Description
Delicious chocolate muffins made with sourdough discard, reducing waste while providing rich flavor and moist texture.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the sourdough discard, flour, cocoa powder, sugar, baking soda, baking powder, and salt. Mix well.
- In another bowl, whisk together the milk, oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the chocolate chips.
- Fill each muffin cup about 2/3 full with batter.
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg