Sourdough Discard Chocolate Chip Muffins

These Sourdough Discard Chocolate Chip Muffins have the most fluffy texture. They make the perfect addition to brunch with friends, or a great healthy-ish snack option for a hungry family.

What’s Special About This Recipe?

EASY! Mix all the ingredients together in one bowl, scoop into muffin pan, bake, and done! Couldn’t be simpler and they’ve come out great every time. I’ve made these without the discard, as well, and they are still delicious. Without the discard they don’t have as WOW of a texture, but still a tasty muffin.

I consider these healthy-ish since the only sweetener is honey (plus chocolate chips, but those don’t count as sugar, right?), and there’s a little extra protein from the greek yogurt. Another muffin recipe with greek yogurt that’s a Clove & Crumb favorite is Magnolia Table’s Blueberry Muffins– give them a try!

I found this recipe originally on Country Roads Sourdough blog. It’s her recipe for “Quick & Easy Sourdough Mini Muffins (Little Bites copycat)“. I prefer these muffins as standard-size muffins, but I’m sure they are delicious as mini muffins! Her blog looks lovely and I’m looking forward to finding some more go-to sourdough recipes from her collection.

Ingredients & Supplies

To make Sourdough Discard Chocolate Chip Muffins you’ll need the following ingredients:

• Honey
• Butter
• Milk
• Sourdough discard
• Greek yogurt
• Vanilla extract
• Egg
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Mini chocolate chips

To make Sourdough Discard Chocolate Chip Muffins you’ll need the following supplies:

• Large mixing bowl
• Food scale (optional)
• Whisk
• Muffin pan
• Muffin liners (optional)

Sourdough Discard Chocolate Chip Muffins: Let’s Get Cooking!

Preheat oven to 350℉, and line muffin pan with paper liners, or grease pan with butter or cooking spray.

In a large mixing bowl, whisk together the honey, melted butter, milk, discard, yogurt, vanilla, and egg until thoroughly combined.

Add the flour, baking powder, baking soda, and salt. Whisk until just combined. Do not over mix. Add the chocolate chips, and gently mix.

Using a single-scoop-sized ice cream scoop (or a large spoon), scoop and pour batter into muffin tin. Fill muffin cups until they are a little over halfway full.

Bake for 10-12 minutes, until toothpick comes out clean. Enjoy!

Sourdough Discard Chocolate Chip Muffins

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Prep Time 13 minutes mins

Cook Time 12 minutes mins

Total Time 25 minutes mins

Servings: 12 muffins

Ingredients Method Notes

Ingredients

  

• ⅓ cup honey, 80 grams
• ¼ cup butter, melted, 60 grams
• ½ cup milk, 120 grams
• ¼ cup sourdough discard, 60 grams
• ⅓ cup plain greek yogurt, 80 grams
• 1 tsp vanilla extract, 5 grams
• 1 egg
• 1¼ cup all-purspose flour, 175 grams
• 1 tsp baking powder, 5 grams
• ½ tsp baking soda, 3 grams
• ½ tsp salt, 3 grams
• ⅓ cup *mini chocolate chips, 80 grams

Method

 

1. Preheat oven to 350℉, and line muffin pan with paper liners, or grease pan with butter or cooking spray.
2. In a large mixing bowl, whisk together the honey, melted butter, milk, discard, yogurt, vanilla, and egg until thoroughly combined.
3. Add the flour, baking powder, baking soda, and salt. Whisk until just combined. Do not over mix. Add the chocolate chips, and gently mix.
4. Using a single-scoop-sized ice cream scoop (or a large spoon), scoop and pour batter into muffin tin. Fill muffin cups until they are a little over halfway full.
5. Bake for 10-12 minutes, until toothpick comes out clean. Enjoy!

Notes

*You can use standard-sized chocolate chips, but the mini ones disperse much more evenly throughout the muffins. I found the standard-size added a chunkiness in this recipe that I didn’t appreciate.  If you only have standard-sized chocolate chips on hand, give them a rough chop before mixing them.