored oil will keep the muffins nice and moist. I like melted refined coconut oil or avocado oil for a healthier option, but any vegetable oil will do.
Butter: In addition to the oil, we’re using butter as half the fat, because butter = flavor. You’ll need to melt it and then let it cool down before mixing.
Vanilla extract: Adds warmth and depth to the batter.
Buttermilk: If you can get real buttermilk, that makes for the best muffins. Or make your own substitute by adding a bit of vinegar to whole milk—see the recipe card below for exact instructions.
Chocolate chips: Folded into the batter, and a few extra sprinkled on top for that bakery-style finish.

How to Make Sourdough Chocolate Chip Muffins

Here are the step-by-step instructions for making sourdough chocolate chip muffins.

Photos of steps 1 through 4 in making sourdough chocolate chip muffins.

Step 1: Preheat your oven to 425°F and line a standard muffin pan with paper liners.

Step 2: In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt (Photo 1).

Step 3: In another bowl, whisk the eggs and sugar (Photo 2) until light and frothy.

Step 4: Add sourdough discard, oil, melted butter, vanilla extract, and buttermilk to the egg mixture (Photo 3). Stir well to combine.

Step 5: Pour the wet mixture into the dry ingredients and stir gently until just combined (Photo 4). Do not overmix the muffin batter.

Photos of steps 5 through 8 in making sourdough chocolate chip muffins.

Step 6: Fold in the semi-sweet chocolate chips (Photos 5 and 6).

Step 7: Use a cookie scoop to divide the batter evenly into the 12 muffin cups (Photo 7). Sprinkle a few extra chocolate chips on top if desired.

Step 8: Bake for 17–19 minutes, or until golden (Photo 8) and a toothpick inserted into the center comes out clean.

Freshly baked chocolate chip sourdough muffins in a muffin pan.

Step 9: Let cool in the muffin pan for 5 minutes, then transfer to a cooling rack to finish cooling.

A sourdough chocolate chip muffin with extra chocolate chips.

How to Store

Store chocolate chip sourdough muffins at room temperature in an airtight container for up to 5 days. These muffins also freeze beautifully. Once fully cooled, wrap tightly and store in a freezer-safe bag for up to 2 months. Thaw at room temperature when ready to enjoy.

Tips

Muffin liners help prevent sticking and are especially helpful with high-moisture batters like this one.
Baking temperature tip: Starting at 425ºF gives a nice domed muffin top. If your oven runs hot, reduce to 400ºF after the first 5 minutes.
The sourdough discard adds a slight tang, but the sugar and chocolate balance it out beautifully.
No buttermilk on hand? Use 227g (1 cup) whole milk + 1 tablespoon vinegar or lemon juice as a substitute.

Recipe FAQs

Can I use an active sourdough starter instead of discard?

Yes, but discard is ideal here. Active starter may create more rise but won’t change the flavor much.

Do these taste sour?

No. The sourdough discard adds depth, but the sweetness and chocolate balance it out. They taste like bakery-style muffins with a soft crumb.

Can I add nuts or other mix-ins?

Absolutely. Try ½ cup chopped walnuts or pecans, or swap some chips for dried fruit.

A partially eaten sourdough chocolate chip muffin.

More Sourdough Discard Recipes

If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!

Hi, I'm Joy!

I'm a homemaker and homeschooling mom of 5. For over 25 years I've been cooking from scratch and making homemade bread for my family of 7. I love sharing sourdough recipes, easy dinner ideas, and simple DIY projects for your home.