Chocolate Muffins with Sourdough (Printable Version)
Fluffy muffins made with sourdough, buttermilk, and lots of chocolate chips. Great for snacking or breakfast time.
# Ingredients:
01 -
1 cup sourdough starter discard
02 -
2 large eggs at room temperature
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1/2 cup buttermilk, warmed to room temperature
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1 teaspoon pure vanilla
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1/2 cup sugar, white
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1/2 cup packed dark sugar
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1/2 cup salted butter, melted
08 -
1/2 teaspoon baking soda
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1 teaspoon baking powder
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1/2 teaspoon fine salt
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1 3/4 cups plain flour
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2 cups small chocolate chips, semi-sweet
# Steps:
01 -
Heat your oven to 425°F. Put paper liners in every other muffin tin spot.
02 -
Use a big bowl to combine the melted butter and both sugars. Drop in the eggs one by one, mixing well after each. Stir in vanilla, buttermilk, and the sourdough starter.
03 -
Gently stir in the flour, salt, baking soda, and baking powder until just blended. Fold in chocolate chips carefully.
04 -
Set the batter aside in the bowl for 20 to 30 minutes.
05 -
Spoon the batter into muffin liners all the way to the top (around 1/4 cup each). Bake for 10 minutes at 425°F, then, without opening the door, lower the heat to 350°F and bake another 10-13 minutes. Muffins are ready when a toothpick comes out with damp crumbs.
06 -
Let muffins sit in the pan for 10 minutes before moving them to a cooling rack. Serve while they're still warm, maybe with butter.
# Notes:
01 -
Keep at room temperature for up to 5 days
02 -
Freeze for up to 2 months without any issues
03 -
Don’t have buttermilk? Mix 1 tablespoon of vinegar into 1/2 cup regular milk as a swap
04 -
Skipping muffin cups next to each other can help them puff up better