Sourdough Discard Chocolate Chip Muffins

October 29, 2025

Sourdough Discard Chocolate Chip Muffins

About 35–40 minutes

easy

12 muffins

Lately I’ve been trying to find new ways to use up my sourdough discard, and one lazy Sunday morning these chocolate chip muffins happened by accident — now they’re a regular thing in our kitchen. Every time I bake a batch, they’re gone before the pan even cools.

This recipe is simple and forgiving, no fancy steps, just a few pantry staples and your leftover starter. The sourdough adds a little tang that balances the sweetness, and the chocolate chips melt into gooey pockets that make each bite ridiculously good.

We eat them any time of day — warm in the morning with coffee, packed into lunchboxes, or as a quick treat after dinner. They’re the kind of muffin that feels both homemade and a little indulgent, which is exactly how I like my baking.

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Ingredients:

Adjust Servings

	1 cup sourdough discard, unfed & room temperature)
	1 ½ cups all-purpose flour
	1 tsp baking soda
	½ tsp baking powder
	¼ tsp salt
	½ cup unsalted butter
	½ cup brown sugar
	¼ cup granulated sugar
	2 large eggs
	1 tsp vanilla extract
	½ cup milk
	1 cup chocolate chips
	½ cup chopped walnuts or pecans

Directions

Step 1:

Start by preheating your oven to 375°F (190°C). Next, line a standard 12-cup muffin tin with paper liners. If you don’t have liners, you can lightly grease each muffin cup with butter or nonstick spray to prevent sticking.

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Step 2:

In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Whisking helps evenly distribute the leavening agents and prevents clumps of flour from forming.

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Step 3:

In a large mixing bowl, add the melted butter, brown sugar, and granulated sugar. Whisk until the mixture looks smooth and slightly glossy. Next, add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract for flavor. Once everything is well blended, add the sourdough discard and milk. The sourdough discard may look a bit stringy or lumpy at first, but continue whisking or stirring until the mixture is fully combined and smooth.

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Step 4:

Add the dry ingredient mixture to the wet mixture in two parts, stirring gently with a spatula or wooden spoon after each addition. Mix only until you no longer see streaks of flour — it’s okay if a few small lumps remain. Overmixing at this stage can make your muffins tough instead of soft and fluffy. Once the batter is mostly combined, gently fold in the chocolate chips (and nuts, if you’re adding them).

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Step 5:

Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If you’d like, sprinkle a few extra chocolate chips on top of each muffin before baking for a bakery-style look. Place the muffin tin in the preheated oven and bake for 20–22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

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Step 6:

Once baked, remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes. Muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.

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