The Ultimate Guide to Making Sourdough Discard Chocolate Chip Muffins

Have you ever found yourself staring at a jar of sourdough discard, wondering what on earth to do with it? If you’re anything like me, you hate wasting ingredients, but don’t worry, I’ve got just the solution! These Sourdough Discard Chocolate Chip Muffins are soft, fluffy, and bursting with chocolatey goodness. They’re the perfect balance of slightly tangy, sweet, and utterly irresistible.

The best part? This recipe is incredibly simple! So, whether you’re a sourdough expert or a beginner looking for an easy way to use up discard, you’ll love these muffins.

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Equipment

• Mixing bowls – For combining ingredients.
• Whisk & spatula – To mix everything smoothly.
• Muffin tin & liners – Ensures even baking.
• Measuring cups & scale – For accuracy.
• Oven thermometer – Helps maintain the right baking temperature.

What You’ll Need

Before we dive into the step-by-step process, let’s gather everything you need:

Dry Ingredients

• 300g all-purpose flour – Provides structure and a soft crumb.
  • Substitution: You can use whole wheat flour for a nuttier flavor or a 1:1 gluten-free baking mix for a gluten-free option.
• 10g baking powder – Helps the muffins rise beautifully.
  • Substitution: If you don’t have baking powder, you can use 5g baking soda plus 10g lemon juice.
• ½ tsp baking soda – Adds extra lift and balances the acidity.
  • Substitution: You can replace it with an extra 5g baking powder.
• 6g salt – Enhances flavor.
  • Substitution: Use sea salt or Himalayan pink salt for a slight variation.
• ¼ tsp nutmeg – A subtle warm spice to elevate the flavor.
  • Substitution: You can replace it with cinnamon or leave it out if you prefer.

Wet Ingredients

• 113g unsalted butter, melted – Adds richness and moisture.
  • Substitution: Swap for coconut oil or vegetable oil for a dairy-free option.
• 100g granulated sugar – Sweetness for balance.
  • Substitution: Can be replaced with coconut sugar or maple syrup (adjust liquid accordingly).
• 100g brown sugar – Adds depth and chewiness.
  • Substitution: Use white sugar with 1 tbsp molasses for the same effect.
• 2 large eggs – Essential for structure and binding.
  • Substitution: Use flax eggs (2 tbsp flaxseed meal + 5 tbsp water) for a vegan alternative.
• 226g buttermilk – Keeps the muffins tender and moist.
  • Substitution: Make your own by mixing 226g milk with 1 tbsp lemon juice.
• 56g sourdough discard – Adds a mild tang and depth of flavor.
  • Substitution: Use extra buttermilk if you don’t have discard.
• 56g sour cream – Extra moisture and creaminess.
  • Substitution: Use Greek yogurt or plant-based yogurt.
• 14g vanilla extract – Enhances sweetness and aroma.
• 200g chocolate chips – Because everything is better with chocolate!
  • Substitution: Try white chocolate chips, peanut butter chips, or chopped nuts.

Step-by-Step Directions for Muffin Magic!

Preheat & Prep

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter. This prevents sticking and ensures even baking.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. This step aerates the flour and evenly distributes the leavening agents for a uniform rise.

Combine the Wet Ingredients

In another bowl, mix the melted butter, granulated sugar, and brown sugar until well combined. This step helps dissolve the sugar for a smoother batter.

Add the Liquid Components

Beat in the eggs, buttermilk, sourdough discard, sour cream, and vanilla extract until smooth. Ensure everything is well incorporated to create a homogenous mixture.

Bring It All Together

Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing—this keeps your muffins light and fluffy instead of dense.

Stir in the Chocolate Chips

Gently fold in the chocolate chips, ensuring they’re evenly distributed. You can coat them in a little flour to prevent sinking.

Fill & Top

Spoon the batter into the prepared muffin cups, filling them about ¾ full. Sprinkle extra chocolate chips on top for a bakery-style finish!

Let the Batter Rest (Optional but Recommended)

Let the batter sit for 10 minutes before baking. This allows the flour to hydrate and gives the muffins a better texture.

Bake to Perfection

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. If the tops brown too quickly, loosely cover with foil for the last few minutes.

Cool & Enjoy

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This prevents sogginess.

Store for Later

Once completely cooled, store in an airtight container at room temperature for up to 3 days, in the fridge for a week, or freeze for up to 3 months.

Why You’ll Love These Muffins!

• No food waste! Perfect for using up leftover sourdough discard.
• Moist & fluffy texture with a tender crumb.
• Rich, deep flavor with a hint of tanginess from the sourdough.
• Loaded with gooey chocolate chips!
• Simple and beginner-friendly.

How to Store & Reheat

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keeps fresh for up to a week.
• Freezing: Freeze individually wrapped muffins for up to 3 months. Reheat in the oven or microwave for a warm treat!

How to Serve & What to Serve With

• Warm with butter – Melts beautifully into the muffins.
• With coffee or tea – Perfect for a cozy morning treat.
• As a dessert – Serve with a scoop of vanilla ice cream.
• With fresh fruit – Berries complement the flavors well.

FAQs

There you have it—the ultimate Sourdough Discard Chocolate Chip Muffins! Whether you’re a seasoned baker or just looking for a fun way to use up sourdough discard, these muffins are a must-try. The mix of buttery richness, tangy sourdough, and melty chocolate chips creates a flavor explosion in every bite.

So, grab your apron, preheat that oven, and get baking! Your taste buds (and your family) will thank you!

Did you try this recipe? Let me know! 🙌 Happy Baking!