Get the Recipe: Sourdough Muffins
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!
Ingredients
- ½ cup sourdough discard
- 1 ½ cups flour, all purpose or gluten free flour
- ⅔ cup light brown sugar, or coconut sugar
- 1 tsp baking powder
- pinch sea salt
- 1 egg
- ⅓ cup milk, regular or dairy free
- 1 tsp vanilla extract
- ½ cup oil
- ⅔ cup chocolate chips
Instructions
- 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.
Calories: 300kcal, Carbohydrates: 39g, Protein: 3g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 9mg, Sodium: 53mg, Potassium: 55mg, Fiber: 1g, Sugar: 15g, Vitamin A: 25IU, Calcium: 50mg, Iron: 2mg