If you’ve ever been disappointed by a dry or bland muffin, it’s time to meet the game changer: sourdough chocolate chip muffins. These treats are not just rich and chocolatey: they’re incredibly soft and tender, so much so that you’ll find yourself whipping them up again and again. Whether you use an active sourdough starter or discard, this recipe offers flexibility and convenience. Plus, with the option to let the batter chill overnight or freeze the muffins, you’ll practically have a delicious excuse for muffin time any day of the week.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- 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 use an active sourdough starter; be sure to use the same amount in grams.
- Sour Cream: Keeps the muffins tender and super moist. You can substitute sour cream with Greek yogurt.
- 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 love using a combination of regular and mini chocolate chips for different bites of chocolatey sweetness, but you can use one or the other. You can also swap milk chocolate chips for semi-sweet or dark chocolate chips.
Baking Timetable For Sourdough Chocolate Chip Muffins
| Time | Step | Details |
|---|---|---|
| Evening (e.g., 10:00 PM) | Mix Batter | Combine wet ingredients (starter/discard, eggs, sugar, sour cream, vanilla, oil/milk) and dry ingredients (flour, baking powder, baking soda, salt). Fold in chocolate chips. Batter will be thick and fudgy. Cover and refrigerate for overnight fermentation to develop flavor. |
| Morning (e.g., 10:00 AM) | Preheat Oven & Prepare Pan | Preheat oven to 425°F (220°C). Line muffin tin with liners or grease well. |
| Morning (e.g., 10:05 AM) | Fill Muffin Tin | Scoop about 5 tablespoons (around 88-100 grams) of batter per cup. Optionally top with extra chocolate chips and coarse sugar. |
| Morning (e.g., 10:10 AM) | Bake (High Temp) | Bake at 425°F for 5 to 7 minutes to jump-start rise and dome formation. |
| Morning (e.g., 10:15 AM) | Bake (Reduced Temp) | Reduce temperature to 350°F (175°C). Continue baking for 13 to 18 minutes until golden edges and a toothpick comes out clean. |
| Morning (e.g., 10:33 AM) | Cooling | Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before storing or serving. |
How to Make Sourdough Chocolate Chip Muffins
- First, preheat the oven to 425°F, then grease a 12-well muffin pan. Set aside.
Long Fermentation Tip
To long-ferment this muffin batter, cover and place in the fridge to cold-ferment overnight, then bake as normal the following morning.
How to Store
Room Temperature
- Store the muffins in an airtight container or a resealable plastic bag.
- Keep them at room temperature for up to 2 days.
- To maintain freshness, place a paper towel inside the container to absorb excess moisture and prevent sogginess.
- Avoid storing muffins in direct sunlight or near heat sources.
Refrigerator
- For longer storage, place muffins in an airtight container or wrap them tightly in plastic wrap or foil.
- Store in the refrigerator for up to 5 days.
- Before eating, reheat muffins in the microwave for about 10-15 seconds or in an oven at 350°F for 5-10 minutes to restore freshness.
Freezing
- For extended storage, freeze muffins individually wrapped in plastic wrap.
- Place wrapped muffins in a zip-top freezer bag or airtight container.
- They can be frozen for up to 3 months.
- To enjoy, thaw at room temperature or reheat in the microwave or oven.
Tips for Best Results
- Always let the muffins cool completely before storing to prevent condensation and sogginess.
- If stacking muffins, place parchment paper between layers to avoid sticking.
- Reheat muffins before serving to restore their soft, moist texture and chocolate chips’ melty goodness.
For More Guidance:
Why You’ll Love This Recipe:
Better than bakery-style muffins:
Once you grab this homemade muffin recipe, your taste buds will celebrate as they break free from the grip of overpriced, mediocre coffee shop options. Say goodbye to those bland bites that often leave you craving something more. Instead, envision the aroma of freshly baked muffins wafting through your kitchen, inviting you to indulge in a warm, delicious treat that’s perfectly balanced in flavor and texture.
Quick or long-fermented recipe:
If you’re in a hurry, mix and bake the same day for warm, chocolate studded muffins in under an hour. Imagine the delightful aroma wafting through your kitchen, a teasing hint of the deliciousness to come as you slice into a fresh muffin. The quick method offers instant satisfaction, perfect for those busy mornings when time seems to slip through your fingers. Each bite is a comforting embrace, the gooey chocolate melting harmoniously within the tender crumb.
Bursting with chocolate chips:
Unlike some coffee shop muffins that leave you hunting for chocolate chips perhaps finding a meager three if you’re lucky, this recipe ensures you’re consistently met with melty pockets of chocolate goodness. Each muffin is loaded with a delightful mix of regular and mini chocolate chips, creating a wonderful contrast in both texture and flavor.
FAQs
Can I use active starter instead of discard?
Yes, you can substitute active sourdough starter for discard in equal weight. Active starter may give a slightly better rise, but either works well.
Do I need to feed the starter before using?
Not necessarily. Discard is unfed starter usually 1-2 days old and works well in muffins. Active starter should be recently fed for best fermentation.
How do I keep muffins moist?
Adding sour cream or Greek yogurt helps maintain moisture and tenderness. Don’t overmix the batter to avoid tough muffins.
Can I bake the batter immediately or refrigerate overnight?
Both methods work. Refrigerating overnight deepens the sourdough flavor and improves texture. Baking immediately is faster but less developed flavor.
What is the best baking temperature and time?
Start baking at 425°F for 5-7 minutes to help rise, then lower to 350°F for 13-18 minutes. Total baking time is around 20-23 minutes.
How do I tell if muffins are done?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs, not wet batter.
How should I store the muffins?
Store at room temperature in an airtight container for 1-2 days, refrigerate up to 5 days, or freeze for up to 3 months. Reheat before serving.
Why are my muffins dense?
Overmixing the batter or using too much starter can cause density. Mix until just combined and keep starter quantity consistent.
Can I substitute ingredients?
Yes, sour cream can be replaced with Greek yogurt. Butter and oil can be interchanged, though butter adds richer flavor.
Sourdough Chocolate Chip Muffins Recipe
Equipment
- 12 Well Muffins Pan
- Mixing bowls
- Muffin liners
Ingredients
- 200 grams all-purpose flour 1 1/4 cups + 1 Tablespoon
- 150 grams sugar 3/4 cup
- 50 grams light brown sugar 1/4 cup
- 8 grams baking powder 2 teaspoons
- 3 grams salt 1/2 teaspoon
- 113 grams unsalted butter melted 1/2 cup
- 120 grams sour cream room temperature 1/2 cup
- 110 grams eggs 2 large
- 120 grams sourdough discard room temperature 1/2 cup
- 8 grams vanilla extract 2 teaspoons
- 175 grams chocolate chips
- coarse sugar if desired
Instructions
- First, preheat the oven to 425 degrees F, then grease a 12-well muffin pan. Set aside.
- In a large bowl, whisk together flour, baking powder, and salt until combined. Set aside.
- 200 grams all-purpose flour,8 grams baking powder,3 grams salt
- In another bowl, whisk together the sugars, melted butter, sour cream, eggs, sourdough discard, and vanilla extract until smooth.
- 150 grams sugar,50 grams light brown sugar,113 grams unsalted butter, melted,120 grams sour cream, room temperature,110 grams eggs,120 grams sourdough discard, room temperature,8 grams vanilla extract
- Pour the wet ingredients into the dry mixture and mix until there are just a few streaks of flour left. With a rubber spatula, fold the chocolate chips into the thick muffin batter. Leave the batter to rest for 15 minutes.
- I added 100 grams of chocolate chips and 75 grams of mini chocolate chips.
- 175 grams chocolate chips
- Long Ferment: To long ferment this muffin batter, cover and place in the fridge to cold-ferment overnight, then bake as normal the following morning.
- Once the batter has rested, scoop about 88 grams (5 Tablespoons) into each muffin liner. The muffin tins will be full. This creates the most perfect muffin tops. Top each with more mini chocolate chips and coarse sugar, if desired.
- coarse sugar
- Bake for 7 minutes, then reduce the temperature to 350 degrees F and continue to bake for 14-16 minutes or until the edges are golden brown and a toothpick placed in the center comes out clean.
- Keep the muffins in the muffin tin for 5 minutes before removing to cool on a wire rack. Enjoy!
Notes
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 use an active sourdough starter; be sure to use the same amount in grams.
- Sour Cream: Keeps the muffins tender and super moist. You can substitute sour cream with Greek yogurt.
- 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 love using a combination of regular and mini chocolate chips for different bites of chocolatey sweetness, but you can use one or the other. You can also swap milk chocolate chips for semi-sweet or dark chocolate chips.
- For a bit of warmth to the batter, you can also add 1/2 – 1 teaspoon of ground cinnamon.
- To get the best muffins tops, it’s important to bake the muffin batter at a high heat, then lower the temperature.
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