Are sourdough muffins healthy?

Sourdough discard adds a fermented element to the muffins, which can be beneficial for gut health.

What is the secret to making moist muffins?

The melted butter in this recipe adds a lot of moisture + flavor! I find that not overmixing the batter also really helps to keep a light, fluffy muffin. Finally, be sure not to overbake! The muffins are ready when a toothpick or knife inserted into the middle yields moist crumbs.

How do you keep chocolate chips from sinking to the bottom of muffins?

To combat this, toss the chocolate chips in a little flour (1-2 tbsp) before adding to the batter.

Best Sourdough Chocolate Chip Muffins with Streusel Topping

Description

This recipe for sourdough discard chocolate chip muffins yields perfectly fluffy, moist muffins with tall, bakery-style muffin tops. Packed with chocolate chips and then topped with a brown sugar and cinnamon streusel topping, they make the perfect quick, easy (and delicious!) breakfast.

Ingredients

Scale

Muffins

1 stick butter (melted and cooled slightly)
1 cup brown sugar
2 eggs
1/2 cup sourdough discard
2 tsp vanilla extract
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups all purpose flour
1 cup semi-sweet chocolate chips

Cinnamon Streusel Topping

1/2 cup all purpose flour
1/3 cup brown sugar
1/2 tsp cinnamon
3 tbsp cold butter (cubed)

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Instructions

Prepare a 12 count muffin tin by lining it with paper liners or liberally spraying with a non-stick spray (I use avocado oil) and set aside.
Prepare the streusel topping: In a small mixing bowl, combine the flour, brown sugar, and cinnamon. Mix together and then work in the cold, cubed butter with your hands until the mixture resembles coarse crumbs. Set aside.
In a large bowl, add melted butter (make sure it’s cooled!), eggs, vanilla extract, and sourdough discard. Mix together until just combined and then add the sugar, mixing again.
Begin adding the dry ingredients, beginning with the baking powder, baking soda, and salt. Gradually add the flour, 1 cup at a time until just combined, being careful not to overmix.
Add in the chocolate chips and stir well.
Using a medium sized cookie scoop or 1/4 cup measuring cup, portion the batter into prepared muffin tin, filling each liner ¾ of the way full.
Top each muffin with a generous helping of the streusel topping before popping into the oven.
Bake muffins in preheated oven at 425 for 10 minutes, and then reduce the oven temperature to 350 (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 10-12 minutes. A toothpick inserted in the center should come out clean or with few moist crumbs (no wet batter) to test doneness.
Allow muffins to cool briefly before topping with a hearty slab of butter. Enjoy!

Notes

Baking the muffins at a high temperature initially and then lowering the temperature halfway through baking ensures tall, bakery-style muffin tops.

In most of my other recipes, I use a stand mixer to mix up any kind of dough or batter, but for these muffins, I highly recommend mixing them by hand until just combined. It will yield a lighter, fluffier muffin!

I find these muffins are best served warm out of the oven with softened butter. YUM!

Storage: These muffins will store well in an airtight container at room temperature for up to 3-4 days. I recommend eating them fresh for the best (and most delicious!) results.

Freezing Instructions: Baked muffins will store well in an airtight, freezer-safe container in the freezer for up to 3 months. Thaw them in the refrigerator or on the counter at room temperature before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Calories: 323
Sugar: 29
Sodium: 238
Fat: 10
Carbohydrates: 54
Fiber: 2
Protein: 5
Cholesterol: 36