Chocolate Chunk Sourdough Muffins

SOURDOUGH CHOCOLATE CHUNK MUFFINS - RECIPE IMAGE

Chocolate Chunk Sourdough Muffins

Easy peasy sourdough chocolate chunk muffins will fast become a family favorite. Choose your chocolate and get baking for a quick sourdough bake you're going to love!

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 20

Servings Muffins

Calories 230kcal

Equipment

Mixing Bowl
Digital Scales
12 Hole Muffin Tin

Ingredients

Wet Ingredients

200 g Sourdough Starter Discard or Active Starter
2 Eggs
60 g Melted Butter
60 g Buttermilk or milk or sour cream
5 g Vanilla Extract

Dry Ingredients

150 g Chocolate Chunks I've used milk chocolate but use whatever you love to eat.
170 g All Purpose Flour
50 g Brown Sugar
50 g Fine Sugar
6 g Baking Powder (1 tsp)
5 g Salt

Instructions

Preheat oven to 180C/350F and grease a 12 hole muffin tin with butter.
Mix the sourdough starter, eggs, buttermilk, vanilla extract and melted butter in a bowl. Whisk together until well combined.
In a separate bowl mix together chocolate chunks, sugars, all purpose flour, salt and baking powder.
Now pour the liquid ingredient mixture into the dry ingredients. Gently fold together until just mixed - don't over mix or the muffins will be tough.
Spoon mixture into greased muffin tin. This recipe will fill a 12 hole muffin (each hole around ¾ full). For larger muffins, use a 6 hole, large muffin tin.
Bake at 180C/350F for approximately 20 minutes or until muffins are golden brown.

Notes

Buttermilk - I have added buttermilk to this recipe because I love the flavor it brings. We always have lots of buttermilk on hand from making our own butter. If you don't have buttermilk on hand, you can substitute with plain milk, sour cream or yoghurt.

Tins/Muffin Tray - I have used a 6 hole muffin tray for larger muffins - you can use a 12 hole, you'll just get smaller muffins. I prefer to larger muffins as they are closer to a bakery style muffin.

Nutrition