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These Sourdough Chocolate Chip Muffins are soft, fluffy, and full of melty chocolate. They come together in 30 minutes in one bowl and have quickly become a favorite with my pickiest taste tasters, my kids!
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I have 11 different muffin recipes on the blog, from sourdough blueberry muffins, to sourdough banana muffins, and even mini sourdough muffins, but I realized I was missing one of the classics, chocolate chip. When developing this recipe, I wanted something simple that could be made in one bowl without even having to pull out a mixer so I decided to use a variation of the double chocolate muffin recipe in my cookbook, Same Day Sourdough, to make a chocolate chip muffin.
Why you’ll love this recipe
- Satisfy your chocolate craving – Just like my Sourdough Chocolate Chip Cookies and Chocolate Chip Sourdough Scones, they are filled with melty chocolate and can be customized with your favorite type of chocolate chips.
- No mixer required – This recipe uses oil instead of butter so you do not need to cream any of the ingredients. No need to use an electric mixer, all you need is a whisk and a bowl.
- Uses up sourdough discard – If you have sourdough discard sitting in your fridge, this sourdough quick bread recipe is the perfect way to use it!
Important Ingredients & Substitutions
- Sourdough discard – You can use sourdough discard that is straight from the fridge or at room temperature. If you do not have discard, active sourdough starter works too.
- Sour cream – The sour cream adds moisture, flavor, and helps create a soft muffin. If you prefer, you can substitute for plain Greek yogurt instead.
- Oil – I like to use a mild olive oil made for baking, but you can use other oils such as canola or vegetable oil.
- Chocolate chips – I always prefer a sweeter, milk chocolate so that is always my pick. If you prefer something not as sweet go with semi-sweet chocolate chips or if you are a fan of dark chocolate you could swap for that as well.
See all the ingredients and amounts in the recipe card below.
Instructions to make Sourdough Discard Chocolate Chip Muffins
Step 1 – Mix wet ingredients
In a large bowl, whisk together the sugar, oil, milk, sour cream, sourdough discard, vanilla extract, and eggs until combined.
Step 2 – Add dry ingredients
Add the dry ingredients and stir until just incorporated—do not overmix.
Step 3 – Add chocolate chips
Fold in the chocolate chips.
Step 4 – Add to muffin pan
Grease a muffin tin or line with paper liners. Spoon about ¹⁄₃ cup of batter into each of the 12 muffin cups.
Step 5 – Bake
Bake in a preheated 375ºF (190ºC) oven for 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool in the pan for a few minutes, then transfer muffins to a wire rack to cool completely.
Recipe Tips
- Do not overmix the batter. Only incorporate until the flour is just incorporated. Overmixing can cause the muffins to become tough.
- Ovens can vary, so to ensure the muffins are baked properly, insert a toothpick into the center of the muffin. You’ll know they are cooked through when the toothpick comes out clean or with just a few crumbs.
- Remove the muffins from the muffin pan after a few minutes and let them cool on a cooling rack. This helps ensure that the muffins do not overbake.
Storage Instructions
To store, add the Sourdough Chocolate Chip Muffins to an airtight container or bag. They can be stored on the counter for up to 5 days. To freeze, wrap them in plastic wrap or store them in a freezer bag for up to 3 months. To thaw, remove them from the freezer and let them thaw on the counter or put them in the microwave for a few seconds at a time until they are warmed through.
Recipe FAQ
Yes, if you would like to long ferment the batter for extra digestion benefits and added flavor, simply add the muffin batter to the fridge for 12-24 hours and then add to the muffin pan and bake as instructed.
Yes, if you prefer you can use Greek yogurt instead of sour cream.
Yes, either active starter or discard will work for this muffin recipe.
Yes! You will just need to adjust the baking time accordingly. For mini muffins, you could also follow my sourdough mini muffin recipe and add mini chocolate chips, or try my chocolate sourdough mini muffins.
Yes pour the batter in a greased 9×5″ loaf pan and bake at 350ºF for 60-70 minutes or until a toothpick inserted into the center comes out clean. If the loaf begins to brown too quickly, tent the pan loosely with foil during the last 10-15 minutes.
More sourdough quick breads
Sourdough Discard Recipes
Cheesy Garlic Sourdough Scones (30 minutes)
Fall Sourdough Recipes
Sourdough Apple Fritter Bread
Fall Sourdough Recipes
Sourdough Pumpkin Mini Muffins
Fall Sourdough Recipes
Sourdough Apple Muffins with Cinnamon Streusel
Tried this Sourdough Chocolate Chip Muffins or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Chocolate Chip Muffins
Equipment
Ingredients
- 300 grams granulated sugar, 1 ½ cups
- 80 grams neutral oil, ⅓ cup
- 60 grams whole milk, ¼ cup
- 180 grams sour cream, ¾ cup
- 60 grams sourdough discard, ¼ cup
- 5 grams vanilla extract, 1 teaspoon
- 2 large eggs
- 245 grams all purpose flour, 1 ¾ cups
- 10 grams baking powder, 2 teaspoons
- 3 grams salt, ½ teaspoon
- 260 grams chocolate chips, milk or semi-sweet, 1 ½ cups
Instructions
- Prep: Preheat the oven to 375ºF (190ºC). Grease a muffin tin or line with paper liners.
- Combine wet ingredients: In a large bowl, whisk together the wet ingredients until combined.300 grams granulated sugar, 80 grams neutral oil, 60 grams whole milk, 180 grams sour cream, 60 grams sourdough discard, 5 grams vanilla extract, 2 large eggs
- Combine dry ingredients: Add the dry ingredients and stir until just incorporated—do not overmix.245 grams all purpose flour, 10 grams baking powder, 3 grams salt
- Add chocolate: Fold in the chocolate chips.260 grams chocolate chips
- Add to muffin pan: Spoon about ¹⁄₃ cup of batter into each of the 12 muffin cups.
- Bake: Bake for about 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Cool in the pan for a few minutes, then transfer muffins to a wire rack to cool completely.
Notes
- I personally bake with a mild olive oil used for baking but you can also use canola or vegetable oil in this recipe.
- Do not overmix the batter. Only incorporate until the flour is just incorporated. Overmixing can cause the muffins to become tough.
- Ovens can vary, so to ensure the muffins are baked properly, insert a toothpick into the center of the muffin. You’ll know they are cooked through when the toothpick comes out clean or with just a few crumbs.
- Remove the muffins from the muffin pan after a few minutes and let them cool on a cooling rack. This helps ensure that the muffins do not overbake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
