Instructions

• Preheat your oven to 350°F and line a muffin tin with paper liners. Even though you’re using the pressure cooker, this step sets you up for the finishing bake.
• Mix sourdough starter, melted butter, eggs, and vanilla extract in a big bowl till smooth and creamy.
• In another bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, oregano, and thyme.
• Slowly add the dry mix to the wet ingredients. Stir just enough to combine, no overmixing or muffins get tough.
• Fold in those chocolate chips nice and gentle, so they don’t melt all over the batter.
• Scoop the batter into the paper-lined muffin cups, filling each about three quarters full.
• Put a trivet or rack inside your pressure cooker. Add just enough water for broth depth about an inch, not more, to avoid sogginess.
• Set the muffin tin on the rack, lock the lid and get that sealing ring tight. Cook on high pressure for about 20 minutes. When done, do a slow release so muffins don’t collapse or get dry. Then, finish with the oven bake for 5–10 minutes for a golden top.