Sourdough Discard Made Into Tender Chocolate Chip Muffins

By Sugar Spun Run · 45 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners and set aside.
2. In a large bowl, whisk together the discard, melted butter, sour cream, egg and vanilla until smooth.
3. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
4. Add the dry ingredients to the wet and gently fold until about halfway combined. Add the chocolate chips and keep folding gently until just combined, without overmixing.
5. Divide the batter evenly among 11 muffin cups. If you like, sprinkle the tops lightly with coarse sugar.
6. Bake in the centre of the oven at 425°F (220°C) for 8 minutes. Without opening the door, reduce the oven to 350°F (175°C) and bake for 11 to 12 more minutes, until a toothpick inserted in the centre comes out clean or with a few moist crumbs.
7. Let the muffins cool in the tin for 5 to 7 minutes, then move them to a rack to cool further.

Summarized from Sugar Spun Run's video. Watch it for the details.

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