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If you love muffins to serve as a special breakfast or afternoon treat, you are going to love these sourdough chocolate chip muffins! Tangy sourdough meets soft, fluffy muffins and decadent chocolate chips for a sourdough muffin recipe no one can resist.
New to sourdough? Check out our How to Make Sourdough Starter Guide!
Table of Contents
The stomach bug finally got me, y’all.
It got me, as it always does: right when I think I’m in the clear, so I stop drinking my grape juice and charcoal remedy.
This year was really bad. It took me out at the knees, and all I could do was lie really still and wait for the good Lord to call me home.
He didn’t. I’m still here. But things still aren’t quite right.
When I finally got my bearings, there was only one thing I wanted: sourdough muffins.
But what kind of muffins? I didn’t have any blueberries. I had frozen strawberries, but that meant thawing and chopping.
And then I found a bag of chocolate chips.
So, sourdough chocolate chip muffins it was.
Sourdough chocolate chip muffins are everything that’s good and right with the world. They’re soft, sweet, and best of all, chocolatey.
I like to add a handful of rolled oats to my muffins to make them a little heartier and healthier.
Are they really healthier? That remains to be seen.
But oatmeal, in general, is good for your health, so it makes me feel good to add it.
Anyway, these sourdough chocolate chip muffins were everything my post-stomach-bug self needed. They were soft and sweet in all the right places, but not too heavy on my stomach.
The only trouble was keeping them out of reach of my toddler, so she didn’t scarf down the whole bag.
Why You’ll Love These Sourdough Chocolate Chip Muffins
- Soft, tender muffins with just the right amount of sweetness
- An easy way to use sourdough starter or discard
- Rolled oats add heartiness without heaviness
- Flexible timing with a long-ferment option
- Kid-friendly, freezer-friendly, and perfect for busy mornings
Ingredients
- Eggs: Provide structure and richness.
- Sugar: Sweetens and helps create a tender crumb.
- Vanilla extract: Adds warmth and sweetness to the batter.
- Butter (melted): Adds flavor and moisture. You can substitute coconut oil for a dairy-free option.
- Sourdough starter: Brings depth of flavor; active or discard both work.
- Milk: Keeps the batter soft and scoopable. You can substitute water or plant milk for dairy-free muffins.
- Rolled oats: Add texture and a cozy, hearty feel.
- All-purpose flour: Forms the base of the muffins.
- Baking powder & baking soda: Help the muffins rise.
- Salt: Balances sweetness and enhances flavor.
- Dark chocolate chips: Fold in for pockets of sweetness throughout.
How to Make Sourdough Chocolate Chip Muffins
Step 1: Preheat & Prepare. Preheat oven to 350°F. Line a muffin tin with paper liners or grease well.
Step 2: Mix Wet Ingredients. In a large bowl, whisk together the eggs and sugar until smooth. Stir in the melted butter, sourdough starter, and milk until fully combined.
Step 3: Add Dry Ingredients. Add the rolled oats, flour, baking powder, baking soda, and salt. Mix just until no dry spots remain. Be careful not to overmix to keep the muffins tender.
Step 4: Fold in Chocolate Chips. Gently fold in the chocolate chips using a spatula or wooden spoon.
Step 5: Bake. Divide batter evenly among muffin cups. Bake for 18–22 minutes, or until the tops are set and a toothpick inserted comes out clean or with a few moist crumbs.
Step 6: Cool. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
How to Long-Ferment Sourdough muffins (Optional)
This step is optional, but if you want to long-ferment your sourdough chocolate chip muffins for deeper flavor and easier digestion:
- Mix eggs, sugar, melted butter, vanilla, sourdough starter, milk, rolled oats, and flour only.
- Cover and ferment at room temperature for 8–12 hours, or refrigerate up to 24 hours.
- When ready to bake, stir in baking powder, baking soda, salt, and chocolate chips, then bake as directed.
Tips for the Best sourdough chocolate chip Muffins
- Avoid overmixing to keep the muffins tender. Mix just until the ingredients come together, and you don’t see any dry spots.
- Use room-temperature ingredients when possible to help everything come together properly.
- When checking that the muffins are done, chocolate chips may melt on the toothpick, but look for moist crumbs, not wet batter.
Variations & Add-Ins to Try
- Swap chocolate chips for chocolate chunks
- Add chopped nuts for texture
- Use half whole-wheat flour for a heartier muffin
- Sprinkle the tops with coarse sugar before baking
Storage & Freezing
- Store at room temperature for 2–3 days in an airtight container
- Refrigerate for up to 5 days
- Freeze fully cooled muffins for up to 2 months
FAQs sourdough Chocolate Chip Muffins
Can I use sourdough discard?
Yes! Active or discard both work well in this recipe.
Do these muffins taste sour?
Nope! The sourdough adds depth without a strong tang, and the sugar helps balance the flavors.
Can I make Sourdough Muffins ahead of Time?
Absolutely. Bake, cool, and freeze for quick breakfasts.
Can I double the recipe?
Absolutely, this recipe doubles well for batch baking. Just use a large enough bowl!
Sourdough Chocolate Chip Muffins
Ingredients
- 2 eggs
- 150 grams sugar (3/4 cup)
- 50 grams milk (or water,1/4 cup)
- 8 tbs melted butter (or coconut oil)
- 1 tsp vanilla extract
- 250 grams sourdough discard (1 cup)
- 147 grams all-purpose flour (1 1/4 cup)
- 73 grams rolled oats (3/4 cup + 2 tbs)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 170 grams dark chocolate chips (1 cup)
Instructions
- Preheat & Prep the pan: Preheat oven to 350°F. Line a muffin tin with paper liners or lightly grease it.
- Mix Wet Ingredients: In a mixing bowl with a paddle attachment or a large bowl, whisk together the eggs and sugar until smooth. Mix in the melted butter vanilla, sourdough starter, and milk until well combined.(Check the notes below for long-ferment instructions.)
- Add Dry Ingredients: Add the rolled oats, flour, baking powder, baking soda, and salt. Mix just until everything is incorporated and no dry spots remain.
- Fold in Chocolate Chips: Gently fold in the chocolate chips.
- Bake: Divide batter evenly among muffin cups. Bake for 18–22 minutes, or until the tops are set and a toothpick inserted in the center comes out mostly clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- After mixing eggs, sugar, butter, sourdough starter, milk, oats, and flour (skip baking powder, baking soda, salt, and chocolate chips), cover the bowl and let rest at room temperature for 8–12 hours, or refrigerate up to 24 hours.
- When ready to bake, stir in baking powder, baking soda, salt, and chocolate chips.
- Proceed with baking as directed above
Sourdough Muffins Didn’t Turn Out Quite Right? Try:
Why is My Sourdough Not Rising?
Why is My Sourdough Bread Gummy? (And How to Fix it)
Why is My Sourdough Starter Not Rising?
Why is My Sourdough So Sticky? (And How to Fix it!)
Sourdough Chocolate Chip Muffins will be a Staple
For real, friends, you cannot go wrong with sourdough chocolate chip muffins, and you cannot make too many. Just ask my 2-year-old. They’re the perfect breakfast alongside eggs or sausage, and they are easy to toss in a kid’s lunchbox. Bake up a fresh batch each week, and your family will be eternally grateful. Happy baking!
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