Sourdough Discard Chocolate Chip Muffins

Who doesn’t love chocolate chip muffins? In our house, they’re an absolute favorite, especially with my kids! Whether it’s a quick breakfast, an afternoon snack, or a sweet little treat for no reason at all, chocolate chip muffins always hit the spot.

But today, we’re making them even better: sourdough discard chocolate chip muffins.

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If you’ve got leftover sourdough discard sitting in the fridge, this is the perfect way to put it to delicious use. These muffins are soft, fluffy, and loaded with semi-sweet chocolate chips, with just a hint of that rich sourdough depth. No, they won’t taste “sour, just perfectly tender and moist! Plus, they’re so simple to make with basic pantry staples like all purpose flour, melted butter, and vanilla extract.

And let’s be honest, there’s something extra satisfying about turning that excess sourdough discard into something this irresistible.

Ingredients You’ll Need For Sourdough Discard Chocolate Chip Muffins

Here’s what you’ll need to whip up these soft and fluffy sourdough discard chocolate chip muffins:

All-Purpose Flour: The base of every good muffin. Regular all purpose flour gives these muffins a perfect soft crumb without being too dense.

Granulated Sugar: Sweetens the muffins and helps create that golden brown muffin top. 

Baking Powder & Baking Soda: These two work together for that sky-high rise. The baking powder lifts, while the baking soda balances the acidity from the sourdough discard.

Salt: Just a pinch to bring out all the flavors and balance the sweetness.

Sourdough Discard: Using leftover sourdough discard is a great way to reduce kitchen waste and add extra moisture and depth to your muffins. Whether it’s fresh discard or a few days old, it’ll work beautifully here. Just be sure to use room temperature sourdough discard.

Unsalted Butter (Melted): Melted unsalted butter adds richness and flavor. Make sure it’s slightly cooled before mixing it into the batter to avoid scrambling your egg.

Vegetable Oil: A little bit of vegetable oil keeps the muffins extra moist and soft. You can also use avocado oil or coconut oil if you prefer.

Milk: Adds just the right amount of moisture. Whole milk is best for richness, but 2% or any plant-based milk will work too. Make sure it’s at room temperature so it blends smoothly with the other wet ingredients.

Egg: Binds the batter and gives structure to the muffins. Again, room temperature is key. This helps the muffin batter come together evenly.

Vanilla Extract: Just a splash to add that classic sweet muffin flavor.

Semi-Sweet Chocolate Chips: You can’t have chocolate chip sourdough muffins without them! Feel free to mix in mini chocolate chips, white chocolate chips, or even chopped dark chocolate chips for variety. My favourite are semi-semi so that’s what I’ll be using!

Coarse Sugar (Optional): Sprinkle a little on top of each muffin before baking for a bakery-style sparkle and a slight crunch on those muffin tops.

How to Make Sourdough Discard Chocolate Chip Muffins

Step 1: Mix the dry ingredients

Preheat oven to 425°F. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 2: Combine the wet ingredients

In a separate bowl, whisk the sourdough discard, melted butter, vegetable oil, milk, egg, and vanilla extract until smooth.

Step 3: Bring it all together

Pour the wet ingredients into the dry and gently mix until just combined. Don’t overmix your batter! The batter should be thick and scoopable, not pourable. Fold in the chocolate chips. If you’d like to sprinkle some chocolate chips on the top hold back about ¼ cup of the chocolate chips.

Step 4: Fill your muffin tin 

Line a muffin pan with muffin liners or lightly grease with cooking spray. Scoop the batter into the cups (an ice cream scoop or cookie scoop works great!). Sprinkle coarse sugar on top for that perfect bakery-style finish.

Step 5: Bake

Place the muffins on the center oven rack and bake at 425°F (220°C) for 8 minutes. Then, without opening the oven door, lower the temperature to 350°F (175°C) and continue baking for another 12 – 14 minutes, or until a toothpick poked into the center comes out clean or with just a few soft crumbs.

The Secret to Tall, Bakery-Style Sourdough Discard Chocolate Chip Muffins

If you want those sky-high, domed muffin tops, here’s the trick: fill your muffin cups right to the top. Don’t be shy! This recipe makes enough batter to mound each liner full, and that’s exactly what gives you those gorgeous muffin tops that rise up and out.

The real magic happens in the oven. Start by baking your muffins at 425°F (220°C) for the first 8 minutes. That burst of high heat will give the batter an instant lift, helping the tops puff up tall. Without opening the oven door, lower the temperature to 350°F (175°C) and bake for another 12 – 14 minutes until the muffins are perfectly golden and a toothpick comes out with just a few moist crumbs.

This temperature trick is my go-to for every muffin recipe. It’s the best way to get those bakery-style, sugar-crusted, crackly tops every time.

Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!