Description
These Sourdough Chocolate Chip Muffins bring a delightful twist to your breakfast with the tangy depth of sourdough starter combined with the sweet richness of semi-sweet chocolate chips. Soft, moist, and loaded with chocolate, they are perfect for your morning craving or an anytime treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon Diamond Crystal Kosher Salt
Wet Ingredients
- 0.5 cups unsalted butter (melted)
- 0.75 cups granulated sugar
- 2 large eggs (room temperature)
- 0.75 cups whole milk
- 0.5 cups sourdough starter discard
- 1 teaspoon vanilla extract
Add-ins
- 1.5 cups semi-sweet chocolate chips
- 1 tablespoon coarse sugar (optional)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, and 1 teaspoon Diamond Crystal Kosher Salt. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk melted 0.5 cup unsalted butter and 0.75 cups granulated sugar until smooth and creamy. Add 2 large eggs one at a time, beating well after each. Then mix in 0.75 cups whole milk, 0.5 cups sourdough starter discard, and 1 teaspoon vanilla extract until thoroughly combined.
- Fold Dry and Wet Mixtures: Gently fold the dry ingredient mixture into the wet ingredients, careful not to overmix to keep the batter tender.
- Add Chocolate Chips: Fold 1.5 cups semi-sweet chocolate chips into the batter until evenly distributed.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Optionally, sprinkle the tops with 1 tablespoon of coarse sugar for a sweet, crunchy finish.
- Bake the Muffins: Bake in the preheated oven for 14-16 minutes or until a toothpick inserted in the center comes out clean, indicating the muffins are perfectly baked.
- Cool Muffins: Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Using room temperature eggs helps to create a smooth batter and better emulsion.
- Do not overmix the batter once dry ingredients are added to avoid tough muffins.
- The sourdough starter discard adds a subtle tang and moisture, but you can substitute with an equal amount of yogurt if needed.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Coarse sugar on top is optional but adds a lovely texture and sparkle.
