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
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
Step 2: Mix Wet Ingredients
- 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
- Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined—do not overmix.
- Fold in the chocolate chips (and nuts, if using). The batter will be thick.
Step 4: Fill the Muffin Tin
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Step 5: Bake
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 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!
