Sourdough Mini Chocolate Chip Muffins (Lil Bites Copycat)
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There will always be something nostalgic about opening those convenient single-serve pouches of mini muffins, but you’ll quickly forget about them once you taste how fluffy, moist and chocolatey this homemade sourdough version!
Made with wholesome, pantry staple ingredients, these Sourdough Mini Chocolate Chip Muffins stay moist for days and are the perfect grab-and-go snack for little hands!
Chocolate chip is my family’s favorite flavor, but the base recipe is versatile for all of your favorite flavor options like banana, apple, blueberry, mixed berry, sprinkles, you name it.
Once you taste this homemade Lil Bites copycat, you’ll never go back to the store-bought ones.
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Why You’ll Love This Recipe:
Quick or long-fermented muffins:
This muffin recipe is flexible and works well whether you need fresh muffins fast or want to plan ahead. The quick version comes together in about half an hour, 20 minutes of prep and 10 to 12 minutes of baking. It’s a great recipe to pull out when you want a quick snack or breakfast.
If you have more time, cover the batter and cold-ferment it in the fridge overnight. In the morning, you will have tall muffins with a deeper, richer sourdough flavor.
Better than store-bought:
The mini chocolate chips melt evenly, so every bite is rich without large chunks overwhelming the small muffins. Using sourdough discard gives the muffins a gentle tang and a tender crumb that store-bought muffins lack. Unlike store-bought versions, these muffins are made without preservatives or stabilizers, giving you a fresh, flavorful snack you can feel good about.
Flavorful mix-ins:
I love the taste of melty milk chocolate chips, but they’re not the only flavor option. Add in mini milk chocolate chips, semi-sweet chocolate chips, or dark chocolate chips to suit your chocolate preference.
If you prefer fruity flavors, add small pieces of fresh or frozen fruit. I like blueberries, raspberries, strawberries, bananas, or apples, but you could mix in cherries or mixed berries as well. If you want a brighter flavor, fold in a little lemon zest. Another flavor idea is to combine chocolate and fruit or add sprinkles for a fun, colorful snack.
Kid-friendly:
These homemade sourdough chocolate chip mini muffins are perfect for kids. They’re just the right size for little hands, making them easy to grab for a snack or pack in lunch boxes. The soft, tender texture and melty chocolate make them a hit with picky eaters. Customize them with fruit or sprinkles to suit your child’s favorite flavors.
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!
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.
FAQs
I haven’t 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, sautéed spinach, zucchini, bell peppers, or sun-dried tomatoes. You could also try cooked meats like bacon, ham, or sausage, or mix in spices like garlic, onion powder, paprika, or black pepper for extra flavor. Savory muffins make a great breakfast, brunch, or snack with soup or salad.
Yes. You can use active sourdough starter instead of discard, but make sure to measure the same amount by weight in grams.
This recipe calls for mini milk chocolate chips, semi-sweet, or dark chocolate chips. I’ve tested it with all of these and loved the results. You can also try white chocolate chips for a creamier, vanilla-like flavor if you like. Whatever flavor you go for, you’ll 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 zest for a brighter flavor. Combining chocolate and fruit is possible, and sprinkles can add a fun, colorful twist. I’ve not tested every combination possible, so if you try something unusual, results may vary.
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.
loved this
So thrilled to hear this was another win in your kitchen!
This recipe couldn’t be easier! Love how easy it is to switch up the mix-ins.