Sourdough Chocolate Chip Muffins

Ingredients

• ½ cup sourdough discard ((or active starter, just stir down the bubbles before measuring))
• ½ cup unsalted butter (melted and cooled)
• ¾ cup sour cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ⅔ cup granulated sugar
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon table salt
• 1 ½ cups chocolate chips (I prefer semisweet )
• Coarse granulated sugar for sprinkling (optional)

Steps

1. 1

   Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners and set aside.

2. 2

   In a large mixing bowl, combine discard, melted butter, sour cream, egg, and vanilla extract and whisk until smooth and combined.

3. 3

   In a separate medium-sized mixing bowl, whisk together flour, sugar, baking powder, baking soda, and table salt.

4. 4

   Add the dry ingredients to the wet and use a spatula to gently fold together until ingredients are about halfway combined. Add chocolate chips and continue to gently fold together until batter is completely combined (but don’t over-mix, which will make your muffins dense and dry!).

5. 5

   Evenly divide muffin batter into prepared muffin tin (I prefer to divide into only 11 muffin cups for slightly larger muffins). If desired, sprinkle lightly with coarse sugar.

6. 6

   Transfer to center rack of 425F (220C) oven and bake for 8 minutes, then, without opening the oven door, reduce oven temperature to 350F (175C) and continue to bake for 11-12 minutes longer, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

7. 7

   Allow to cool in the muffin tin for 5-7 minutes before carefully removing to a cooling rack to cool further before enjoying (removing them from the muffin tin while warm prevents overcooking and prevents soggy muffin liners).