These sourdough muffins are soft, fluffy and have the best flavor! They are quick and easy to make. These muffins are a great way to use up leftover sourdough discard. Delicious for breakfast, a snack or dessert!
First, preheat oven to 425 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
In a mixing bowl, add sourdough discard, flour, brown sugar, baking powder and sea salt. Stir until combined. Mixture may be crumbly.
Then, add in egg, milk, vanilla, and oil. Stir to combine.
Fold in chocolate chips.
Divide batter into the sprayed muffin pan.
Bake at 425 degrees for 10 minutes. Then lower oven temperature to 350 degrees Fahrenheit. Bake another 3 to 5 minutes or until toothpick inserted comes out clean.
Finally, remove pan from oven. Allow muffins to cool in pan for 10 minutes. Then carefully remove.
Notes
Both regular and gluten free sourdough discard can be used. Stir before measuring.
Likewise, both regular all purpose and gluten free 1 to 1 flour can be used.
For these photos, I used gluten free sourdough discard, gluten free flour and coconut sugar.
The batter may be a little bit crumbly. Continue mixing until mostly smooth.
Do not over bake muffins. Mine were perfect at 14 minutes total.
Store muffins covered at room temperature for up to 3 days.
These muffins tend to firm up when placed in the fridge or freezer. Therefore, I recommend eating them fresh.