Sourdough Chocoolate Chip Mini Muffins Recipe

Sourdough baking doesn’t have to be all about crusty loaves and tangy breads—it can also be fun, sweet, and snack-sized! These sourdough chocolate chip mini muffins are the perfect blend of a classic muffin and a subtle sourdough twist. Lightly tangy, moist, and packed with melty chocolate chips, they’re great for breakfast, lunch boxes, or anytime snacking.

Using sourdough discard or active starter in muffins is a smart way to reduce food waste while adding extra flavor and nutrition. The natural fermentation process also makes the muffins a bit easier to digest, without making them taste overly “sour.” Even picky eaters won’t know they’re eating something fermented!

These mini muffins are quick to make and even quicker to disappear. You can whip up a batch in under 30 minutes, and they freeze beautifully for grab-and-go mornings or sweet cravings.

🕒 Cooking Time and Yield

• Prep Time: 10 minutes

• Cook Time: 12–15 minutes

• Total Time: ~25 minutes

• Yield: 24 mini muffins (or 10–12 standard-size muffins)

🧾 Ingredients

Dry Ingredients:

• 1 cup (120g) all-purpose flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 tsp ground cinnamon (optional)

Wet Ingredients:

• 1/2 cup (120g) sourdough discard or active starter (unfed is fine)

• 1/3 cup (80ml) neutral oil (e.g., canola or sunflower)

• 1/3 cup (65g) brown sugar (lightly packed)

• 1 large egg

• 1/4 cup (60ml) milk (dairy or non-dairy)

• 1 tsp vanilla extract

Mix-ins:

• 1/2 cup (90g) mini chocolate chips (or chopped regular chips)

👩‍🍳 How to Make Sourdough Chocolate Chip Mini Muffins

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C).

2. Line a mini muffin pan with paper liners or lightly grease it.

Step 2: Mix Dry Ingredients

1. In a small bowl, whisk together flour, baking soda, salt, and cinnamon (if using). Set aside.

Step 3: Mix Wet Ingredients

1. In a larger bowl, whisk together sourdough discard, oil, brown sugar, egg, milk, and vanilla until smooth and well combined.

Step 4: Combine and Add Chocolate Chips

1. Gently fold the dry ingredients into the wet mixture using a spatula. Stir until just combined—do not overmix.

2. Fold in the chocolate chips.

Step 5: Fill and Bake

1. Spoon the batter evenly into the mini muffin cups, filling each about ¾ full.

2. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.

3. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

📝 Notes

• Sourdough discard: This recipe works great with sourdough discard that’s a few days old and kept in the fridge.

• Add-ins: Feel free to add chopped nuts, dried fruit, or swap chocolate chips for white chocolate or butterscotch chips.

• Storage: Muffins stay fresh in an airtight container at room temperature for 3 days, or freeze for up to 2 months.

• Moisture tip: If your discard is very runny, reduce the milk slightly.

❓FAQs

Q: Can I use fed sourdough starter instead of discard?
A: Yes! Either active or discard starter will work in this recipe.

Q: Can I make this recipe into full-size muffins?
A: Definitely. Increase the baking time to about 18–20 minutes, checking for doneness with a toothpick.

Q: Can I make it dairy-free?
A: Yes, use a plant-based milk like almond or oat milk, and choose dairy-free chocolate chips.

Q: What if I don’t have sourdough starter?
A: You can substitute with 1/4 cup plain yogurt or buttermilk and slightly reduce the flour.

🍽 Nutrition Information (Per Mini Muffin)

Note: Nutrition may vary based on chocolate chips and type of oil used.

⚠️ Disclaimer

This recipe is intended for general information and enjoyment. Always enjoy baked goods in moderation as part of a balanced diet. If you have food allergies, particularly to gluten, eggs, dairy, or chocolate, please review ingredients carefully or consult a health professional before consuming.