Sourdough Mini Chocolate Chip Muffins Recipe (Lil Bites Copycat)
Yield: 36 mini muffins
So soft and moist, chocolatey and the perfect grab-and-go snack! These Sourdough Mini Chocolate Chip Muffins are a breeze to prepare. Whip up the batter and bake it right away or let it chill out in the fridge overnight for a deeper, tangier flavor. Substitute the chocolate chips for any of your favorite inclusions like banana, blueberries, sprinkles, and more!
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
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- Flour: I used all-purpose flour for this recipe.
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- 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.
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- 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.
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- Sour Cream: Keeps the muffins tender and super moist. You can substitute sour cream with Greek yogurt.
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- 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).
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- 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.
Nutrition
Serving: 1g | Calories: 103kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 65mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 127IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.4mg
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