Sourdough Chocolate Mini Muffins
These Sourdough Chocolate Mini Muffins are soft, moist, and full of chocolate flavor! They are super easy to make and come together in about 20 minutes. They are made with wholesome ingredients, making them a great kid-friendly recipe!
Servings: 24 mini muffins
Equipment
Ingredients
- 80 grams honey ⅓ cup
- 60 grams butter, melted ¼ cup
- 120 grams milk ½ cup
- 60 grams sourdough discard ¼ cup
- 80 grams plain greek yogurt ⅓ cup
- 5 grams vanilla extract 1 teaspoon
- 1 large egg 50 grams
- 125 grams all-purpose flour ¾ cup + 2 Tablespoons
- 5 grams baking powder 1 teaspoon
- 3 grams baking soda ½ teaspoon
- 3 grams salt ½ teaspoon
- 45 grams cocoa powder ½ cup
- 85 grams mini chocolate chips ½ cup
Instructions
- Preheat the oven to 350℉.
- Mix together the honey, melted butter, milk, sourdough discard, greek yogurt, vanilla extract, and egg until combined.80 grams honey, 60 grams butter, melted, 120 grams milk, 60 grams sourdough discard, 80 grams plain greek yogurt, 5 grams vanilla extract, 1 large egg
- In a separate bowl mix together the flour, cocoa powder, baking powder, baking soda and salt. Add to the wet ingredients and stir until just combined.125 grams all-purpose flour, 45 grams cocoa powder, 5 grams baking powder, 3 grams baking soda, 3 grams salt
- Fold in the mini chocolate chips85 grams mini chocolate chips
- Grease a mini muffin pan and use a 1½ tablespoons scoop to get 24 mini muffins.
- Bake for about 10-12 minutes or until a toothpick comes out clean.
- Cool on a cooling rack and enjoy. Store in an airtight container on the counter.
Notes
- If you only have a 2 Tablespoon cookie scoop you can use that as well to get 22 slightly bigger mini muffins.
- These muffins are not overly sweet. If you like them sweeter you can add extra chocolate chips.
- Be careful not to overmix the batter as it can make the muffins tough.
- Once baked, remove the muffins from the pan and cool on a cooling rack.
- After the first 2 days keep these in the fridge to avoid mold. They will get tough, so pop them in the microwave for 10 seconds and they taste like they just came out of the oven, soft and moist. You can also flash freeze some on a sheet pan for an hour and then place in a freezer-safe bag for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 80kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 130mg | Potassium: 51mg | Fiber: 1g | Sugar: 5g | Vitamin A: 89IU | Vitamin C: 0.04mg | Calcium: 31mg | Iron: 1mg
