Sourdough Discard Chocolate Chip Muffins Recipe
Need a solution for that excess sourdough starter tucked away in the corner of your refrigerator? Don't let it go to waste! These sourdough discard chocolate chip muffins are the perfect treat to whip up and share today.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ⅔ cup light brown sugar packed
- ⅓ cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 4 tablespoons butter melted
- 1 ¼ cups chocolate chips
- ½ cup sourdough discard
- Decorating sugar for topping
Instructions
- Add the flour, salt, and baking powder in a mixing bowl, and mix well. Set aside.
- Add the sugars, eggs, vanilla, and butter in another mixing bowl. Whisk on high until sugar is dissolved and the mixture is incorporated.
- Gradually add the dry ingredients while whisking.
- Once the batter is smooth, using a paddle, mix the sourdough and discard until you no longer see streaks.
- Gently fold in 1 cup of chocolate chips.
- Fill each oiled slot in a mini muffin tin using a small baking scoop.
- Top the muffins with the remaining chocolate chips, and sprinkle decoration sugar.
- Once the oven is preheated to 400°F, bake the muffins for 10 minutes or until the center is fully cooked, testing with a toothpick.
- Let cool to touch before removing.
- Enjoy!
Notes
- Gluten-free: Replace all-purpose flour with gluten-free all-purpose flour.
- Dairy-free: Use dairy-free chocolate chips and substitute butter with coconut oil or dairy-free margarine.
- Egg-free: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg).
Nutrition
Serving: 1gCalories: 129kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 21mgSodium: 135mgFiber: 1gSugar: 13g
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