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These sourdough chocolate chip muffins are made with fresh-milled flour for a wholesome, 100% whole-grain twist on a classic treat. Made with sourdough discard and gooey chocolate chips, they are light, fluffy, and downright delicious.
Table of Contents
These sourdough chocolate chip muffins are soft and fluffy and made with fresh-milled soft white wheat.
Milling my own flour has been one of the best upgrades to my baking routine.
With barely any extra effort, I get richer flavor, better nutrition, and chocolate chip muffins that taste like a treat but nourish like a meal.
Lately, I’ve been swapping all-purpose flour for fresh-milled in most of my recipes, including sourdough bread, biscuits and gravy, easy pizza dough, and of course, chocolate chip muffins.
This recipe requires almost no effort but yields tender, fluffy, chocolatey muffins with nourishing and wholesome whole-grain benefits.
Ps. If you are new to milling grains, check out my grain mill beginner’s guide. It has everything you need to know to get started.
About This Recipe
This recipe is adapted from Little Spoon Farm’s sourdough chocolate chip muffin recipe. I’ve adjusted the recipe for fresh-milled flour and added a little extra chocolately goodness.
Why You’ll Love This Recipe
Whole Grain: Because the fresh flour is unsifted, it contains all parts of the wheat berry, making it 100% whole grain.
Sourdough: Discard recipes are a great way to use up starter left over from your feeding routine. Plus, adding discard to recipes reduces food waste.
Simple Ingredients: These muffins are made with pantry staple ingredients that you likely have on hand.
Easy: It only takes a few seconds to mill flour. Just pour the wheat berries in and let the mill do the work!
Versatile: Fresh-milled muffins are perfect for busy mornings, lunchbox treats, or a sweet afternoon snack with a cup of coffee.
Ingredients
Wheat Berries: Soft white wheat works best for pastries because of its lower gluten content. Hard white will work, too, but you will need to add more liquid. I get my wheat berries from Azure Standard.
Sourdough Starter: Use active or inactive starter. New to sourdough? Check out my sourdough starter tutorial to learn how to make your own.
Sour Cream: I prefer using full-fat sour cream because it adds flavor, but you can use any sour cream. Greek yogurt will also work.
Chocolate Chips: Any chocolate chips will work. I prefer dark chocolate chips, but you should use your favorite!
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You May Need
Grain Mill: You will need a grain mill to make the flour. I use a Mockmill 200 Professional. Popular brands also include Nutrimill and KoMo.
Muffin Pan: You will need a regular muffin tin. Depending on the size of your muffins, this recipe makes 12-16 servings. So you may need to use two muffin tins or bake in batches.
Step-by-Step Instructions
Step 1: Preheat the oven to 425° F and line a muffin tin with paper liners.
Step 2: Mill the wheat berries on the finest setting.
Step 3: In a large mixing bowl, whisk together the freshly milled flour, baking powder, baking soda, and salt. Set aside.
Step 4: In a separate bowl, combine the sugar, avocado oil, vanilla, sourdough starter, sour cream, milk, and eggs.
Step 5: Pour the wet ingredients into the bowl with the flour mixture. Mix until just combined, but do not overmix.
Step 6: Fold in the chocolate chips. Again, do not overmix.
Step 7: Fill the muffin liners about 2/3 full. I used tulip liners and filled them with approximately 1/4 cup of batter.
Step 8: Bake at 425° F for 5 minutes. Then, drop the heat to 350° F and continue baking for 15-20 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
Step 7: Let the muffins cool in the pan for a few minutes. Then, transfer them to a wire rack to cool.
Tips for Success
- Fresh-milled flour oxidizes quickly. So, for the freshest, most nutrient-dense flour, mill your wheat berries just before starting.
- Don’t overmix the batter. Even though soft wheat has less gluten, overmixing it can make your muffins tough.
- I like to use parchment liners for easy cleanup. I really like these pretty tulip muffin liners.
- The older the discard, the more sour flavor it will have. If you want a more mild flavor, use starter that has been recently fed.
Storing and Reheating
Fridge: Fresh-milled flour molds quickly, so store leftovers in an airtight container on the counter for up to 2 days or in the fridge for up to 4-5 days.
Freezer: You can also freeze leftovers in a freezer-safe ziplock bag for up to three months.
Reheat: Warm leftover muffins in the oven at 300° F or pop them in the microwave for 30 seconds. If they are frozen, let them thaw before reheating.
How To Long-Ferment Sourdough Chocolate Chip Muffins
To long-ferment the batter, follow the recipe as usual, but don’t add the baking powder, baking soda, salt, or chocolate chips.
Cover the batter and let it sit at room temperature for 8-12 hours or in the fridge for 24 hours.
When you are ready to bake, mix in the baking powder, baking soda, and salt. Then, fold in the chocolate chips.
Follow the remainder of the recipe as usual.
FAQs
You can, but the starter affects the recipe’s overall flour and water ratio. You may need to add a little more flour and water to achieve the right consistency.
Yes, but keep in mind that soft white wheat absorbs less liquid. So recipes that call for fresh-milled soft wheat usually have a higher flour ratio. To use store-bought flour, you will need to reduce the recipe by about 1/2 cup of flour.
Fresh-milled flour has a deeper, nuttier flavor than regular white flour. In sweet recipes like this, you may notice a little more flavor, but the other ingredients balance it out. My family (even my 4-year-old) prefers fresh-milled flour over white flour.
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Fresh-Milled Sourdough Chocolate Chip Muffins
Equipment
- Muffin Tin
Ingredients
- 300 g fresh-milled soft white wheat, finely milled
- 8 g baking powder
- 2 g baking soda
- 6 g salt
- 200 g granulated sugar
- 120 g avocado oil
- 15 g vanilla extract
- 113 g sourdough starter, active or inactive
- 185 g sour cream
- 60 g whole milk
- 2 eggs
- 315 g chocolate chips, (or as much as preferred)
Instructions
- Preheat the oven to 425° F and line a muffin tin with paper liners.
- Mill the wheat berries on the finest setting.300 g (2 1/2 cups) fresh-milled soft white wheat
- In a large mixing bowl, whisk together the freshly milled flour, baking powder, baking soda, and salt. Set aside.8 g (2 tsp) baking powder, 2 g (1/2 tsp) baking soda, 6 g (1 tsp) salt
- In a separate bowl, combine the sugar, avocado oil, vanilla, sourdough starter, sour cream, milk, and eggs.200 g (1 cups) granulated sugar, 120 g (1/2 cup) avocado oil, 15 g (1 tbsp) vanilla extract, 113 g (1/2 cup) sourdough starter, 185 g (3/4 cup) sour cream, 60 g (1/4 cup) whole milk, 2 eggs
- Pour the wet ingredients into the bowl with the flour mixture. Mix until just combined, but do not overmix.
- Fold in the chocolate chips. Again, do not overmix.315 g (1.75 cups) chocolate chips
- Fill the muffin liners about 2/3 full. I used tulip liners and filled them with approximately 1/4 cup of batter.
- Bake at 425° F for 5 minutes. Then, drop the heat to 350° F and continue baking for 15-20 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
- Let the muffins cool in the pan for a few minutes. Then, transfer them to a wire rack to cool.
Notes
- Depending on the size of your muffins, this recipe makes 12-16 servings. So you may need to use two muffin tins or bake in batches.
- Fresh-milled flour molds quickly, so store leftovers in an airtight container on the counter for up to 2 days or in the fridge for up to 4-5 days. You can also freeze leftovers in a freezer-safe ziplock bag for up to three months.
- Fresh-milled flour oxidizes quickly. So for the freshest, most nutrient-dense flour, mill your wheat berries just before starting.
- Don’t overmix the batter. Even though soft wheat has less gluten, overmixing it can make your muffins tough.
- The older the discard, the more sour flavor it will have. If you want a milder flavor, use starter that has been recently fed.