Description
These Sourdough Chocolate Chip Muffins combine the tangy depth of sourdough starter with sweet mini semi-sweet chocolate chips for a moist, flavorful treat. Perfect for breakfast or an indulgent snack, they balance rich ingredients like sour cream and avocado oil for a tender crumb and delightful texture.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups mini semi-sweet chocolate chips
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup avocado oil (any neutral-flavored oil, NOT olive oil)
- 1 tablespoon vanilla extract
- 1/2 cup sourdough starter (fed or discard)
- 3/4 cup sour cream
- 1/4 cup milk (whole, skim, or any plant-based milk)
- 2 eggs
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (218°C) and position the rack in the center. Line a muffin tin with paper liners to prevent sticking and easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside this dry mixture for later incorporation.
- Combine Wet Ingredients: In a separate bowl, whisk together the avocado oil, granulated sugar, eggs, sour cream, milk, vanilla extract, and sourdough starter until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the dry ingredients into the wet ingredients bowl. Gently stir the batter just until ingredients come together—avoid over-mixing to keep muffins tender.
- Fold in Chocolate Chips: Using a spatula, fold in the mini semi-sweet chocolate chips evenly through the batter to distribute bursts of chocolate in every bite.
- Scoop Batter: Use an ice cream scooper to fill each muffin liner, filling to the top for larger muffins. Optionally, sprinkle a few extra chocolate chips atop each muffin for added chocolate flavor and visual appeal.
- Bake Muffins: Place the muffin tin in the preheated oven and bake at 425°F (218°C) for 5 minutes to help them rise quickly. Then reduce the temperature to 350°F (176°C) and continue baking for 15-18 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Cool: Remove muffins from the oven and allow them to cool completely in the pan before serving. This helps them set and develop flavor.
Notes
- Measuring ingredients by weight using a kitchen scale is recommended for best consistency in taste and texture.
- Using paper liners makes removing muffins easier and keeps the muffin tin clean.
- Do not over-mix the batter to prevent tough muffins; fold ingredients gently just until combined.
- You can customize milk choice based on dietary preference: whole, skim, or plant-based all work.
- For extra chocolate intensity, sprinkle chocolate chips on top of muffins before baking.
