Are you tired of throwing away your sourdough discard? Get ready to transform that seemingly useless mixture into the most mouthwatering chocolate chip muffins you've ever tasted! These incredible muffins are not just a delicious way to reduce food waste, but they're also incredibly easy to make. Imagine biting into a soft, tender muffin packed with melty chocolate chips, knowing you've just rescued your sourdough discard from the trash. Whether you're a seasoned baker or a kitchen newbie, this recipe will become your new go-to treat that'll have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup sourdough discard
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, combine 1 cup of sourdough discard and 1/2 cup of sugar. Use a whisk or a spatula to mix them together until well blended.
- Add 1/2 cup of vegetable oil to the mixture, followed by 2 large eggs and 1 teaspoon of vanilla extract. Whisk everything together until the mixture is smooth and creamy.
- In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This helps to evenly distribute the leavening agents and salt throughout the flour.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in 1 cup of chocolate chips, ensuring they are evenly distributed throughout the batter.
- Using a spoon or an ice cream scoop, fill each muffin cup about 2/3 full with the batter. This allows room for the muffins to rise while baking.
- Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
- Enjoy your delicious sourdough discard chocolate chip muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Temperature Matters: Ensure all your ingredients are at room temperature for the best mixing and texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense muffins.
- Chocolate Chip Hack: Toss your chocolate chips in a little flour before adding them to the batter. This prevents them from sinking to the bottom of the muffins.
- Check for Doneness: Every oven is different, so start checking your muffins at around 16 minutes. A toothpick should come out clean or with just a few moist crumbs.
- Storage Secret: To keep your muffins fresh, store them in an airtight container. If you want them to last longer, you can freeze them for up to a month!
- Customize Your Muffins: Feel free to swap chocolate chips for nuts, dried fruit, or even add a sprinkle of cinnamon to make the recipe your own.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 40mg
