Sourdough Mini Chocolate Chip Muffins (Lil Bites Copycat)
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My Sourdough Mini Chocolate Chip Muffins are delicious muffins made with simple ingredients and leftover sourdough discard. Each tender muffin is loaded with melty chocolate chip sourdough muffins flavor, and they are the perfect way to replace store-bought snack pouches with a homemade version your whole family will love.
This sourdough chocolate chip muffins recipe is a great way to use up extra sourdough discard and comes together in about 30 minutes for a quick breakfast or great snack. If you love sourdough discard muffins, try my Sourdough Blueberry Muffins or my Sourdough Peanut Butter Banana Chocolate Chip Muffins.
Quick Look: Sourdough Mini Chocolate Chip Muffins
- Prep Time: 15 minutes
- Rest Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Servings: 36 mini muffins
- Calories: ~103 kcal per muffin (based on nutrition panel)
- Cook Method: Baked
- Flavor Profile: Soft, moist, and buttery with a caramel-like brown sugar flavor and melty mini chocolate chips throughout. The perfect grab-and-go snack!
- Difficulty: Easy — Simple to mix with no special equipment needed, and ready in just 40 minutes!
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Why You’ll Love My Sourdough Mini Chocolate Chip Muffins Recipe
- Quick or long-fermented: This muffin recipe is flexible. The quick snack version comes together in about 30 minutes, or you can cover the muffin batter and cold-ferment it in the fridge overnight for a deeper, richer sourdough flavor with easier digestion — just like with these Sourdough Double Chocolate Muffins. The long fermentation process gives you tall bakery-style muffins the next day with best results.
- Better than store-bought: Unlike store-bought versions, these sourdough mini muffins are made without preservatives or stabilizers. Using sourdough starter discard gives the muffins a gentle tang and a tender crumb that store-bought muffins lack. The mini chocolate chips melt evenly, so every bite is rich with great flavor without large chunks overwhelming the small muffins. If you love sourdough chocolate bakes, you’ll also want to check out my Sourdough Chocolate Chip Muffins for a full-size version.
- Kid-friendly and perfect for little hands: These muffins are just the right size for little hands, making them easy to grab for a snack or pack in lunch boxes. The soft, tender muffin texture and melty chocolate make them a hit with picky eaters. For another kid-friendly option, try my Sourdough Blueberry Muffins.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Flour: I used all-purpose flour for this recipe.
- Sugar: The combo of white and brown sugar makes for a slightly denser muffin, but it’s so incredibly moist with a slight caramel-like flavor.
- Sourdough Discard: For sweeter recipes like these sourdough muffins, I prefer to use 1-2 day old sourdough discard. You can certainly use active sourdough starter, just be sure to use the same amount in grams.
- Sour Cream: Keeps the muffins tender and super moist. You can use Greek yogurt instead of sour cream.
- Unsalted Butter: I tested this recipe with 75g (⅓ cup) of avocado oil vs 113 grams (½ cup) of butter, and I loved the flavor and texture of the muffins made with butter better. They were more tender, less gummy and stayed just as moist. If using salted butter, reduce the salt by 1 gram (¼ teaspoon).
- Chocolate Chips: I used mini milk chocolate chips for this recipe, but you can also swap milk chocolate chips for mini semi-sweet or dark chocolate chips. Or skip the chocolate chips all together and instead add ⅓-½ cup of sprinkles or small pieces of fruit, like wild blueberries or chopped bananas, strawberries, raspberries or apples.
How to Make Sourdough Chocolate Chip Mini Muffins
- First, preheat the oven to 350°F, then grease a 24-well mini muffin pan and set aside.
- In a large bowl, whisk together the dry ingredients, flour, baking powder, and salt until combined. Set aside.
- In another bowl, whisk together the sugars, melted butter, eggs, sour cream, sourdough discard, and vanilla extract until smooth.
- Pour the wet ingredients into the dry mixture and mix until there are just a few streaks of flour left. Add in the chocolate chips and fold them into the thick batter. Leave the batter to rest for 15 minutes.
Long Fermentation Tip
To long ferment this muffin batter, cover and place in the fridge to cold-ferment overnight, then bake as usual the following morning.
- Once the batter has rested, scoop about 20 grams (1 Tablespoon) into each muffin well. The muffin tins will be ¾ full.
- Bake for 10-12 minutes, or until the edges are golden brown and a toothpick placed in the center comes out clean.
- Keep the muffins in the muffin tin for 5 minutes before moving them to a cooling rack. Enjoy!
McKenna’s Helpful Tips
- Let the muffin batter rest for 15 minutes before scooping into the muffin pan. This allows the dry ingredients to fully hydrate and gives you taller muffin tops with a tender crumb. I use the same resting method for my Sourdough Chocolate Chip Muffins (full-size version).
- Grease your muffin tin well with cooking spray or melted butter instead of using muffin liners for mini muffins. Paper liners tend to stick to small muffins and pull away the tender crumb. For another recipe where greasing works better than liners, try my Sourdough Cornbread Muffins.
- Use an ice cream scoop or tablespoon measure to portion about 20 grams of batter into each well for even baking. Fill the muffin tin about three-quarters full for the best results. I follow the same portioning approach for my Sourdough Double Chocolate Muffins.
- For the best results with long fermentation, cover the batter with plastic wrap and place it in the fridge overnight. The next time you bake, the fermentation process will have given you a deeper chocolate flavor and taller rise.
- Keep the muffins in the muffin tin for 5 minutes after baking, then transfer to a wire rack or cooling rack to cool completely. This prevents the bottoms from getting soggy while the muffins finish setting. If you love chocolate treats with sourdough starter discard, my Sourdough Chocolate Chip Cookies are another fun recipe to try.
How to Store:
Store leftover sourdough chocolate chip mini muffins in an airtight container at room temperature for 1–2 days. To store them a little longer, wrap each muffin loosely in plastic wrap or put in an airtight container and refrigerate for 5–7 days.
If you still have some after a week (that’s just not possible, they’re so yummy!), freeze the wrapped sourdough mini muffins for 2–3 months. Thaw frozen muffins at room temperature for 1–2 hours. Alternatively, microwave unwrapped for 15–20 seconds per muffin, or warm them in a 300°F oven for 5–7 minutes to restore tenderness and your favorite flavor.
Sourdough Mini Chocolate Chip Muffins FAQs
Yes. You can use active sourdough starter instead of discard, but make sure to measure the same amount by weight in grams. For sweeter sourdough recipes like these, I prefer to use 1 to 2 day old sourdough starter discard for a milder tang. I use the same approach for my Sourdough Oatmeal Chocolate Chip Cookies.
This recipe calls for mini milk chocolate chips, but you can swap them for semi-sweet chocolate chips or dark chocolate chips. I have tested it with all of these and loved the results. You can also try white chocolate chips for a creamier, vanilla-like chocolate flavor. Whatever flavor you go for, you will love these sourdough discard muffins!
Yes. Small pieces of fresh or frozen fruit like blueberries, raspberries, strawberries, bananas, or apples work well. You could even fold in cherries, mixed berries, or a little lemon juice zest for a brighter flavor. Combining chocolate and fruit is possible, and sprinkles can add a fun, colorful twist. For another muffin recipe with fruity mix-ins, try my Sourdough Peanut Butter Banana Chocolate Chip Muffins.
I have not tested a savory version of this recipe, but you can absolutely make muffins savory if you want. Skip or reduce the sugar and swap sweet mix-ins for savory ones. Try cheddar cheese, Parmesan, or feta, herbs and vegetables like chives, or mix in spices like garlic, onion powder, or paprika for extra flavor. Savory muffins make a great snack with soup or salad. For a savory sourdough discard muffins option, try my Sourdough Cornbread Muffins.
If you tried this Sourdough Mini Chocolate Chip Muffins recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Mini Chocolate Chip Muffins Recipe (Lil Bites Copycat)
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Equipment
- muffin liners
Ingredients
- 200 grams all-purpose flour 1 1/4 cups + 1 Tablespoon
- 150 grams sugar 3/4 cup
- 50 grams light brown sugar 1/4 cup
- 8 grams baking powder 2 teaspoons
- 3 grams salt 1/2 teaspoon
- 113 grams unsalted butter, melted 1/2 cup
- 120 grams sour cream, room temperature 1/2 cup
- 110 grams eggs 2 large
- 120 grams sourdough discard, room temperature 1/2 cup
- 8 grams vanilla extract 2 teaspoons
- 150 grams mini chocolate chips heaping 3/4 cup
Instructions
- First, preheat the oven to 350 degrees F, then grease a 24-well muffin pan. Set aside.
- In a large bowl, whisk together flour, baking powder, and salt until combined. Set aside.200 grams all-purpose flour, 8 grams baking powder, 3 grams salt
- In another bowl, whisk together the sugars, melted butter, sour cream, eggs, sourdough discard, and vanilla extract until smooth.150 grams sugar, 50 grams light brown sugar, 113 grams unsalted butter, melted, 120 grams sour cream, room temperature, 110 grams eggs, 120 grams sourdough discard, room temperature, 8 grams vanilla extract
- Pour the wet ingredients into the dry mixture and mix until there are just a few streaks of flour left. With a rubber spatula, fold the chocolate chips into the thick muffin batter. Leave the batter to rest for 15 minutes.150 grams mini chocolate chips
- Long Ferment: To long ferment this muffin batter, cover and place in the fridge to cold-ferment overnight, then bake as normal the following morning.
- Once the batter has rested, scoop about 20 grams (1 Tablespoon) into each muffin well. The muffin tins will be about ¾ full. This scooper worked perfectly!You can also sprinkle a few mini chocolate chips on top.
- Bake for 10-12 minutes or until the edges are golden brown and a toothpick placed in the center comes out clean.
- Keep the muffins in the muffin tin for 5 minutes before removing to cool on a wire rack. Enjoy!
Notes
Ingredients & Substitutions
-
- Flour: I used all-purpose flour for this recipe.
-
- Sugar: The combo of white and brown sugar makes for a slightly denser muffin, but it’s so incredibly moist with a slight caramel-like flavor.
-
- Sourdough Discard: For sweeter recipes like these sourdough muffins, I prefer to use 1-2 day old sourdough discard. You can use an active sourdough starter; be sure to use the same amount in grams.
-
- Sour Cream: Keeps the muffins tender and super moist. You can substitute sour cream with Greek yogurt.
-
- Unsalted Butter: I tested this recipe with 75g (⅓ cup) of avocado oil vs 113 grams (½ cup) of butter and I loved the flavor and texture of the muffins made with butter better. They were more tender, less gummy, and stayed just as moist. If using salted butter, reduce the salt by 1 gram (¼ teaspoon).
-
- Chocolate Chips: I used mini milk chocolate chips for this recipe, but you can also swap milk chocolate chips for mini semi-sweet or dark chocolate chips. Or skip the chocolate chips all together and instead add ⅓-½ cup of sprinkles or small pieces of fruit, like wild blueberries or chopped bananas, strawberries, raspberries or apples.
- For a bit of warmth to the batter, you can also add 1/2 – 1 teaspoon of ground cinnamon.
I love this recipe! It is such a hit with everyone who has had one!
That makes me so happy to hear — thank you! I’m so glad they’ve been such a hit with everyone. Thanks for taking the time to leave such a sweet comment!
My family absolutely loves these! A healthy alternative to the store bought ones. Even my picky eater devours these!
Thank you so much! I’m so happy your family loves them — and if a picky eater approves, that’s the ultimate win! Thanks for taking the time to leave such a sweet comment.
There fun to make and you save a lot of money. Would reccomend!
Thank you so much! I am glad you enjoyed making them, and I agree they are a great way to save money compared to store-bought versions. I appreciate you taking the time to leave a comment.
This recipe couldn’t be easier! Love how easy it is to switch up the mix-ins.
loved this
So thrilled to hear this was another win in your kitchen!