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Sourdough Chocolate Chip Muffins

5 from 3 votes
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Equipment

  • Muffin Tin
  • Muffin Tin Liners
  • Stand Mixer (optional)
  • Measuring cups and spoons
  • Mixing Bowls
  • Kitchen Scale
  • Whisk and or Dough Whisk

Ingredients
  

  • 1 1/2 teaspoons of baking powder 7 grams
  • 1/2 teaspoon of baking soda 2 grams
  • 1/2 teaspoon of salt
  • 2 cups of all-purpose flour 240 grams
  • 1/2 cup of sourdough discard 120 grams
  • 1 teaspoon of vanilla extract
  • 1/2 cup of coconut oil slightly melted and then cooled (120 grams)
  • 1 egg room temperature
  • 1/3 cup of sour cream room temperature (80 grams)
  • 1/4 cup of milk room temperature (60 grams)
  • 3/4 cup granulated sugar 150 grams
  • 3/4 cup of your preferred chocolate chips plus a bit extra for the topping
  • pinch of ground espresso and/or cinnamon optional

Instructions
 

  • Begin by preheating your oven to 350 degrees Fahrenheit (190 degrees Celsius). Then, line (or grease lightly) your muffin tin and set aside.
  • Next, whisk together the baking powder, baking soda, salt, flour, ground espresso, and cinnamon in a medium bowl and set aside.
  • In a large bowl, or stand mixer with whisk attachment, whisk together the sourdough discard, vanilla extract, coconut oil, egg, sour cream, milk, and sugar until smooth. If using a stand mixer, set the mixer to a low speed to prevent overmixing.
  • Then, gradually add the dry ingredients to the wet ingredients. Be careful not to overmix.
  • Next, fold in the chocolate chips and spoon the muffin batter into the muffin tin. Fill each cavity in the tin about 2/3 of the way full. Top with extra chocolate chips.
  • Bake the muffins for 18-22 minutes or until a knife or toothpick comes out clean if inserted into the middle of a muffin. Let cool down for at least 5 minutes and then enjoy! This makes about 24 muffins.

Notes

To ensure that the muffins stay fresh the longest, store them in an airtight container for 2-3 days. Also, make sure they are not in an environment that's too humid.
Additionally, you can freeze the chocolate chip sourdough muffins as well! To freeze the muffins, wrap each of them in plastic wrap, tin foil also works, and put them all in a zip-top freezer bag. The muffins can be stored in the freezer for 2-