Sourdough Raspberry Chocolate Chip Muffins (With Discard or Active Starter)

These sourdough raspberry chocolate chip muffins are soft, fluffy, and full of cozy flavor—made with ripe raspberries, melty chocolate chips, and your choice of sourdough discard or active starter. Perfect for breakfast, snacks, or seasonal baking, this easy sourdough muffin recipe combines the tang of sourdough with the sweetness of fresh berries and rich chocolate in every bite. Whether you’re looking to use up extra sourdough discard or just craving a homemade treat from your homestead kitchen, these muffins are a must-bake for summer mornings and fall lunchboxes alike.

Why You Will Love These Muffins

I have a new found love for raspberries. I enjoy them as a healthy snack throughout the week. The tanginess is addictive! Not only are they delicious but they are packed with nutrition. I know I have seen recipes pairing chocolate with raspberries and I thought pairing them together to create this delicious muffin recipe would be an amazing addition to my recipe catalog and let me tell you—these are incredible!

RECIPE FACTS:

• sweet & tangy flavor
• great to use up extra sourdough discard
• freezer-friendly and family-approved
• simple, wholesome ingredients
• kid-friendly
• ready in less than 30 minutes

Ingredients You Will Need

Sourdough Starter

May use freshly fed starter or is a great recipe for discard (unfed sourdough starter.)

Baking Powder

A basic pantry staple! I like to stock up on basic pantry items in bulk by ordering through *Azure Standard.

Salt

You can use white kosher salt or pink Himalayan salt. I use whatever I feel like that day!

Flour

You can use regular all-purpose flour or freshly milled soft white wheat flour. I used freshly milled because of the added nutrition factor. Note that the texture will slightly vary when using freshly milled flour.

Butter

This recipe uses creamy melted butter.

Egg

Another great way to utilize eggs from my girls! They have been really productive lately so we are in no short supply around here!!

Pure Maple Syrup

You can also use honey. I use this syrup that I buy at Aldi. It is delicious, pure, and inexpensive.

Pure Vanilla Extract

You can make your own (tutorial coming soon) or whichever of your choosing. The higher the quality, the better your muffins will taste.

Milk

We finally have a new raw milk provider! You can use whatever milk of your choosing, including nut milks if you are sensitive to dairy milk.

Raspberries

You can use frozen raspberries but I highly recommend using fresh, unfrozen or dried berries. I used frozen in this recipe and it impacted the texture. Although still very delicious, the batter will be more wet than normal and the berries will sink to the bottom.

Chocolate Chips or Chunks

Use your favorite chocolate! I used dark chocolate chips but chopped chocolate would be delicious! White chocolate also pairs beautifully with raspberries. Make it your own!

How To Make Sourdough Raspberry Chocolate Chip Muffins

1. Slice raspberries into quarters.
2. In a large bowl, combine baking powder, salt, flour, chocolate chips, 3/4 of the raspberries (the rest will be for topping), and stir.
3. Whisk in sourdough starter, syrup, melted butter, vanilla, egg, and milk until just combined. Do not overmix!
4. Grease a muffin tin or line with muffin liners.
5. Fill each section about 3/4 of the way full.
6. Garnish the tops of each muffin with the remaining raspberry pieces and chocolate chips.
7. Bake at 375 degrees Fahrenheit for 18-20 minutes or until a toothpick comes out clean.
8. After baking, place on a cooling rack and enjoy!

Tips For Better Muffins

• Don’t over mix
• Let batter rest for a better crumb
• Place batter in the fridge overnight before baking to get greater benefits of the sourdough
• Mix your berries in a little bit of flour before mixing them in the batter to help the batter “grip” the berries and help keep them from sinking to the bottom.
• Use fresh berries vs frozen to help berries from sinking to the bottom and improve the texture of the batter.
• Store in an airtight container for 3-4 days for optimal freshness an quality or place in a freezer bag and store in the freezer for 3 months. <– this is what I personally do! When I am in the mood for a delicious muffin, I take one out of the freezer and microwave it for about a minute and enjoy it with my morning cold brew coffee!

New To Sourdough?

Are you a newbie to the sourdough world and are eager to learn but are overwhelmed? I know how intimidating it can be juggling all of the terminology, fermenting times, and even keeping your starter alive. I have been there, trust me! This is NORMAL and most beginner sourdough bakers have been there too. You have an amazing sourdough baker inside of you. Don’t give up on your sourdough dreams! I have personally created an e-book just for you called The Art Of Sourdough: From Starter to Slice.

In this 23 page free book, I go over everything sourdough related such as frequently asked questions, troubleshooting your sourdough starter, tools you will need, common terminology, and I have even thrown in a few of my favorite sourdough recipes to help you get started!

It is completely free and ready for you to explore. Simply visit our Community Library, enter your email, and it will be ready for you to download! I hope it helps you in your sourdough baking journey and I would love to know what you think!

Other Sourdough Recipes You Will Love

If you are a sourdough enthusiast like myself, you might enjoy these other recipes:

Quick Sourdough Discard Cinnamon Rolls

Made From Scratch Sourdough Bread

Easy Sourdough Discard Tortilla Recipe

Easy Sourdough Waffles or Pancakes Recipe

I hope that you will love this recipe for Sourdough Raspberry Chocolate Chip Muffins. I would love to hear what you think and invite you to come back and let me know how it went in the comments of this post!

Happy Baking! 💗