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!
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Servings: 12 muffins
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
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.
