I hope you all had a lovely holiday. Whether you celebrate Christmas or not, I hope you took advantage of having these past few days to relax by the fire, curl up with a good book, and spend time with your loved ones—either in person or over the phone. This year I’m feeling especially grateful for family. For having people who love me dearly, and who have the patience to try this muffin recipe, um, four times before I got it right. This sourdough discard muffins recipe is the perfect way to easily use up some discard without needing to wait for an overnight sponge. Just throw it into the batter unfed and let it work its sourdough magic in the oven!
Now while I made these sourdough discard muffins with chocolate chips, I do admit that you can make these with any kind of muffin fillings you like. Blueberries, raspberries, white chocolate chips, nuts or dried fruit…really anything you want to throw in. I’m a huge chocolate chip muffin fan, which is my favorite way to make these sourdough discard muffins. But feel free to throw in any fillings you desire.
This recipe makes the perfect small-batch—exactly 12 muffins. And by 12 muffins I mean a regular “large” muffin tin size, I haven’t tried them with jumbo muffin molds or mini muffin molds yet. Maybe I can experiment later and get back to you. But for now, grab your regular muffin tin and a set of your reusable silicone muffin molds (or compostable paper cups), and let’s make muffins.
One note on sourdough discard: For this recipe, you can easily use your unfed sourdough discard for it. That means if you have a container of discard in the fridge to use up, or some discard on top of your sourdough that you need to get rid of before feeding, you can use it. It does not need to be fed for this recipe. However, if you have fed sourdough you want to use up, it will work as well. Your muffins will reach crazy heights because of the yeast, but they will taste the same!
If you’re looking for more sourdough discard recipes—or other sourdough recipes—here are a few of my faves from this year!
- Sourdough Discard Crepes (unfed discard)
- Sourdough Discard Strawberry Shortcake (unfed discard)
- Sourdough Cinnamon Rolls with Orange Glaze (fed discard)
- Sourdough Bread (fed discard)
- Sourdough Focaccia (fed discard)
And now, sourdough discard muffins! Yay!
Sourdough Discard Chocolate Chip Muffins
- 110 grams sourdough discard unfed or leftover
- 1 large egg
- 4 tbsp melted butter
- 1/4 cup milk
- 1/2 cup sugar
- 1 cup all-purpose flour
- 3/4 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp ground nutmeg
- 1/3 cup chocolate chips
- Preheat the oven to 350 degrees.
- In a large bowl or a stand mixer, add the sourdough discard, egg, melted butter, milk, and sugar. Beat until combined.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, and ground nutmeg.
- Sprinkle into the large bowl with the wet ingredients. Beat only until combined—about 30 seconds. Do not over mix.
- Add in the chocolate chips (or 1/3 cup of any other fillings you desire). Fold into the batter using a rubber spatula for another 30 seconds—only until the ingredients are combined. Again, do not over mix.
- Line a muffin tin with liners or silicone muffin cups. Scoop the batter evenly into the 12 cups—it should fill between 1/2 and 3/4 of each cup.
- Bake in the oven for 20 minutes, or until a toothpick comes out clean.
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