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Sourdough chocolate chip muffins in a basket near a blue napkin.
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Sourdough Chocolate Chip Muffins

Transform your sourdough starter into moist, bakery-style chocolate chip muffins! This easy recipe uses 1 cup of starter and sour cream for a tender crumb and perfect tang. Ready in under 30 minutes with no long wait times—perfect for active starter or discard!
Prep Time5 minutes
Cook Time22 minutes
Total Time27 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: sour dough
Servings: 15 muffins
Calories: 284cal
Author: Amy Desrosiers
Cost: $3

Equipment

  • Oven adjust oven racks to center position
  • 1 12-count muffin tin
  • 1 6-count muffin tin
  • 15 cupcake liners
  • Measuring cups & spoons 
  • batter scoop
  • large, and medium bowls
  • Whisk
  • wooden spoon

Ingredients

  • 8 tablespoons butter, unsalted melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup milk
  • ½ cup sour cream
  • 1 cup active sourdough starter fed within 8 hours*
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cups chocolate chips, divided save ¼ cup to sprinkle on tops of muffin for professional look. Mini, or standard sized semi-sweet, dark, or milk chocolate chips can be used.

Instructions

  • Preheat your oven to 375°F (190°C).
  • Line 15 muffin tin wells with cupcake liners.
  • In a large bowl, whisk the melted butter and sugar. Add the eggs and vanilla, whisking until smooth.
  • Stir in the active sourdough starter, sour cream, and milk. Whisk until the starter is fully broken up and the mixture is creamy.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Pour the dry ingredients into the wet. Fold gently with a spatula. Stop when you still see a few streaks of flour.
  • Add the chocolate chips. Give the batter 2–3 final folds until the flour streaks just disappear. Do not overmix!
  • Scoop the batter into the muffin tin, filling each a little more than ¾ of the way. Batter will be thick.
  • Bake at 375°F for 18–22 minutes. Check at 18 minutes: Press the top of a muffin lightly; if it springs back and a toothpick comes out clean, they are done.
  • Allow muffins to cool for 10 minutes before enjoying.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition

Serving: 1muffin | Calories: 284cal | Carbohydrates: 40g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 213mg | Potassium: 115mg | Fiber: 1g | Sugar: 22g | Vitamin A: 277IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg