Description
Delicious muffins that beautifully balance the tang of sourdough discard with sweet chocolate chips, providing a comforting breakfast treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup active sourdough discard (room temperature)
- 2 large eggs
- 1/3 cup browned butter (cooled slightly)
- 1/3 cup milk or buttermilk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips or chopped chocolate
- Optional: 1/2 cup toasted walnuts, 1/3 cup rolled oats, a pinch of flaky sea salt
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups.
- In one bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine sourdough discard, eggs, browned butter, milk or buttermilk, and vanilla extract.
- Fold the wet ingredients into the dry until just combined; do not overmix.
- Fold in chocolate chips and any optional add-ins.
- Spoon batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 18–22 minutes until tops spring back lightly and a toothpick comes out with moist crumbs.
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack.
Notes
For richer flavor, brown the butter. You can experiment with adding nuts or oats for texture. Make sure to avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: muffins, sourdough, chocolate chip, breakfast, baking
