I make muffins every week to have on hand for breakfast and snacks. Recently, we were snowed in and I decided to convert the recipe to a long fermented one. These sourdough chocolate chip muffins are the best muffins I’ve ever made!
Sourdough is a process of fermenting your bread dough with a sourdough starter. This process breaks down the gluten and proteins that can sometimes be hard to digest for gluten sensitive people. In order to get the most benefits of the fermentation process, you need to let your dough ferment for at least 12-24 hours.
As you can see, the process of sourdough can be very helpful for many people. If you’ve never made a sourdough starter https://therosehomestead.com/how-to-make-a-sourdough-starter/ it’s easy and fairly quick to do. The great news is that once you have an active starter, as long as you maintain it, it will last for as long as you want it. There are starters that have been handed down through generations!
I use freshly milled flour for all of my baked goods and nowhere does that flour shine more than muffins, in my opinion. For this recipe I use hard red wheat, but you can use any flour you have on hand.
For this recipe, you will need:
- Sourdough Starter
- Milk (I use milk kefir) you can use buttermilk, sweet milk, or a dairy alternative
- Olive oil
- Baking powder
- Baking soda
- Chocolate chips (I like the mini chips)
- Vanilla extract
The night before you want to make these, in a large bowl combine the starter, flour, and milk. Stir well, cover and let sit at room temperature overnight or up to 24 hours.
The next day, add the other ingredients. You will need to stir for a few minutes to combine all the ingredients. But, it will come together.
Preheat the oven to 400 degrees F.
Scoop batter in 12 cup muffin tin.
Bake for 15 minutes or until a toothpick comes out clean.
Allow to cool on a cooling rack before storing in a bread bag for up to a week. These also freeze well.
The Best Sourdough Chocolate Chip Muffins
- 1 Large mixing bowl
- 1 12 cup muffin tin
- 2 cups flour I use freshly milled hard red wheat
- 1/2 cup sourdough starter
- 1 cup milk kefir, buttermilk, sweet milk, or dairy alternative
- 1 egg
- 1/3 cup olive oil
- 1/2 cup honey
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
- The night before, add the flour, milk, and starter to a large bowl. Mix well. Cover and let sit at room temperature overnight or up to 24 hours.
- The next day, add remaining ingredients and mix well. You will have to mix for a few minutes to combine all ingredients, however, it will come together.
- Preheat oven to 400 degrees F.
- Scoop batter into 12 cup muffin tin.
- Bake for 15 minutes or until a toothpick comes out clean.
- Cool on a baking rack before storing in a bread bag for up to a week. These also freeze very well.