Sourdough Discard Chocolate Chip Muffins
A chocolate chip variation of sourdough discard cinnamon muffins. A great breakfast and a great way to use up sourdough starter discard.
Ingredients
- 180 Grams All-Purpose Flour (1 1/2 Cups)
- 4 Grams Baking Powder (1 Teaspoon)
- 1 Gram Baking Soda (1/4 Teaspoon)
- 1.5 Grams Salt (1/4 Teaspoon)
- 100 Grams White Granulated Sugar (1/2 Cup)
- 100 Grams Brown Sugar, Packed (1/2 Cup)
- 226 Grams Sourdough Starter Discard (1 Cup)
- 60 Grams Milk (1/4 Cup)
- 57 Grams Butter, Melted (4 Tablespoons)
- 4.2 Grams Vanilla Extract (1 Teaspoon)
- 113 Grams Chocolate Chips (2/3 Cup)
- 1 Large Egg
Instructions
- Preheat oven to 400° Fahrenheit (204° Celsius).
- In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
- In a small mixing bowl, combine both sugars, sourdough starter, butter, milk, vanilla extract, and egg.
- Stir together the wet ingredients into the dry ingredients until just moistened.
- Fold in chocolate chips.
- Lightly grease a muffin tin and spoon muffin batter into each cup, about 2/3 full.
- Bake for 20 minutes. Insert a toothpick, and if it comes out clean, the muffins are done.