Double Chocolate Chip Sourdough Discard Muffins 🫶
• 2 cups (240 g) all purpose flour
• ½ cup (45 g) cocoa powder (regular or dark)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon (5 g) salt
• ½ cup (125 g) unfed sourdough starter
• ½ cup (120 g) avocado oil (or vegetable oil)
• 1 cup (200 g) granulated sugar
• 2 large eggs
• ¾ cup (185 g) sour cream
• 2 teaspoons (10 g) vanilla extract
• ¼ cup (60 g) milk
• 1 ¾ cups (315 g) semi-sweet chocolate chips
Preheat the oven to 425°F (218°C) and place the oven rack in the center position. Line a muffin tin with paper liners.
• In a large mixing bowl, whisk together 2 cups AP flour, ½ cup cocoa powder, ½ teaspoon baking soda, 2 teaspoons baking powder and 1 teaspoon salt. Set the bowl aside.
• In a separate bowl mix the wet ingredients. Use a whisk to combine the ½ cup of oil, 1 cup sugar, 2 eggs, ¾ cup sour cream, ¼ cup milk, 2 teaspoons vanilla extract and ½ cup of sourdough starter discard. Mix until the ingredients come together and are smooth.
• Pour the wet ingredients into the bowl with the dry ingredients and mix the batter until it just comes together. Do not over mix the batter. Add the chocolate chips and stir until they are evenly distributed in the batter.
• Use an ice cream scooper to fill the liners. X
Bake at 425 degrees for 5 minutes
Then drop the temp to 350 degrees continue baking for an additional 16 minutes
ENJOY 😊
Sourdough discard is a versatile ingredient that can add moistness and depth of flavor to baked goods. These double chocolate chip muffins are not just a great way to use leftover sourdough starter, but also an opportunity to explore the unique tanginess it brings to sweet treats. They are perfect for breakfast or as an afternoon snack. The richness of cocoa powder, combined with semi-sweet chocolate chips, creates a chocolate lover's paradise in every bite. For best results, remember to allow your sourdough starter to sit at room temperature for a few hours before using it in the recipe. This helps enhance its flavor and ensures a better rise. Additionally, if you're looking for a healthier twist, consider replacing some of the all-purpose flour with whole wheat flour or incorporating nuts for added texture. These muffins are easy to store, so you can make a big batch and enjoy them throughout the week. Just keep them in an airtight container at room temperature. For those who love experimenting, adding spices like cinnamon or a splash of espresso can elevate the flavor profile even further. Whether you are a seasoned baker or a beginner, this recipe is approachable and fun. Enjoy the delightful combination of sourdough and chocolate, and don't forget to share your baking creations with friends and family for a joyous taste experience!
