Go Back
A vintage white platter filled with golden-brown sourdough raspberry chocolate chip muffins, alongside a single muffin served on a floral antique dessert plate, all set on a rustic wooden surface.

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

Soft, tender muffins made with tangy sourdough, juicy raspberries, and melty chocolate chips—perfect for cozy mornings or afternoon treats.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 Muffins
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/3 cup Sourdough Starter fed or unfed (discard)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cup flour can use AP or milled soft white wheat
  • 2 tbsp melted butter
  • 1 Egg
  • 1/2 cup Pure Maple Syrup
  • 1/2 tsp Pure Vanilla Extract
  • 3/4 cup Milk
  • 1 cup fresh raspberries rinsed and dried works best
  • 1/2 cup chocolate chips more for garnishing on top

Method
 

  1. Slice raspberries into quarters.
  2. In a mixing bowl, add baking powder, salt, flour, chocolate chips, raspberries (keep some back for garnishing) and stir to combine.
  3. Add in sourdough starter, egg, maple syrup, melted butter, vanilla, and milk. Mix until just combined. Do not overmix.
  4. Grease a muffin tin or line with muffin liners. Fill each cup about 3/4 of the way.
  5. Garnish the tops with remaining raspberries and chocolate chips.
  6. Bake muffins at 375 degrees for 18-20 minutes until a toothpick comes out clean. Cool on a wire rack. Enjoy!

Notes

Store in airtight container in the fridge for 3-4 days or in a freezer bag in the freezer for 3 months.Â