If you have a soft spot for baked goods that balance a hint of tangy sourdough with gooey pockets of chocolate, you are going to fall head over heels for this Sourdough Chocolate Chip Muffins Recipe. These muffins are the perfect harmony of moist crumb, tender crumb, and rich chocolate flavor, all brought together by the subtle depth of sourdough starter. Whether you’re baking for a cozy weekend breakfast or a crowd-pleasing snack, these muffins deliver comfort and excitement in every bite, making them an absolute kitchen favorite you’ll want to make again and again.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface filled with creamy light beige batter. On top of the batter, there is a dark brown pile of chocolate chips spread mostly in the center. A wooden handle spatula with a white silicone head is partially dipped inside the batter on the right side of the bowl. The scene is simple with the focus on the thick batter and chocolate chips inside the bowl photo taken with an iphone --ar 4:5 --v 7

The magic of this recipe lies in its simplicity, with straightforward, pantry-friendly ingredients that each play an important part. Every component contributes to the muffin’s moistness, crumb structure, or that irresistible chocolate boost, making the process as rewarding as the result.

2 cups all-purpose flour: The base that provides structure and tenderness for these muffins.
2 teaspoons baking powder: A leavening agent that ensures your muffins rise beautifully and stay fluffy.
1/2 teaspoon baking soda: Works alongside baking powder to lighten the texture.
1 teaspoon salt: Enhances all the other flavors and balances sweetness.
1 1/2 cups mini semi-sweet chocolate chips: Little bursts of melty chocolate that make every bite decadent.
1 cup granulated sugar: Sweetness that complements the tangy sourdough and chocolate chips perfectly.
1/2 cup avocado oil: A neutral-flavored oil that keeps the muffins moist without overpowering.
1 tablespoon vanilla extract: Adds warm, inviting aroma and depth of flavor.
1/2 cup sourdough starter (fed or discard): The star ingredient, delivering that signature tang and a tender crumb.
3/4 cup sour cream: Contributes tanginess and moisture for a rich texture.
1/4 cup milk (your choice): Helps blend everything smoothly and keeps the batter perfect.
2 eggs: Bind the ingredients and add a lift and richness to the batter.

How to Make Sourdough Chocolate Chip Muffins Recipe

Step 1: Prepare Your Oven and Muffin Tin

Start by preheating your oven to 425°F (218°C) and positioning the rack in the center to ensure even baking. Line a muffin tin with paper liners—it will make removing the muffins a breeze and keep cleanup quick. These little details set you up for a smooth baking experience.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your flour, baking powder, baking soda, and salt. This combination forms the foundation of your muffin batter, so mixing these well will evenly distribute the leavening agents for a perfect rise.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the avocado oil, sugar, eggs, sour cream, milk, vanilla extract, and sourdough starter. This blend creates a luscious, creamy mixture that will give your muffins their moist and tender texture. The sourdough starter adds that signature tang and contributes to the muffin’s light crumb.

Step 4: Create the Muffin Batter

Pour the dry ingredients into the wet mixture and stir gently until just combined. Be careful not to overmix—this keeps the muffins soft and fluffy, avoiding any toughness. Fold in the mini chocolate chips with a spatula so they’re evenly scattered through every bite.

Step 5: Fill and Bake the Muffins

Using an ice cream scoop or spoon, fill your prepared muffin liners to the top for that perfectly domed look. For an extra chocolatey punch, sprinkle a few more chocolate chips on top of each muffin. Bake for 5 minutes at 425°F (218°C) to get the perfect rise, then reduce the heat to 350°F (176°C) and bake for another 15-18 minutes until a toothpick comes out with moist crumbs. Let them cool fully in the tin to finish setting.

How to Serve Sourdough Chocolate Chip Muffins Recipe

The image shows several golden brown chocolate chip muffins with a soft and moist texture visible where one muffin is bitten into, showing a light yellow inside filled with many small dark brown chocolate chips scattered evenly throughout. The muffins have a slightly domed top with more chocolate chips on the surface. They are arranged closely together on a white marbled surface, with some chocolate chips scattered around them. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A dusting of powdered sugar or a light spread of butter amplifies the comforting flavors of these muffins. For an extra special touch, add a drizzle of honey or a sprinkle of flaky sea salt right before serving to awaken the chocolate notes.

Side Dishes

Pair your Sourdough Chocolate Chip Muffins Recipe with fresh fruit, such as berries or sliced bananas, to balance the sweetness and add a refreshing element. A dollop of yogurt or a cup of rich coffee or tea rounds out a delightful morning or afternoon treat.

Creative Ways to Present

Transform these muffins into a dazzling dessert by slicing them in half and layering with whipped cream and berries for a quick trifle or parfait. They also shine when served warm with vanilla ice cream or alongside a scoop of your favorite nut butter for a satisfyingly indulgent snack.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your muffins in an airtight container at room temperature for up to 3 days. This helps maintain their moist texture while allowing the flavors to mellow beautifully.

Freezing

These muffins freeze wonderfully for up to 3 months. Wrap each muffin individually in plastic wrap and place them in a resealable freezer bag. When you’re ready for a treat, thaw them at room temperature or reheat straight from the freezer.

Reheating

To bring your muffins back to fresh-from-the-oven warmth, pop them in the microwave for about 20 seconds or warm them in a preheated oven at 350°F (176°C) for 5-7 minutes. This softens the crumb and revives that melty chocolate goodness.

FAQs

Can I use a fed or discard sourdough starter in this Sourdough Chocolate Chip Muffins Recipe?

Yes! Both fed and discard sourdough starter work well in this recipe, so feel free to use whatever you have on hand. The batter will benefit from the flavor and tenderizing effects of the starter either way.

What if I don’t have avocado oil? Can I substitute it?

Absolutely! Any neutral-flavored oil, such as vegetable or canola oil, will work just fine. Just avoid olive oil as it can impart a strong flavor that might clash with the chocolate.

Why is it important not to overmix the batter?

Overmixing can develop the gluten in the flour too much, leading to dry, tough muffins instead of light and tender ones. Mixing just until combined ensures a moist, fluffy texture.

Can I make these muffins dairy-free?

Yes, you can swap sour cream and milk for plant-based alternatives like coconut yogurt and almond milk, respectively. The texture might be slightly different but still delicious! Just make sure your sourdough starter is fed without dairy ingredients.

How can I add more texture to these muffins?

Try adding chopped nuts like walnuts or pecans to the batter along with the chocolate chips. This adds a satisfying crunch and a nice flavor contrast that complements the sourdough base beautifully.

Final Thoughts

I can’t wait for you to give this Sourdough Chocolate Chip Muffins Recipe a try in your own kitchen. Its perfect blend of tangy sourdough and sweet chocolate is truly a showstopper that feels homemade and heartwarming. Trust me, once you taste these muffins fresh out of the oven, you’ll want to bake them regularly to share with friends and family. Happy baking!