Sourdough Chocolate Chip Muffins
Moist, tender, and full of chocolate chips these Sourdough Chocolate Chip Muffins are super easy to make and use a full cup (240 grams) or sourdough discard.
Servings: 24 Muffins
Calories: 249kcal
Equipment
- muffin liners
- mixing bowls
Ingredients
Sourdough Raspberry Muffins
- 2 ½ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup granulated white sugar
- 1 cup sourdough discard
- ⅔ cup neutral oil canola or vegetable
- 1 ¼ cups Greek yogurt room temperature
- 3 large eggs room temperature
- 1 tablespoon vanilla
- 2 cups semi-sweet chocolate chips
Instructions
- Move the oven rack to the middle position. Preheat the oven to 425°F (220°C). Grease two muffin pans with nonstick spray or line them with muffin papers. Set aside.
- In a large bowl, whisk together the 2 ½ cups all-purpose flour, 2 tablespoons cornstarch, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt until well combined.
- In a separate bowl, add the 1 cup granulated white sugar, 1 cup sourdough discard, ⅔ cup neutral oil, 1 ¼ cups Greek yogurt, 3 large eggs, , and 1 tablespoon vanilla. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine. Fold in the chocolate chips.
- Divide the muffin batter evenly among the muffin cups filling nearly to the top.
- Bake the muffins in the preheated oven for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C) and continue to bake for 13 to 16 minutes until the tops are golden brown.
- Allow the muffins to cool for several minutes in the muffin pan before transferring them to a wire rack to cool completely.
Notes
Storage: These muffins will stay moist for a couple of days when stored at room temperature. Leftover muffins can be stored in an airtight container for 2-3 days.
For longer storage keep them in the refrigerator for up to a week.
They can also be frozen for up to 3 months. Wrap each muffin in plastic wrap and place them in a zip-top bag. Thaw muffins at room temperature.
Tips
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- Muffins bake best on the middle rack of the oven. Too low and the bottoms will burn, too high and the tops will brown too quickly.
- Don’t over-mix the batter. A few lumps are fine. Overmixing will create too much gluten causing your muffins to be tough.
- Use a cookie scoop to evenly portion the cupcake batter into the muffin pans.
- Use a toothpick to test for doneness. Insert a toothpick into the center of a muffin, if it comes out clean, the muffins are done.
Nutrition
Serving: 1 | Calories: 249kcal | Carbohydrates: 29g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 22mg | Sodium: 138mg | Potassium: 122mg | Fiber: 2g | Sugar: 14g | Vitamin A: 38IU | Calcium: 55mg | Iron: 2mg
