The Best Sourdough Chocolate Chip Muffins
The best sourdough chocolate chip muffins are soft, fluffy, and filled with melty chocolate chips, making them the perfect bake for slow mornings or an afternoon sweet treat. These muffins have the perfect crumb and just the right amount of sweetness. They feel classic, comforting, and easy enough to make anytime you're craving something homemade.
Equipment
- Stand Mixer
- Large Bowl
- Silicone spatula
- Muffin tin
- Muffin liners
- Ice cream scoop - for jumbo muffins
- Cookie scoop - for mini muffins
Ingredients
Dry Ingredients
- 2 cups (256g) All-purpose flour
- 2 tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Salt
Wet Ingredients
- ½ cup (100g) Granulated sugar
- ½ cup (100g) Brown sugar
- 1 tbsp Vanilla extract
- ⅓ cup (90g) Avocado oil
- 1 cup (205g) Sourdough starter
- ¼ cup (60g) Milk
- 1 cup Chocolate chips
Instructions
- Preheat your oven to 350 degrees and line your muffin tin with liners. Set aside.
- In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer, add the granulated sugar, brown sugar, vanilla extract, oil, sourdough starter, and milk. Mix on the lowest setting with the whisk attachment until everything is well combined.
- Next, switch to the paddle attachment and gradually add the dry ingredients until a batter forms.
- Once the dry ingredients are well combined, take a silicone spatula and gently fold in the chocolate chips.
- Take a cookie scoop or an ice cream scoop and fill your muffin tin. Leave room at the top for the batter to rise.
- Bake at 350 degrees for 23 - 25 minutes. Let the muffins cool for 5 minutes before enjoying.