Amish Friendship Chocolate Chip Muffins
These Amish Friendship Chocolate Chip Muffins are soft, fluffy, and packed with melty chocolate chips, featuring a classic milk-based starter with a sourdough discard option for extra versatility!
Equipment
- Mixing bowls
- Measuring cups and spoons
- Food scale
- 12 cup muffin pan
- Portion scoop
- Muffin liners
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
For the Amish chocolate chip muffins
- 120 grams (1/2 cup) Amish friendship sourdough starter (from above)
- 200 grams (1 cup) sugar
- 120 grams (1/2 cup) milk
- 76 grams (1/3rd cup) unsalted butter (melted)
- 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 all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 190 grams (1 cup & 2 tablespoons) mini semi-sweet chocolate chips (see notes if using regular size chocolate chips)
Instructions
Make the Amish friendship starter:
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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.
Alternatively 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.
The following morning:
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Preheat your oven to 425°F (218°C). Line a muffin pan with liners or lightly grease it to prevent sticking.
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Warm the milk and butter on the stove on low heat until the butter melts and set aside to cool for a few minutes.
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In a large bowl, add the sugar, Amish friendship sourdough starter (or discard if using), and the cooled milk/butter mixture. Whisk to combine.
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Next, add the oil, eggs, full fat sour cream (or Greek yogurt) and vanilla extract and whisk until everything is incorporated.
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In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
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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.
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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 1 tablespoon of flour to prevent sinking.
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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.
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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.
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Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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Store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Notes
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.
Can I use sourdough discard in place of the Amish starter? Yes! I recommend using discard that is no more than a week old to avoid a sour taste in the muffins. Ensure it is brought to room temperature before mixing.
Muffin quantity: Yields 12-14 muffins, though the final count may vary depending on the amount of batter used per muffin cup.
Can I long ferment the muffins? Yes! These muffins can be long fermented for deeper flavor and better digestibility. Here's how: 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.
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.
Sour cream/Greek Yogurt: Use full-fat for the best texture—lower-fat versions can affect how the muffins bake and rise.
