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Sourdough discard chocolate chip muffins

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.
Prep Time 10 mins
Cook Time 20 mins
Servings 12
Calories 252 kcal

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.