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Close-up of a sourdough discard chocolate chip muffin on a gray plate.

Sourdough Discard Chocolate Chip Muffins

Delicious and easy muffins made with sourdough discard and loaded with chocolate chips. A great way to use up your discard!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup sourdough discard, unfed unfed
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar packed light
  • 1/2 cup unsalted butter, melted melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Method
 

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the sourdough discard, granulated sugar, and brown sugar.
  3. Stir in the melted butter, egg, and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Fill each muffin cup about 2/3 full.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For a richer flavor, use dark chocolate chips.