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sourdough discard chocolate chip muffin on a cooling rack
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5 from 7 votes

Sourdough Discard Chocolate Chip Muffins

Throw together a small batch of muffins using your leftover sourdough discard. Chocolate chip is best, but make any kind of muffin you like!
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Keyword: baked good, baking, muffins, sourdough, sourdough discard, sourdough discard muffins, sourdough discard recipes
Servings: 12 muffins
Calories: 132kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Calories reflect using 1/3 cup of semisweet chocolate chips and 2% milk.