Description

These healthy sourdough discard muffins are a game-changer for anyone looking to use up their sourdough discard in a delicious and family-friendly way. Forget complicated baking; this recipe is all about creating tender, flavorful muffins with a rich chocolate chip surprise in every bite. They’re perfect for a quick breakfast on a busy morning or a satisfying snack throughout the day. You’ll be amazed at how easily these come together, transforming what might otherwise be tossed into a delightful treat. The sourdough discard adds a wonderful depth of flavor and contributes to an incredibly tender crumb, making these muffins stand out from your average batch. Get ready to discover your new favorite way to bake with sourdough discard!

Ingredients

Scale

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup sourdough discard (unfed, at room temperature)

1/2 cup milk (any kind works)

1/4 cup melted unsalted butter

1 large egg

1 teaspoon vanilla extract

1 cup chocolate chips (semi-sweet or milk chocolate)

Instructions

1. Preheat your oven to 375 F (190 C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.

2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are well distributed.

3. In a separate medium bowl, whisk together the sourdough discard, milk, melted butter, egg, and vanilla extract until everything is smooth and fully combined.

4. Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix; a few lumps are perfectly fine.

5. Add the chocolate chips to the batter and gently fold them in until they are evenly distributed. Be careful not to overmix.

6. Divide the batter evenly among the 12 prepared muffin cups. Fill each cup about two-thirds full.

7. Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean.

8. Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 10-15 minutes
Cook Time: 18-22 minutes
Category: breakfast
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 muffin

Keywords: sourdough, muffins, chocolate chip, discard, breakfast, snack, easy, baking, family-friendly, sweet