Sourdough Discard Chocolate Chip Muffins (Print Version)
# Ingredients:
01 -
1/2 cup melted butter, salted
02 -
1/2 cup granulated sugar
03 -
1/2 cup brown sugar
04 -
2 large eggs, room temperature
05 -
1 teaspoon vanilla extract
06 -
1/2 cup buttermilk, room temperature
07 -
1 cup sourdough discard
08 -
1 3/4 cups all-purpose flour
09 -
1 teaspoon baking powder
10 -
1/2 teaspoon baking soda
11 -
1/2 teaspoon salt
12 -
2 cups semi-sweet chocolate chips
# Instructions:
01 -
Preheat oven to 425°F. Place muffin liners in every other cup of a muffin pan.
02 -
Melt butter, then mix with sugars in a large bowl. Add eggs one at a time, then mix in vanilla, buttermilk, and sourdough discard.
03 -
Add flour, baking powder, baking soda, and salt, mixing until just combined. Gently fold in chocolate chips.
04 -
Let batter rest for 20-30 minutes at room temperature.
05 -
Fill muffin cups to the top using a 1/4 cup measure. Bake at 425°F for 10 minutes, then reduce temperature to 350°F (without opening oven) and bake 10-13 minutes more until a toothpick comes out with moist crumbs.
06 -
Let muffins cool in the pan for 10 minutes before transferring to a wire rack. Serve warm with butter if desired.
# Notes:
01 -
Store at room temperature for up to 5 days
02 -
Can be frozen for up to 2 months
03 -
Make buttermilk substitute with 1 Tbsp vinegar in 1/2 cup milk
04 -
Placing muffins in every other cup helps them rise better