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Sourdough Discard Chocolate Chip Muffins

A close-up of a Sourdough Discard Chocolate Chip Muffin with a bite taken out, showing melted chocolate chips on top.
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Use your extra sourdough starter discard to make moist, tangy, bakery-style chocolate chip muffins that are perfect for a zero-waste breakfast.

Ingredients

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  • 1 cup sourdough discard (unfed starter)
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and salt.
  3. In a separate medium bowl, whisk together the sourdough discard, melted butter, egg, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the chocolate chips.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra tang, use a discard that has been sitting out at room temperature for several hours before mixing.
  • If you prefer a less dense muffin, you can substitute 1/4 cup of the sourdough discard with 1/4 cup of milk.
  • Store leftover muffins in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://hearthbite.com/sourdough-discard-chocolate-chip-muffins/