• First, preheat the oven to 425 degrees F, then grease a 12-well muffin pan. Set aside.
• In a large bowl, whisk together flour, baking powder, and salt until combined. Set aside.
• 200 grams all-purpose flour,8 grams baking powder,3 grams salt
• In another bowl, whisk together the sugars, melted butter, sour cream, eggs, sourdough discard, and vanilla extract until smooth.
• 150 grams sugar,50 grams light brown sugar,113 grams unsalted butter, melted,120 grams sour cream, room temperature,110 grams eggs,120 grams sourdough discard, room temperature,8 grams vanilla extract
• Pour the wet ingredients into the dry mixture and mix until there are just a few streaks of flour left. With a rubber spatula, fold the chocolate chips into the thick muffin batter. Leave the batter to rest for 15 minutes.
• I added 100 grams of chocolate chips and 75 grams of mini chocolate chips.
• 175 grams chocolate chips
• Long Ferment: To long ferment this muffin batter, cover and place in the fridge to cold-ferment overnight, then bake as normal the following morning.
• Once the batter has rested, scoop about 88 grams (5 Tablespoons) into each muffin liner. The muffin tins will be full. This creates the most perfect muffin tops. Top each with more mini chocolate chips and coarse sugar, if desired.
• coarse sugar
• Bake for 7 minutes, then reduce the temperature to 350 degrees F and continue to bake for 14-16 minutes or until the edges are golden brown and a toothpick placed in the center comes out clean.
• Keep the muffins in the muffin tin for 5 minutes before removing to cool on a wire rack. Enjoy!

Notes

Ingredients & Substitutions

• Flour: I used all-purpose flour for this recipe.
• Sugar: The combo of white and brown sugar makes for a slightly denser muffin, but it’s so incredibly moist with a slight caramel-like flavor.
• Sourdough Discard: For sweeter recipes like these sourdough muffins, I prefer to use 1-2 day old sourdough discard. You can use an active sourdough starter; be sure to use the same amount in grams.
• Sour Cream: Keeps the muffins tender and super moist. You can substitute sour cream with Greek yogurt.
• Unsalted Butter: I tested this recipe with 75g (⅓ cup) of avocado oil vs 113 grams (½ cup) of butter and I loved the flavor and texture of the muffins made with butter better. They were more tender, less gummy, and stayed just as moist. If using salted butter, reduce the salt by 1 gram (¼ teaspoon).
• Chocolate Chips: I love using a combination of regular and mini chocolate chips for different bites of chocolatey sweetness, but you can use one or the other. You can also swap milk chocolate chips for semi-sweet or dark chocolate chips.
• For a bit of warmth to the batter, you can also add 1/2 – 1 teaspoon of ground cinnamon.
• To get the best muffins tops, it’s important to bake the muffin batter at a high heat, then lower the temperature.