These delicious and healthy sourdough chocolate chip muffins are long fermented, perfectly sweetened, and they offer a pleasant, fluffy texture. Mix them up the night before and bake the next day. Great way to use extra sourdough discard.
We are still rolling with the sourdough recipes over here, y’all. Did you see the sourdough chocolate chip cookies or scones yet? Yum!
This one was slightly trickier to get down. It’s hard to long ferment a recipe with eggs.
You could just whip this up without the fermentation process, but then you wouldn’t be reaping the health benefits of the fermentation.
Nor would my family be able to tolerate the muffins.
I used to think long fermentation was a nuisance, but I’ve come to find it super convenient, actually.
Just mix together some of the ingredients, then allow the dough to sit for a while (12 to 24 hours) before baking.
No need for an hour-long commitment of mixing and baking all in one sitting. (Although with these muffins you totally can mix them together and bake right away, because I tried it).
I’m telling you, once you get the hang of it, sourdough is the way to go.
Delicious and healthy. Not only do these muffins have fermented grains, but they are sweetened with honey, as well.
These will probably be on weekly rotation. These chocolate chip sourdough muffins make the perfect snack, breakfast, or dessert.
Fluffy, moist, and delicious muffins: They are super yummy and made with simple ingredients.
Super easy to make. Mix the night before and bake the next day for a quick breakfast. Also makes a great snack.
Great way to use leftover sourdough discard. Did you know you can totally use sourdough starter discard to ferment grains, it doesn’t have to be an active starter (although you can use active as well).
Long fermented for better digestion (if desired).
Master muffin recipe: Don’t want to use chocolate chips? No biggie, swap them out for different muffin add-ins like blueberries, cranberries, raspberries, white chocolate chips, etc.
Tips For Making This Recipe:
- There are definitely tricks to these muffins. Since the dry ingredients (grains) are soaked, they tend to firm up after the soaking. The eggs are added after and need to be incorporated well.
- I like to use the stand mixer to mix up this recipe. You can also use your hands to start breaking up the soaked grains, a trick that I find works well to incorporate the eggs thoroughly, too. After adding the remaining ingredients, I often switch to a whisk and mix the batter until there are very few lumps.
- This muffin recipe could also be made into blueberry, cinnamon, lemon, etc.
- I love using an ice cream scoop to scoop the batter into the muffin tins. It’s the perfect amount and comes out easily.
- Active starter or discard will work for this recipe. I love making them into sourdough discard muffins by using up that extra discard.
- If you want to use sugar rather than honey, simply use sugar and add at least 1/2 cup more of sourdough starter. If your starter is thicker, you may need a little more starter than 1/2 cup.
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
How Do I Get A Sourdough Starter?
You can easily create your own sourdough starter. Learn how I make a quick and easy starter here that I’ve had for years.
You can also buy one from a local bakery, order them online, or ask a friend.
Can I use sugar instead of honey?
Yes! Swap out the sugar for honey and add 1/2 cup extra sourdough starter. If your starter is on the thicker side, you may need to add a little more than 1/2 cup.
Do you have to long ferment this recipe?
No. You can totally just mix all the ingredients together and bake and it works just as well. You won’t be getting the benefit of the fermented grain though.
Sourdough starter: active or discard
All purpose flour – FYI you can find the best deal at Costco.
Butter: Unsalted butter. To make this dairy free, use coconut oil or avocado oil.
Honey: Substitute with maple syrup or even sugar. See recommendations for substitutions in the recipe card.
Vanilla extract: Homemade or store-bought
Chocolate chips: Mini chocolate chips are my favorite, but regular or even chocolate chunks will also work.
Tools you may need:
Stand mixer with paddle attachment, hand mixer, or just a large bowl
Measuring cups (liquid and dry) and spoons
Ice cream scoop (optional, but really useful)
Find More Sourdough Muffin Recipes:
How To Make Long Fermented Sourdough Chocolate Chip Muffins
In a large bowl, mix together melted butter, honey, flour, and active sourdough starter.
The dough will be thick and will thicken as it ferments.
Depending on how hydrated your starter is, you may need to add a touch of water. I have a 100% hydration starter meaning I feed my starter equal parts water to flour.
Cover and allow to ferment for 12 to 24 hours at room temperature.
The next day preheat the oven to 375 degrees.
Line muffin tins with cupcake liners or grease well.
Uncover the bowl of muffin batter that was fermenting and add vanilla extract, baking soda, eggs, and salt to the batter.
Start mixing all the ingredients together. That stand mixer with a paddle attachment makes this way easier and gives the best results.
I like to just use my hands to break up large clumps and really combine the eggs with the batter. It is natural for the batter to be pretty firm.
Once the batter starts coming together, add chocolate chips and use a whisk to whip it together and break up any more large lumps.
Spoon into muffin tins equally.
Bake for 20-25 minutes until tops start turning golden brown and a toothpick comes out clean.
Flip onto a cooling rack and allow to cool. A plate works well, too.
Quick Sourdough Discard Chocolate Muffins:
Preheat the oven to 375 degrees F. Grease a muffin 12-cup muffin tin or add muffin liners.
In a stand mixer with paddle attachment, or large bowl, add oil and sugar. Mix well on medium speed.
Add remaining wet ingredients and mix: eggs, vanilla extract, and sourdough starter until well combined.
Mix in dry ingredients. Until combined.
Fold in chocolate chips.
Spoon batter into each muffin well.
Bake for 20-25 minutes, or until the tops of the muffins start to turn golden and a toothpick comes out clean.
Allow to cool for a few minutes and transfer to a wire rack.
Place in an airtight container or storage bag and keep for three days. You can also freeze for up to three months.
Find More Family Favorite Sourdough Recipes:
- Pumpkin Pancakes
- Apple Sourdough Bread
- Discard Crackers
- Blueberry Rolls
- Banana Bread
- Baked Pancakes
Tried this recipe and loved it? I would love if you would come back and give it 5 stars. Please and thank you! Tag me on Instagram @ablossominglife.
Sourdough Chocolate Chip Muffins
- 1/2 cup sourdough starter active
- 1.5 cups all purpose flour
- 1/3 cup butter melted
- 3/4 cup honey
- 2 eggs
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 cup mini chocolate chips You could also use regular chocolate chips or chocolate chunks
- In a large bowl or a bowl of a stand mixer, mix together melted butter, honey, flour, and sourdough starter.
- Cover and allow to ferment for 12 to 24 hours. (optional)
- The next day preheat oven to 375 degrees. Line muffin tins with muffin liners or grease well.
- Add vanilla extract, baking soda, eggs, and salt to the fermented batter.
- Start mixing all the ingredients together with the paddle attachment or a whisk.
- Once the batter starts coming together, add chocolate chips, and mix. Breaking up any more large lumps.
- Spoon into muffin tins equally.
- Bake for 20-25 minutes until tops start turning golden brown and a toothpick comes out clean.
- Flip onto baking rack and allow to cool. A plate works well, too.