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SALTED SOURDOUGH CHOC-CHIP MUFFINS

Cook: 20 minutes | Servings: 12

SALTED SOURDOUGH CHOC-CHIP MUFFINS

Vandag hierdie heerlike muffins gebak!🤤

  • 1 cup (225 g) sourdough starter or discard
  • ¼ cup (85 g) milk
  • ¼ cup (56 g) light oil or melted butter
  • ¼ cup sour cream or plain Greek yogurt
  • 1 large egg
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon (4 g) vanilla extract
  • ⅓ cup cocoa powder
  • 1½ cups all-purpose flour
  • 1 teaspoon (5 g) baking soda
  • 1 teaspoon (6 g) fine sea salt
  • 1 cup chocolate chips (175 g), divided

Prepare a 12-cup muffin tin by greasing the cups well. Preheat the oven to 400 ºF. (205 ºC).
In a large mixing bowl, add the starter or discard, milk, oil, sour cream, and egg. Use a fork to whisk well to fully combine.
Add the sugar and vanilla, and stir well to combine.
Add the cocoa, flour, baking soda, and sea salt. Stir until just combined.
Add almost all of the chocolate chips to the batter, reserving a few to sprinkle on top of the muffins before baking if desired.
Fold the chocolate chips into the batter.
Divide the batter evenly among the muffin cups. If using, sprinkle the tops of the muffins with reserved chocolate chips.
Bake the muffins until the tops are firm and the middles cooked through, about 20 minutes.
Cool the muffins for 5 minutes in the muffin tin before removing them to cool on a wire rack. Eat warm or at room temperature.

Photo and recipe: Natacha Visagie

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