Sourdough Discard Chocolate Chocolate Chip Muffins
Use up that sourdough starter with this easy recipe. Double the chocolate. Double the yum.
Ingredients
- 150 Grams All-Purpose Flour (1 1/2 Cups)
- 200 Grams White Granulated Sugar (1 Cup)
- 32 Grams Cocoa Powder (1/3 Cup)
- 4 Grams Baking Powder (1 Teaspoon)
- 1 Gram Baking Soda (1/4 Teaspoon)
- 4 Grams Salt (3/4 Teaspoon)
- 226 Grams Sourdough Starter Discard (1 Cup)
- 85 Grams Milk (1/4 Cup)
- 56 Grams Butter, Melted (1/4 Cup)
- 4 Grams Vanilla Extract (1 Teaspoon)
- 1 Large Egg
- 112 Grams Chocolate Chips (2/3 Cup)
Instructions
- Preheat oven to 400° Fahrenheit (204° Celsius).
- In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
- In a small mixing bowl, whisk together the sourdough discard, milk, butter, vanilla extract, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just moistened.
- Fold in chocolate chips.
- Lightly grease a muffin tin and scoop the batter into each cup, filling the cups until they are 2/3 full.
- Bake for 20 minutes. Insert a toothpick, and if it comes out clean, the muffins are done!