Fresh-Milled Sourdough Chocolate Chip Muffins
These chocolate chip muffins are made with a combination of soft white wheat and einkorn for the perfect tender crumb. They are naturally sweetened with maple sugar for a healthier treat. These muffins are a great way to use up extra sourdough discard.
Servings: 18 muffins
Equipment
- 1 Grain Mill
- 1 Kitchen Scale
- 2 12 hole muffin tins
- 1 5.5 tbsp muffin scoop
Ingredients
- 250 g soft white wheat berries
- 120 g einkorn berries
- 2 tsp baking powder
- 1/2 tsp baking soda
- 5 g salt
- 113 g melted butter 1 stick
- 150 g maple sugar
- 100 g sourdough discard
- 3 large eggs
- 200 g plain yogurt
- 2 tsp vanilla extract
- 130 g dark chocolate chips
Instructions
- Weigh the wheat berries and then mill them on the finest setting of your grain mill.250 g soft white wheat berries, 120 g einkorn berries
- To the fresh-milled flour, add the baking powder, baking soda, and salt. Whisk to combine and set aside.2 tsp baking powder, 1/2 tsp baking soda, 5 g salt
- To a separate large mixing bowl, add the melted butter and sugar. Whisk to to dissolve the sugar. Then add the starter, eggs, yogurt, and vanilla extract. Whisk to combine all of the wet ingredients.113 g melted butter, 150 g maple sugar, 100 g sourdough discard, 3 large eggs, 200 g plain yogurt, 2 tsp vanilla extract
- Add the dry ingredients to the wet ingredients and gently stir with a rubber spatula until no dry flour remains. Then fold in the chocolate chips.130 g dark chocolate chips
- Cover the bowl and let the batter rest for 15 minutes. You can also place the bowl in the refrigerator and bake the next day.
- While the batter is resting, preheat your oven to 400℉ and add parchment liners to your muffin tins (you will only need 6-8 for the second muffin tin). Alternatively, grease each hole with butter or oil.
- Once the batter has rested, scoop the batter into the prepared muffin tins. Bake for 8 minutes at 400℉ and then reduce the temperature to 350℉ and bake for an additional 12 minutes or until a toothpick comes out clean when inserted in the middle of a muffin.
- Let the muffins cool in the pan for 5 minutes before removing to cool on a wire rack.
Notes
Substitutions
- Use all soft white wheat if you don't have einkorn.
- Maple Sugar - use cane sugar or coconut sugar
- Yogurt - use buttermilk or whole milk (for dairy-free use cashew milk)