Amish Friendship Chocolate Chip Muffins (sourdough option included!)

Perfecting these Amish Friendship Chocolate Chip Muffins took some trial and error, but after a few tweaks, I finally landed on the ultimate recipe. These muffins check all the boxes—soft, fluffy, perfectly moist, and packed with melty chocolate chips in every bite.

They have that nostalgic, bakery-style texture while still keeping the signature richness from the Amish Friendship Starter. But the best part? They’re versatile! While this recipe shines with the classic milk-based starter, there’s also a discard-friendly option, so you can bake these anytime—whether you’re feeding an active starter or using up leftovers. No matter which version you choose, these muffins are pure comfort in every bite!

What is a traditional Amish friendship starter?

An Amish Friendship Bread starter is a fermented mixture that acts as the base for the bread, similar to a sourdough starter. It’s traditionally made with yeast, flour, sugar, and milk, which is left to ferment at room temperature over a few days. This fermentation process gives the bread its signature light, airy texture and mild sweetness.

The starter is often shared among friends, allowing others to continue the baking tradition. Some variations may also include yeast to help kickstart the fermentation process.

All of my Amish recipes are inspired by the classic friendship starter—this is my personal take on it however it is not the exact same method.

If you are interested in learning more about traditional Amish friendship starters and breads this is a great resource.

My spin on the Amish friendship sourdough starter

I created my own spin on the traditional Amish friendship starter by replacing the commercial yeast typically used with my active sourdough starter.

Fed with sugar, milk, and flour, this sweet sourdough starter blossomed beautifully, transforming my bakes into something extraordinary. The results were light, fluffy, and decadently rich dessert breads, proving that sourdough’s natural fermentation can elevate the classic Amish friendship bread into a uniquely flavorful and airy treat.

What makes the perfect muffin?

Of course, the “perfect” muffin is subjective, but this is what I was personally aiming for—and after plenty of trial and error, I finally nailed it! Here’s what I was looking for:

• Soft & Fluffy Interior – Light and airy with a tender crumb.
  
• Moisture That Lasts – Stays fresh for days without drying out.

• Sturdy, Domed Top – A beautifully risen muffin with bakery-style height.

• Slightly Crisp Edges – Just enough crispness for texture contrast.
  
• Tender Yet Structured – Holds together well without being dense.

• Long Fermentation Friendly – A batter that works with an overnight ferment for extra depth of flavor.

This recipe delivers on all of these, whether you’re using an active Amish Friendship Starter or a sourdough discard option!

Can I long ferment Amish friendship chocolate chip muffins?

Yes! These muffins can be long fermented for deeper flavor and better digestibility. You have two options:

• Overnight Refrigeration: Mix all ingredients except the chocolate chips, cover, and refrigerate overnight. In the morning pull the batter from the fridge and let it get to room temperature, stir in the chocolate chips, scoop into muffin liners, and bake as usual.

• Room Temperature Fermentation: Mix the sour cream, milk, Amish Friendship Starter (or sourdough starter), sugar, and flour, then cover and let rest at room temperature for up to 8 hours. After fermentation, add the remaining ingredients, fold in the chocolate chips, and bake.

Both methods allow for enhanced flavor while maintaining the soft, fluffy texture of the muffins!

How to make Amish Friendship chocolate chip muffins: step-by-step

Baker’s schedule: Make the Amish friendship starter (milk starter) the evening before you make the muffins. If using discard this step can be skipped. Use a discard that is no more than a week old to avoid a sour taste in the muffins.

Yields 12-14 muffins, though the final count may vary depending on the amount of batter used per muffin cup.

Ingredients

For the Amish friendship sourdough starter:

• 15 grams sourdough starter (fed within 48 hours)
• 15 grams sugar
• 60 grams milk
• 60 grams all-purpose flour

A honey starter is a great option for this recipe, adding a subtle sweetness and enhanced fermentation. If you’d like to try it, use the following ratio: 15g sourdough starter, 15g honey, 50g water, and 65g all-purpose flour.

For the Amish chocolate chip muffins

• 120 grams (1/2 cup) of Amish friendship starter from above (or sourdough discard)
• 200 grams (1 cup) sugar
• 120 grams (1/2 cup) milk
• 76 grams (1/3rd cup) melted unsalted butter
• 55 grams (1/4 cup) neutral oil (avocado oil works well)
• 2 eggs (room temperature)
• 60 grams (1/4 cup) full fat sour cream or full fat Greek yogurt
• 8 grams (2 teaspoons) vanilla extract
• 325 grams (2 &1/2 cups) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 190 grams (1 cup & 2 tablespoons) mini chocolate chips

*If using regular chocolate chips, reduce the amount to 170 grams (1 cup) and lightly coat them in 1 tablespoon of flour to prevent sinking.

Equipment

• Mixing bowls
• Measuring cups and spoons
• Food scale
• 12 cup muffin pan
• Portion scoop (optional but handy)
• Muffin liners (optional)

Instructions

Make the Amish friendship starter:

• The evening before you make the muffins mix the Amish starter ingredients (sourdough starter, milk, sugar, & flour) in a glass jar. Cover it loosely and allow it to rest overnight for 8-10 hours.

The following morning:

• Preheat your oven to 425°F (218°C). Line a muffin pan with liners or lightly grease it to prevent sticking.

• Warm the milk and butter on the stove on low heat until the butter melts and set aside to cool for a few minutes.

• In a large bowl, add the sugar, Amish friendship sourdough starter (or discard if using), and the cooled milk/butter mixture. Whisk to combine.

• Next, add the oil, eggs, full fat sour cream (or Greek yogurt) and vanilla extract and whisk until everything is incorporated.

• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.

• Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense muffins.

• Gently fold in the chocolate chips until evenly distributed throughout the batter. If using regular chocolate chips, reduce the amount to 170 grams (1 cup) and lightly coat them in flour to prevent sinking.

• Using a portion scoop or 1/3rd cup measuring cup fill the muffin cups about ¾ full. Optional: sprinkle some coarse sugar over top of the muffins.

• Bake at 425°F (218°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (177°C) and continue baking for another 12-15 minutes, or until a toothpick inserted in the center comes out clean.

*If you prefer a flatter muffin top, skip the temperature change and bake at 350°F (177°C) for 18–22 minutes instead.

• Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

• Store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

More Amish friendship recipes

• Amish Peanut Butter Cookies
• Blueberry Lemon Amish Friendship Bread
• Amish Friendship Bread
• Double Chocolate Amish Bread