sourdough chocolate chip muffins
These delightful sourdough chocolate chip muffins are a perfect blend of tangy sourdough flavor and sweet chocolate morsels. They make for a wonderful breakfast treat or a snack any time of the day. The sourdough starter adds a unique depth and moisture to the muffins, making them soft and fluffy.
Equipment
- 1 mixing bowls
- 1 measuring cups
- 1 measuring spoons
- 1 whisk
- 1 rubber spatula
- 1 muffin tin
- 1 muffin liners or non-stick spray
- 1 oven
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sourdough starter fed and active
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- ½ cup unsalted butter melted
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips semi-sweet or dark
Instructions
- Preheat the oven to 350°F (175°C) and line your muffin tin with muffin liners or spray with non-stick spray.
- In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until well blended.
- Add the eggs, milk, vanilla extract, and sourdough starter to the mixture. Whisk until smooth and well combined.
- In another bowl, mix the all-purpose flour, baking soda, and salt together. Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing.
- Fold in the chocolate chips until evenly distributed through the batter.
- Divide the batter equally among the 12 muffin cups, filling each about ⅔ full.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Make sure your sourdough starter is active for the best results.
You can substitute chocolate chips with nuts or dried fruits if preferred.
These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.