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Our Farm Kid-Emma is such a great baker. She just loves to cook and is getting quite good at it. It makes this momma’s heart smile to see her learning and succeeding at something she loves to do!
She has dubbed Monday mornings as “Muffin Mondays”. She makes some of the most delicious muffins ever! I’m not just saying it because she is my baby girl. These muffins are made using discarded sourdough starter. She also makes some great cinnamon muffins too. Here is how she does her kitchen magic:
Emma’s Chocolate Chip Sourdough Muffins
Scoop the batter into muffin tins. Fill each tin about 2/3 full. Bake at 400° for 15-17 minutes or until done. (Muffin tops will spring back when pressed gently)
They are so yummy and so easy! They are one of our family favorites for sure!
Sourdough Chocolate Chip Muffins
These chocolate chip sourdough muffins are super moist and perfetly delicious.
- 2 cups Sourdough starter either discarded or fresh
- 2 cups Flour organic unbleached or whole wheat
- 2 Eggs pasture raised
- 1 tsp Vanilla
- 1/2 tsp Salt sea salt or pink Himalayan salt
- 1/2 cup Melted coconut oil or butter
- 1 cup Raw sugar
- 2 tsp Baking soda aluminum free
- 1 cup Chocolate chips
In small bowl, combine flour, sea salt, raw sugar, baking soda, and chocolate chips. Set aside. In another bowl combine sourdough starter, eggs, vanilla, and melted coconut oil or butter. Mix all ingredients together until well combined and no flour clumps remain. Scoop batter into greased muffin tins or paper or silicone muffin cups. Fill to about ⅔ full. Bake in pre-heated 400 degree F oven for 15-17 minutes or until golden. Test doneness by gently pressing muffin top with finger tip. If muffin springs back it is done.