Sourdough Discard Chocolate Chip Mini Muffins
These mini muffins use up a LOT of sourdough discard, and are the perfect (sourdough!) alternative to the store-bought Little Bites. This recipe makes about 4 dozen muffins, so you'll have plenty to freeze - just pop them in a lunchbox or thaw for a snack whenever needed.Makes about 4 dozen mini muffins.
Servings: 24
Calories: 183kcal
Ingredients
- 2 cups all purpose flour
- 1 ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- 1 cup (220 grams) sourdough discard
- 1 cup sugar
- 2 eggs
- ½ cup (1 stick) unsalted butter, melted and cooled slightly
- ½ cup milk
- ⅓ cup whole fat plain Greek yogurt
- 2 teaspoons vanilla
- 1 cup mini semisweet chocolate chips
Directions
- Preheat oven to 350 degrees. Grease a mini muffin pan.In a medium bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.In a large bowl, combine the discard, sugar, eggs, butter, milk, yogurt, and vanilla. Add the dry ingredients and mix until just a few dry pockets remain. Fold in the chocolate chips. Fill the muffin cups ¾ full and bake 8-10 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Let cool for a couple of minutes in the pan, then invert to release and cool completely on a wire rack. Make sure to re-grease your pan between each batch! Continue until all the batter has been baked.Muffins will keep for up to 5 days in an airtight container at room temperature. You can also freeze these for up to 3 months.
Nutrition
Calories: 183kcal (9%) | Carbohydrates: 24g (8%) | Protein: 3g (6%) | Fat: 8g (12%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg (9%) | Sodium: 116mg (5%) | Potassium: 86mg (2%) | Fiber: 1g (4%) | Sugar: 12g (13%) | Vitamin A: 157IU (3%) | Vitamin C: 0.01mg | Calcium: 22mg (2%) | Iron: 1mg (6%)
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