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Irresistible Sourdough Chocolate Chip Muffins

Deliciously moist and fluffy muffins with tangy sourdough and rich chocolate chips, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Baked Goods
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sourdough starter (fed or unfed)
  • ½ cup milk (or a dairy-free alternative)
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Flavor Additions
  • 1 cup semi-sweet chocolate chips (or dark chocolate chips) For a richer flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 12-cup muffin tin or line it with muffin liners.
Mixing
  1. In a large mixing bowl, whisk together the sourdough starter, milk, vegetable oil, eggs, and vanilla extract until smooth.
  2. In another bowl, mix the flour, brown sugar, baking soda, and salt until well combined.
  3. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  4. Fold in the chocolate chips.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  2. Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.

Notes

For variations, try swapping in nuts or dried fruits. Ensure your baking soda is fresh to avoid dense muffins. For storage, keep in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.