Sourdough Discard Made Into Tender Chocolate Chip Muffins

Sourdough chocolate chip muffins are made with sourdough discard for the best texture and flavor. Sprinkle coarse sugar on top and use my special baking technique for bakery-worthy results!

Ingredients
½ cup sourdough discard (110g)
½ cup unsalted butter, melted and cooled
¾ cup sour cream (180g)
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour (187g)
⅔ cup granulated sugar (166g)
2 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon table salt
1 ½ cups chocolate chips (I prefer semisweet) (255g)
Coarse granulated sugar for sprinkling, optional

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Instructions
00:00 Introduction
00:28 Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners and set aside.
00:32 In a large mixing bowl, combine discard, melted butter, sour cream, egg, and vanilla extract and whisk until smooth and combined.
01:26 In a separate medium-sized mixing bowl, whisk together flour, sugar, baking powder, baking soda, and table salt.
01:55 Add the dry ingredients to the wet and use a spatula to gently fold together until ingredients are about halfway combined. Add chocolate chips and continue to gently fold together until batter is completely combined (but don’t over-mix, which will make your muffins dense and dry!).
03:07 Evenly divide muffin batter into prepared muffin tin (I prefer to divide into only 11 muffin cups for slightly larger muffins). If desired, sprinkle lightly with coarse sugar.
04:25 Transfer to center rack of 425F (220C) oven and bake for 8 minutes, then, without opening the oven door, reduce oven temperature to 350F (175C) and continue to bake for 11-12 minutes longer, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
04:55 Allow to cool in the muffin tin for 5-7 minutes before carefully removing to a cooling rack to cool further before enjoying (removing them from the muffin tin while warm prevents overcooking and prevents soggy muffin liners).

Notes
Storing
Store in an airtight container at room temperature for up to 2 days. Muffins may also be frozen. Wrap tightly in plastic wrap and freeze for up to 3 months.

[S.D.R.]

Oh yes! More sourdough recipes. Thank you so much. I love love love your recipes. ❤❤❤

[amandachalk]

These muffins came out delicious!! Love this recipe!

[emmadickey]

I love your sourdough discard muffin batter! I just used it as a jumping off point for apple cinnamon muffins (threw on some streusel topping too). Thank you!

[mmakomanyatja]

Delicious sam thank you very much god bless your family

[TyquanArtis]

Her cat was funny I didn't know she had a pet cat I normally see her dog.

[pclem]

Nice they look great like amazing 💯🍪🍪🍪🍪🤎🤎🤎🤎

[JASMS]

You need to show us your cat! I love cats!😍🐱

[sewcrazybaker]

I don't have any sourdough starter, but I've been wanting to make some to try it out. I love sourdough breads, but my husband does not. Maybe he will change his mind if I make some and use it. I loved hearing your cat! Because we live in the country we have several cats around in the house and outside, but none of our indoor guys are as vocal as yours. They just "chatter and chirp" at the animals outside.