Sourdough Chocolate Chip Muffins
Deliciously tender muffins with a tangy sourdough twist, these Sourdough Chocolate Chip Muffins are a family favorite that blend comfort and indulgence.
Ingredients
Wet Ingredients
- 1 cup active sourdough starter fed or discard
- 1/2 cup unsalted butter, melted slightly cooled
- 3/4 cup granulated sugar use coconut sugar for a deeper note
- 2 large eggs, room temperature for structure and tenderness
- 1 teaspoon vanilla extract warms the flavor
Dry Ingredients
- 1 teaspoon baking powder for extra lift
- 1/2 teaspoon baking soda reacts with starter for lighter crumb
- 1/2 teaspoon salt enhances all flavors
- 1 3/4 cups all-purpose flour swap half for whole wheat for a healthy option
Mix-Ins
- 3/4 cup chocolate chips semisweet or dark; dairy-free chips work too
- 1/2 cup chopped walnuts or pecans optional, for texture and warmth
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease the cups lightly.
- In a large bowl, whisk together the sourdough starter, melted butter, sugar, eggs, and vanilla until smooth and glossy.
- In a separate bowl, whisk the flour, baking powder, baking soda, and salt so the leaveners are evenly distributed.
- Add the dry ingredients to the wet and fold until just combined — a few streaks of flour are okay.
- Fold in the chocolate chips and nuts, reserving a few to sprinkle on top.
- Divide the batter evenly among the muffin cups, filling about three-quarters full. Sprinkle the reserved chips on top.
Baking
- Bake for 18–22 minutes or until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a rack.
Notes
For a dairy-free version, use coconut oil or a plant-based butter substitute. Overnight option: Make batter the night before and refrigerate. Bake fresh in the morning. You can also substitute ingredients based on dietary needs.