chocolate chip and honey muffins

These moist and flavorful muffins combine the sweetness of honey, rich chocolate chips, and the subtle tang of sourdough starter. They’re a great way to use up your sourdough discard or active starter while creating a delightful treat perfect for breakfast or snacking.

Preparation Details

• Preparation Time: 15 minutes
• Cooking Time: 20-25 minutes
• Total Time: 40 minutes
• Cooking Intensity: Easy

Ingredients

Dry Ingredients:

• 1 ¾ cups (220 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients:

• ½ cup (120 g) sourdough starter (discard or active)
• ½ cup (120 ml) milk (or dairy-free alternative)
• ½ cup (120 ml) honey
• ⅓ cup (80 ml) melted butter or neutral oil
• 1 teaspoon vanilla extract
• 1 large egg

Add-ins:

• ¾ cup (130 g) semi-sweet chocolate chips
• Optional: ½ cup (50 g) chopped nuts (e.g., walnuts or pecans)

Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.

Step 2: Mix Wet Ingredients

1. In a large bowl, combine the sourdough starter, milk, honey, melted butter, vanilla extract, and egg. Whisk until smooth.

Step 3: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined—do not overmix.
2. Fold in the chocolate chips (and nuts, if using). The batter will be thick.

Step 4: Fill the Muffin Tin

1. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

Step 5: Bake

1. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
2. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success

• Sourdough Starter: Both active and discard starter work well in this recipe. Ensure your starter is at room temperature.
• Add Variety: Substitute honey with maple syrup for a slightly different flavor, or use white chocolate chips instead of semi-sweet.
• Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutritional Information (Per Muffin, Serves 12)**

• Calories: 220
• Total Fat: 10g
  • Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 120mg
• Total Carbohydrates: 30g
  • Dietary Fiber: 1g
  • Sugars: 18g
• Protein: 3g

Serving Suggestions

Enjoy these muffins warm with a drizzle of honey or a pat of butter. Pair them with a hot cup of coffee or tea for the ultimate comfort treat.

These Chocolate Chip and Honey Muffins are perfect for sourdough enthusiasts and chocolate lovers alike!