Description
These sourdough chocolate chip muffins combine the tangy depth of sourdough starter with sweet chocolate chips for a moist, tender, and flavorful treat perfect for breakfast or dessert.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup sourdough starter (fed and active)
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet or dark chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with muffin liners or spray it with non-stick spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well blended and smooth.
- Add Remaining Wet Ingredients: To the sugar and butter mixture, add the eggs, milk, vanilla extract, and active sourdough starter. Whisk everything together until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and salt.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients while gently folding with a spatula. Stir just until combined, being careful not to overmix to maintain tender muffins.
- Fold in Chocolate Chips: Gently fold in the chocolate chips until they are evenly distributed throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps them set.
Notes
- Ensure your sourdough starter is active and bubbly before using for the best flavor and rise.
- Do not overmix the batter; overmixing can make the muffins tough.
- You can substitute milk with a non-dairy alternative like almond or oat milk for a different flavor or to make it lactose-free.
- These muffins freeze well; store in an airtight container or freezer bag for up to 3 months.
- For a nuttier flavor, try adding ½ cup chopped nuts along with the chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: sourdough muffins, chocolate chip muffins, sourdough starter recipe, easy muffin recipe, breakfast muffins, homemade muffins
