Are you tired of throwing away your sourdough discard? Get ready to transform that seemingly worthless mixture into the most decadent, mouth-watering chocolate muffins you've ever tasted! These incredible treats are not just another boring breakfast – they're a game-changing solution that turns kitchen waste into a chocolate lover's dream. Imagine biting into a rich, moist muffin that's packed with chocolatey goodness and has a subtle tangy undertone that will make your taste buds dance with joy!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup sourdough discard
- 1/2 cup sugar
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 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 with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 cup of sourdough discard, 1/2 cup of sugar, 1/2 cup of milk, 1/3 cup of vegetable oil, 1 large egg, and 1 teaspoon of vanilla extract. Whisk together until the mixture is smooth and well combined.
- In another bowl, sift together 1 cup of all-purpose flour, 1/2 cup of cocoa powder, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This helps to aerate the dry ingredients and ensures an even distribution of the leavening agents.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in 1 cup of chocolate chips into the batter, ensuring they are evenly distributed throughout the mixture.
- Using a spoon or a scoop, evenly divide the batter among the prepared muffin cups, filling each about 2/3 full. This allows room for the muffins to rise while baking.
- Place the muffin tin in the preheated oven and bake for 18-20 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 let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious sourdough discard chocolate muffins warm or at room temperature. They can be stored in an airtight container for a few days or frozen for longer storage.
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.
- Fresh Discard is Best: Use active, bubbly sourdough discard for the most flavor and best rise.
- Chocolate Chip Hack: Toss your chocolate chips in a little flour before adding to the batter to prevent them from sinking to the bottom.
- Check for Doneness: Use the toothpick test, but remember a few moist crumbs are okay – they keep the muffins tender.
- Storage Secret: These muffins freeze beautifully. Wrap individually and reheat for a quick breakfast or snack.
- Customize Your Muffins: Feel free to add nuts, swap some chocolate chips for dried fruit, or sprinkle some sea salt on top for extra flavor!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 25mg
