Sourdough Discard Chocolate Chip Muffins
These Sourdough Discard Chocolate Chip Muffins are easy to make and fully of sourdough flavor. They are a great way to start off your day.
Servings: 24 Mini Muffins
Calories: 137kcal
Equipment
- mixing bowls
- Electric mixer with paddle attachment
- cookie scoop or ice cream scoop
- Mini Muffin pan
- Muffin liners
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ⅔ cup light brown sugar packed
- ⅓ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 tablespoons butter melted
- 1 ¼ cups chocolate chips
- ½ cup sourdough discard
- decorating sugar for topping
Instructions
- In a mixing bowl, add the flour, salt, and baking powder, and mix well. Set aside.
- In another mixing bowl, add the sugars, eggs, vanilla, and butter. Whisk on high until sugar is dissolved and the mixture is incorporated.
- Gradually add the dry ingredients while whisking.
- Once the batter is smooth, using a paddle, incorporate the sourdough and discard until you no longer see streaks.
- Gently fold in 1 cup of chocolate chips.
- Using a small baking scoop, fill each oiled slot in a mini muffin tin.
- Top the muffins with the remaining chocolate chips, and sprinkle decoration sugar on top.
- Once the oven is preheated to 400°f, bake the muffins for 10 minutes or until the center is fully cooked, testing with a toothpick.
- Let cool to touch before removing.
- Enjoy!
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Mini Muffin | Calories: 137kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 127mg | Potassium: 23mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 99IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg