Sourdough chocolate chip muffins

These delicious and healthy sourdough chocolate chip muffins are long fermented, perfectly sweetened, and they offer a pleasant, fluffy texture.

Indulge in the most delicious oatmeal chocolate chip Muffins made with sourdough discard. Moist, rich, and bursting with flavor—the perfect baking recipe for using up extra sourdough discard. Enjoy these chocolate chip muffins for breakfast, a snack, or dessert.

You don’t need anything fancy to make these heavenly double chocolate sourdough muffins, but I have some recommendations to make them the absolute best they can be.

Make these easy chocolate chip muffins using your sourdough discard! These are easy to make and are not too sweet and extra fluffy. They have the tang of sourdough and the sweetness of chocolate chips. So good!

These sourdough chocolate chip muffins use a discard starter to create tender and delicious muffins. They’re buttery and flavorful, with lots of chocolate chips. I like to make the batter the day before and give it an overnight ferment

Sourdough Chocolate Chocolate Chip Muffins are the most delicious way to use some of your sourdough discard. They are delicious!

Make these easy chocolate muffins using your sourdough discard! These are easy to make and are so flavorful. They have the benefits of sourdough and the sweetness of chocolate.

Muffins are an easy breakfast item. This is a healthier alternative! Let me show you How to Make Healthy Sourdough Chocolate Chip Muffins.

Sourdough discard makes these chocolate sourdough muffins extra flavorful and tender. Bake them at two oven temperatures for fluffy results!

These double chocolate sourdough muffins are super moist and made with sourdough discard. They can be baked right away or fermented overnight!