I’ve been lovingly maintaining my sourdough starter for more than five years at this point and it’s become just part of my daily routine. But I only actually bake sourdough bread a couple of times a month. That’s because the sourdough discard has become one of my most prized ingredients. Incorporating it into quick breads, muffins, waffles and more is the easiest way to ferment flour. Sourdough discard recipes aren’t relying on the starter to achieve a rise, instead, you’ll add in leavener like baking soda. But if you let the batter ferment overnight, you’ll still get the benefits of a fermented food. I shared this recipe on Minnesota Live this week and since we had a blizzard in Minnesota overnight, I had three home-from-school taste testers in the kitchen to make the segment even more fun.
Sourdough Chocolate Chip Muffins
Gather this:
- 110 grams sourdough discard
- 1 large egg
- 4 tbsp melted butter
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 cup sugar
- 1 cup all-purpose flour
- 3/4 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
Do this:
In a large bowl, add the sourdough discard, egg, melted butter, milk, vanilla and sugar. Whisk until combined. In a separate smaller bowl, whisk together the flour, cinnamon, baking soda and salt.
Add the dry ingredients to the wet ingredients. Use a spatula to mix only until combined – do not overmix. Add in the chocolate chips and fold into the batter. Refrigerate overnight.
In the morning, preheat the oven to 350 degrees.
Scoop the batter evenly into a muffin tin with liners. This recipe will make 12 muffins.
Bake in the oven for 20 minutes, or until a toothpick comes out clean. Place muffins on a wire rack to cool.
** If you’re interested in sourdough discard recipes, check out the Sourdough Waffles I make twice a week.
** If you don’t have a sourdough starter but you still want an easy muffin recipe, try these Blueberry Snacking Muffins