Sourdough Discard Chocolate Chip Muffins

 

1/2 cup melted butter

1 cup sugar

1 cup sourdough discard

2 eggs

1 tsp vanilla extract

1/4 cup greek yogurt

1 & 1/2 cups flour

1 tbsp corn starch

1 & 1/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 cup to 1 cup chocolate chips

To Make:

1. Preheat oven to 425 degrees
2. Line 12 muffins with liners
3. Mix together butter and sugar.
4. Then add in sourdough discard.
5. Add in eggs, vanilla and greek yogurt.
6. In a separate bowl mix together flour, cornstarch, baking soda, baking powder and salt.
7. Add dry ingredients slowly into your wet ingredients.
8. Add in chocolate chips.
9. Divide into prepared muffin tin!
10. Bake at 425 for 5 minutes then turn down the oven to 350 degrees and bake for 15 minutes.
11. Remove and allow to cool completely!!

  For myself, this made a little ver 12 muffins but I also double batched this and put some into the freezer. It held up so well after thawing out. I wanted to use these for breakfast while we head out for trips. We need something that is easy that I can pass back to the kids and they don’t have to worry about much. I personally also didn’t use liners for the muffins. I sprayed the pan and just baked them off that way. To each their own with this preference!!!

Also there is a measurement for chocolate chips, go with your heart. Don’t let that measurement hold you back if you wanted more. Haha. I love some chocolate chips. Let this be chocolatey. I personally will most likely make a few more rounds of this as I get some more discard because I know my family will love these for the trips we take. Now I think I will try to change up the add ins and see what we like combo wise then! I am thinking a nut. Or maybe Pumpkin seeds. Etc. We have so many options to be added to the mix!!!