Sourdough Chocolate Chip Muffins

Introduction

Baking can be such a warm and cozy experience. There’s something special about filling your kitchen with delightful aromas that pull at your heartstrings. You might open a fresh batch of muffins and be greeted by the sweet scent of chocolate blended with a slight tang from sourdough. Sourdough Chocolate Chip Muffins are not just any muffins; they are a perfect blend of tanginess and sweetness, creating a unique treat that everyone will adore. The combination of sourdough discard with chocolate chips makes for a tender and moist muffin that is almost irresistible. If you have some sourdough left over from your baking ventures, this recipe should be the next on your list.

Why Make This Recipe

There are countless reasons to whip up a batch of Sourdough Chocolate Chip Muffins. For starters, it’s a fantastic way to reduce food waste. Many home bakers struggle with what to do with sourdough discard after creating delicious loaves of bread. Instead of tossing it, you can transform it into moist and flavorful muffins.

Moreover, muffins are the perfect breakfast or snack option. They can be enjoyed on-the-go or savored with a cup of coffee at home. The mingling flavors of chocolate and sourdough also bring complexity to the taste that will have your taste buds dancing with joy. Plus, they are simple to make, even for those who are new to baking. Having some muffins on hand makes breakfast quicker and more flavorful, keeping everyone happy and fueled throughout the day.

How to Make Sourdough Chocolate Chip Muffins

Making Sourdough Chocolate Chip Muffins is straightforward and requires just a bit of time and a few ingredients from your pantry.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup mini chocolate chips
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the sourdough discard, milk, vegetable oil, egg, and vanilla extract. Mix until well combined.
3. In another bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the mini chocolate chips.
5. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Allow to cool before enjoying.

How to Serve Sourdough Chocolate Chip Muffins

These muffins can be enjoyed in numerous ways. Serve them warm with a pat of butter for a comforting treat. If you want to elevate your experience, consider adding a sprinkle of sea salt on top right before serving. This can enhance the flavor profile and provide a delightful contrast to the sweetness.

If you’re hosting a brunch, these muffins can be the star of your spread. Pair them with fresh fruits, yogurt, or even some homemade jam. They also make for an excellent afternoon snack, whether served with milk or a warm cup of tea. The sheer versatility of these muffins makes them a wonderful addition to any meal.

How to Store Sourdough Chocolate Chip Muffins

Proper storage will ensure that your muffins remain fresh and delicious for days. After the muffins have cooled completely, you can store them in an airtight container at room temperature. They will stay fresh for about 2 to 3 days this way.

If you wish to keep them for longer, consider freezing them. Wrap them individually in plastic wrap or place them in a freezer-safe bag. They can be frozen for up to three months. When you’re ready to enjoy a muffin, just take one out, let it thaw at room temperature, or heat it in the microwave for a few seconds.

Tips to Make Sourdough Chocolate Chip Muffins

1. Use Fresh Ingredients: Ensure your baking powder and baking soda are fresh for the best rise. If they are expired, your muffins may not turn out as light and fluffy.

2. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins.

3. Don’t Skip the Toppings: Consider adding extra chocolate chips on top of the batter before baking for added visual appeal and a burst of chocolate in every bite.

4. Experiment with Mix-Ins: Feel free to add nuts, dried fruits, or even spices like cinnamon for an extra flavor dimension.

5. Check for Doneness: Ovens can vary in temperature, so keep a close eye on your muffins as they bake. The toothpick test is your best bet; you want it to come out clean but not dry.

Variations

Although the classic Sourdough Chocolate Chip Muffins are fantastic, your kitchen is your playground. You can switch things up by trying various mix-ins. Some delightful variations include:

• Nutty Chocolate Chip Muffins: Fold in chopped walnuts or pecans for a satisfying crunch.
• Fruit-Infused Muffins: Add fresh blueberries or banana to the batter for a fruity twist.
• Spiced Muffins: Introduce a teaspoon of cinnamon or nutmeg into the dry ingredients for warmth and depth.

FAQs

1. Can I use a different type of flour?
   Yes, you can experiment with whole wheat flour or gluten-free flour blends. Just keep in mind that it may alter the texture slightly.

2. What can I use as a substitute for sourdough discard?
   If you don’t have sourdough discard, you can use plain yogurt or applesauce, keeping in mind that it will change the flavor profile.

3. Can I make these muffins vegan?
   Absolutely! Substitute the egg with flaxseed meal or a commercial egg replacer. You can also replace the milk with a plant-based milk option.

These muffins are more than just a tasty treat—they are a celebration of using what you have in creative ways. Once you try making Sourdough Chocolate Chip Muffins, you’ll understand why they become a favorite baking project. Enjoy each bite, and happy baking!

Sourdough Chocolate Chip Muffins

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• Author: claramorgan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Deliciously tangy and sweet muffins made with sourdough discard and chocolate chips, perfect for breakfast or a snack.

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Ingredients

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• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup mini chocolate chips
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the sourdough discard, milk, vegetable oil, egg, and vanilla extract. Mix until well combined.
3. In another bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the mini chocolate chips.
5. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Allow to cool before enjoying.

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Notes

For extra flavor, top with a sprinkle of sea salt or extra chocolate chips before baking. Store in an airtight container for up to 2-3 days, or freeze for longer storage.

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Nutrition

• Serving Size: 1 muffin
• Calories: 200
• Sugar: 10g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 20mg