Chocolate Chip Muffins (may try with einkorn)

 Sourdough Starter: https://sugarspunrun.com/how-to-make-...

Ingredients ½ cup sourdough discard (110g) ½ cup unsalted butter, melted and cooled ¾ cup sour cream (180g) 1 large egg 1 teaspoon vanilla extract 1 ½ cups all-purpose flour (187g) ⅔ cup granulated sugar (166g) 2 ½ teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon table salt 1 ½ cups chocolate chips (I prefer semisweet) (255g) Coarse granulated sugar for sprinkling, optional Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Muffin tin (Affiliate Link): https://amzn.to/2SEsPBq Coarse granulated sugar (Affiliate Link): https://amzn.to/4etrlEJ ......

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ry Ingredients

• 2 cups (240 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon (5 g) salt
• 1 ½ cups (355 g) mini semi-sweet chocolate chips

Wet Ingredients

• 1 cup (200 g) granulated sugar
• ½ cup (120 g) avocado oil (any neutral-flavored oil, NOT olive oil)
• 1 tablespoon (15 g) vanilla extract
• ½ cup (125 g) sourdough starter (fed or discard)
• ¾ cup (185 g) sour cream
• ¼ cup (60 g) milk (whole, skim, or any plant-based milk)
• 2 eggs

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INSTRUCTIONS

• Preliminary Note: We highly recommend measuring the ingredients in grams with a kitchen scale. Please note that if you use measuring cups, the taste and texture may differ.
• Preheat the oven to 425°F (218°C) and place the oven rack in the center position. Line a muffin tin with paper liners (*see notes).
• In a large mixing bowl, whisk together 2 cups (240 g) all-purpose flour, ½ teaspoon baking soda, 2 teaspoons baking powder, and 1 teaspoon (5 g) salt. Set the bowl aside.
• In a separate bowl, mix the wet ingredients. Use a whisk to combine the ½ cup (120 g) avocado oil, 1 cup (200 g) granulated sugar, 2 eggs, ¾ cup (185 g) sour cream, ¼ cup (60 g) milk, 1 tablespoon (15 g) vanilla extract, and ½ cup (125 g) sourdough starter discard. Mix until the ingredients come together and are smooth.
• Pour the dry ingredients into the bowl with the wet ingredients and mix the batter until it just comes together. Do not over-mix the batter. Using a spatula, fold in 1 ½ cups (355 g) mini semi-sweet chocolate chips until they are evenly distributed in the batter.
• Use an ice cream scooper to fill the liners. For bigger muffins, the batter should come to the top of the liner. Sprinkle a few chocolate chips on top of each one if you want even more chocolate flavor!
• Bake the muffins for the first 5 minutes at 425°F (218°C) in the preheated oven. Lower the oven temperature to 350°F (176°C) and bake the muffins for 15-18 minutes. When they are done, a toothpick inserted into the center should come out clean or with a few moist crumbs.
• Remove the muffins from the oven and allow them to cool completely in the muffin tin.

NOTES

*This recipe yields about 16 muffins. Since most muffin pans have 12 wells, you can use two or bake 12 muffins first, then bake the remaining 4.

Nutrition

Serving: 1mufffin | Calories: 303kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g