Sourdough Chocolate Chip Muffins
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
12 muffins
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Calories
325 kcal
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Course
Breakfast, Bread, Baked Goods
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Cuisine
American
Sourdough Chocolate Chip Muffins
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Sourdough chocolate chip muffins are made with sourdough discard for the best texture and flavor. Sprinkle coarse sugar on top and use my special baking technique for bakery-worthy results! Recipe includes a how-to video!
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Ingredients
- ½ cup sourdough discard (or active starter, just stir down the bubbles before measuring)
- ½ cup unsalted butter melted and cooled
- ¾ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ⅔ cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 1 ½ cups chocolate chips I prefer semisweet
- Coarse granulated sugar for sprinkling optional
Instructions
- Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners and set aside.
- In a large mixing bowl, combine discard, melted butter, sour cream, egg, and vanilla extract and whisk until smooth and combined.
- In a separate medium-sized mixing bowl, whisk together flour, sugar, baking powder, baking soda, and table salt.
- Add the dry ingredients to the wet and use a spatula to gently fold together until ingredients are about halfway combined. Add chocolate chips and continue to gently fold together until batter is completely combined (but don’t over-mix, which will make your muffins dense and dry!).
- Evenly divide muffin batter into prepared muffin tin (I prefer to divide into only 11 muffin cups for slightly larger muffins). If desired, sprinkle lightly with coarse sugar.
- Transfer to center rack of 425F (220C) oven and bake for 8 minutes, then, without opening the oven door, reduce oven temperature to 350F (175C) and continue to bake for 11-12 minutes longer, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool in the muffin tin for 5-7 minutes before carefully removing to a cooling rack to cool further before enjoying (removing them from the muffin tin while warm prevents overcooking and prevents soggy muffin liners).
Equipments used:
Notes
- You can ferment the batter overnight. Cover it and let it sit in the refrigerator for up to 24 hours. I scoop the batter and bake it cold, it typically needs a few extra minutes in the oven (at the lower temperature) to bake through, just because the batter is cold.
- Store in an airtight container at room temperature for up to 2 days. Muffins may also be frozen. Wrap tightly in plastic wrap and freeze for up to 3 months.
Nutrition Information
Show Details
Serving
1muffin
Calories
325kcal
(16%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
46mg
(15%)
Sodium
283mg
(12%)
Potassium
43mg
(1%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
396IU
(8%)
Vitamin C
0.3mg
(0%)
Calcium
109mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 325kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 46mg | 15% |
| Sodium | 283mg | 12% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 396IU | 8% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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