Name: Sourdough Discard Chocolate Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup sourdough discard; 1 ½ cups all-purpose flour; ½ cup cocoa powder; ¾ cup sugar; 1 tsp baking soda; 1 tsp baking powder; ½ tsp salt; 1 cup milk; ⅓ cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1 cup chocolate chips

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Sourdough Discard Chocolate Muffins are the perfect fusion of rich chocolate flavor and the unique tanginess of sourdough. These moist, decadent muffins not only reduce food waste by using sourdough discard but also make for a delightful treat that can be enjoyed any time of the day. From breakfast to dessert, these muffins are sure to satisfy your sweet tooth and impress anyone you share them with.

Recipe Information

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Difficulty Level: Easy

Nutrition Information

Calories per serving: 180
Protein: 3 grams
Carbohydrates: 25 grams
Fat: 8 grams
Fiber: 1 gram
Sugar: 10 grams
Sodium: 150 mg

Why Make This Sourdough Discard Chocolate Muffins

Using sourdough discard in recipes is a fantastic way to minimize waste while adding flavor and texture to baked goods. These muffins have a delightful moisture level, thanks to the sourdough discard, which enhances their softness. The rich cocoa powder combines with the chocolate chips to create a deliciously indulgent treat that feels both comforting and wholesome. Whether you’re a seasoned baker or a beginner, these muffins are straightforward and quick, making them a great choice for any skill level.

How to Make Sourdough Discard Chocolate Muffins

Step 1: Preparation

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This will prevent the muffins from sticking and make cleanup a breeze.

Step 2: Mixing

In a large bowl, combine the sourdough discard, all-purpose flour, cocoa powder, sugar, baking soda, baking powder, and salt. Mix these dry ingredients well to ensure the baking powder and soda are evenly distributed.

Step 3: Mixing Wet Ingredients

In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract. This wet mixture will add richness and moisture to your muffins.

Step 4: Combining

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined—be careful not to overmix, as this can make the muffins tough. Finally, fold in the chocolate chips, giving your muffins that extra chocolaty goodness.

Step 5: Filling Muffin Cups

Fill each muffin cup about 2/3 full with the batter. This will allow room for the muffins to rise while baking without overflowing.

Step 6: Baking

Bake for 18–20 minutes or until a toothpick inserted in the center of a muffin comes out clean. The aroma of chocolate will fill your kitchen, tempting everyone around.

Step 7: Cooling

Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. This helps maintain their perfect texture.

How to Serve Sourdough Discard Chocolate Muffins

Serve these muffins warm, perhaps with a pat of butter or a drizzle of chocolate syrup on top for an extra treat. They pair well with a glass of milk, a cup of coffee, or your favorite afternoon tea. Consider serving them at brunch or as a delightful snack during the day.

How to Store Sourdough Discard Chocolate Muffins

Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. To enjoy them later, simply thaw overnight in the fridge or pop them in the microwave for a quick reheat.

Expert Tips for Perfect Sourdough Discard Chocolate Muffins

Sourdough Discard: If your sourdough discard is straight from the fridge, give it a good stir before measuring.
Chocolate Chips: For an even richer flavor, consider mixing different types of chocolate chips, like dark and milk chocolate or adding nuts for added texture.
Don’t Overmix: When combining the wet and dry ingredients, mix just until you no longer see dry flour. This will keep your muffins light and fluffy.
Eggs: Use room temperature eggs for better incorporation into the batter.

Delicious Variations

Nutty Addition: Add 1/2 cup of chopped nuts like walnuts or pecans for a crunchy twist.
Fruit Flavor: Try adding 1/2 cup of raspberries or cherries for a fruity version.
Spiced Muffins: Incorporate a teaspoon of cinnamon or espresso powder in the dry ingredients for an exciting flavor kick.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose?
Yes, you can substitute whole wheat flour, but it may lead to denser muffins. Consider using half all-purpose and half whole wheat for a better texture.
What can I use instead of vegetable oil?
You can replace vegetable oil with melted coconut oil or melted butter for a different flavor.
Can I make these muffins gluten-free?
Absolutely! Use a 1:1 gluten-free baking flour blend, and the muffins should turn out fine.
Is it necessary to use chocolate chips?
It’s not mandatory; you can omit them for a less sweet muffin or replace them with dried fruits or nuts.
What’s the best way to thaw frozen muffins?
For best results, place the muffins in the fridge overnight to thaw. You can also microwave them for a few seconds if you’re in a hurry.

Conclusion

Sourdough Discard Chocolate Muffins are not only an excellent way to make the most out of your sourdough starter but also a deliciously chocolatey indulgence. Their rich flavor paired with a moist texture makes them a favorite for anyone who loves a sweet treat. Try making these muffins yourself and enjoy their delightful taste and ease of preparation. Happy baking!