Sometimes, I think my husband is a chocolate chip cookie critic. I have made many variations with cinnamon, nuts, brown sugar, sourdough, oats—you name it! But this one is by far his favorite. This chocolate chip cookie has a chewy center with slightly crispy edges. When you bite into it, you can feel the combination of textures and the chocolate melting in your mouth. What makes it even better is the addition of clarified butter. It is an amazingly delicious experience!

Ingredient Swap: Understanding White Sugar vs. Brown Sugar

Texture Differences Between White and Brown Sugar

When baking cookies, the type of sugar you use can significantly affect their texture. Brown sugar, which contains molasses, naturally adds moisture to your cookie dough. This extra moisture is what gives cookies their soft, chewy texture. On the other hand, white sugar tends to make cookies crisper and causes them to spread out more during baking. The absence of molasses means less moisture, influencing the dough’s dryness and, consequently, the cookie’s texture.

Flavor Variations

The flavor profile of your cookies can also change based on the sugar choice. Brown sugar provides a deeper, caramel-like sweetness thanks to the molasses it contains. This can add a rich, complex flavor to your cookies. White sugar, lacking molasses, provides a cleaner, more singular sweetness. This difference means the same recipe can yield cookies with notably different tastes when swapping out the sugar type.

Impact on Cookie Color

The choice of sugar also influences the cookies’ color. Cookies made with brown sugar often have a darker, more golden appearance, a direct result of the molasses content. In contrast, cookies with white sugar are lighter in color. This visual difference clearly indicates which type of sugar you used in the dough.

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Soft Chocolate Chip Cookies Without Brown Sugar

Discover a fresh take on classic chocolate chip cookies—made without brown sugar. Whether it's preference or pantry limits, enjoy a simpler, crisper treat!

Course Snack

Cuisine American

Keyword Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 22 cookies

Author Jess

Equipment

• Small pot
• Measuring cup or glass jar (to pour the clarified butter)
• Fine mesh, strainer, or cheesecloth (to strain the clarified butter)
• Scale or measuring cups and spoons
• Stand mixer
• Cookie scoop
• Cookie sheet
• Parchment paper or silicone mat

Ingredients

• 254 g unsalted butter 2 sticks plus 2 tablespoons
• 322 g all purpose flour 2 2/3 cups
• 6 g baking soda 1 1/4 tsp
• 3 g salt 1/2 tsp
• 212 g granulated sugar 1 cup
• 100 g eggs 2 eggs
• 15 ml vanilla extract 1 tbsp
• 240 g chocolate chips 2 cups

Instructions

Clarify and Brown the Buter

• Have ready the strainer suspended over the measuring cup.
  254 g unsalted butter
• In a small saucepan, melt unsalted butter over low heat until it's fully melted. Continue heating until the butter starts to foam, and then watch as the color turns golden brown.
• As soon as the milk solid becomes a dark brown, pour the butter into the strainer with the measuring cup. You should have about a cup or so of clarified butter.

Make the Cookie Dough

• Whisk together all-purpose flour, baking soda, and sea salt in a medium bowl.
  322 g all purpose flour, 6 g baking soda, 3 g salt
• Combine butter with the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix until well combined.
  212 g granulated sugar
• Beat in eggs one at a time, then stir in vanilla extract.
  100 g eggs, 15 ml vanilla extract
• Gradually add your dry ingredients to this mixture, mixing until just combined.
• Fold in the chocolate chips.
  240 g chocolate chips
• Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
• Preheat the oven to 375°F (190°C).
• Prepare a cookie sheet with parchment paper or silicone mat.
• Roll the dough into balls using a 1 1/2 tbsp cookie scoop (about 42g). Place them on a baking sheet lined with parchment paper, leaving enough space (about 2 inches) between each for them to spread.
• Bake for about 8-10 minutes or until the edges start to turn golden. The center should still look soft.
• Take the cookies out of the oven and let them cool on the baking sheet for 1 minute or until firm enough to transfer to a cooling rack. Cookies will firm up as they cool.

Notes

• You might feel tempted to keep the cookies in the oven for longer than 10 minutes because they will look really soft in the middle. Doing so will result in a hard cookie instead of a chewy one. 
• The cookies will be really soft when they come out of the oven. They will fall apart if you try to transfer them without letting them cool for a minute or two on the baking sheet.

Key Ingredients for Chocolate Chip Cookies Without Brown Sugar

Unsalted Clarified Butter:

Gives cookies their rich flavor and tender texture. Using unsalted lets you control the salt level perfectly. You can use salted butter, but you will need to reduce the amount of salt added to the recipe. Clarified butter has been melted and had its milk solids and water removed, leaving behind pure butterfat. In cookies, it leads to a richer taste and a slightly different texture, potentially making them more tender and allowing for a unique depth of flavor not achieved with regular butter. Plus, it has a higher smoke point, which can be helpful for baking at high temperatures without burning.

All-Purpose Flour:

This is the backbone of your cookies. It provides structure so they don’t just melt into puddles.

Baking Soda:

This is your leavening agent. It helps your cookies puff up a bit without turning them into cake. It also raises the pH level of the dough, which encourages more browning.

Sea Salt:

Adds a subtle contrast to the sweetness and enhances all the flavors.

Granulated Sugar:

Sweetens the cookies and helps with that golden-brown color and crispness on the outside. It’s also what makes the edges deliciously crispy and the center chewy.

Eggs:

Bind everything together and add moisture, making the dough cohesive and the cookies tender.

Vanilla Extract:

It’s the secret background flavor that makes chocolate chip cookies taste like your childhood.

Semisweet Chocolate Chips (or Bittersweet if you prefer):

The star of the show. They add those gooey, melty chocolate pockets in every bite. Semisweet brings sweetness and richness, while bittersweet offers a deeper chocolate flavor with less sugar.

Gluten-free Alternative

For a gluten-free alternative to traditional all-purpose flour in your chocolate chip cookies without brown sugar, consider using one of the following options:

1. Gluten-Free All-Purpose Flour Blends: These are specifically formulated to mimic regular flour’s texture and baking behavior. Look for a blend that can be substituted 1:1 for all-purpose flour. Brands often include xanthan gum or guar gum in their blends, which helps replicate the binding quality of gluten.

When using a gluten-free alternative, keep in mind that the texture and spread of your chocolate chip cookies may vary from those made with all-purpose flour. Experiment with blends or adjustments to find the right balance for your perfect gluten-free chocolate chip cookie.

Equipment You’ll Need

Small pot

Measuring cup or glass jar (to pour the clarified butter)

Fine mesh, strainer, or cheesecloth (to strain the clarified butter)

Scale or measuring cups and spoons

Stand mixer

Cookie scoop

Cookie sheet

Parchment paper or silicone mat

Step-by-Step: Chocolate Chip Cookies Recipe Without Brown Sugar

Clarify and Brown the Butter:

Have ready the strainer suspended over the measuring cup. In a small saucepan, melt unsalted butter over low heat until it’s fully melted. Continue heating until the butter starts to foam, and then watch as the color turns golden brown. This should take a few minutes. The nutty aroma tells you it’s done. As soon as the milk solid becomes a dark brown, pour the butter into the strainer with the measuring cup. You should have about a cup or so of clarified butter.

Mix the Dry Ingredients:

Whisk together all-purpose flour, baking soda, and sea salt in a medium bowl. This ensures your leavening agent and salt are evenly distributed throughout the flour, setting the stage for evenly baked cookies.

Make the Dough:

Combine butter with the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix until well combined. Beat in eggs one at a time, then stir in vanilla extract. Gradually add your dry ingredients to this mixture, mixing until just combined. Fold in the chocolate chips. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

Preheat the Oven:

Set an oven rack in the middle of the oven and preheat your oven to 375°F (190°C). Preheating the oven is important to ensure your cookies bake evenly and perfectly.

Roll the Dough into Balls:

Using a cookie scoop, roll the dough into balls. Place them on a baking sheet lined with parchment paper, leaving enough space (about 2 inches) between each for them to spread.

Bake the Cookies:

Slide the baking sheet into the preheated oven. Bake for about 10-12 minutes or until the edges start to turn golden. The center should still look soft.

Cool the Cookies:

Once out of the oven, let the cookies cool on the baking sheet for one minute or until firm enough to transfer. Then, transfer them to a wire rack to cool completely. They’ll firm up as they cool.

Customization Ideas

Nuts for Texture:

Add chopped walnuts or pecans to the dough before baking. They introduce a crunchy texture and a nutty flavor that complements the chocolate chips well.

Different Chocolate Chips:

Mix up the chocolate chips. Use a combination of semisweet, milk chocolate, white chocolate, or even dark chocolate chips for a variety of flavors and textures in each bite.

Sea Salt Finish:

Sprinkle a bit of flaky sea salt on top of the cookies before baking. This enhances the sweet flavor and adds a gourmet touch.

Oats for Chewiness:

Incorporate rolled oats into the dough for an extra chewy texture. It adds a subtle, nutty flavor and makes the cookies more filling.

Spices for Warmth:

Cinnamon, nutmeg, or cardamom can be mixed into the dough to add warmth and depth to the cookies’ flavor profile, perfect for the colder months.

Citrus Zest:

Add zest from an orange or lemon to the dough for a fresh, citrusy note that cuts through the sweetness and adds complexity.

Espresso Powder:

A teaspoon of espresso powder enhances the chocolate flavor without making the cookies taste like coffee. It’s a subtle touch that chocolate lovers will appreciate.

Candy Pieces:

Stir in chunks of your favorite candy bars, or use candy-coated chocolates for a pop of color and a surprise element in every bite.

Dried Fruit:

Mix in dried cranberries, cherries, or raisins for a tart contrast to the sweet chocolate and dough, adding both flavor and texture.

Storing Your Chocolate Chip Cookies

Keep leftover cookies in an airtight container at room temperature. They should stay fresh for about two weeks. If you like them a bit chewy, add a piece of bread to the container; it helps maintain moisture. I do this after three days to ensure they don’t get hard.

Troubleshooting Common Cookie Baking Problems

Cookies Spread Too Much:

Cause: Too much butter or sugar, oven temperature too low, or dough wasn’t chilled.

Fix: Ensure accurate measurements of ingredients. Check oven temperature with an oven thermometer. Chill dough for at least 30 minutes before baking to prevent spreading.

Cookies Didn’t Spread Enough:

Cause: Too much flour, dough too cold, or oven temperature too high.

Fix: When measuring flour, use the spoon and level method to avoid excess or use a scale for accuracy. If the dough is too cold to bake, let it sit at room temperature for a bit before baking. Verify oven temperature accuracy.

Cookies Are Too Hard:

Cause: Overbaked, too much flour, or not enough fat.

Fix: Reduce baking time. Ensure accurate measurement of flour and fat. The chocolate chip cookies will continue to cook on the cookie sheet after being removed from the oven, so remove them when they’re slightly underdone in the center for a softer texture.

Cookies Are Too Cakey:

Cause: Too much egg, baking powder instead of baking soda, or using cake flour.

Fix: Double-check the recipe to ensure the correct number of eggs and baking soda are used. Stick to all-purpose flour unless otherwise specified.

Cookies Are Too Pale:

Cause: Oven temperature too low, not enough sugar, or using bleached flour.

Fix: Check oven temperature. Ensure the correct amount of sugar is used for caramelization. Unbleached flour can help achieve a better color. Remember that these are cookies without brown sugar. They will not have that golden brown color of traditional chocolate chip cookies.

Burnt Bottoms but Raw Middle:

Cause: Baking sheet too thin, oven rack too low, or oven temperature too high.

Fix: Use a thicker, heavy-duty baking sheet. Position the oven rack in the middle. Check and adjust the oven temperature.

Uneven Baking:

Cause: Oven hot spots, using the wrong type of baking sheet, or overcrowding the sheet.

Fix: Rotate the baking sheet halfway through baking. Use light-colored, heavy-duty baking sheets for even heat distribution. Don’t overcrowd; leave enough space between dough balls for even airflow.

Pairing Your Soft Chocolate Chip Cookies Without Brown Sugar: Serving Suggestions

Milk: Classic pairing; the creaminess complements the chocolate chips and balances sweetness.

Coffee: Great for adults; the bitterness of coffee contrasts nicely with the sweetness of the cookies.

Ice Cream: Sandwich your cookies with a scoop of vanilla or chocolate ice cream for a decadent treat.

Tea: For a cozy snack, choose black or herbal tea; the warmth of the tea pairs well with the gooey chocolate.

Nut Milk: For a dairy-free option, almond or oat milk offers a nutty flavor that enhances the cookie’s taste.

Dessert Wine: A sweet dessert wine like port or sherry can match the richness of the cookies, ideal for an elegant dessert.

Conclusion: Your New Go-To Soft Chocolate Chip Cookies Without Brown Sugar

With these chocolate chip cookies without brown sugar, you have a simple yet satisfying alternative that doesn’t compromise taste or texture. It’s proof that even with pantry limitations, you can still whip up a batch of crave-worthy cookies. This might just become your new favorite way to bake chocolate chip cookies. Enjoy the bake, and let me know how it turns out!

I remember when I first started baking muffins years ago. I was having the same problem over and over again with them turning out flat. They looked like the cupcake’s ugly cousin! I was getting soooo frustrated. I couldn’t understand why all these people had gorgeous muffin domes, and I didn’t have the same experience. So, I started looking into every single ingredient and why this was happening. I was so obsessed with making the perfect muffin that my husband ended up getting me an apron that said, “Peach Muffins Rise in My Kitchen.” I love that apron!

So stay with me because this vanilla muffin recipe might become your favorite master recipe for all your muffins.

What you need to make this recipe

Creating the perfect vanilla muffins involves a symphony of ingredients, each playing a crucial role in the final product’s texture, flavor, and appearance. This easy muffin recipe requires simple, easy-to-find ingredients that you might already have at home. Nothing fancy here! Here’s a breakdown of common ingredients and their functions:

Tools You’ll Need:

medium bowl

large bowl

Whisk

SIFTER

Scale (recommended)

Measuring cups (if not using a scale)

Measuring spoons

Muffin pan

Muffin liners

Ingredients:

Flour:

– Function: Acts as the primary structure-building ingredient. Gluten formed from flour gives muffins their body and shape.

– Flour Types: All-purpose flour is the most common, but whole wheat, almond, and oat flour are used for different dietary needs and flavors.

Sugar

– Function: Adds sweetness and affects the texture. Sugar helps in browning and creates a tender crumb by absorbing moisture.

– Variations: White sugar, brown sugar, honey, coconut sugar, xylitol (for a sugar-free option), and maple syrup are some alternatives, each imparting unique flavors.

Leavening Agents (Baking Powder/Baking Soda)

– Function: Cause the batter to rise, resulting in light and fluffy muffins.

– Mechanism: Baking powder releases carbon dioxide when moistened and heated, while baking soda reacts with acidic ingredients like yogurt or lemon juice.

Eggs

– Function: Eggs bind the ingredients together, add moisture, and help in leavening. They also contribute to the richness and color of the muffins.

– Substitutes: For dietary restrictions, flaxseed meal or applesauce can be used as alternatives.

Fat (Butter/Oil)

– Function: Adds moisture, flavor, and creates a tender texture. Fats also help in the even distribution of heat during baking.

– Choice: Butter adds flavor, while oils (such as vegetable or coconut oil) make muffins moist. Keep in mind that when using butter, the texture of the muffins will be more dense when they cool than when using oil. I love the flavor that butter adds to baked goods, but I prefer using vegetable oil for muffins because of the texture.

Milk (or other liquids)

– Function: Hydrates the dry ingredients, activating the gluten and leavening agents. It also affects the muffin’s moisture content and texture.

– Alternatives: Buttermilk, heavy cream, or almond milk can be used for different flavors or dietary needs.

Sour Cream

– Function: Add moisture to the muffin recipes, resulting in a tender crumb that stays fresh longer. The acidity in sour cream tenderizes the gluten in the flour, making the muffin crumb softer and more delicate than those made with milk or water alone.

– Alternatives: Plain yogurt is a perfect alternative if you don’t have sour cream handy.

Salt

– Function: Enhances flavors and balances the sweetness of the muffins.

– Tip: A small amount can significantly improve the overall taste profile.

Vanilla Extract

– Function: Impart distinctive flavors that can transform a basic muffin recipe into something special.

– Options: Vanilla extract is a classic, while cinnamon, nutmeg, or citrus zest can add a unique twist.

Pro Tip!

Make sure your ingredients are at room temperature. This will help achieve the proper texture when baking.

Each ingredient can be adjusted or substituted to create countless variations, catering to different tastes, dietary restrictions, and nutritional goals. Experimenting with these components allows for customization and helps in understanding the science of baking and how each element contributes to the final product.

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Vanilla Muffins

Indulge in homemade vanilla muffins with this easy recipe. Perfectly moist, fluffy, and infused with rich vanilla flavor. Ideal for breakfast or a sweet treat. Ready in 25 mins.

Course Breakfast, Snack

Cuisine American

Keyword Muffins, Quick Breads, Vanilla Muffin Recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 Muffins

Author Jess

Cost $5

Equipment

• 1 Muffin Pan
• 1 Muffin Liners
• 1 Large Bowl for dry ingredients
• 1 Medium Bowl for dry ingredients
• 1 Sifter
• 1 Scale
• 1 Measuring Cups if not using a scale
• 1 Measuring Spoons if not using a scale
• 1 Whisk or Spatula

Ingredients

• 240 g All Purpose Flour 2 cups
• 175 g granulated sugar 3/4 cup
• 20 g baking powder 1 tbsp
• 4 g salt 3/4 tsp
• 134 g milk 1/2 cup
• 100 g eggs 2 eggs, beaten until foamy
• 100 g sour cream 1/2 cup
• 65 g avocado oil 1/4 cup
• 15 g vanilla extract 1 tbsp

Instructions

• Preheat the oven to 425°F.
• Line a 12 cup muffin tin with paper liners.
• In a large bowl, sift the flour, granulated sugar, baking powder, and salt and give it a good whisk to ensure all ingredients are well combined.
  240 g All Purpose Flour, 20 g baking powder, 4 g salt, 175 g granulated sugar
• In a medium bowl, add the milk, oil, beaten eggs, sour cream, and vanilla and whisk to combine.
  134 g milk, 100 g eggs, 100 g sour cream, 65 g avocado oil, 15 g vanilla extract
• Add the wet ingredients mixture to the large bowl with the dry ingredients. Using a spatula or whisk, mix all ingredients together until well incorporated.¹
• Using a quarter cup or an ice cream scoop, fill the muffin pan almost all the way to the top. It should be over 3/4 of the way full.
• Bake for 16 minutes or until golden brown on top.²
• Carefully remove the vanilla muffins from the pan and transfer them to a wire rack to let them cool.
• Serve warm or at room temperature.

Notes

¹Do not overmix! Overmixing your batter will result in a dense crumb that will prevent you from achieving that beautiful-looking muffin top.

²Another way to test if the muffins are done is to insert a thermometer and check the internal temperature. The standard for breads and quick breads is about 200°F. Another way to check is by inserting a toothpick or fork. If it comes out clean, then they are ready.

Frequently Asked Questions

1. Can I use vanilla extract substitutes in muffin recipes?

Yes, you can use substitutes like vanilla bean paste or vanilla powder. For every teaspoon of vanilla extract, use one teaspoon of vanilla bean paste or half a teaspoon of vanilla powder. These substitutes offer a richer, more intense vanilla flavor. Go vanilla crazy!

2. How can I make my vanilla muffins more moist?

Consider adding sour cream or yogurt to the batter to ensure your vanilla muffins are moist. Both ingredients add moisture and fat, which can help produce tender, moist muffins. You can also use oil instead of butter. Additionally, be careful not to overbake the muffins, as this can dry them out.

3. Why did my vanilla muffins come out dense?

Dense muffins can result from overmixing the batter, which develops the gluten in the flour too much. To avoid this, mix the wet and dry ingredients until just combined. Also, ensure your baking powder or soda hasn’t expired, as ineffective leaveners can lead to dense muffins. I mix my muffin batter by hand. I found that using a mixer usually results in overmixing. So, use the best tool you have—your hands and a whisk!

4. Can I make vanilla muffins without eggs?

Yes, you can make egg-free vanilla muffins by using substitutes like applesauce, mashed bananas, or commercial egg replacers. Generally, a quarter cup of applesauce or mashed banana can replace one egg. These substitutes also add moisture to the muffins.

5. How can I add a twist to traditional vanilla muffins?

Consider adding mix-ins like fresh berries, chocolate chips, nuts, or citrus zest to the batter. Alternatively, incorporating spices such as cinnamon or nutmeg can add depth to the flavor. Topping the muffins with a streusel topping or a simple glaze can also enhance their appeal.

6. What’s the best way to store vanilla muffins to keep them fresh?

Cool the muffins completely before storing them in an airtight container at room temperature for up to three days. For longer storage, wrap them individually in plastic wrap and freeze. Reheat in the oven for a just-baked taste.

7. Can I make vanilla muffins vegan?

Yes, to make vegan vanilla muffins, replace the dairy ingredients with plant-based alternatives like almond or soy milk and use a vegan butter substitute or oil. Egg replacements can include flaxseed meal mixed with water, applesauce, or a commercial vegan egg replacer.

8. How do I ensure my muffins have a high rise?

Fill the muffin cups almost to the top with batter to achieve a high rise. Also, use fresh baking powder or soda. Consider starting the baking process at a higher temperature for the first few minutes, then reducing it to encourage a quick rise and set the structure before baking through.

9. Is it possible to reduce sugar in the vanilla muffin recipe?

Yes, you can reduce the sugar, but keep in mind that sugar not only sweetens the muffins but also contributes to their moisture and texture. Substitute part of the sugar with natural sweeteners like applesauce or mashed bananas, which can also add moisture. If you are looking for a sugar-free version, use xylitol (naturally found in small amounts in various fruits and vegetables and can also be manufactured from plant fibers like birch wood and corn cobs).

10. Why are my muffins peaking or becoming too pointy on top?

Peaking can occur when the oven temperature is too high, causing the outside of the muffins to set before the middle has fully risen. Ensure your oven is calibrated to the correct temperature and consider lowering it slightly if you continue to encounter this issue.

I must admit that I didn’t know what matcha powder was used for. I thought it was just a tea thing that people enjoyed. But, after making these cookies, I declared my love for matcha like Mr. Miyagi’s matcha green tea-mixing ceremony in Karate Kid II. That’s how good these matcha cookies are!

Here is a good source to learn more about Matcha powder.

Why Matcha White Chocolate Chip Cookies?

Matcha White Chocolate Cookies are an appealing fusion of traditional and contemporary flavors. Here’s why this combination is so appealing:

1. Unique Flavor:

Matcha, with its earthy, slightly bitter taste, pairs wonderfully with the creamy sweetness of white chocolate. This contrast creates a refreshing and indulgent flavor profile.

2. Visual Appeal:

The vibrant green of matcha powder gives these cookies an eye-catching appearance that stands out on any dessert table. When paired with the creamy hues of white chocolate chips, they’re delicious and visually stunning, making them perfect for special occasions or as a thoughtful homemade gift.

3. Health Perception:

Matcha is well-known for its health benefits, including high levels of antioxidants, which can appeal to health-conscious individuals. Combining the perceived health benefits of matcha with white chocolate chips allows people to enjoy a treat that feels both satisfying and somewhat beneficial.

4. Texture Contrast:

White chocolate’s smooth, melt-in-your-mouth quality adds an enjoyable textural contrast to the cookie’s base. This combination of textures makes each bite exciting and satisfying.

5. Culinary Trendiness:

Matcha has seen a surge in popularity in the culinary world, featured in everything from lattes to cakes. Incorporating matcha into cookies taps into this trend, offering a modern twist on the classic cookie that can attract trend-savvy bakers and eaters alike.

6. Versatility:

Matcha cookies are versatile enough to suit different occasions, from casual gatherings to more formal events. They can also be easily adapted to fit dietary preferences or restrictions, such as using gluten-free flour or vegan substitutes for butter and eggs.

7. Cultural Fusion:

Incorporating matcha, a traditional Japanese ingredient, with a beloved Western treat like cookies symbolizes a beautiful fusion of cultures. This blend of East and West can intrigue those interested in culinary diversity and the global food scene.

Tools You’ll Need

Baking sheet

Silicone mat or parchment paper

1 1/2 tablespoon cookie scoop

Scale or measuring cups and spoons

Mixing bowl

Mixer

Cooling rack

Ingredients

Here’s a breakdown of the ingredients for Matcha White Chocolate Cookies and the purpose of each in the recipe:

1. All-purpose flour: It serves as the cookies’ primary structure, giving them form.

2. Matcha powder: Provides a distinctive earthy flavor and vibrant green color and contributes to the cookies’ antioxidant content.

3. Baking powder: Acts as a leavening agent, causing the cookies to rise and become light and fluffy.

4. Salt: Enhances the overall flavor of the cookies, balancing the sweetness and highlighting the matcha’s complexity.

5. Unsalted butter: This adds richness and moisture, which contributes to the cookies’ tender texture. Using unsalted butter allows for precise control over the amount of salt in the recipe.

6. Granulated sugar: Sweetens the cookies and helps with browning and texture. The creaming of sugar and butter also incorporates air into the dough, contributing to a lighter texture.

7. Large egg: Acts as a binder, holding the ingredients together. Eggs also add moisture and contribute to the cookies’ structure.

8. Vanilla extract: Adds a warm, aromatic flavor that complements the matcha and balances the sweetness.

9. White chocolate chips: Offer creamy sweetness and a delightful contrast to the earthy matcha flavor. They also contribute to the cookies’ appealing appearance.

10. Powdered sugar for dusting (optional): Used for decoration, adding a sweet finish and enhancing the visual appeal of the matcha cookies with a contrast to their green color.

Step by Step Instructions

This recipe is designed to yield about 24 matcha cookies. It combines matcha’s flavor with white chocolate’s creamy sweetness.

Preparing the Ingredients:

1. Preheat oven to 350°F (175°C). This ensures a consistent baking environment for your cookies.

2. Line a baking sheet with parchment paper or a silicone mat. This prevents the cookies from sticking and ensures easy removal after baking.

Mixing the Dough:

3. Whisk the dry ingredients: In a medium bowl, mix 1 3/4 cups (220g) all-purpose flour, 2 tablespoons (12g) matcha powder, 1/2 teaspoon (2g) baking powder, and 1/4 teaspoon (1g) salt.

4. Cream the butter and sugar: In a large mixing bowl, use a hand mixer or a stand mixer fitted with the paddle attachment to cream together 3/4 cup (170g) unsalted butter, softened, and 1 cup (200g) granulated sugar until the mixture is light and fluffy about 3-4 minutes. This process incorporates air into the butter, contributing to the light texture of the cookies.

5. Add the wet ingredients: Beat in 1 large egg until fully incorporated. Then, mix in 1 teaspoon (5ml) vanilla extract, blending until the mixture is smooth and homogeneous.

6. Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough comes together. Be careful not to overmix, as this can lead to tough cookies.

7. Fold in the white chocolate chips: Gently stir in 1/2 cup (60g) of white chocolate chips, if using, until they are evenly distributed throughout the dough.

Shaping and Baking:

8. Shape the cookies: Using a tablespoon or a cookie scoop (the one I use is 1 1/2 tablespoons), portion the dough into balls and place them on the prepared baking sheet, spaced about 2 inches apart. The spacing is crucial as it allows the cookies to spread without sticking together.

9. Bake the cookies: Place the cookie sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers are still soft. The baking time may vary slightly depending on your oven, so keep an eye on them.

You might feel tempted to continue baking your matcha cookies because they look like they are still raw. Pull them out of the oven once the edges are set, or start taking a golden color. Overbaking these cookies will dry them out, resulting in a hard cookie.

Cooling and Finishing Touches:

10. Cool on the baking sheet: Allow the matcha cookies to cool on the baking sheet for about 5 minutes. This slight cooling period makes it easier to transfer the cookies without breaking them.

11. Transfer to a wire rack: Carefully move the cookies to a wire rack to cool completely. This stops the baking process and prevents the bottoms from becoming too hard.

12. Dust with powdered sugar (optional): Once cooled, you can dust the cookies with powdered sugar for an extra touch of sweetness and a visually appealing contrast to their vibrant green color.

Enjoy your Matcha White Chocolate Cookies with a cup of tea or as a delightful snack anytime. Their unique flavor and striking appearance are sure to impress!

Tips and Tricks for Perfect Matcha White Chocolate Cookies

1. Matcha Quality: Use ceremonial grade for vibrant color and flavor or culinary grade as a cost-effective alternative.

2. Ingredient Temperature: Ensure butter and eggs are at room temperature for smoother mixing.

3. Mixing: Mix until just combined after adding dry ingredients to wet to avoid tough cookies.

4. Uniformity: Use a cookie scoop for evenly sized cookies, promoting uniform baking.

5. Dough Chilling: Chill the dough for 30 minutes before baking to reduce spreading and enhance flavor.

6. Oven Accuracy: Verify oven temperature with an oven thermometer for reliable baking results.

7. Flavor Variations: Experiment with nuts or dried fruits for texture and flavor diversity.

8. Matcha Adjustment: For a stronger matcha taste, consider adding a little more matcha powder, adjusting based on preference.

9. Storage: Store in an airtight container at room temperature for up to a week to maintain freshness.

10. Serving Suggestion: Serve with tea or as a base for desserts like ice cream sandwiches for a creative presentation.

Secrets to Achieving That Perfect Chewy Texture

To achieve the perfect chewy cookie texture in matcha cookies, focus on these critical steps:

1. Moisture Content: Increase the moisture with an extra tablespoon of honey or brown sugar, which retains more moisture than white sugar.

2. Underbake Slightly: Remove cookies from the oven when they are just set around the edges but still soft in the center. They will continue to cook on the baking sheet after being removed from the oven.

3. Use Cornstarch: Add a teaspoon of cornstarch to the dry ingredients to create a softer, more tender texture.

4. Higher Brown Sugar Ratio: Use more brown sugar than white sugar. Brown sugar contains molasses, which adds moisture and chewiness.

5. Cooling Time: Let the matcha cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This finishing touch helps maintain a chewy interior.

6. Chill Dough: Chill the dough for at least 30 minutes before baking. Cold cookie dough spreads less in the oven, which helps achieve a chewier texture.

These steps directly influence the texture of your cookies, steering them towards that chewy quality.

Enhancing Flavor with a Dash of Creativity

To elevate the flavor profile of your matcha cookies, consider integrating these enhancers:

1. Zest of Lemon or Orange: A teaspoon of fresh citrus zest can add a refreshing contrast to the earthy matcha.

2. Espresso Powder: Half a teaspoon of espresso powder can deepen the overall flavors without adding a coffee taste.

3. Almond Extract: A quarter teaspoon of almond extract alongside vanilla can introduce a subtle nutty depth.

4. Sea Salt Flakes: Sprinkle a light dusting of sea salt flakes on top of the cookies before baking to balance the sweetness and accentuate the matcha.

5. Brown Butter: Replace regular butter with brown butter for a nutty, caramelized flavor base.

6. Toasted Nuts: Fold in a half cup of chopped toasted almonds or pecans for added texture and a nutty flavor.

7. Dried Fruit: Incorporate a quarter cup of finely chopped dried cranberries or cherries for a tart sweetness that complements the matcha.

8. Matcha Quality: Experiment with different grades or brands of matcha for varying strengths and nuances in flavor.

Variations to Take Your Matcha White Chocolate Cookies to the Next Level

– Dark chocolate instead of white for a bittersweet contrast.

– Swirl of raspberry jam on top before baking for a tart complement.

– Mix coconut flakes into the cookie dough for crunch and tropical flavor.

– Rolling cookie dough ball in crushed, freeze-dried strawberries for a fruity, tart coating.

– Substituting some of the flour with almond flour and adding chopped macadamia nuts for a rich, buttery texture and taste.

Troubleshooting Your Matcha Cookies

Here are some troubleshooting tips to help you with common issues:

Cookies Spread Too Much:

• Chill your dough: Ensure the cookie dough is chilled for at least 30 minutes before baking. Cold dough spreads less.

• Check your baking powder: Make sure it’s fresh and not expired, as old baking powder can lose its effectiveness and will result in flat cookies.

Cookies Didn’t Spread:

• Room-temperature ingredients: The ingredients should be at room temperature to mix evenly. I like to have the butter a little colder than room temperature. Then, cut them into squares, add them to the stand mixer, and beat with the flat beater on medium until creamy.

• Don’t over-flour: More flour than the recipe calls for will make the matcha cookie denser. Too much flour can make the dough stiff and prevent spreading. Measure flour using the spoon and level method or a scale for accuracy.

Cookies Are Too Crisp:

• Shorten the baking time: Pull them out of the oven when they’re just set around the edges but still soft in the middle. This will ensure a soft and chewy texture.

• Add moisture: Incorporate an extra tablespoon of butter or a bit of honey into the dough for added moisture.

Cookies Are Too Cakey:

• Reduce leavening agent: Too much baking powder or baking soda can cause cookies to rise too much, becoming cakey.

• Adjust the sugar ratio: Use more white sugar than brown sugar, as brown sugar contains more moisture and can contribute to a cakey texture. My matcha cookie recipe doesn’t call for brown sugar. Other recipes, however, do. If you add brown sugar to this recipe, adjust the white-to-brown sugar ratios.

Not Enough Matcha Flavor:

• Increase matcha powder: Gradually add more matcha powder to taste, but be cautious of adding too much to avoid bitterness and a strong matcha flavor.

• Use high-quality matcha: The quality of matcha greatly affects the flavor; ceremonial-grade matcha tends to have a more vibrant taste and color than culinary-grade matcha.

Cookies Are Too Dry:

• Don’t overbake: Bake your matcha cookies just until the edges are set. They will continue to cook on the sheet after removal from the oven.

• Adjust flour ratio: If the dough seems dry before baking, you may have used too much flour. Try reducing the amount slightly.

Uneven Baking:

• Rotate your baking sheet: Halfway through baking, rotate your baking sheet 180 degrees to promote even baking.

• Check your oven temperature: Preheat the oven and use an oven thermometer to ensure your oven is at the correct temperature.

Lack of Vibrant Green Color:

• Protect from direct sunlight: Store cookies in a place away from direct sunlight which can fade the vibrant green color.

• Bake at the right temperature: Too high oven temperatures can dull the green color, so stick to the recommended baking temperature.

Print

Matcha White Chocolate Cookies

Indulge in a delightful treat that combines white chocolate's smooth richness with matcha's vibrant flavor. These cookies are not just your average sweet treat – they are a match made in cookie heaven.

Course Dessert, Snack

Keyword Cookies

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Cooling Time 5 minutes minutes

Total Time 27 minutes minutes

Servings 24 cookies

Author Jess

Equipment

• Baking sheet
• Silicone mat or parchment paper
• 1 1/2 tablespoon cookie scoop
• Scale or measuring cups and spoons
• Mixing bowl
• Mixer
• Cooling rack

Ingredients

• 200 g all purpose flour 1 3/4 cups
• 12 g matcha green tea powder 2 tbsp
• 2 g baking powder 1/2 tsp
• 1 g salt 1/4 tsp
• 170 g unsalted butter 3/4 cup
• 200 g granulated sugar 1 cup
• 50 g egg 1 egg
• 4 g vanilla extract 1 tsp

Instructions

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
• Whisk together the dry ingredients: In a medium bowl, combine the all-purpose flour, matcha powder, baking powder, and salt.
  200 g all purpose flour, 12 g matcha green tea powder, 2 g baking powder, 1 g salt
• Cream the butter and sugar: In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  170 g unsalted butter, 200 g granulated sugar
• Beat in the egg and vanilla extract until well combined.
  50 g egg, 4 g vanilla extract
• Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
• Fold in the white chocolate chips if using, until evenly distributed throughout the dough.
• Shape the cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 10-12 minutes, or until the edges are slightly golden but the centers remain soft. The cookies will firm up as they cool.
• Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• Dust with powdered sugar before serving, if desired.

Frequently Asked Questions

1. Can I use a different type of sugar instead of granulated sugar?

Yes, brown sugar can be used for a deeper flavor and additional moisture, leading to a chewier cookie.

2. Is it necessary to sift the matcha powder?

Sifting matcha powder is recommended to remove any clumps and ensure a smooth, even distribution throughout the dough. However, it is not required.

3. Can I make these cookies gluten-free?

Absolutely, you can substitute all-purpose flour with your preferred gluten-free flour blend. Make sure it’s a 1:1 baking blend for the best results.

4. How can I enhance the matcha flavor if it’s too subtle?

Increase the amount of matcha powder slightly, but be cautious as too much can introduce bitterness.

5. What’s the best way to store these cookies?

Store them in an airtight container to keep them fresh for up to a week.

6. Can the cookie dough be frozen for later use?

You can freeze the cookie dough balls on a baking sheet and then transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

7. Why did my cookies spread too much?

This could be due to the dough not being chilled enough or the baking sheet being too warm. Try chilling the dough and using a cool baking sheet.

8. Can I reduce the sugar in the cookie recipe?

While reducing sugar can affect the texture and spread of the cookies, slight reductions are generally fine. Just be aware the cookies might be less sweet and slightly more cake-like.

9. How do I get a chewier texture in my matcha cookies?

For chewier cookies, use more brown sugar than white sugar, underbake them slightly, and add a tablespoon of honey to the dough.

10. My matcha cookies aren’t as green as I expected. Why?

The color can vary based on the type and brand of matcha used. For brighter green cookies, ensure you’re using a high-quality, vibrant matcha powder.

If you are anything like me, you’ve found yourself staring at a jar of sourdough discard, wondering what to do with it. I despise throwing away any type of food, and that includes sourdough discard. So get your oven going and let’s turn that discard into something awesome.

Why Sourdough Discard?

Using sourdough discard in baking, especially in recipes like our Easy Sourdough Discard Chocolate Chip Muffins, is a wonderful idea for several reasons:

1. Reduce Waste: Sourdough baking often leads to excess discard. I am guilty of feeding my sourdough starter, getting it nice and bubbly, and then letting it sit on the counter. It is already collapsing when I am ready to use it. So I end up using it in recipes to help minimize food waste.

2. Tangy Depth: Sourdough discard adds a subtle tanginess that can deepen the flavor profile of baked goods, offering a complex taste that you can’t get from regular doughs or batters.

3. Flavor Balance: In sweet recipes like sourdough discard chocolate chip muffins, the slight sourness of the discard perfectly balances the sweetness, making the treats more satisfying.

4. Tender Crumb: The acidity in the sourdough discard can tenderize the gluten in the flour, resulting in muffins that are tender and have a delightful crumb.

5. Moisture: Sourdough discard adds moisture to the batter, ensuring the muffins stay moist and soft longer than their non-sourdough counterparts. It serves as a natural preservative (who doesn’t like something natural?!).

6. Digestion: Fermentation breaks down gluten and other components, potentially making sourdough discard-infused baked goods easier for some people to digest.

7. Nutritional Boost: The fermentation process also increases the availability of some nutrients, making your delicious treats a tad healthier.

8. Economical: Instead of throwing away excess sourdough discard, utilizing it in recipes like sourdough discard muffins is an excellent way to get the most out of your ingredients and save money in the process.

Tools Needed for Sourdough Discard Chocolate Chip Muffins

Disclaimer: As an Amazon Associate, I earn from qualifying purchases.

Creating sourdough chocolate chip muffins doesn’t require a lot of fancy equipment. Here’s a basic list of tools you’ll need:

• Large mixing bowls
• Scale or measuring cups and spoons
• Rubber spatula
• Muffin tin
• Paper liners
• Ice cream or cookie scoop
• Oven thermometer (optional)
• Cooling rack
• Kitchen timer
• Toothpicks

Ingredients

All Purpose Flour

Structure: Flour is the foundation of muffins, providing the primary structure. The gluten in flour gives the muffins their body and chewiness.

Sugar

Sweetness and Moisture: Sugar sweetens the muffins and retains moisture, ensuring they stay tender and fresh.

Baking Powder

Leavening Agent: Baking powder helps the muffins rise. It’s a combination of an acid and a base, which reacts with liquids to produce carbon dioxide bubbles, making the batter light and fluffy.

Baking Soda

Leavening and Browning: Like baking powder, baking soda is also a leavening agent that requires an acid to activate. It helps with browning and, if not balanced with an acid, can leave a soapy taste. Not using baking soda for sourdough muffins can result in a sad, flat muffin.

Salt

Flavor Enhancer: Salt enhances all the flavors in the muffins and can also strengthen the gluten network, providing better texture.

Chocolate Chips

Flavor and Texture: Chocolate chips add sweet, chocolatey bursts in every bite and a delightful contrast to the soft crumb of the muffins. Plus, it is chocolate chip muffins. Don’t leave them out!

Whole Milk

Moisture and Richness: Milk adds moisture and richness to the batter, contributing to the development of gluten for a tender crumb.

Egg

Binding and Leavening: The egg binds the ingredients together and helps to trap air within the batter when beaten, contributing to a lighter texture.

Sour Cream

Tenderness and Tang: Sour cream adds fat for creaminess, acidity to tenderize the batter, and moisture for a soft texture. It also imparts a slight tang that complements the sourdough discard.

Oil

Moisture and Softness: Oil is a fat that adds moisture and ensures the muffins stay soft. It also helps create a tender crumb. You can use melted butter instead. However, your sourdough discard chocolate chip muffins will become denser after they cool down.

Vanilla Extract

Flavor enhancer: Vanilla adds a complex, aromatic flavor that can enhance the other flavors in the muffins, such as the tang of the sourdough discard and the richness of the chocolate chips.

Sourdough Starter Discard

Flavor, Tenderness, and Utilization of Waste: The sourdough discard adds a unique tangy flavor, adds tenderness to the texture, and is a great use of something that would otherwise be thrown away. Don’t waste food!

Each ingredient plays a crucial role in ensuring your chocolate chip sourdough muffins are delicious, fluffy, and satisfying. They work together to balance taste and texture, creating a tasty and practical treat.

Pro Tip!

Let the eggs, milk, sour cream, and sourdough starter discard (if refrigerated) sit at room temperature for about 30 minutes. If you didn’t plan ahead like I normally do, you can add all the wet ingredients to a pot and let it warm up on low heat until warm. Do not let the mixture get hot!

Letting the ingredients sit at room temperature before baking is a key step that improves the outcome of your baked goods.

Step-by-Step Instructions

Prepping Up

1. Preheat Your Oven: Start by preheating your oven to 425°F (218°C), so it’s ready to go once your batter is mixed.

1. Line the Muffin Tin: Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.

Mixing Dry Ingredients

1. Combine Dry Mix: In a large mixing bowl, whisk together:

– 2 cups all-purpose flour

– ¾ cup granulated sugar

– 1 heaping tablespoon baking powder

– 1 heaping teaspoon baking soda

– ¾ teaspoon salt

Make sure they’re well combined to distribute the leavening agents evenly.

Mixing Wet Ingredients

1. Blend Wet Ingredients: In another bowl, mix the following:

– ½ cup sourdough discard

– 1/3 cup milk

– 2 large eggs

– ¼ cup avocado oil

– ¼ cup sour cream

– 1 tablespoon vanilla extract

Whisk them together until you have a smooth consistency.

Combining It All

1. Mix Dry with Wet: Pour the wet mixture into the bowl with the dry ingredients. Use a spatula to gently fold the ingredients together. Be careful not to overmix—stop when there are no large flour streaks and the batter is just combined.

Adding the Chocolate Chips

1. Fold in Chocolate Chips: Add 1 cup of chocolate chips and fold them into the batter, distributing them evenly. I like semi-sweet chocolate chips for sourdough discard chocolate chip muffins, but you can use white chocolate chips or any of your liking.

Filling the Muffin Tin

1. Scoop the Muffin Batter: Fill each muffin cup about a little over ¾ full with the batter using an ice cream scoop or spoon.

Baking Time

1. Bake the Muffins: Add the muffin tin into the oven and bake at 425°F(218°C) for 10 minutes. After the 10 minutes, reduce the temperature to 375°F(190°C) and bake for about 5-10 more minutes. This will ensure nice bakery-style muffin tops and even baking on the inside. They’re done when a toothpick inserted into the center comes out clean or with a few crumbs attached.

Cooling

1. Cooling Off: After baking, let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Do not let the muffins sit in the tin for too long. They will absorb moisture from the condensation and become soggy.

Serving

1. Serve and Enjoy: Once cooled, serve your sourdough discard chocolate chip muffins with a glass of milk or your favorite coffee or tea. Enjoy the fruits of your labor!

Customization Ideas

Make it sourdough chocolate muffins: swap some of the flour for cocoa powder and make double chocolate.

Spice it up: add a teaspoon of cinnamon to the dry ingredients for a warm and spicy kick.

Coffee Infusion: Replace some of the milk with strong brewed coffee to enhance the chocolate flavor with a subtle coffee backdrop.

Baking Tips and Tricks

Avoid Overmixing: Gently fold your ingredients until just combined. Overmixing can lead to tough muffins.

Even Distribution: To prevent chocolate chips from sinking to the bottom, toss them with a little flour before folding them into the batter.

Check Oven Temperature: Ovens can run hot or cold. Use an oven thermometer to ensure accurate baking temperatures.

Baking Position: Bake your muffins in the center of the oven to promote even heat distribution.

Test for Doneness: Insert a toothpick into the center of a muffin. It should come out with a few moist crumbs attached, not completely clean. This avoids overbaking.

Cooling Process: Let the sourdough discard chocolate chip muffins cool in the tin for about 5 minutes, then transfer to a wire rack. This prevents them from becoming soggy.

Storage Solution: Store muffins in an airtight container at room temperature to maintain freshness. For longer storage, wrap them individually and freeze.

Print

Sourdough Discard Chocolate Chip Muffins

These tangy and chocolaty Sourdough Discard Chocolate Chip Muffins are moist, tender, and easy to make. They are also a great way to use that sourdough discard!

Course Breakfast, Snack

Cuisine American

Keyword Sourdough Starter

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Author Jess

Equipment

• Muffin tin
• Muffin Liners
• Scale , optional
• Measuring Cups , if not using a scale
• Measuring Spoons , if not using a scale
• Large Bowl , for dry ingredients
• Medium Bowl , for wet ingredients
• spatula
• Ice cream or cookie scoop , to fit about 1/4 cup
• Cooling rack

Ingredients

• 240 g Flour 2 cups
• 175 g Sugar 3/4 cup
• 20 g Baking powder 1 tbsp
• 1 tsp Baking soda
• 4 g Salt 3/4 tsp
• 100 g Sourdough discard 1/2 cup
• 84 g Milk 1/3 cup
• 60 g Sour cream 1/4 cup
• 55 g Avocado oil 1/4 cup
• 100 g Eggs 2 large eggs
• 20 g Vanilla extract 1 tbsp
• 8 oz Chocolate chips

Instructions

• Start by preheating your oven to 425°F (218°C).
• Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
• In a large mixing bowl, whisk together the dry ingredients.
  240 g Flour, 175 g Sugar, 20 g Baking powder, 1 tsp Baking soda, 4 g Salt
• In a medium bowl, mix the wet ingredients. Whisk them together until you have a smooth consistency.
  84 g Milk, 100 g Eggs, 60 g Sour cream, 55 g Avocado oil, 100 g Sourdough discard, 20 g Vanilla extract
• Pour the wet mixture into the bowl with the dry ingredients. Use a spatula to gently fold the ingredients together. Be careful not to overmix—stop when there are no large flour streaks and the batter is just combined.
• Add 1 cup of chocolate chips and fold them into the batter, distributing them evenly.
  8 oz Chocolate chips
• Fill each muffin cup about a little over ¾ full with the batter using an ice cream scoop or spoon.
• Add the muffin tin into the oven and bake at 425°F(218°C) for 10 minutes. After the 10 minutes, reduce the temperature to 375°F(190°C) and bake for about 5-10 more minutes.
• After baking, let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
• Once cooled, serve your sourdough discard chocolate chip muffins with a glass of milk or your favorite coffee or tea.

Notes

• This recipe yields 12 regular-size muffins. If you use the tulip liners, double the recipe and increase the batter per muffin. 
• Reduce baking time to 10-15 minutes to turn this into mini muffins.

Time to Close

At this point, we’ve turned that sourdough starter into delicious sourdough discard chocolate chip muffins that are moist, tender, and with incredible bakery-style muffin tops. I love turning simple ingredients into something awesome and comforting. So go ahead, preheat your oven, and start baking something delightful!