Gluten Free Sourdough Chocolate Chip Muffins | Sourdough Discard Recipes

5 from 3 votes

Your rating helps support the making of more tested, delicious gluten-free recipes.

Prep Time: 15

Cook Time: 25

Total Time: 40

Yield: muffins

Tender, fluffy muffins made with a combination of gluten free sourdough discard and Greek yogurt for a subtle tang. Every bite contains a burst of rich, melty chocolate chips - it's basically like eating a chocolate chip cookie for breakfast.

Print Pin Save

Author: Madison @ Wonders of Cooking

Equipment

Ingredients

Dry Ingredients:

1 ¾ cup (265g) high quality gluten free all purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
¾ cup (140g) light brown sugar
1 teaspoon (2g) baking powder
½ teaspoon (4g) baking soda
1 teaspoon (6g) salt
1 cup (180g) semi-sweet chocolate chips

Wet Ingredients:

½ cup (140g) gluten free sourdough discard cold from the fridge (or room temp)
1 cup (235g) plain Greek yogurt
2 (110g) large eggs
1 stick (100g) unsalted butter melted and slightly cooled
2 tablespoon (35g) milk
1 teaspoon (4g) pure vanilla extract

Instructions

Preheat the oven to 350 F. Prepare a silicone cupcake tray or grease/line a standard cupcake tray.
In a large mixing bowl or bowl of a stand mixer, combine the dry ingredients. Mix until combined.
1 ¾ cup (265g) high quality gluten free all purpose flour containing xanthan gum, ¾ cup (140g) light brown sugar, 1 teaspoon (2g) baking powder, ½ teaspoon (4g) baking soda, 1 teaspoon (6g) salt
Add the wet ingredients to the dry, and beat until just combined.
½ cup (140g) gluten free sourdough discard, 1 cup (235g) plain Greek yogurt, 2 (110g) large eggs, 1 stick (100g) unsalted butter, 2 tablespoon (35g) milk, 1 teaspoon (4g) pure vanilla extract
Fold in the chocolate chips.
1 cup (180g) semi-sweet chocolate chips
Allow the batter to rest for 10 minutes.
Scoop the muffin batter into the prepared cupcake tray until the cups are ⅔ of the way full. I used a cookie scoop.
Bake until lightly browned on top and a toothpick inserted in the center comes out clean, about 20-25 minutes. Since oven temperatures vary, keep an eye on your muffins as they bake so they don't overcook.
Allow the muffins to cool in the pan for 5-10 minutes before placing onto a wire cooling rack. Allow the muffins to cool completely before storing.
Enjoy!

Notes

Store gluten free sourdough muffins in an airtight container at room temperature and enjoy within 2 to 3 days. You can also freeze these muffins. Once ready to eat, remove from the freezer and let sit at room temperature for 30 minutes. Warm in the microwave for 10-20 seconds to soften.

Click here to add your own private notes.

Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!