A simple and delicious muffin recipe using sourdough discard. Moist, chocolate-filled, and topped with a crunchy sugar finish. Perfect for breakfast or snacks.
Prep Time:20 minutesmins
Cook Time:25 minutesmins
Total Time:45 minutesmins
Equipment
Muffin tin
Ingredients
1 ¼cupsall-purpose flour
¾cupwhite sugar
2teaspoonsbaking powder
½teaspoonsalt
⅓cupvegetable oil or melted butter
1egg
3tablespoonsmilk
½cupsourdough starterdiscard or active, avoid very sour discard
1cupsemi-sweet chocolate chips
sparkling sugar for toppingoptional, adds crunch
Instructions
Prep. Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners.
Dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Wet ingredients. In a separate bowl, whisk together the vegetable oil, egg, milk, and sourdough starter until smooth.
Combine. Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. The batter will be thick and slightly lumpy.
Add chocolate chips. Fold in the chocolate chips until evenly distributed.
Fill tins. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the tops with sparkling sugar if using.
Bake. Bake for 18 to 23 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Muffins stay fresh at room temperature for 2 days or can be frozen for up to 1 month.
If you do not have sparkling sugar, regular granulated sugar can be used for topping.
Do not overmix the batter or the muffins will be dense.