Sourdough Discard Chocolate Chip Muffins

Moist, tender, and full of chocolate chips, Sourdough Chocolate Chip Muffins are a great way to use up the extra sourdough starter you have in the refrigerator.

– 1 ½ cups All Purpose Flour – 1 teaspoon Baking Soda – 1 ½ teaspoon Baking Powder – ½ teaspoon Salt – ½ cup Butter Melted – ¾ cup Sugar Granulated – 2 Eggs – 1 cup Sourdough Starter Inactive – 1 teaspoon Vanilla – 1 ½ cups Chocolate Chips Semi Sweet

In a medium bowl, add the flour, salt, baking soda and baking powder. Mix to combine and set that aside.

In a large bowl, add the sugar and eggs. Add the sourdough starter, butter, and vanilla.  Mix well to combine.

Add the dry ingredients to the wet ingredients and mix until just combined. The batter will not be smooth, it’s ok if there are a few lumps left.

Add the chocolate chips to the batter and mix again until just combined.

Line a muffin tin with muffin liners.  Scoop equal amounts of batter into the muffin tins. Bake for 22 minutes or until a toothpick is inserted and it comes out clean.