These delicious sourdough discard mini chocolate chip muffins are soft, moist and customisable to suit all taste buds. Incredibly easy to make, they come together within half an hour, giving you a lovely treat for snacks, lunchboxes and more.
Sourdough Discard Mini Chocolate Chip Muffins
Easy to make, using mostly common pantry ingredients plus any extra sourdough discard that you may have, you can quickly whip up a batch of delectable mini muffins for a morning or afternoon tea snack.
These yummy chocolate chip muffins are make with ½ cup of sourdough starter discard. If you haven’t made a sourdough starter before, then you will need to take a look at this sourdough starter post. It is not hard, but it does take some time to get your sourdough starter to where you can use it in your cooking.
Mini Chocolate Chip Muffin Variations
Instead of chocolate chips, try using:
- Strawberries
- Blueberries
- Raspberries
- Sprinkles
- White chocolate
- M & M’s or Smarties
- Chopped nuts
- Dried fruit
- White chocolate chips and cranberries
- Desiccated Coconut
- Diced apple or pear and cinnamon
- Spices such as mixed spice or nutmeg
- If you don’t have any sourdough discard, you can use active sourdough starter
For gluten-free muffins, replace the plain flour with a gluten-free plain flour.
Dairy-free muffins can be made by substituting the butter with coconut oil or your favourite dairy-free butter. The chocolate chips can be replaced with dairy-free ones or you can use another mix-in.
For those that you need egg-free muffins, try replacing the eggs with 1 tablespoon of ground flaxseeds mixed with 3 tablespoons of water for each egg.
Other sugars can be used, though these will change the texture and flavour of the muffins.
Sourdough Discard Muffins Notes
- For extra health benefits, you can ferment the batter overnight in the fridge and bake in the morning.
- Don’t overman the batter as this leads to tough muffins.
- If you want full-sized muffins, that can be done, though this amount of batter won’t make a full dozen. The baking time will also need to be extended.
- Due to the sourdough in these muffins, they are not overly sweet. This can change depending on the mix-ins that you add.
- The tops of the muffins can be sprinkled with raw sugar, or chopped nuts instead of/or as well as the chocolate chips
Storing Sourdough Muffins
Once cool, store in an airtight container in the fridge for up to one week.
These muffins can also be frozen. To do this, freeze in a single layer on a baking tray, then once frozen, place in an airtight container, or individually wrap them in clip wrap or in a freezer-safe ziplock bag. Once frozen, they should last up to 3 months. To defrost, remove from the freezer and defrost in the microwave or thaw on the kitchen bench.
Ingredients for Sourdough Discard Muffins
To make 24 mini muffins, you will need:
- 1 ½ Cups Plain Flour
- ½ tsp Salt
- 1 tsp Baking Soda
- ¼ tsp Baking Powder
- ⅔ Cup Brown Sugar, firmly packed
- ⅓ Cup White Sugar
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 4 TBSP Unsalted Butter, melted
- 1 ¼ Cups Chocolate Chips, divided
- ½ Cup Sourdough Discard
Making Sourdough Discard Mini Chocolate Chip Muffins
Grease a 24-hole mini muffin pan.
Preheat oven to 200˚C (400˚F).
In a small bowl, combine the flour, salt, baking powder and baking soda and set aside.
In a large bowl combine the sourdough discard, brown sugar, white sugar, eggs, vanilla, and melted butter.
Mix until the sugar has dissolved and the mixture is incorporated.
Gradually add the dry ingredients to the wet ingredients while mixing.
Gently fold through 1 cup of chocolate chips.
Spoon or scoop the batter into each of the mini muffin holes in the prepared pan.
Sprinkle over the remaining ¼ cup of chocolate chips.
Bake in the oven for 10 minutes or until a skewer inserted comes out clean.
Remove from oven and let cool in the pan for 5 minutes before removing to a wire rack.
Allow to cool completely before storing.
More Sourdough Recipes
- Blueberry Muffins using Sourdough Discard
- Homemade Sourdough Tortillas
- Sourdough Starter Discard Donuts
- Sourdough Artisan Loaf
- Tasty Sourdough Discard Recipes
- Sourdough Sandwich Bread
- Chocolate Brownies
- Sourdough discard pancakes
Sourdough Discard Mini Chocolate Chip Muffins
Simple Living. Creative LearningIngredients
- 1 ½ Cups Plain Flour
- ½ tsp Salt
- 1 tsp Bicarbonate of Soda Baking Soda
- ¼ tsp Baking Powder
- ⅔ Cup Brown Sugar Firmly Packed
- ⅓ Cup White Sugar
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 4 TBSP Unsalted Butter Melted
- ½ Cup Sourdough Discard
- 1 ¼ Cups Chocolate Chips Divided
Instructions
- Grease a 24-hole mini muffin pan.
- Preheat oven to 200˚C (400˚F).
- In a small bowl, combine the flour, salt, baking powder and baking soda and set aside.
- In a large bowl combine the sourdough discard, brown sugar, white sugar, eggs, vanilla, and melted butter.
- Mix until the sugar has dissolved and the mixture is incorporated.
- Gradually add the dry ingredients to the wet ingredients while mixing.
- Gently fold through 1 cup of chocolate chips.
- Spoon or scoop the batter into each of the mini muffin holes in the prepared pan.
- Sprinkle over the remaining ¼ cup of chocolate chips.
- Bake in the oven for 10 minutes or until a skewer inserted comes out clean.
- Remove from oven and let cool in the pan for 5 minutes before removing to a wire rack.
- Allow to cool completely before storing.
Nutrition
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.