Creamy Sourdough Discard Vanilla Chocolate Chip Muffins
Creamy Sourdough Discard Vanilla Chocolate Chip Muffins
These deliciously creamy and moist vanilla chocolate chip muffins are so good! This recipe is perfect for using up some of your extra sourdough discard that you may have sitting around waiting for its name to be called! Between the vanilla pudding and the discard…these are irresistible! They taste like they came from a bakery!
Ingredients
Dry Ingredients
- 270 g all-purpose flour
- 60 g instant vanilla pudding mix
- 200 g granulated sugar
- 10 g baking powder
- 5 g coarse kosher salt
Wet Ingredients
- 1 stick salted butter room temperature
- 45 g neutral oil
- 2 large eggs
- 170 g sourdough discard
- 120 g milk
- 2 tsp vanilla extract
Mix-Ins
- 1 Cup semi-sweet chocolate chips
- 4 oz milk chocolate bar chopped
Topping
- Turbinado sugar, sprinkled on the tops
Instructions
Instructions
- Preheat the oven to 400°F (204°C). Line a 12-cup muffin pan with paper liners or lightly grease the pan.
- In a large mixing bowl, use a hand mixer or stand mixer, use a whisk attachment to cream together the softened butter and granulated sugar for 2–3 minutes, until the mixture is lighter in color and fluffy.
- Beat in the oil until fully incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Switch to the paddle attachment. Add in the sourdough discard, the milk, and vanilla extract until smooth. The mixture may look slightly curdled—this is normal.
- Add the dry ingredients to the wet ingredients. Mix until almost combined. Chunks of flour should still be visible. Do not over-mix.
- Stir in 1 hearty cup full of semi-sweet chocolate chips and 4oz of a chopped milk chocolate bar.
- Divide the batter evenly among the muffin cups, filling each cup to the top. (Optional: Sprinkle with coarse sugar if desired. I LOVE the crunch it gives the muffins – highly suggest finding some turbinado sugar for this step)
- Turn oven heat down and bake at 375 for 20–24 minutes, or until the tops are golden and the internal temp reaches 205°F (96°C).
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Notes
Softened butter creates a finer, more cake-like crumb than melted butter.
The addition of oil keeps the muffins soft and moist for several days. The vanilla pudding mix enhances both the vanilla flavor and the tender texture.
These muffins are often even better the next day as the vanilla flavor continues to develop. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
The addition of oil keeps the muffins soft and moist for several days. The vanilla pudding mix enhances both the vanilla flavor and the tender texture.
These muffins are often even better the next day as the vanilla flavor continues to develop. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.