Sourdough Discard Chocolate Chip Muffins
Ingredients
- ¾ cup sourdough discard (unfed, 100% hydration) 180 g
- ¾ cup granulated sugar 150 g
- ⅓ cup brown sugar, packed 65 g
- ½ cup salted butter, melted and cooled slightly 115 g
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup buttermilk (or milk with ½ tsp vinegar/lemon juice) 120 g
- 1 ¼ cups unbleached all-purpose flour. spooned & leveled 160 g
- ½ cup cocoa powder 45 g
- 1 tsp espresso powder
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¾ cup semi-sweet or dark chocolate chips (plus extra for topping) 130 g
- 1 tbsp unbleached all-purpose flour for tossing chocolate chips
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease well to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the sourdough discard, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and buttermilk until smooth and well-combined.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, Dutch-processed cocoa powder, espresso powder, baking powder, baking soda, and salt.
- Prevent Chip Sinking: Toss the chocolate chips with 1 tbsp flour in a small bowl. This helps them stay suspended in the batter for even distribution.
- Mix the Batter: Gently fold the dry ingredients into the wet ingredients until just combined. Avoid over-mixing to keep the muffins tender. Fold in the flour-coated chocolate chips.
- Portion the Batter: Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full (~1/4 cup batter per muffin) for standard muffins or 3/4 full for taller domes (may yield 10–11 muffins). Sprinkle a few extra chocolate chips on top for a bakery-style look.
- Bake for Perfect Domes: Bake at 375°F (190°C) for 5 minutes to encourage a quick rise and domed tops. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 13–17 minutes (total time ~18–22 minutes). A toothpick inserted in the center should come out clean or with a few moist crumbs (avoid hitting chocolate chips). Tent with foil if tops brown too quickly.
- Cool and Enjoy: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm for melty chocolate goodness!
Notes
- Prevent Sinking Chips: Tossing chips in flour ensures even distribution.
- Domed Tops: The 375°F start creates tall, bakery-style muffins. Don’t skip the temperature reduction.
- Substitutions: Use plain yogurt or sour cream instead of buttermilk. Regular cocoa powder works but is less intense.
- Storage: Store in an airtight container at room temperature for 2 days, refrigerate for 5 days, or freeze for 3 months. Reheat for 10 seconds in the microwave.
- Mini Muffins: For mini muffins, bake at 375°F for 3 minutes, then 350°F for 8–10 minutes (yields ~24–30).
Nutrition
Serving: 1muffin
Servings: 12 muffins
