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Preheat the oven to 425º Fahrenheit.
Add sourdough discard to a small bowl. Add melted butter and vegetable oil to the bowl and whisk together until mostly combined. Whisk in the buttermilk, egg, vanilla extract and granulated sugar. Set aside.
In a mixing bowl, whisk together all-purpose flour, baking powder, cornstarch and salt. Add the chocolate chips and mix together until chocolate chips are evenly distributed.
Pour the liquid ingredients on top of the flour mixture and stir gently a few times until thoroughly moistened. A few streaks of flour are okay!
Spray a 12 cup muffin tin or cut square pieces of parchment paper to fit the holes of your muffin tin. Scoop muffin batter into the muffin tins, filling the tins about ¾ of the way full. You should have enough batter for 12 muffins.
Sprinkle 1-2 Tablespoons of granulated sugar on top of the muffins before baking if desired.
Bake muffins for 5 minutes at 425 degrees. Then reduce the temperature to 350 degrees and bake for 16-18 more minutes. If you fill the muffin tins less full, they may bake a little faster. Check that muffins are done by inserting a toothpick into the center of one and making sure it comes out clean (there may be some melted chocolate). Pull muffins out of the oven and let rest for about 5 minutes in the pan before removing to a cooling rack to cool and enjoy!