Slightly Sourdough Chocolate Chip Muffins!
Welcome to the new look! I’ve decided to do a bit or re-branding! More about that in another post, let’s move on to…muffins!
Sometimes one just has a craving for muffins, one also has sourdough starter discard to use every weekend, so this was born!
- 1 3/4 cups AP flour
- 1/2 cup white sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup oil
- 1 egg
- 3/4 cup milk
- 1 tbsp vanilla extract
- 1/2 cup unfed sourdough starter*
- Add ins (in this case, mini chocolate chips)
First thing’s first, preheat your oven to 350 degrees and prepare your muffin tin.
Combine your dry ingredients in a bowl. Combine your wet ingredients, including the starter in another bowl. Then combine both bowls and mix until everything is well combined. Stir in your add-ins, but don’t over mix!
Pour batter into tin, fill about 3/4 of the way full and bake for about 15 minutes or until a tester comes out clean.
This is probably one of the simplest and most fool-proof recipes in my arsenal. It comes out great every time, and it’s so easy! You can’t go wrong with the classic chocolate chip or blueberry muffins, but I also made cinnamon chip muffins with a crumb topping and they were amazing! So you can definitely add anything you like to these.
They keep well for a couple of days, then they start to get a bit dense. I’ve kept them for a week, and just microwaved them when they started getting tough. I also made them in the bigger muffin tins, the 6 muffin ones, and I think the bigger ones keep even better than the regular sized muffins.
What’s your favorite kind of muffin?
* If you don’t have sourdough starter, you can still use this recipe. Just remove the starter and add another 1/4 cup of milk and 1/4 cup flour.