Healthy Chocolate Chip Muffins + Sourdough Discard

Step 1

Combine pre-batter ingredients in a medium-large bowl with a Danish dough whisk until well combined. Batter should be very thick, but not dry, so add additional milk if needed. Cover with compostable cling wrap and let sit on the counter at room temperature to ferment overnight.

Step 2

In the morning, batter should look risen and puffy. Preheat oven to 425F.

Step 3

Add all final batter ingredients, except chocolates to pre-batter and stir until well combined. Add in chocolate and stir until well combined.

Step 4

Liberally grease a 12 x muffin pan with butter or use unbleached parchment muffin cup liners. Use a ¼ cup measuring cup or large cookie scoop to scoop batter into each muffin cup. Fill to the top! Garnish each muffin with one chocolate chunk.

Step 5

Bake at 425F for 7 minutes, then turn temperature down to 375F for remaining 12 minutes. Muffins should be golden and crisp on top but not brown.

Step 6

Remove from oven and let sit to cool for 5-10 minutes. Carefully remove each muffin and let cool on a rack.