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Sourdough discard chocolate chip muffins

Sourdough Discard Chocolate Chip Muffins

5 from 1 vote
A chocolate chip variation of sourdough discard cinnamon muffins. A great breakfast and a great way to use up sourdough starter discard.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 Muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 252
Ingredients Method

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

Method
 

  1. Preheat oven to 400° Fahrenheit (204° Celsius).
  2. In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
  3. In a small mixing bowl, combine both sugars, sourdough starter, butter, milk, vanilla extract, and egg.
  4. Stir together the wet ingredients into the dry ingredients until just moistened.
  5. Fold in chocolate chips.
  6. Lightly grease a muffin tin and spoon muffin batter into each cup, about 2/3 full.
  7. Bake for 20 minutes. Insert a toothpick, and if it comes out clean, the muffins are done.