Go Back
sourdough discard chocolate chocolate chip muffins

Sourdough Discard Chocolate Chocolate Chip Muffins

4.88 from 8 votes
Use up that sourdough starter with this easy recipe. Double the chocolate. Double the yum.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 Muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 287
Ingredients Method

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)

Method
 

  1. Preheat oven to 400° Fahrenheit (204° Celsius).
  2. In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
  3. In a small mixing bowl, whisk together the sourdough discard, milk, butter, vanilla extract, and egg.
  4. Pour the wet ingredients into the dry ingredients and stir until just moistened.
  5. Fold in chocolate chips.
  6. Lightly grease a muffin tin and scoop the batter into each cup, filling the cups until they are 2/3 full.
  7. Bake for 20 minutes. Insert a toothpick, and if it comes out clean, the muffins are done!