sourdough chocolate chip muffins
These sourdough chocolate chip muffins are a delightful way to use up extra sourdough starter. They are moist, tender, and bursting with chocolatey goodness, making them perfect for breakfast or a sweet snack.
Equipment
- 1 oven
- 1 muffin tin
- 2 mixing bowls
- 1 whisk
- 1 spatula
- 1 measuring cups and spoons
- 1 silicone spatula or spoon
Ingredients
- 1 cup sourdough starter
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chips For a richer flavor, you can substitute half with chopped nuts.
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a muffin tin with muffin liners.
- In a mixing bowl, combine the sourdough starter, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Whisk until smooth.
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips using a spatula or silicone spoon.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a richer flavor, you can substitute half the chocolate chips with chopped nuts.
These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month.
If using a fed sourdough starter, let the muffins rest for 30 minutes before baking for enhanced flavor and rise.