Sourdough Starter Chocolate Chip Muffins
These sourdough starter chocolate chip muffins are the perfect muffins! Soft, moist, and unbelievably delicious! A great way to use up leftover sourdough discard so it doesn’t go to waste.

These sourdough discard muffins are a delicious way to use up leftover sourdough discard. If you are anything like me, sometimes your sourdough starter goes unfed or forgotten about. I’m not the best person to plan on using many recipes that require an active sourdough starter. The sourdough discard recipes though, I can always find time for. So the next time you find yourself forgetting about your starter, make your new family favorite muffins.
These muffins can be prepped the night before and made in the morning for those hectic mornings when you don’t have a lot of time. I love to make a bunch at one time to use for a great snack or even dinner on a stressful night. Is that the right thing to do? Probably not. But it’s true.
Tips for Making Sourdough Starter Chocolate Chip Muffins
- If you are new to making sourdough, this easy recipe is the perfect way to start your journey. Learn more about all things sourdough beginners need to know here.
- Bake the muffins on the top rake of your oven for a better rise.
- Fill the muffin liners 1/2 – 3/4 of the way full. I like to do half because the younger kids otherwise waste most the muffin.
- Do not over mix the batter. Overmixing batter will make dense muffins.
- Make this batter and then set muffin batter in the fridge for 30-60 minutes or even overnight.
- Sprinkle sugar on top of the muffins after baking for a little bit of pazazz.

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Supplies You Might Need
- 12-cup muffin tin
- Kitchenaid mixer
- Silicone muffin liners
Sourdough Starter Chocolate Chip Muffins Ingredients
- 1 cup soft butter or coconut oil
- 1 cup sugar
- 4 eggs
- 2 tsp vanilla extract
- 1 1/2 cup plain yogurt or sour cream
- 1 cup sourdough starter discard
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 cups chocolate chips
How to Make Sourdough Starter Chocolate Chip Muffins
- Preheat oven to 400 degrees.
- Cream butter, sugar, eggs, and vanilla together.

- Add in yogurt and sourdough starter. Stir until fully combined.

- Add in flour, baking powder, and baking soda. Mix until just combined, don’t over stir.

- Add in chocolate chips.

- Fill muffin liners about 3/4 of the way full.

- Bake for 20-25 minutes.
- Lastly, take out and allow muffins to cool.

Other Ways to Make This Recipe
- Make sourdough bread instead of muffins. Bake sourdough chocolate chip bread for 45-50 minutes.
- Replace the chocolate chips with fresh or frozen fruit. For instance, frozen blueberries are wonderful!
- Fully ferment this recipe by mixing the entire amount of sourdough and flour together 8-ish hours before baking time.
- Make sourdough chocolate chunk muffins by replacing the chips with chocolate chunks but off of a chocolate bar.
- Add 1/2 cup cocoa powder to make these chocolate flavor to the max.
Chocolate Chip Sourdough Muffins

Ingredients
- 1 cup soft butter
- 1 cup sugar
- 4 eggs
- 2 tsp. vanilla
- 1 1/2 cup plain yogurt
- 1 cup sourdough starter
- 2 cups flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 2 cups chocolate chips
Instructions
- Preheat oven to 400.
- Cream butter, eggs, sugar, and vanilla together until fully combined.
- Add in yogurt and sourdough starter. Mix until fully combined.
- Add in flour, baking soda, and baking powder. Mix until just combined. Don't over stir.
- Add in chocolate chips.
- Fill muffin liners.
- Bake for 20-25 minutes, flipping halfway through.
Notes
If you want fully fermented, mix the entire amount of starter and flour together about 8 hours prior to baking.
Fruit works great in place of chocolate chips!
If you would like this in bread form instead of muffin form, bake for 45-50 minutes.
You can replace butter with coconut oil.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 165Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 88mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 3g
This is an automated nutrition calculator. For actual nutrition information, see a dietician.
FAQ’s
How long do these muffins last?
Sourdough chocolate chip muffins will last about three days in an airtight container at room temperature. They last about a week in the fridge. In addition, you can also freeze them for up to 3 months for a quick breakfast.
Can these muffins be long fermented?
Yes. In fact, that makes for less work in the morning if done.
What kind of flour should I use?
My favorite way is to grind up soft white wheat grains for these delicious muffins. However, I have used hard white wheat and they still turned out great. On the other hand, if you aren’t grinding your own wheat, all purpose flour or even whole wheat flour works great too!
More Sourdough Recipes
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These look soooo good! I love ANY sourdough muffin recipe! (well anything sourdough really) 😉
Those sound and look simply delicious.