sourdough chocolate chip muffins
These sourdough chocolate chip muffins are a delightful blend of tangy sourdough starter and rich chocolate, creating a moist and flavorful treat. Perfect for breakfast, snacks, or dessert, they are sure to become a family favorite.
Equipment
- 1 muffin tin
- multiple mixing bowls
- 1 whisk
- 1 spatula
- 1 set measuring cups and spoons
- 1 cooling rack
Ingredients
- 1 cup sourdough starter active and bubbly
- ½ cup granulated sugar
- ½ cup milk
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease the muffin tin or line it with muffin liners.
- In a large mixing bowl, combine the sourdough starter, sugar, milk, vegetable oil, egg, and vanilla extract. Whisk until fully combined.
- In a separate bowl, mix the all-purpose flour, baking soda, and salt together. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the semi-sweet chocolate chips until evenly distributed, being careful not to overmix.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a cooling rack to cool completely.
Notes
Make sure your sourdough starter is active and bubbly for the best results.
You can substitute chocolate chips with nuts or dried fruit if desired.
Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.