Best Sourdough Chocolate Chip Muffins with Streusel Topping

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This recipe for sourdough discard chocolate chip muffins yields perfectly fluffy, moist muffins with tall, bakery-style muffin tops. Packed with chocolate chips and then topped with a brown sugar and cinnamon streusel topping, they make the perfect quick, easy (and delicious!) breakfast.

sourdough chocolate chip muffins on a cooling rack

If you follow me over on Instagram, you may have seen my journey to revive my sourdough starter. It was definitely lagging, and producing loaves of bread that weren’t anywhere near the standards of my usual sourdough bread recipe.

Anyway, in my journey to revive it, I was discarding a lot of it to try and bring it back to life.

Now, sourdough discard means only one thing= opportunity, baby!

So, these sourdough discard chocolate chip muffins were born. Kind of on a whim, when I just had a craving for chocolate chip muffins one morning. They are a play off of my recipe for sourdough banana muffins, but also inspired by this sourdough coffee cake recipe because of the addition of the cinnamon streusel topping. The results were delicious, and I know you will love them too.

Let’s make them!

What You’ll Love About This Recipe

  • SIMPLE INGREDIENTS: These muffins can be whipped up fairly quickly using simple staple ingredients you likely already have hanging around your kitchen.
  • USE UP SOURDOUGH DISCARD: Not true to its name, sourdough discard is great for use in a variety of recipes! I love to use it a variety of baked goods, like these sourdough scones, pie crust, and even sourdough discard tortillas!
  • DELICIOUS FLAVOR AND TEXTURE: The addition of the cinnamon streusel topping makes these muffins over the top delicious! The combination of cinnamon + chocolate is a match made in flavor heaven for these perfectly moist muffins.

Ingredients You’ll Need

This is a quick overview of some essential ingredients needed for this recipe. Be sure to check out the recipe card below for the full list!

  • Sourdough Starter: I use sourdough discard in this recipe, but active, bubbly starter will also work.
  • Butter: Rather than using a combination of butter and oil, I decided to use only melted butter in this recipe. It adds a ton of flavor, while still making the muffins light and fluffy.
  • Flour: I use unbleached organic all purpose flour. You’ll need it for the muffins and for the streusel topping.
  • Sugar: I used brown sugar because I love the flavor it brings. You could absolutely swap white sugar or even coconut sugar.
  • Chocolate Chips: Semi-sweet is recommended, but you can experiment with dark chocolate if you like. I used regular chocolate chips, but mini chocolate chips would be delicious, too!

Quick Tips for Preparing to Make This Recipe

  1. Baking the muffins at a high temperature initially and then lowering the temperature halfway through baking ensures tall, bakery-style muffin tops. “Just look at those beautiful muffin tops!” (said no one ever).
  2. In most of my other recipes, I use a stand mixer to mix up any kind of dough or batter, but for these muffins, I highly recommend mixing them by hand until just combined. It will yield a lighter, fluffier muffin!
  3. I find these muffins are best served warm out of the oven with softened butter. YUM!

Be sure to check out the full recipe and ingredient list below!

How to Make Sourdough Chocolate Chip Muffins

  1. Prepare a 12 count muffin tin by lining it with paper liners or liberally spraying with a non-stick spray (I use avocado oil) and set aside.
  2. Prepare the streusel topping: In a small mixing bowl, combine the flour, brown sugar, and cinnamon. Mix together and then work in the cold, cubed butter with your hands until the mixture resembles coarse crumbs. Set aside.
  3. In a large bowl, add melted butter (make sure it’s cooled!), eggs, vanilla extract, and sourdough discard. Mix together until just combined and then add the sugar, mixing again.
  4. Begin adding the dry ingredients, beginning with the baking powder, baking soda, and salt. Gradually add the flour, 1 cup at a time until just combined, being careful not to overmix.
  5. Add in the chocolate chips and stir well.
  6. Using a medium sized cookie scoop or 1/4 cup measuring cup, portion the batter into prepared muffin tin, filling each liner ¾ of the way full.
  7. Top each muffin with a generous helping of the streusel topping before popping into the oven.
  8. Bake muffins in preheated oven at 425 for 10 minutes, and then reduce the oven temperature to 350 (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 10-12 minutes.  A toothpick inserted in the center should come out clean or with few moist crumbs (no wet batter) to test doneness.
  9. Allow muffins to cool. Top with a hearty slab of butter and enjoy!

I’d love to hear from you! If you make this dish, pin it, tag me on Instagram or Pinterest @ourhandcraftedhomeblog so I can share it with others. It’s so exciting to see when you make my recipes!

FAQs

Sourdough discard adds a fermented element to the muffins, which can be beneficial for gut health.

The melted butter in this recipe adds a lot of moisture + flavor! I find that not overmixing the batter also really helps to keep a light, fluffy muffin. Finally, be sure not to overbake! The muffins are ready when a toothpick or knife inserted into the middle yields moist crumbs.

To combat this, toss the chocolate chips in a little flour (1-2 tbsp) before adding to the batter.

How to Store

  • These muffins will store well in an airtight container at room temperature for up to 3-4 days. I recommend eating them fresh for the best (and most delicious!) results.
  • Freezing Instructions: Baked muffins will store well in an airtight, freezer-safe container in the freezer for up to 3 months. Thaw them in the refrigerator or on the counter at room temperature before serving.

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Yield: 12 muffins

Sourdough Chocolate Chip Muffins with Streusel Topping

sourdough chocolate chip muffins on a cooling rack

This recipe for sourdough discard chocolate chip muffins yields perfectly fluffy, moist muffins with tall, bakery-style muffin tops. Packed with chocolate chips and then topped with a brown sugar and cinnamon streusel topping, they make the perfect quick, easy (and delicious!) breakfast.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

Muffins

  • 1 stick butter, melted and cooled slightly
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 cup sourdough discard
  • 2 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups all purpose flour
  • 1 cup semi-sweet chocolate chips

Cinnamon Streusel Topping

  • 1/2 cup all purpose flour
  • 1/3 cup brown sugar
  • 1/2 tsp cinnamon
  • 3 tbsp cold butter, cubed

Instructions

  1. Prepare a 12 count muffin tin by lining it with paper liners or liberally spraying with a non-stick spray (I use avocado oil) and set aside.
  2. Prepare the streusel topping: In a small mixing bowl, combine the flour, brown sugar, and cinnamon. Mix together and then work in the cold, cubed butter with your hands until the mixture resembles coarse crumbs. Set aside.
  3. In a large bowl, add melted butter (make sure it’s cooled!), eggs, vanilla extract, and sourdough discard. Mix together until just combined and then add the sugar, mixing again.
  4. Begin adding the dry ingredients, beginning with the baking powder, baking soda, and salt. Gradually add the flour, 1 cup at a time until just combined, being careful not to overmix.
  5. Add in the chocolate chips and stir well.
  6. Using a medium sized cookie scoop or 1/4 cup measuring cup, portion the batter into prepared muffin tin, filling each liner ¾ of the way full.
  7. Top each muffin with a generous helping of the streusel topping before popping into the oven.
  8. Bake muffins in preheated oven at 425 for 10 minutes, and then reduce the oven temperature to 350 (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 10-12 minutes.  A toothpick inserted in the center should come out clean or with few moist crumbs (no wet batter) to test doneness.
  9. Allow muffins to cool briefly before topping with a hearty slab of butter. Enjoy!

Notes

  • Baking the muffins at a high temperature initially and then lowering the temperature halfway through baking ensures tall, bakery-style muffin tops. 
  • In most of my other recipes, I use a stand mixer to mix up any kind of dough or batter, but for these muffins, I highly recommend mixing them by hand until just combined. It will yield a lighter, fluffier muffin!
  • I find these muffins are best served warm out of the oven with softened butter. YUM!
  • Storage: These muffins will store well in an airtight container at room temperature for up to 3-4 days. I recommend eating them fresh for the best (and most delicious!) results.
  • Freezing Instructions: Baked muffins will store well in an airtight, freezer-safe container in the freezer for up to 3 months. Thaw them in the refrigerator or on the counter at room temperature before serving.

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    © Rachael

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