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Irresistible Sourdough Chocolate Chip Muffins

Delightful muffins combining tangy sourdough and rich chocolate chips, perfect for any cozy gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sourdough starter Ensure the starter is active and bubbly.
  • 1/2 cup butter, melted Use unsalted butter for better control over the saltiness.
  • 2 large eggs Bring to room temperature for even mixing.
  • 1 teaspoon vanilla extract Pure vanilla extract is recommended.
Dry Ingredients
  • 1 cup all-purpose flour Sifted for a lighter texture.
  • 1/2 cup sugar Adjust sweetness to taste.
  • 1/2 teaspoon baking soda Ensure it is fresh for proper rise.
  • 1 teaspoon baking powder Ensure it is fresh for proper rise.
  • 1/2 teaspoon salt Can reduce if using salted butter.
Mix-ins
  • 1 cup chocolate chips Use semi-sweet or dark chocolate chips.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with muffin liners.
  2. In a large bowl, combine the sourdough starter, melted butter, eggs, and vanilla extract. Whisk until smooth.
  3. In another bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  5. Fold in the chocolate chips gently until evenly distributed.
  6. Spoon the batter into the muffin cups, filling each about three-quarters full.
Baking
  1. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean.
  2. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack.
  3. Serve warm or at room temperature.

Notes

Store muffins in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the microwave or oven to enjoy them warm.