Sourdough Discard Chocolate Chip Muffins
Sourdough Discard Chocolate Chip Muffins
Makes 12 Muffins
2 c all-purpose flour (240 g) or 240 g soft white wheat
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ c melted butter (113 g)
¼ c oil (55 g)
½ c brown sugar (100 g)
½ c sugar (100 g)
2 eggs
1 tsp vanilla extract
½ c Greek yogurt or sour cream (120 g)
¼ c milk or buttermilk (60 g)
½ c sourdough discard or active sourdough starter (120 g)
1 c chocolate chips (170 g)
Directions
Preheat oven to 425°F (220°C). Grease or line a 12-cup muffin pan.
In a large mixing bowl, whisk together the dry ingredients until well combined.
Add the remaining ingredients, except the chocolate chips, and mix just until combined. Do not overmix.
Fold in the chocolate chips.
Divide the batter evenly between the 12 muffin cups. Top with additional chocolate chips, if desired.
Bake at 425°F for 7 minutes.
Without opening the oven door, reduce the oven temperature to 350°F (180°C) and continue baking for 12 more minutes, or until a toothpick inserted into the center comes out clean.
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Used in this recipe:
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