Can I use active sourdough starter instead of discard?

Yes, but the flavor will be slightly different and less tangy. Discard works best for this recipe.

How do I store these muffins?

Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Absolutely! Freeze in a sealed bag for up to 3 months. Just reheat in the microwave or oven.

What if I don’t have tapioca starch?

No problem—cornstarch is a perfect substitute.

Can I make them healthier?

You can reduce sugar, use dark chocolate, or swap part of the flour for whole wheat. They’ll still taste amazing.

Sourdough Chocolate Chip Muffins: Easy 35-Min Treat

Name: Sourdough Chocolate Chip Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: ½ cup butter, melted; 1 cup cane sugar; 1 cup sourdough discard (not active); 2 eggs; 1 teaspoon vanilla extract; ¼ cup Greek yogurt; 1 ½ cups all-purpose flour; 1 tablespoon tapioca starch (or cornstarch); 1 ¼ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon sea salt; ½–1 cup mini chocolate chips

Description

These Sourdough Chocolate Chip Muffins are soft, fluffy, and packed with melty chocolate chips, made with a full cup of sourdough discard. Perfect for breakfast, snacks, or a quick sweet treat, they come together in just 35 minutes and deliver bakery-style results with minimal effort.

Ingredients

Scale

½ cup butter, melted
1 cup cane sugar
1 cup sourdough discard (not active)
2 eggs
1 teaspoon vanilla extract
¼ cup Greek yogurt
1 ½ cups all-purpose flour
1 tablespoon tapioca starch (or cornstarch)
1 ¼ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
½–1 cup mini chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F. Line a 12-cup muffin tin with liners.
In a large bowl, whisk melted butter and sugar until combined.
Add sourdough discard, eggs, vanilla, and Greek yogurt. Mix until smooth.
In another bowl, whisk flour, tapioca starch, baking soda, baking powder, and salt.
Add dry ingredients to wet ingredients and stir until almost combined.
Gently fold in chocolate chips. Do not overmix.
Divide batter evenly into muffin cups.
Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 15 minutes, until golden and cooked through.
Cool slightly before serving.

Notes

Reduce sugar to ½–¾ cup for a lighter sweetness.

Add a splash of milk if batter feels too thick.

Swap in dark chocolate chips for a richer flavor.

Try adding nuts, dried fruit, or blueberries for variation.

For taller muffins, fill every other muffin cup.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 260
Sugar: 18g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg