Sourdough Discard Chocolate Chip Muffins (Vegan)

A few vegan sourdough chocolate chip muffins on a cooling rack with 2 of them that have a bite taken off.

5 from 3 votes

Sourdough Discard Chocolate Chip Muffins (Vegan)

This easy sourdough chocolate chip muffin recipe is one of the BEST ways to use your sourdough discard. It makes for light, moist and vanilla-flavored muffins that burst with chocolate. Perfect for snacking or dessert, plus these muffins are completely vegan, egg-free and dairy-free!

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, Dessert

Cuisine: American

Keyword: healthy muffins, sourdough muffins, vegan muffins

Servings: muffins

Calories: 208kcal

Author: Jessica Laroche

Ingredients

Wet ingredients

175 g sourdough starter (¾ cup) 100% hydration
50 g vegan butter softened
150 g cane sugar (¾ cup) other granulated sugar works too
150 g oat milk or your favorite plant-based milk
2 teaspoon vanilla extract

Dry ingredients

180 g all-purpose flour (1½ cup)
1 ½ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
140 g chocolate chips (¾ cup) I used the mini chocolate chips from Enjoy Life

Instructions

Line a muffin pan with 12 paper liners and pre-heat the oven to 350ºF.
In a large mixing bowl, add the sourodugh discard, vegan butter and sugar. Use electric beaters to whip and combine the ingredients. Then, add the oat milk and vanilla and keep stirring until uniform.
Over the wet ingredients, add the flour, baking powder, baking soda and salt. Use a spatula or large spoon to combine until just combined, then fold in the chocolate chips.
Divide the batter between the 12 prepared muffin tins, and bake for 18-20 minutes. They are done when a toothpick comes out clean!

Video

Notes

Make a one-bowl recipe: as seen in the video, pile up the dry ingredients over the wet ones, then try to roughly mix the flour + leavening agent together before incorporating them into the wet ingredients underneath.
Do not overmix! This is because stirring more than you need can cause the gluten from the flour to develop, making muffins tough and/or dense.
Also do not overbake the muffins! All ovens are different, meaning that you will need to watch them while they bake and use the toothpick trick to ensure they are done just perfectly. Mine took 18 minutes, but yours could take 19-20 minutes to be done properly.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition