Potato Flake Sourdough Chocolate Chip Muffins

These Potato Flake Sourdough Chocolate Chip Muffins are soft, fluffy, and just the right amount of sweet. With mini chocolate chips in each bite, you might as well make a double batch because they won’t last long.

You can use active sourdough starter or discard for this recipe. Making it the perfect thing to whip up, even if you haven’t fed your starter in a few days. 

If this is your first time baking with potato flake sourdough, allow me to share a few things. It’s a sweeter, more beginner-friendly starter than the traditional flour-and-water sourdough starter. It gives baked goods a light texture, helps them stay fresher longer, and adds a unique flavor that balances perfectly with the richness of chocolate. This isn’t the first muffin recipe here at Little Tennessee Home. So, after you give this muffin recipe a try, be sure you come back for another delicious muffin recipe using a potato flake starter!

These muffins are perfect for everything from weekday breakfasts to church brunches, and they’ve never disappointed. You’ll love how simple they are to put together and how easily they fit into your routine since you can ferment overnight or bake right away. 

Why Use Potato Flake Sourdough in Muffins?

Most people think of sourdough as just for bread, but using your starter in sweet recipes is a game-changer. Here’s why:

• Longer shelf life: The natural fermentation process keeps these muffins soft for days without drying out.
• Better flavor: Fermentation adds a hint of tang that pairs so well with the sweetness of sugar and chocolate.
• Healthier digestion: The fermentation period makes the muffins easier to digest and can reduce some of the gluten content.
• Less waste: Instead of tossing out discard starter during feedings, you can bake it right into muffins, pancakes, and more.

If you’re already keeping a potato flake sourdough starter, this is a great way to use some of the discard!

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Tools You’ll Need

• Mixing bowls: At least one large bowl for mixing and a medium for sifting dry ingredients.
• Whisk or hand mixer: To beat sugar and eggs together.
• Measuring cups and spoons: Or a kitchen scale for precise grams.
• Muffin pan: A standard 12-count muffin pan (this recipe makes about 18 muffins, so you’ll need to bake in two rounds).
• Cookie scoop or ¼ cup measuring cup: For portioning batter evenly.
• Parchment muffin liners: These work better than paper liners since muffins can sometimes stick.
• Cooling rack: Helps muffins cool evenly without getting soggy bottoms.

Ingredients

Here’s everything you’ll need to make these muffins:

• 1 cup sugar (230 g)
• 2 eggs
• ½ cup plain yogurt (124 g) (I use homemade made in the instant pot)
• ½ cup potato flake starter (119 g) (discard or active starter)
• ¼ cup butter, melted (65 g)
• ¼ cup melted coconut oil (39 g)
• 2 ½ cups all-purpose flour (310 g)

After fermentation:

• 1 teaspoon baking soda 
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 2 teaspoons vanilla
• 1 cup mini semi-sweet chocolate chips (in the batter)
• ½ cup mini semi-sweet chocolate chips (for topping)
• ¼ cup raw coarse sugar (for topping)

Yields: 18 muffins

Step-by-Step Instructions

Make sure to check out the recipe card out at the bottom to easily print this recipe. 

Mix the Batter

In a large bowl, whisk together sugar and eggs until smooth.

Add yogurt, then melted butter, coconut oil, and potato flake starter—mixing gently after each of the wet ingredients. This step-by-step method makes it easier for ingredients of different temperatures (like melted butter vs. cold yogurt) to blend together smoothly.

Add the flour and stir until just combined. Overmixing can lead to tough muffins, so stop as soon as you don’t see streaks of flour.

Long Ferment

Cover the bowl with beeswax wrap or plastic wrap and let the batter ferment at room temperature for about 8 hours. This fermentation period develops flavor and makes the muffins extra soft. I usually mix mine up before bed and bake them fresh the next morning.

Prep the Oven & Pan

After fermenting, preheat your oven to 425°F. Line your muffin tin with parchment liners or grease well with butter or oil.

Finish the Batter

Sift baking soda, salt, and cinnamon over the fermented batter and gently fold in. Add vanilla and 1 cup of mini chocolate chips mix until incorporated.

Fill & Top

Use a ¼ cup cookie scoop or measuring cup to portion the batter into muffin tins.

Don’t forget toppings—sprinkle each muffin with a few more mini chocolate chips and a little coarse sugar for that bakery-style muffin look and crunch.

Bake

Bake at 425°F for 5 minutes, then reduce oven to 350°F and bake for another 10–11 minutes. The initial burst of high oven temperature helps the muffins rise tall with domed tops. Check doneness with a toothpick—it should come out clean or with just a little melted chocolate. Keep in mind, all ovens cook a bit differently so baking times can vary. 

Cool & Store

Let muffins cool in the pan for 5–10 minutes, then move to a wire rack. Store in an airtight container at room temperature for 5 days, in the fridge for up to a week.

For longer storage place in a freezer-safe bag and freeze up to 3 months.

Tips for the Best Muffins

• Use full-fat dairy. It keeps the muffins moist and rich.
• Don’t skip the coarse sugar topping. It adds the perfect crunch and makes them look bakery-worthy.
• Make them mini or jumbo. Mini muffins bake in about 8 minutes and are perfect for kids. Jumbo muffins take about 25 minutes.
• Room temperature ingredients mix better. To quickly bring eggs to room temp, place them in a bowl of warm water for 5 minutes.

Substitutions

• Coconut oil: You can swap with vegetable, canola, or avocado oil. I like coconut oil for the flavor and health benefits.
• Yogurt: If you use Greek yogurt or sour cream as a substitution, thin with 2–4 tablespoons of milk. Dairy-free yogurts also work.
• Chocolate chips: Any chocolate will do, but mini chips give the best distribution so every bite has chocolate. Feel free to reduce or add extra chocolate chips if desired.
• All purpose flour: Whole wheat flour can be used in place of all purpose, it may not have the same tender crumb, but ultimately still delicious! 

Serving Ideas

These muffins are perfect:

• For breakfast: Pair with eggs or fruit for a quick start to the day.
• For snacks: Keep a container handy for after school or coffee breaks.
• For sharing: Great for potlucks, brunches, or dropping off to a neighbor.

You can also warm them slightly in the microwave before serving—just 10–15 seconds makes the chocolate gooey again!

FAQ

Can I make these without fermenting overnight?

Yes, but you’ll lose some of the flavor and texture benefits. If you’re in a rush, let the batter rest for at least 1 hour before baking.

Can I use discard starter?

Yes! This recipe works with active or discard potato flake starter since the leavening comes from baking soda, not just the starter.

Can I use regular sourdough starter instead?

Yes, but the flavor will be tangier. Potato flake starter keeps it milder and sweeter. You might need to adjust the liquid ratios a bit as well. Personally, I’d recommend converting some of your traditional starter to a potato flake starter to use instead.

More Potato Flake Recipes You’ll Love

• Potato Flake Sourdough Multigrain Bread Loaf
• Potato Flake Sourdough Brioche
• Potato Flake Sourdough Blueberry muffins
• Potato Flake Sourdough Cinnamon Rolls

These Potato Flake Sourdough Discard Chocolate Chip Muffins are the kind of recipe you’ll come back to again and again. They’re simple, cozy, and a guaranteed family favorite. I hope you enjoy them as much as we do!

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Potato Flake Sourdough Chocolate Chip Muffins

Magen Jones – littletennesseehome.com

These Potato Flake Sourdough Chocolate Chip Muffins are soft, fluffy, and just the right amount of sweet. With mini chocolate chips in each bite, you might as well make a double batch because they won’t last long.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 16 minutes mins

Fermentation 8 hours hrs

Total Time 8 hours hrs 31 minutes mins

Course Breakfast, Snack

Servings 18 muffins

Equipment

• Mixing bowls: At least one large bowl for mixing and a medium for sifting dry ingredients.
• Whisk or hand mixer: To beat sugar and eggs together.
• Measuring cups and spoons: Or a kitchen scale for precise grams.
• Muffin pan: A standard 12-count muffin pan (this recipe makes about 18 muffins, so you’ll need to bake in two rounds).
• Cookie scoop or ¼ cup measuring cup: For portioning batter evenly.
• Parchment muffin liners: These work better than paper liners since muffins can sometimes stick.
• Cooling rack: Helps muffins cool evenly without getting soggy bottoms.

Ingredients

  

Muffin batter:

• 1 cup sugar 230 g
• 2 eggs
• ½ cup plain yogurt 124 g
• ½ cup potato flake starter(discard or active starter) 119 g
• ¼ cup melted butter 65 g
• ¼ cup melted coconut oil 39 g
• 2 ½ cups all-purpose flour 310 g

After fermentation:

• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 2 teaspoons vanilla
• 1 cup mini semi-sweet chocolate chips in the batter
• ½ cup mini semi-sweet chocolate chips for topping
• ¼ cup raw coarse sugar for topping

Instructions

 

• Make sure to check out the recipe card out at the bottom to easily print this recipe.
• In a large bowl, whisk together sugar and eggs until smooth.
• Add yogurt, then melted butter, coconut oil, and potato flake starter—mixing gently after each of the wet ingredients. This step-by-step method makes it easier for ingredients of different temperatures (like melted butter vs. cold yogurt) to blend together smoothly. Alternatively you could bring them all to room temperature first.
• Add the flour and stir until just combined. Overmixing can lead to tough muffins, so stop as soon as you don’t see streaks of flour.
• Cover the bowl with beeswax wrap or plastic wrap and let the batter ferment at room temperature for about 8 hours. This fermentation period develops flavor and makes the muffins extra soft. I usually mix mine up before bed and bake them fresh the next morning.
• After fermenting, preheat your oven to 425°F. Line your muffin tin with parchment liners or grease well with butter or oil.
• Sift baking soda, salt, and cinnamon over the fermented batter and gently fold in. Add vanilla and 1 cup of mini chocolate chips mix until incorporated.
• Use a ¼ cup cookie scoop or measuring cup to portion the batter into muffin tins.
• Don’t forget toppings—sprinkle each muffin with a few more mini chocolate chips and a little coarse sugar for that bakery-style muffin look and crunch.
• Bake at 425°F for 5 minutes, then reduce oven to 350°F and bake for another 10–11 minutes. The initial burst of high oven temperature helps the muffins rise tall with domed tops. Check doneness with a toothpick—it should come out clean or with just a little melted chocolate. Keep in mind, all ovens cook a bit differently so baking times can vary.
• Let muffins cool in the pan for 5–10 minutes, then move to a wire rack. Store in an airtight container at room temperature for 5 days, in the fridge for up to a week.
• For longer storage place in a freezer-safe bag and freeze up to 3 months.