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Easy Sourdough Discard Chocolate Chip Muffins

Use your sourdough discard to make soft, fluffy chocolate chip muffins. Quick, easy, and perfect for breakfast or snacks!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 1 cup sourdough discard unfed
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1 egg room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate chips semi-sweet

Equipment

  • Muffin Tin
  • Mixing Bowl

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
  2. In a mixing bowl, combine sourdough discard, sugar, oil, egg, and vanilla. Mix until smooth.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  5. Fold in chocolate chips.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool before serving.

Notes

You can substitute chocolate chips with nuts or berries for a different flavor variation.