Sourdough Chocolate Chip Muffins
Delightful muffins with the tang of sourdough and pockets of melted chocolate, perfect for breakfast or a cozy snack.
Ingredients
Wet ingredients
- 1 cup active sourdough starter fed or discard
- 1/2 cup unsalted butter, melted substitute coconut oil for dairy-free
- 2/3 cup granulated sugar cut to 1/2 cup for a less sweet muffin
- 2 large eggs room temperature; use flax eggs for egg-free option
- 1 teaspoon vanilla extract replace with almond extract for nuttier flavor
- 1/2 cup milk any type; whole milk makes them tender
Dry ingredients
- 2 cups all-purpose flour swap half for whole wheat for a nuttier option
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt balances sweetness
Chocolate
- 1 to 1 1/2 cups chocolate chips semisweet or dark
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the sourdough starter, melted butter, sugar, eggs, vanilla, and milk until smooth.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture just until combined.
- Fold in the chocolate chips, reserving a handful to sprinkle on top.
- Divide the batter evenly among the muffin cups, heaping slightly for a domed top.
- Sprinkle the reserved chocolate chips on top and a tiny pinch of flaky sea salt if desired.
Baking
- Bake for 18–22 minutes or until the tops are golden and a toothpick inserted comes out with moist crumbs.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
- Serve warm or let them cool completely.
Notes
For variations, consider adding spices like cinnamon and nutmeg, swapping chocolate for nuts or fruits, and making mini muffins. Store in an airtight container at room temperature for up to 2 days or freeze individually for up to 3 months.