Description
Deliciously tangy muffins with gooey chocolate pockets, perfect for breakfast or a sweet treat.
Ingredients
Scale
- 1 cup active sourdough starter
- 1/2 cup milk (dairy or plant-based)
- 1/3 cup neutral oil or melted butter
- 2 large eggs
- 3/4 cup granulated sugar (or coconut sugar)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (or 1 cup whole wheat + 1 cup all-purpose)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 to 1 1/2 cups chocolate chips (semisweet or dark)
- Optional: 1/2 cup chopped nuts, orange zest, or a tablespoon of cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease generously.
- Whisk together the sourdough starter, milk, oil (or melted butter), eggs, sugar, and vanilla until smooth.
- Sift or whisk together flour, baking powder, baking soda, and salt in a separate bowl.
- Fold the dry ingredients into the wet mixture gently until just combined.
- Fold in the chocolate chips, reserving a handful to sprinkle on top.
- Spoon the batter into the muffin tin, filling each cup about three-quarters full and sprinkle the reserved chips on top.
- Bake for 18–22 minutes, until tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: sourdough, muffins, chocolate chip, breakfast, dessert