Description
Delicious and moist chocolate muffins made using leftover sourdough starter, perfect for reducing food waste.
Ingredients
Scale
- 1 cup sourdough discard
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine the sourdough discard, sugars, melted butter, eggs, and vanilla. Mix well until combined.
- In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool for a few minutes in the pan before transferring to a wire rack.
Notes
These muffins can be stored in an airtight container for up to three days or frozen for up to three months.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg