You’ve been feeding your sourdough starter like a pet, but tossing the discard like trash. Why? Because no one told you it could become the most addictive chocolate chip muffins you’ve ever tasted.
These muffins are fluffy, slightly tangy, and packed with melty chocolate—no fancy skills required. They’re the ultimate revenge against food waste. And yes, they’ll make your kitchen smell like a bakery.
Still think that discard is useless?
Why This Recipe Slaps
These muffins aren’t just good—they’re stupidly easy and solve two problems at once: using up discard and satisfying your sugar cravings. The sourdough adds a subtle tang that balances the sweetness, while the crumb stays moist for days. Plus, you get to feel like a kitchen wizard without actually trying.
Win-win.
Ingredients You’ll Need
- 1 cup sourdough discard (unfed, straight from the fridge)
- 1/2 cup milk (any kind, but whole milk makes it richer)
- 1/3 cup melted butter (or oil, if you’re lazy)
- 1 egg (the binding hero)
- 1 tsp vanilla extract (fake stuff works in a pinch)
- 1/2 cup sugar (adjust if you’re not into sweet)
- 1 1/2 cups flour (all-purpose, because we’re not fancy)
- 1 tsp baking soda (not powder—this isn’t a cake)
- 1/2 tsp salt (to make the chocolate pop)
- 1 cup chocolate chips (or chunks, because chaos is fun)
How to Make Them (Without Messing Up)
- Preheat your oven to 375°F (190°C). Line a muffin tin or grease it like you mean it.
- Mix the wet ingredients: In a bowl, whisk the discard, milk, melted butter, egg, and vanilla. It’ll look gross.
That’s normal.
- Add the dry ingredients: Dump in the sugar, flour, baking soda, and salt. Stir until just combined—overmixing = hockey pucks.
- Fold in the chocolate chips. Save a handful to sprinkle on top for Insta-worthy muffins.
- Divide the batter into 12 muffin cups.
They should be 3/4 full. No one likes a skimpy muffin.
- Bake for 18–20 minutes until golden and a toothpick comes out clean (unless you hit chocolate).
- Cool for 5 minutes, then devour. Or don’t.
We’re not your boss.
How to Store These Bad Boys
Room temp in an airtight container for 3 days (if they last that long). For longer storage, freeze them in a ziplock bag. Microwave for 15 seconds to revive.
Pro tip: Hide them from your family.
Why You Should Make These Yesterday
Besides being delicious, these muffins reduce food waste and cost pennies per serving. They’re also versatile—swap ingredients (see below) or add nuts. Plus, sourdough discard adds gut-friendly probiotics.
Or so we tell ourselves to justify eating three in one sitting.
Common Mistakes (Don’t Be That Person)
- Overmixing the batter: Gluten development = tough muffins. Stir until just combined.
- Using active starter: Discard only. Active starter makes weird, puffy muffins.
- Skipping the salt: It’s not optional.
Salt makes flavors sing.
- Overbaking: Dry muffins are a crime. Set a timer.
Swaps and Subs (Because Life Happens)
- No butter? Use coconut oil or even Greek yogurt.
- Vegan? Swap the egg for a flax egg and use plant-based milk/chocolate.
- Out of chocolate chips? Use chopped chocolate, caramel bits, or raisins (if you’re into disappointment).
FAQs (Because Someone Will Ask)
Can I use whole wheat flour?
Yes, but the muffins will be denser. IMO, half whole wheat, half all-purpose works best.
Why did my muffins turn out gummy?
You probably overmixed or underbaked.
Or your discard was too watery. Adjust and try again.
Can I make these without eggs?
Yep. Use a flax egg (1 tbsp ground flax + 3 tbsp water, let it sit for 5 mins).
They’ll still taste great.
How do I know when they’re done baking?
When a toothpick comes out clean (unless you hit chocolate). The tops should spring back when lightly pressed.
Final Thoughts
These muffins are the ultimate hack for sourdough hoarders and chocolate lovers. They’re easy, delicious, and make your kitchen smell like a bakery.
Stop throwing away your discard—bake these instead. Your future self (and your taste buds) will thank you.