1. Preheat oven to 375°F (190°C) and line a 12-cup muffin pan.

2. In a bowl whisk together flours, sugar, baking powder, and salt, then toss in chocolate chips.

3. In a separate bowl whisk eggs, melted butter, milk, vanilla, honey, and sourdough starter.

4. Pour wet ingredients into dry ingredients and fold gently until just combined.

5. Fold in optional orange zest, nuts, or dried fruit if using.

6. Divide batter among muffin cups, filling each about three quarters full.

7. Let the filled pan rest at room temperature for 20 minutes.

8. Bake for 18–22 minutes until golden and a toothpick comes out with moist crumbs.

9. Cool in pan for 5 minutes then transfer to a wire rack.

10. Store at room temperature in an airtight container for up to 3 days or refrigerate up to 1 week.