Chocolate Chip Sourdough Muffins Recipes
SOURDOUGH DISCARD CHOCOLATE CHIP MUFFINS
Throw together a small batch of muffins using your leftover sourdough discard. Chocolate chip is best, but make any kind of muffin you like!
Provided by Kiersten
Categories Breakfast
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl or a stand mixer, add the sourdough discard, egg, melted butter, milk, and sugar. Beat until combined.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, and ground nutmeg.
- Sprinkle into the large bowl with the wet ingredients. Beat only until combined-about 30 seconds. Do not over mix.
- Add in the chocolate chips (or 1/3 cup of any other fillings you desire). Fold into the batter using a rubber spatula for another 30 seconds-only until the ingredients are combined. Again, do not over mix.
- Line a muffin tin with liners or silicone muffin cups. Scoop the batter evenly into the 12 cups-it should fill between 1/2 and 3/4 of each cup.
- Bake in the oven for 20 minutes, or until a toothpick comes out clean.
Nutrition Facts : Calories 132 kcal, ServingSize 1 serving
SOURDOUGH CHOCOLATE CHIP MUFFINS
An easy to make muffin recipe that uses your discard sourdough starter. Chocolate chips plus a sugar topping make this a crowd-pleasing snack or breakfast!
Provided by Katie Shaw
Categories Breakfast
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees with the rack in the center. Line a muffin tin with paper liners.
- Combine the flour, sugar, baking powder, and salt in a large mixing bowl. In a separate mixing bowl, combine the vegetable oil, milk, egg, and sourdough starter. Pour the liquid ingredients into the dry ingredients and stir until just combined. Do not over mix. The batter will be thick. Add the chocolate chips and gently stir until mixed in.
- Fill the muffin tin with the batter about ? of the way to the top. Sprinkle with sparkling sugar.
- Bake in preheated oven for 18-23 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Finished muffins will have golden tops. Remove from oven and allow to cool on wire rack. Serve warm or room temperature. Muffins will stay fresh two days at room temperature or can be frozen up to one month.
Nutrition Facts : Calories 165 kcal, Carbohydrate 25 g, Protein 2 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 14 mg, Sodium 104 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
CHOCOLATE CHIP MUFFINS
You won't believe how easily and quickly you can have chocolate chip muffins on the table using this recipe.
Provided by Janice
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
- Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 37.5 g, Cholesterol 16.7 mg, Fat 10.3 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 3.1 g, Sodium 233.1 mg, Sugar 20.3 g
CHOCOLATE CHIP SOURDOUGH MUFFINS
Yummy muffins made with a sourdough starter, just the way my grandmother (a professional baker) taught me.
Provided by Althea
Categories Yeast Bread
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 12-cup muffin tin.
- In a large bowl combine the sourdough starter, egg, milk, oil and vanilla. Stir in the salt, flour, sugar and cinnamon until just combined. Fold in the chocolate chips.
- Fill muffin tins about 2/3 of the way full. Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes or until muffins test done.
Nutrition Facts : Calories 245.3 calories, Carbohydrate 40.6 g, Cholesterol 19.3 mg, Fat 7.3 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 3.1 g, Sodium 210 mg, Sugar 17.6 g
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