Sourdough Discard Chocolate Muffins
Deliciously chocolatey sourdough discard chocolate muffins that are incredibly easy to make and even more tasty
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Servings: 12 muffins
Ingredients
- 125 ml vegetable/sunflower oil
- 125 ml buttermilk
- 2 medium eggs
- 1 tsp vanilla extract
- 125 g sourdough discard
- 175 g light brown soft sugar
- 200 g plain flour
- 50 g cocoa powder
- 1 tsp baking powder
- pinch of sea salt
- 100-300 g chocolate chips
Instructions
- Preheat the oven to 200ºc/180ºc fan and prep 12 tulip muffin cases in a muffin tray
- Add the oil, buttermilk, eggs, vanilla and sourdough discard to a bowl
- Whisk to combine until smooth
- Add the sugar, flour, cocoa, baking powder and salt and mix as little as possible to combine with a spoon/spatula
- Stir through the chocolate chips
- Split between the 12 cases evenly
- Bake for 25-28 minutes and leave to cool for 15 minutes before enjoying
Notes
- I use unfed sourdough starter discard straight from the fridge, but you can use fed sourdough starter as well
- You can swap the oil to an olive oil but generally I use flavourless oils in baking
- These last 2-3 days once made
- These will freeze for 3 + months
- You can find my post about making a sourdough starter - here on my blog