Sourdough Chocolate Chip Muffins: The Ultimate Sweet Treat

If you're looking for a fun, delicious way to use up that sourdough discard, you’re in the right place! These Sourdough Chocolate Chip Muffins are the perfect balance of sweet, fluffy, and a bit tangy. The sourdough discard adds a unique depth of flavor, while the chocolate chips make every bite irresistible. Whether you’re enjoying them for breakfast, as an afternoon snack, or sharing with friends, these muffins are bound to be a hit. Let’s dive into this easy and satisfying recipe!

What You’ll Need:

Ingredients:

• ½ cup melted butter (because butter makes everything better)

• 2 large eggs (for that perfect fluff)

• 1 cup sourdough discard (or active sourdough starter if you’ve got it—don’t worry, both work great!)

• ½ cup granulated sugar (just the right amount of sweetness)

• 1 teaspoon vanilla extract (a little splash of vanilla never hurt anyone)

• ¾ teaspoon salt (this balances out the sweetness)

• 1 ½ cups all-purpose flour (King Arthur; always)

• ½ cup milk (adds to the moisture)

• ½ teaspoon baking powder (to help them rise beautifully)

• 1 teaspoon baking soda (because we want them extra fluffy!)

• 2 cups chocolate chips (Who are we kidding? Feel free to add extra; the more, the merrier!)

Instructions:

1. Preheat and Prep

First things first, preheat your oven to 350°F (175°C). While that’s warming up, prepare your muffin tin by spraying it with non-stick cooking spray or lining it with cute muffin or cupcake liners. We want to make sure they pop out easily when they’re done!

2. Mix the Wet Ingredients

Now grab a large mixing bowl and add your melted butter, eggs, sugar, vanilla extract, milk, and sourdough discard. Whisk it all together until it’s smooth and well combined. The butter should be melted, not too hot, so that it blends easily with the other ingredients. A wooden spoon or a whisk works wonders here, just make sure everything gets mixed into a creamy, slightly frothy base.

3. Incorporate the Dry Ingredients

Once your wet ingredients are looking good, it’s time to add the dry ones. In the same bowl, sift in the all-purpose flour, baking powder, baking soda, and salt. Stir gently with your wooden spoon to mix it all together. Don’t overmix—this isn’t bread dough! You want to stop once the flour is just incorporated. The batter will be thick, and that’s exactly how we want it. And of course, it’s never a bad idea to sneak a taste of the batter before moving on.

4. Add the Chocolate Chips

Now, let’s talk about the star of the show—chocolate chips! Fold in the 2 cups (or more if you’re feeling extra) of chocolate chips. Gently stir them in so they’re evenly distributed, making sure every muffin will have that perfect chocolatey goodness.

5. Fill the Muffin Tin

Using a spoon or an ice cream scoop, fill your prepared muffin tin about 2/3 to ¾ of the way full with the batter. This gives them plenty of room to rise and expand in the oven. If you’re feeling fancy, you can sprinkle a few more chocolate chips on top of each muffin before they bake—because who doesn’t love a muffin that’s bursting with chocolate?

6. Bake to Perfection

Place your muffin tin in the preheated oven and bake for 15-20 minutes. The exact time can vary depending on your oven, so keep an eye out. They’re done when the tops start to turn golden brown and a toothpick inserted into the center comes out clean (or with just a few crumbs, but no wet batter). The smell filling your kitchen will be irresistible, trust me!

7. Cool Before Removing

Once the muffins are done, remove them from the oven and let them cool in the tin for about 5 minutes. After they’ve had a little time to cool down, carefully remove them from the tin and place them on a wire rack to cool completely. This will help them firm up and maintain that perfect texture.

8. Enjoy!

Now that your Sourdough Chocolate Chip Muffins are ready, it’s time to enjoy the fruits of your labor! These muffins are perfect for breakfast, a snack, or even a treat to share with friends and family. Enjoy them warm, with a little pat of butter or a dollop of jam for extra goodness.

Storage Tips:

If you happen to have any leftovers (which, let’s be honest, is a big if), store them in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can freeze them in a ziplock bag. Just let them thaw at room temperature, or pop one in the microwave or air fryer for a few seconds to bring back that fresh-out-of-the-oven taste.

Final Thoughts:

These Sourdough Chocolate Chip Muffins are the perfect blend of tangy sourdough and rich chocolate. The sourdough discard not only helps reduce waste, but it also gives these muffins a unique flavor that you won’t get from traditional muffins. Whether you enjoy them warm, fresh out of the oven, or stored for later, these muffins will surely become a favorite in your baking rotation.

So go ahead, whip up a batch, and enjoy a delicious, chocolatey treat with a twist! Happy baking!