My Favorite Sourdough Muffins
Today’s sourdough chocolate chip muffins are the slightly sweeter sister to my sourdough blueberry muffins. They have a tender, moist, and perfectly buttery crumb that simply melts in your mouth. I made just a few subtle changes to make this chocolate chip version, and I think you’ll be just as happy as I am with the final results.
Why You’ll Love This Recipe
Can be made with active sourdough starter or sourdough discard. Use whichever is most convenient for you. My sourdough biscuits can also be made with either; try those next 😉! No mixer needed. I start this recipe with melted butter, which means there is absolutely no need for a mixer in this recipe; in fact, please do NOT use one, or you could risk over-mixing the muffin batter. Perfect for freezing! I provide instructions for how to do this below. We love having a stash in the freezer for grab-and-go treats 😋
What You Need
SAM’S TIP: A sprinkle of coarse sugar on top gives these muffins a subtle, bakery-style crunch and makes them look like bakery muffins. Regular granulated sugar or turbinado will work, but I really love the bakery style sugar. I linked to the brand I use in the recipe card, if you’d like to give it a try. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Them
Make the batter
Combine the wet and dry ingredients separately (in this instance we’re mixing the sugar with the flour and other dry ingredients though I know it’s actually a “wet” ingredient). Add the dry ingredients to the wet, then use a spatula to gently fold everything together until about halfway combined. At this point, add your chocolate chips.
Fold in the chocolate chips
Use a spatula to fold the chocolate chips into the batter until they are evenly distributed and the batter is cohesive, then stop. Do NOT over-mix! Ever ended up with a muffin that was rubbery, dense, or dry? Odds are good it was over-mixed. Portion the batter into a lined muffin tin, filling each to the top for larger muffins. You can easily make 12 muffins, but I actually prefer to make just 11 so that they’re just a tad larger with bigger muffin tops (the best part of the muffin, after all). SAM’S TIP: If you don’t have muffin liners on hand, you can always make your own! I have a tutorial on how to make muffin liners out of parchment paper, if you’d like to give it a try.
Sprinkle with sugar and bake
A light sprinkle of coarse sugar adds a perfect finishing touch and gives you bakery-style results in taste, texture, and appearance. If you don’t have a coarse sugar, regular granulated will do, but I recently found a coarse bakery-quality sugar I’ve been using on my muffins (and my banana bread and banana bread cookies, coming soon!) and I’ll link to it in the recipe card below. Now for the baking: we start with our ovens at a higher temperature and then lower it (without opening the oven door) to allow the muffins to bake through. This helps the muffins rise properly, nice and tall, but still bake through. This is a technique I also use in my banana muffins and pumpkin chocolate chip muffins. After baking, let the muffins cool in the pan for just a few minutes, the remove to a cooling rack. This prevents soggy, greasy muffin liners and overcooked muffins. My list of sourdough recipes is growing! What others would you like to see? Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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