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Sourdough Chocolate Chip Muffins

Enjoy the delicious combination of sourdough and chocolate in these comforting muffins, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup active sourdough starter (fed and bubbly) Gives flavor and lift.
  • 1 cup milk (dairy or plant-based) Hydrates the batter; use almond for a lighter taste.
  • 1/2 cup unsalted butter, melted and cooled Adds richness; substitute coconut oil for dairy-free.
  • 1/2 cup granulated sugar For sweetness; swap half with maple syrup for deeper flavor.
  • 1 large egg, room temperature Binds and adds tenderness; use a flax egg for vegan adaptation.
  • 1 teaspoon vanilla extract Warms and rounds the flavors.
Dry Ingredients
  • 2 cups all-purpose flour The structure; try half whole wheat for a heartier muffin.
  • 2 teaspoons baking powder For extra lift.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt Enhances all the flavors.
  • 1 to 1 1/2 cups chocolate chips Bittersweet for balance, or mix in white chips for a sweet touch.
  • zest of 1 orange (optional) Bright and festive.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the active sourdough starter, milk, melted butter, sugar, egg, and vanilla until smooth.
  3. In a separate bowl, sift or whisk the flour, baking powder, baking soda, and salt. Stir in orange zest if using.
  4. Gently fold the dry ingredients into the wet until just combined, being careful not to overmix.
  5. Fold in the chocolate chips, reserving a few to sprinkle on top.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Scatter the reserved chips on top.
  2. Bake for 18–22 minutes, until the tops are golden and a toothpick inserted into the center comes out with just a few moist crumbs.
  3. Cool the muffins in the tin for 5 minutes, then transfer to a wire rack.
Serving
  1. Enjoy warm, perhaps with a smear of butter or a drizzle of honey.

Notes

These muffins are versatile and can be made with various substitutions like lower sugar options or different flours. They freeze well and make for a great make-ahead treat.