My love affair with all things sourdough continues. It’s so tough to go back to eating store bought bread once you’ve enjoyed homemade fresh bread on the regular the past few months. I made my first discard recipe over the weekend and it was a big hit. I followed this recipe from Lynn’s Way of Life: https://lynnswayoflife.com/sourdough-chocolate-chip-muffins/ I’ll post it below the photos.
Chocolate Chip Discard Muffins
The addition of sourdough starter makes for the most tender, moist muffins I’ve ever tasted. These were gone in a flash!
Muffin Recipe
Ingredients
- 1 ½ cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ½ cup Butter Melted
- ¾ cup Sugar Granulated
- 2 Eggs
- 1 cup Sourdough Starter Inactive
- 1 teaspoon Vanilla
- 1 ½ cups Chocolate Chips Semi Sweet
Instructions
- Preheat the oven to 400 degrees.
- In a medium bowl, add the flour, salt, baking soda and baking powder. Mix to combine and set that aside.
- In a large bowl, add the sugar and eggs. Add the sourdough starter, butter, and vanilla. Mix well to combine.
- Add the dry ingredients to the wet ingredients and mix until just combined. The batter will not be smooth, it’s ok if there are a few lumps left.
- Add the chocolate chips to the batter and mix again until just combined.
- Line a muffin tin with muffin liners. Scoop equal amounts of batter into the muffin tins.Â
- Bake for 22 minutes or until a toothpick is inserted and it comes out clean.
- Allow the muffins to cool slightly and serve.
An easy and delicious way to use up discard!
Happy baking!
