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Sourdough discard double chocolate chip muffins

Recipe below

Dry ingredients:

240g all purpose flour

45g cocoa powder

5g salt

.5 tsp baking soda

2 tsp baking powder

mix well

In a separate bowl

Add

200g sugar

120 g of oil

Whisk together then add

125g of sourdough discard

60g milk

185g sour cream

10g vanilla

2 eggs

Whisk until smooth then add to dry ingredients mix well until incorporated then add 315g of mini chocolate chips mix then add to muffin tins bake at 425 for 5 minutes then reduce temp to 350 and bake for 15-18 minutes or until toothpick comes out clean. Enjoy! 🙂

2025/3/30 Edited to

Sourdough discard is an excellent ingredient that not only reduces waste but also adds a unique flavor to baked goods. This versatile recipe is perfect for those looking to use their sourdough starter leftovers creatively. To achieve the best texture and richness in your muffins, ensure your sourdough discard is at room temperature before mixing. The use of mini chocolate chips evenly distributes chocolatey goodness throughout each muffin, enhancing every bite. If you're heading into a busy weekend, these muffins are a perfect quick bake. They can be made ahead and stored, making them ideal for breakfast on the go or a sweet afternoon snack. Try pairing them with a glass of milk or coffee for an indulgent treat. Additionally, if you're curious, there are many variations of using sourdough discard in other recipes, such as pancakes, waffles, or even pizza dough, showcasing its versatility in the kitchen.

12 comments

These turned out really yummy!! Good flavor! For the portion I used a regular size (maybe 1/4 cup) ice cream scoop. Thank you for sharing!

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