Ingredients
Wet Ingredients
- 110 grams sourdough discard (unfed, straight from the fridge)
- 1 large egg
- 4 tbsp melted butter
- 1/4 cup milk (any milk can work)
- 1/2 cup sugar (consider brown sugar for deeper flavor)
Dry Ingredients
- 1 cup all-purpose flour (substitute with gluten-free blend if desired)
- 3/4 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp ground nutmeg (optional but recommended)
Mix-ins
- 1/3 cup chocolate chips (or preferred mix-in) Feel free to substitute with nuts or dried fruit.
Method
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the unfed sourdough discard, egg, melted butter, milk, and sugar until smooth and creamy.
- In another bowl, whisk together the all-purpose flour, cinnamon, baking soda, salt, and nutmeg.
- Add the dry ingredients to the wet mixture and gently stir until combined, about 30 seconds.
- Fold in the chocolate chips with a rubber spatula until evenly distributed.
Baking
- Line a muffin tin with cups and divide the batter evenly, filling each about 2/3 full.
- Bake for 20 minutes or until a toothpick inserted comes out clean.
Nutrition
Serving: 1gCalories: 190kcalCarbohydrates: 25gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 8g
Notes
These muffins are best enjoyed warm. Store any leftovers in an airtight container at room temperature for up to two days, or freeze them for up to three months. When ready to enjoy, thaw at room temperature or warm in the oven.
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