Discover the ultimate way to utilize your sourdough starter with this indulgent recipe. Elevate the chocolate experience and savor the rich taste in every bite

Ingredients Required:

all-purpose flour

cocoa powder

baking powder

baking soda

salt

vegetable oil

granulated sugar

eggs

sour cream

milk

vanilla extract

sourdough starter discard

chocolate chips

Recipe Variations:

Opt for avocado oil for its neutral flavor; alternatively, melted butter or coconut oil can be used.

Substitute sour cream with full-fat, plain Greek yogurt.

Explore different milk options like unsweetened almond milk, whole milk, skim milk, or plant-based milk.

Incorporate chopped pecans or walnuts for added texture and flavor.

For optimal texture, refrain from using whole wheat flour or bread flour.

How To Make This Recipe:

Preheat the oven to 425°F (218°C) and position the oven rack in the center. Line a muffin tin with paper liners.

In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

In another bowl, combine oil, sugar, eggs, sour cream, milk, vanilla extract, and sourdough starter discard. Mix until smooth.

Pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined. Avoid over-mixing.

Fold in the chocolate chips until evenly distributed in the batter.

Use an ice cream scooper to fill the liners, allowing the batter to reach the top for larger muffins. Optionally, sprinkle additional chocolate chips on top.

Bake for 5 minutes at 425°F (218°C), then reduce the temperature to 350°F (176°C) and bake for an additional 15-18 minutes until a toothpick inserted into the center comes out clean.

Allow the muffins to cool completely in the tin or transfer to a wire rack.

How To Store:

Store leftover muffins in an airtight container at room temperature for up to 5 days or refrigerate for up to a week.