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Sourdough Discard Chocolate Chip Muffins

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Prep Time 13 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • ⅓ cup honey, 80 grams
  • ¼ cup butter, melted, 60 grams
  • ½ cup milk, 120 grams
  • ¼ cup sourdough discard, 60 grams
  • ⅓ cup plain greek yogurt, 80 grams
  • 1 tsp vanilla extract, 5 grams
  • 1 egg
  • 1¼ cup all-purspose flour, 175 grams
  • 1 tsp baking powder, 5 grams
  • ½ tsp baking soda, 3 grams
  • ½ tsp salt, 3 grams
  • ⅓ cup *mini chocolate chips, 80 grams

Method
 

  1. Preheat oven to 350℉, and line muffin pan with paper liners, or grease pan with butter or cooking spray.
  2. In a large mixing bowl, whisk together the honey, melted butter, milk, discard, yogurt, vanilla, and egg until thoroughly combined.
  3. Add the flour, baking powder, baking soda, and salt. Whisk until just combined. Do not over mix. Add the chocolate chips, and gently mix.
  4. Using a single-scoop-sized ice cream scoop (or a large spoon), scoop and pour batter into muffin tin. Fill muffin cups until they are a little over halfway full.
  5. Bake for 10-12 minutes, until toothpick comes out clean. Enjoy!

Notes

*You can use standard-sized chocolate chips, but the mini ones disperse much more evenly throughout the muffins. I found the standard-size added a chunkiness in this recipe that I didn't appreciate.  If you only have standard-sized chocolate chips on hand, give them a rough chop before mixing them.