Sourdough Chocolate Chip Muffins
Sourdough chocolate chip muffins are made with sourdough discard for the best texture and flavor. Sprinkle coarse sugar on top and use my special baking technique for bakery-worthy results! Recipe includes a how-to video!
Servings 12 muffins
Calories 325kcal
Equipment
Ingredients
- ½ cup (110 g) sourdough discard (or active starter, just stir down the bubbles before measuring)
- ½ cup unsalted butter melted and cooled
- ¾ cup (180 g) sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups (187 g) all-purpose flour
- ⅔ cup (166 g) granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 1 ½ cups (255 g) chocolate chips I prefer semisweet
- Coarse granulated sugar for sprinkling optional
Instructions
- Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners and set aside.
- In a large mixing bowl, combine discard, melted butter, sour cream, egg, and vanilla extract and whisk until smooth and combined.½ cup sourdough discard, ½ cup unsalted butter, ¾ cup sour cream, 1 large egg, 1 teaspoon vanilla extract
- In a separate medium-sized mixing bowl, whisk together flour, sugar, baking powder, baking soda, and table salt.1 ½ cups all-purpose flour, ⅔ cup granulated sugar, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, ¾ teaspoon table salt
- Add the dry ingredients to the wet and use a spatula to gently fold together until ingredients are about halfway combined. Add chocolate chips and continue to gently fold together until batter is completely combined (but don’t over-mix, which will make your muffins dense and dry!).1 ½ cups chocolate chips
- Evenly divide muffin batter into prepared muffin tin (I prefer to divide into only 11 muffin cups for slightly larger muffins). If desired, sprinkle lightly with coarse sugar.Coarse granulated sugar for sprinkling
- Transfer to center rack of 425F (220C) oven and bake for 8 minutes, then, without opening the oven door, reduce oven temperature to 350F (175C) and continue to bake for 11-12 minutes longer, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool in the muffin tin for 5-7 minutes before carefully removing to a cooling rack to cool further before enjoying (removing them from the muffin tin while warm prevents overcooking and prevents soggy muffin liners).
Video
Notes
Overnight ferment
You can ferment the batter overnight. Cover it and let it sit in the refrigerator for up to 24 hours. I scoop the batter and bake it cold, it typically needs a few extra minutes in the oven (at the lower temperature) to bake through, just because the batter is cold.Storing
Store in an airtight container at room temperature for up to 2 days. Muffins may also be frozen. Wrap tightly in plastic wrap and freeze for up to 3 months.Nutrition
Serving: 1muffin | Calories: 325kcal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 283mg | Potassium: 43mg | Fiber: 1g | Sugar: 26g | Vitamin A: 396IU | Vitamin C: 0.3mg | Calcium: 109mg | Iron: 1mg