Sourdough Chocolate Chip Muffins
These chocolate chip sourdough discard muffins have great flavor and are a delicious way to start the day, but they also make a great snack!
Equipment
Ingredients
- ¼ cup vegetable oil
- 1 large egg
- ¼ cup milk
- ½ cup sourdough starter discard
- ½ cup granulated sugar
- ½ tsp vanilla extract
- ¼ tsp salt
- ¾ cup all purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- 1 cup chocolate chips divided (I use half milk/half semi-sweet chocolate chips.)
Instructions
- Spray 8 cups in a muffin tin with cooking spray or use muffin liners. Preheat oven to 400°.
- In a large bowl, whisk together the oil, egg, milk, discard, sugar, vanilla, and salt.
- Add the flour, baking powder, and baking soda; stir just a few times. Fold in all but about 2 tablespoons of the chocolate chips.
- Divide the muffin batter between 8 muffin cups. (I like to use an ice cream scoop.) Put a few of the reserved chocolate chips on top of each muffin.
- Bake at 400° for 10 minutes in a preheated oven. Turn the heat down to 350° and bake an additional 6-8 minutes. Edges of the muffins should be golden brown, and a toothpick inserted in the center should come out clean.
- Let muffins sit in the pan for about 5 minutes, then carefully remove and place on a wire rack.
- Serve muffins warm or at room temperature.
Notes
-Muffins can be stored in an airtight container at room temp for 3-4 days. They also freeze well for up to 3 months.
Nutrition
Serving: 1muffinCalories: 291kcalCarbohydrates: 39gProtein: 3gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 21mgSodium: 158mgPotassium: 97mgFiber: 0.4gSugar: 26gVitamin A: 42IUCalcium: 53mgIron: 1mg
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