Mini Sourdough Muffins With Chocolate Chips
Prep
20m
Cook
14m
Total
34m
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Steps
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Nutrition Facts
Per serving173 calories
Calories from
- Protein 7%
- Carbs 57%
- Fat 36%
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Fat 7 g 10%
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Saturated Fat High 4 g 20%
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Carbohydrates 25 g 8%
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Fiber Low 1 g 4%
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Sugar High 14 g 28%
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Protein 3 g 6%
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Cholesterol Low 13 mg 4%
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Sodium 153 mg 6%
% Daily Value is based on a 2,000 calorie diet.
Notes
Sourdough Discard: In order to avoid a strong sour flavor, use sourdough discard that is no more than a day or two old – or bubbly starter that is starting to fall. If you don’t mind a more pronounced sourdough flavor, you can use refrigerated discard from up to a week or two old.
Chocolate Chips: You can substitute regular chocolate chips for the minis if you prefer. I use about 155 grams chocolate chips, about 3/4 cup.
Whole Wheat version: I love this recipe made with soft whole wheat flour in place of the all-purpose flour. They bake up a little flatter but have such great flavor.
Buttermilk: Substitute 40 grams sour cream and 45 grams milk, whisked together for the buttermilk in this recipe.
Chocolate Chips: You can substitute regular chocolate chips for the minis if you prefer. I use about 155 grams chocolate chips, about 3/4 cup.
Whole Wheat version: I love this recipe made with soft whole wheat flour in place of the all-purpose flour. They bake up a little flatter but have such great flavor.
Buttermilk: Substitute 40 grams sour cream and 45 grams milk, whisked together for the buttermilk in this recipe.
Imported & edited by @christina
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