Sourdough Chocolate Chip Muffins

These sourdough chocolate chip muffins use a discard starter to create tender and delicious muffins. They're buttery and flavorful.

Mix together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl. Set aside.

Add the melted butter, oil, eggs, sugar, sourdough discard, vanilla extract, almond extract and buttermilk in a large bowl. Whisk until well combined.

Add the dry ingredients to the wet ingredients and fold with a rubber spatula until almost all are combined. Add the chocolate chips and fold them through.

The muffins can be baked right away or cold-fermented overnight.

Use an ice cream scoop to divide the muffin batter evenly between 12 muffin liners. If the batter had a cold-proof, it will be very thick.

Sprinkle the tops with a little sugar.

Bake until golden brown and puffed.

See the link for the full recipe!