Sourdough Mini Chocolate Chip Muffins (Lil Bites Copycat) 2025

Name: Sourdough Mini Chocolate Chip Muffins (Lil Bites Copycat)
Prep time: 15 min
Cook time: 10 min
Ingredients: 194.44 grams all-purpose flour 1 1/4 cups + 1 Tablespoon; 145.83 grams sugar 3/4 cup; 48.61 grams light brown sugar 1/4 cup; 7.78 grams baking powder 2 teaspoons; 2.92 grams salt 1/2 teaspoon; 109.86 grams unsalted butter; 116.67 grams sour cream; 106.94 grams eggs 2 large; 116.67 grams sourdough discard; 7.78 grams vanilla extract 2 teaspoons; 145.83 grams mini chocolate chips heaping 3/4 cup

With these Sourdough Mini Chocolate Chip Muffins, you can say goodbye to store bought options and embrace a fluffy, soft, and chocolatey delight that will make your taste buds dance. Made with wholesome, kitchen essential ingredients, these muffins are not just delicious they also offer the perfect grab and go snack for little hands. If chocolate chip is your favorite or you want to mix it up with other flavors, this adjustable recipe has you covered.

Ingredients & Substitutions

Flour: I used all-purpose flour for this recipe.
Sugar: The combo of white and brown sugar makes for a slightly denser muffin, but it’s so incredibly moist with a slight caramel-like flavor.
Sourdough Discard: For sweeter recipes like these sourdough muffins, I prefer to use 1-2 day old sourdough discard. You can certainly use active sourdough starter, just be sure to use the same amount in grams.
Sour Cream: Keeps the muffins tender and super moist. You can use Greek yogurt instead of sour cream.
Unsalted Butter: I tested this recipe with 75g (⅓ cup) of avocado oil vs 113 grams (½ cup) of butter, and I loved the flavor and texture of the muffins made with butter better. They were more tender, less gummy and stayed just as moist. If using salted butter, reduce the salt by 1 gram (¼ teaspoon).
Chocolate Chips: I used mini milk chocolate chips for this recipe, but you can also swap milk chocolate chips for mini semi-sweet or dark chocolate chips. Or skip the chocolate chips all together and instead add ⅓-½ cup of sprinkles or small pieces of fruit, like wild blueberries or chopped bananas, strawberries, raspberries or apples.

Baking Time For Sourdough Mini Chocolate Chip Muffins

Time	Process
3:00 PM	Preheat oven to 350°F (175°C). Grease or spray a 24-well mini muffin pan.
3:05 PM	Whisk together dry ingredients: flour, baking powder, salt, and sugar.
3:10 PM	Mix wet ingredients: melted butter, eggs, sour cream, sourdough discard, and vanilla extract until smooth.
3:15 PM	Gradually add dry ingredients to wet, mixing until just combined (a few streaks of flour okay). Fold in mini chocolate chips gently.
3:20 PM	Let batter rest for 15 minutes (optional for better texture and flavor).
3:35 PM	Use a small scoop to fill muffin wells about ¾ full.
3:40 PM	Bake at 350°F (175°C) for 10-12 minutes.
3:52 PM	Check doneness with a toothpick; it should come out clean or with a few moist chocolate streaks.
3:55 PM	Let muffins rest in pan for 5 minutes, then transfer to wire rack to cool.
4:05 PM	Muffins ready to serve.

How to Make Sourdough Chocolate Chip Mini Muffins

First, preheat the oven to 350°F, then grease a 24-well mini muffin pan and set aside.

Long Fermentation Tip

To long ferment this muffin batter, cover and place in the fridge to cold-ferment overnight, then bake as usual the following morning.

How to Store:

To store sourdough mini chocolate chip muffins like the Lil Bites copycat, keep them in an airtight container at room temperature for 1 to 3 days to maintain freshness and softness. If you want to keep them longer, refrigerate the muffins in an airtight container for up to a week; this helps prevent mold since homemade muffins lack preservatives but may cause them to become a bit tough, so warming before serving is recommended. For extended storage, freeze the muffins by wrapping them individually in plastic wrap or placing them in a freezer-safe container. They will keep well for 2 to 3 months in the freezer. To enjoy, thaw at room temperature for 1 to 2 hours or warm them gently in the microwave or oven to restore their softness and flavor.

For More Guidance:

Why You’ll Love This Recipe:

Quick or long-fermented muffins:

You’ll love this muffin recipe for its remarkable flexibility, providing food supply to both your immediate needs and your culinary ambitions. When you’re pressed for time, the quick version is a lifesaver, allowing you to whip up delicious muffins in just half an hour. With only 20 minutes of prep and a swift 10 to 12 minutes of baking, you’ll have fresh muffins ready to enjoy without the fuss. This makes it the perfect go to for a unplanned breakfast or a treat when unexpected guests drop in.

Better than store-bought:

This recipe transforms the mundane muffin experience into something truly extraordinary, and you’ll quickly discover why homemade is always better. The secret lies in the mini chocolate chips, which melt evenly throughout, ensuring that every bite is a burst of rich flavor without the distraction of large chunks.

Flavorful mix-ins:

It’s not just for its core ingredients but for the endless possibilities that come with it. While the taste of melty milk chocolate chips is undeniably irresistible, there’s a whole spectrum of flavors waiting to be explored. Imagine the creamy richness of semi sweet chocolate chips or the deep, satisfying notes of dark chocolate: each option transforms the dish into something uniquely yours. Mini milk chocolate chips add a playful twist, bringing bursts of sweetness that elevate every bite.

Kid-friendly:

These homemade sourdough chocolate chip mini muffins are perfect for kids, striking the perfect balance between delicious and nutritious. Their small size is ideal for little hands, ensuring kids can easily grab them as a snack or tuck them into lunch boxes without any mess. The soft, tender texture combined with melty chocolate creates a delightful treat that even the pickiest eaters can’t resist.

FAQs

Can I use active sourdough starter instead of discard?

Yes, both active and inactive sourdough starter can be used. However, discard (unfed starter) is ideal because it helps prevent the dough from becoming too tangy or over-fermented.

How do I store leftover sourdough mini chocolate chip muffins?

Store them in an airtight container at room temperature for 1-3 days. For longer storage, refrigerate them for up to a week or freeze for 2-3 months, thawing before serving.

Can I make the batter ahead of time?

Yes, you can cold-ferment the batter in the refrigerator for up to 24-48 hours. This long fermentation increases flavor depth and improves texture.

How do I prevent muffins from being dense or tough?

Avoid overmixing the batter; mixing until just combined is key. Also, resting the batter for 15 minutes before baking can help create a lighter crumb.

Can I substitute ingredients?

Yes, sour cream, Greek yogurt, or buttermilk can be used instead of sourdough discard for similar moisture and tang. Butter can be swapped with coconut oil if desired.

What’s the best way to check if muffins are done?

Insert a toothpick in the center of the muffin. If it comes out clean or with a few moist chocolate streaks, the muffins are done.

Can I replace mini chocolate chips with other mix-ins?

Absolutely! Blueberries, chopped nuts, dried fruits, or sprinkles all work well in this recipe.