Sourdough Discard Chocolate Muffins
Make these easy chocolate muffins using your sourdough discard! These are easy to make and are so flavorful. They have the benefits of sourdough and the sweetness of chocolate.
Servings 12 muffins
Ingredients
- 1/2 cup avocado oil can also use coconut oil or butter
- 2 large eggs
- 1 cup sourdough starter or discard
- 1/2 cup sugar
- 1 tsp vanilla extract
- 3/4 tsp salt
- 1 1/2 cup all purpose flour
- 1/2 cup milk
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup cocoa powder
- 1-2 cups chocolate chips optional
Instructions
- Preheat the oven to 350 degrees F
- Add your wet ingredients to a large mixing bowl. Add your oil, eggs, sugar, vanilla, milk and sourdough discard to a large bowl and stir it well with a wooden spoon or whisk.
- Next, the dry ingredients. Add the flour, cocoa powder, salt, baking powder and baking soda. Use a wooden spoon to mix the flour mixture in. Add your chocolate chips to the batter. Do not overmix. Mix until just combined.
- Spray your muffin pan with non stick spray, or use muffin/cupcake paper liners.
- Fill the muffin tins about 2/3 to 3/4 full. Add a couple chocolate chips to the top if you desire.
- Bake in the oven for 15-20 minutes or until the tops begins to get golden brown.
- Take them out of the oven and let them cool before removing from the muffin tins.
- Enjoy!
- Store any leftover in a airtight container at room temperature or freeze them in a ziplock bag for later! You can reheat them one at a time in the air fryer or let them defrost on their own.