Sourdough Chocolate Chip Muffins
These Sourdough Chocolate Chip Muffins are warm, tangy, and filled with chocolate, making them a comforting treat perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup active sourdough starter (100% hydration) adds depth and gentle tang
- 1/2 cup milk (dairy or plant-based) keeps the batter soft; substitute with buttermilk for extra tenderness
- 1/3 cup melted butter or neutral oil butter gives a rich flavor; oil keeps it lighter
- 1 large egg provides structure and moisture; can use a flax egg for vegan option
- 1/2 cup granulated sugar balance with 1/3 cup for less-sweet muffins
- 1 teaspoon vanilla extract brightens the chocolate
Dry Ingredients
- 1 1/2 cups all-purpose flour swap up to half for whole wheat for a nuttier crumb
- 1 teaspoon baking powder for lift and tenderness
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt enhances all the flavors
- 3/4 to 1 cup chocolate chips bittersweet chips add richness; chopped chocolate gives pockets of melty joy
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with papers or grease lightly.
- In a large bowl, whisk together the sourdough starter, milk, melted butter, egg, sugar, and vanilla until smooth and slightly glossy.
- In a separate bowl, whisk the flour, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients gently, avoiding overmixing.
- Stir in the chocolate chips evenly, saving a few to sprinkle on top.
- Spoon batter into the muffin tin, filling each cup about three-quarters full.
Baking
- Bake for 18–22 minutes, rotating the pan halfway through.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
- Serve warm.
Notes
For variations, fold in nuts, mix in citrus zest, or use dairy-free substitutes. Store airtight at room temperature for up to 2 days, refrigerate for 5 days, or freeze for 3 months. To make mini muffins, reduce bake time to 10–12 minutes.