High Protein Sourdough Chocolate Chip Muffins

Soft, fluffy high protein sourdough chocolate chip muffins made with Greek yogurt and sourdough discard. Tall bakery domes, open airy crumb, and 8 grams of protein per muffin from real whole ingredients. No protein powder required.

Cook Time20

Course: Breakfast, Snack

Cuisine: American

Keyword: bakery style muffins, fermented muffins, Greek yogurt muffins, high protein muffins, high protein sourdough muffins, sourdough discard chocolate chip muffins, sourdough discard muffins

Servings: 12 muffins

Calories: 278kcal

Author: Noelle Reed

Equipment

Standard 12 cup muffin tin
Tulip muffin liners or paper liners
Large mixing bowl
medium mixing bowl
Whisk or stand mixer
Rubber spatula
Large cookie scoop or 1/3 cup measuring cup
Wire cooling rack
- Microwave-safe bowl
Digital Kitchen Scale

Ingredients

250 g all purpose flour 2 cups
8 g double acting baking powder 2 teaspoons
3 g baking soda 1/2 teaspoon
4 g fine sea salt 3/4 teaspoon
56 g unsalted butter melted and cooled to slightly warm (4 tablespoons)
130 g granulated sugar 2/3 cup
50 g light brown sugar packed (1/4 cup)
300 g nonfat Greek yogurt 1 1/4 cups
100 g sourdough discard or active sourdough starter 1/2 cup
2 large eggs
10 g pure vanilla extract 2 teaspoons
150 g semi sweet chocolate chips 1 cup, plus a small handful for topping

Instructions

In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.
Melt the butter in the microwave and let it cool to slightly warm. Do not use it hot.
In a separate medium bowl, add the granulated sugar and brown sugar. Pour the slightly warm melted butter over the sugars and beat by hand for about 2 minutes, or use a stand mixer or hand mixer for about 1 minute, until well combined.
Microwave the Greek yogurt for 30 seconds and stir well to distribute the heat evenly. The yogurt should feel slightly warm, not hot. This step takes the chill off and helps the batter come together smoothly.
Add the warmed Greek yogurt to the butter and sugar mixture. Whisk by hand for 1 to 2 minutes, or mix in a stand mixer for about 1 minute, until fully combined with no streaks.
Add the eggs one at a time, whisking well after each addition.
Add the sourdough discard or active starter and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined. Stop the moment you no longer see dry flour streaks. The batter will be thick. Do not overmix.
Fold in the chocolate chips, reserving a small handful to press onto the tops of the muffins before baking.

CHOOSE YOUR METHOD: At this point, decide whether you are baking same day or fermenting overnight. The instructions diverge below.

SAME DAY METHOD:

Cover the bowl and let the batter rest at room temperature for 30 minutes. This rest is not optional. It gives the baking powder time to activate, allows the flour to fully hydrate, and produces a taller dome.
While the batter rests, line a standard 12 cup muffin tin with tulip liners or paper liners. Preheat the oven to 425 degrees F during the last 15 minutes of the rest. Once the rest is complete, proceed to the scooping and baking steps below.

OVERNIGHT FERMENTATION METHOD:

Cover the bowl tightly with plastic wrap and refrigerate for up to 12 hours. The next day, pull the batter from the refrigerator and let it rest at room temperature for a full 2 hours before baking. Do not skip this 2 hour rest.
During the last 15 to 20 minutes of the rest, line a standard 12 cup muffin tin with tulip liners or paper liners, lightly spray with nonstick spray, and preheat the oven to 425 degrees F. Once the 2 hour rest is complete, proceed to the scooping and baking steps below.

SCOOPING AND BAKING (both methods):

Scoop the batter into the prepared muffin tin, filling each cup all the way to the brim. Press a few reserved chocolate chips onto the top of each muffin.
Bake at 425 degrees F for 5 minutes. Without opening the oven door, reduce the temperature to 375 degrees F and continue baking for an additional 14 to 16 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Storage:

Store muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. To refresh refrigerated muffins, microwave for 15 to 20 seconds.

Freezing:

These muffins freeze beautifully. Cool completely, wrap individually in plastic wrap, and transfer to a freezer bag. They will keep frozen for up to 3 months. Thaw overnight in the refrigerator, or microwave from frozen for 45 to 60 seconds.

Same Day vs Overnight Fermentation:

The same day method requires a 30 minute rest at room temperature before baking. This is not optional and gives the baking powder time to activate. The overnight method ferments the batter in the refrigerator for up to 12 hours, then requires a full 2 hour room temperature rest before baking. Do not skip the 2 hour rest. It is the most important step for a tall dome and open crumb when using the overnight method.

Butter Temperature:

The melted butter should be cooled to slightly warm before mixing with the sugars. Hot butter can cause the eggs to scramble or the yogurt to break, so let it sit for a few minutes after melting.

Yogurt Temperature:

Microwaving the Greek yogurt for 30 seconds and stirring is essential. Cold yogurt added directly to warm butter and sugar will cause the fats to seize and result in a lumpy batter. The goal is to take the chill off the yogurt, not to heat it.

Substitutions:

Full fat Greek yogurt can be substituted for nonfat with a slightly richer result. Avoid Greek style yogurt, which is thinner and contains additives. Either sourdough discard or active sourdough starter can be used in this recipe in equal amounts by weight. Active starter will give a slightly more pronounced sourdough flavor, while discard offers a milder background note. Bittersweet or dark chocolate chips can be substituted for semi sweet.

Troubleshooting:

If your muffins do not have a tall dome, check that the batter was thick enough to hold a mounded shape on the spoon, the cups were filled all the way to the brim, and the oven temperature was correct for the initial 5 minute blast. Dark nonstick muffin tins run hotter than light aluminum, so if using a dark pan, drop the initial temperature to 415 degrees F.

Mini Muffins:

To make mini muffins, fill a mini muffin tin to the brim. Bake at 425 degrees F for 3 minutes, then reduce to 375 degrees F and bake an additional 8 to 10 minutes. Start checking at 8 minutes.