Sourdough Discard Chocolate Chip Muffins

Sourdough Discard Chocolate Chip Muffins

One of my favorite things about doing sourdough is having SO many different options. Your sourdough doesn't need to be active to make yummy treats. This sourdough discard muffin recipe is so versatile too. You can substitute the chocolate chips for blueberries, other candy, or so really anything you can think of. It makes a great base muffin. 



  • 50g brown sugar
  • 350g sugar
  • 1 stick unsalted butter
  • 1 stick butter
  • 4 eggs
  • 1 cup whole milk
  • 1 tsp baking soda
  • 1 tsp salt
  • 120g sourdough discard 
  • 400g flour
  • 2tsp vanilla
  • 1 12oz. bag mini chocolate chips (or 2 cups blueberries/other add ins)



1. Preheat your oven to 375ºF. Line a muffin pan with muffin liners. 

2. Sift flour, baking soda, and salt together. Set aside. In another bowl whisk the sourdough starter and milk. Set aside.

3. Cream the butters, sugars, and vanilla together. Add the eggs, one at a time, and beat well after each egg.

4. Add half of the flour mixture, mix until incorporated, then add half of the milk mixture. Repeat until all of it is combined and batter is smooth.

5. With a spatula, fold in mini chocolate chips (or addition of your choice).

6. Fill the muffin tins 3/4 of the way with batter. Bake for 25-28 minutes or until toothpick comes out clean.

7. Carefully remove the muffins and let cool on a wire rack. Enjoy!


That's it! These are so simple! Also if you are either out of muffin liners, or just prefer not to buy them, using parchment paper is a great alternative and it gives them that pretty bakery look! All you need to do it cut out 5-6 inch squares, conform them to the bottom of a tomato paste can and then place them in the muffin tin! 


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