Banana Chocolate Chip Sourdough Muffins
Soft, moist banana sourdough muffins studded with mini chocolate chips. A delicious way to use up some of your sourdough discard!
Servings: 16 muffins
Equipment
- Muffin tin & paper liners
Ingredients
- 4 ounces (½ cup) unsalted butter soft
- 1 cup brown sugar
- 2 eggs
- 2 very ripe bananas mashed
- 2 cups all purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup buttermilk
- 1 teaspoon vanilla
- ½ cup sourdough discard stirred down
- 1 cup mini chocolate chips
Instructions
- Prep: Preheat oven to 350° F and line a cupcake pan with paper liners.
- Cream butter & sugar: In a large bowl, cream 4 oz butter and 1 cup brown sugar until smooth, 1-2 minutes. Add 2 eggs, one at a time, beating until blended. Add 2 mashed bananas; blend in thoroughly.
- Combine dry ingredients: In a separate bowl, whisk together 2 cups flour, 1 tsp salt, 2 tsp baking powder, and ½ tsp baking soda.
- Combine wet ingredients: Whisk ½ cup sourdough starter, ½ cup buttermilk, and 1 tsp vanilla together in a liquid measuring cup.
- Mix: Add dry ingredients to banana mixture and blend until a few streaks of flour remain. Then add in wet ingredients, folding in gently until almost combined. Add 1 cup chocolate chips and fold in until everything just comes together and chocolate chips are well distributed.
- Bake: Scoop batter into lined cupcake pan, filling tins all the way to the top. Bake until lightly golden and tops spring back when touched, about 15-18 minutes. Allow to cool for a few minutes, then remove muffins from pan to a cooling rack to continue cooling.