Sourdough Chocolate Chip Muffins
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!
Servings: 12 muffins
Calories: 318kcal
Equipment
- Large Cookie Scoop optional
Ingredients
- 300 grams all-purpose flour 2 1/2 cups
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 200 grams sugar 1 cup
- 190 grams sourdough discard 3/4 cup, unfed, room temperature
- 40 grams neutral flavored oil 3 tablespoons
- 40 grams butter 3 tablespoons, melted and cooled
- 1 1/2 teaspoons vanilla extract
- 227 grams buttermilk 1 cup
- 170 grams chocolate chips 1 cup, plus a few extra for topping
Instructions
- Preheat the oven to 425°F. Line a standard muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs and sugar until light and frothy.
- Add the sourdough discard, oil, melted butter, vanilla, and buttermilk. Mix well until fully incorporated.
- Pour the wet ingredients into the dry mixture and stir gently until just combined. Do not overmix.
- Fold in the chocolate chips.
- Divide the batter evenly between the 12 muffin cups (they should be fairly full). Sprinkle a few extra chocolate chips on top if desired.
- Bake for 17–19 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Note: If your oven runs hot, reduce to 400ºF after the first 5 minutes.
- Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling completely.
Notes
How to Store: Store the muffins at room temperature in an airtight container for up to 5 days. Or, they can be frozen for up to 2 months. To freeze, cool muffins completely, wrap tightly, and put in a zipper freezer bag. Thaw at room temperature.
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.
Nutrition
Serving: 1muffin | Calories: 318kcal | Carbohydrates: 49g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 380mg | Potassium: 105mg | Fiber: 1g | Sugar: 26g | Vitamin A: 155IU | Calcium: 90mg | Iron: 1mg
