Sourdough Chocolate Chip Muffins – Homemade Happiness

These sourdough chocolate chip muffins use a discarded starter to create tender and delicious muffins. They’re buttery and flavorful, with lots of chocolate chips. The muffins can be baked immediately or the batter can be left to ferment in the refrigerator overnight.

Sourdough Chocolate Muffins

Chocolate Chip Sourdough Muffins are a wonderful way to use up discarded sourdough starters. The waste from the sourdough starter is not used in the leavening process in these muffins. Instead, they use baking soda and baking soda for the rise. The leftover sourdough adds delicious flavor to these muffins, and the acidity in the leftover makes for a tender muffin. Perfect if you have a lot of waste!

I like to make the dough the day before and give it an overnight fermentation. This creates an even larger muffin, enhances the flavor, and the fermented flour can aid in digestion. However, if you want to bake them right away, you can.

Don’t have your own sourdough starter yet? Learn to make a leaven.

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method

Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl. Put aside.

In a large bowl, combine melted butter, eggs, sugar, sourdough leftovers, vanilla extract, almond extract, yogurt, and milk. Whisk until well mixed.

Add the dry ingredients to the wet ingredients and fold in with a rubber spatula until almost combined. Add the chocolate chips and fold through.

The muffins can be baked straight away or cold fermented overnight.

Overnight sourdough muffins

Cover the bowl tightly and place in the refrigerator for up to 20 hours. Cold fermentation allows the flour to absorb more moisture from the dough, which can result in a more tender and moist crumb. Additionally, slow fermentation helps break down the proteins in the flour.

Bake

Preheat the oven to 220°C and line the muffin tin with muffin cases.

Use an ice cream scoop to divide the muffin batter evenly among the cups. You will be quite full. If the dough had a chill protector, it will be very thick.

Sprinkle the top of the muffins with granulated sugar.

Bake in the preheated oven for 5 minutes, then turn the oven down to 180°C (350°F) and bake an additional 15-18 minutes, until the muffins are golden brown and the muffin tops spring back when pressed or inserting a cake tester in the center comes out clean.

Allow the baked muffins to cool in the pan for 5 minutes before removing and transferring to a wire rack to cool further.

storage

The muffins are best served the day they are made. Leftover muffins can be stored in an airtight container at room temperature for up to 3 days. The next day, gently reheat the muffins in the microwave or a low oven.

You can also freeze baked muffins for up to 3 months for a great snack on hand. To reheat, thaw at room temperature or in the refrigerator and reheat in a low-temperature oven or in the microwave.

variations

The basic muffin batter recipe can be adjusted to change the flavors. Skip the chocolate chips next time and give these a try

• Berry: Fold in blueberries, raspberries, or chopped strawberries for a fruity flavor boost.
• Chopped nuts: Add chopped nuts like walnuts, pecans, or almonds for extra crunch and healthy fats. Nuts can also enhance the overall flavor profile of the muffin.
• Cinnamon: SSprinkle in some cinnamon for a warm, comforting taste. You can also create a cinnamon swirl effect before baking by layering the batter with a cinnamon-sugar mixture.
• White Chocolate Chips: Fold in white chocolate chips for a creamy, sweet contrast to the tangy sourdough flavor. White chocolate pairs well with other ingredients like berries!

More sourdough recipes

Full Recipe

Sourdough Chocolate Muffins

Yield:
12

Preparation time:
10 mins

Cooking time:
20 minutes

Extra time:
12 hours

Total time:
12 hours 30 minutes

Buttery and flavorful sourdough chocolate chip muffins with your leftover sourdough disposal starter.

Ingredients

• 250 g all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 113 g butter, melted and slightly cooled

• 200 g granulated sugar plus extra for sprinkling

• 2 large eggs, room temperature

• Discard 100 g sourdough, room temperature

• 120 g plain yoghurt or sour cream, room temperature

• 60 g milk, room temperature

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract (optional)

• 160 g mini chocolate chips

instructions

1. Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl. Put aside.
2. In a large bowl, combine melted butter, eggs, sugar, sourdough leftovers, vanilla extract, almond extract, yogurt, and milk. Whisk until well mixed.
3. Add the dry ingredients to the wet ingredients and fold in with a rubber spatula until almost combined. Add the chocolate chips and fold through.
4. The muffins can be baked straight away or cold fermented overnight.

Overnight sourdough muffins

1. Cover the bowl tightly and place in the refrigerator for up to 20 hours.

Bake

1. Preheat the oven to 220°C and line a muffin tin with liners.
2. Use an ice cream scoop to divide the muffin batter evenly among the cups. You will be quite full. If the dough had a chill protector, it will be very thick.
3. Sprinkle the top of the muffins with granulated sugar.
4. Bake in the preheated oven for 5 minutes, then turn the oven down to 180°C (350°F) and bake an additional 15-18 minutes, until the muffins are golden brown and the muffin tops spring back when pressed or a cake tester comes in the center clean out.
5. Allow the baked muffins to cool in the pan for 5 minutes before removing and transferring to a wire rack to cool further.

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Nutritional Information:

Yield: 12

Serving size: 1

Amount per serving:

Calories: 317total fat: 13gSaturated Fatty Acids: 8gTrans fats: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 356mgCarbohydrates: 47gFiber: 2gSugar: 25gProtein: 5g