Use your sourdough discard to make these delicious mini chocolate chip muffins. These are my kids' favorite way to use discard, and they love them for breakfast or snacks.

Sourdough Discard Mini Chocolate Chip Muffins

Name: Sourdough Discard Mini Chocolate Chip Muffin Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 24
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 tsp sea salt; 1 tsp baking soda; 1/4 tsp baking powder; 2/3 cup light brown sugar, packed; 1/3 cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 4 tablespoons butter, melted; 1 1/4 cups chocolate chips; 1/2 cup sourdough discard; Decorating sugar (optional)

If you’ve been nurturing a sourdough starter, chances are you’ve wondered what to do with the leftover discard. These muffins are soft, rich, and packed with chocolate chips, yet they carry a subtle tang that makes them wonderfully unique.

Whether you're enjoying them warm with a cup of coffee in the morning or as an after-dinner dessert, these muffins hit the spot. They combine everything you love in a comfort treat: warmth, sweetness, and an irresistible aroma that fills your kitchen as they bake.

Understanding Sourdough Discard: What It Is and How to Use It

Sourdough discard is simply the portion of your starter that you remove during regular feedings. It’s not yet active enough to leaven bread, but it still holds plenty of flavor and nutrients.

While it may seem like something to toss, discard is a powerful ingredient in many baked goods.

Flavor and Texture Benefits of Baking with Discard

Sourdough discard enriches the texture of baked goods, making them softer and more tender. It also introduces a unique flavor profile—a gentle tang—that turns standard chocolate chip muffins into something more refined.

When to Use Fresh vs. Stored Discard

Fresh discard, taken straight from your starter, tends to have a milder flavor. Stored discard, kept in the fridge for several days, can develop a stronger tang.

Either works well in this recipe, but if you prefer a more pronounced sourdough taste, go for the latter.

Need to make starter? Try my sourdough starter recipe without yeast or buy a dehydrated sourdough starter to make your own.

How to Make Jumbo or Mini Muffins

I made mini chocolate chip muffins, but you can make bigger muffins with the same recipe. For jumbo muffins, you can fill larger muffin cups two-thirds full, while for mini muffins, use a mini muffin tin and reduce the fill level slightly.

For jumbo muffins, increase it to 25-30 minutes. Keep an eye on them, as oven temperatures can vary.

How to Store Muffins for Maximum Freshness

Store muffins in an airtight container at room temperature for up to three days. To keep them even fresher, line the container with a paper towel to absorb excess moisture.

Can You Freeze Sourdough Muffins? The Right Way to Freeze and Reheat

Yes! These muffins freeze well. Place them in a freezer-safe bag or container, and they’ll keep for up to three months. To reheat, simply thaw at room temperature or warm them in the oven for a few minutes.

Troubleshooting Common Muffin Problems

Why Did My Muffins Sink in the Middle?

If your muffins sink, it could be due to underbaking or too much liquid in the batter. Be sure to measure ingredients accurately and check the muffins' doneness with a toothpick.

How to Fix Dry or Dense Muffins

Dry muffins can result from overbaking or too much flour. Use a light hand when mixing, and ensure that your oven temperature is accurate to avoid drying them out.

Preventing Sticking to Liners

To avoid muffins sticking to liners, make sure to grease the liners lightly or invest in non-stick parchment paper liners. If sticking persists, try letting the muffins cool completely before removing them from the liner.

Testing for Doneness: The Toothpick Trick

To check if the muffins are fully baked, insert a toothpick into the center of one. If it comes out clean or with just a few moist crumbs, they’re done. Avoid waiting until the toothpick is entirely dry, as this can indicate overbaking.

Ingredients You’ll Need

The amounts for each ingredient are listed below in the recipe card.

Flour. Use all purpose flour to make these mini muffins.
Salt. I prefer sea salt, but table salt will work just fine.
Baking soda
Baking powder
Light brown sugar
Granulated sugar
Eggs
Vanilla extract. I recommend using pure vanilla extract or make your own vanilla extract
Butter. I only buy salted butter, so that's what I used
Chocolate chips. I used milk chocolate chips, but you can use semi sweet if you prefer.
Sourdough discard
Decorating sugar. This is optional for the topping. I like to use vanilla sugar for topping.

Instructions

Step #1

Preheat oven to 400 degrees F.

Step #2

Combine the flour, salt, and baking powder in a mixing bowl. Mix well and set aside.

Step #3

In a separate mixing bowl, combine the sugars, eggs, vanilla, and butter. Whisk on high until the sugar is dissolved and it is mixed well.

Step #4

Gradually add the dry ingredients to the wet ingredients while whisking.

Step #5

Once the batter is smooth, use a paddle to stir the sourdough discard in until you no longer see any streaks.

Step #6

Fold in 1 cup of the chocolate chips.

Step #7

Line a mini muffin tin with liners or spray well with nonstick spray or oil. Fill each cavity. Top the batter with chocolate chips and sprinkle decorating sugar on top.

Step #8

Bake muffins for 10 minutes or until the center is done when tested with a toothpick.

Step #9

Let cool before removing from pan.

More Ways to Use Sourdough Discard

Sourdough discard is versatile—use it in pancakes, cakes, or cookies.

Here are some more sourdough discard recipes:

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