First, preheat the oven to 350 degrees F, then grease a 24-well muffin pan. Set aside.

In a large bowl, whisk together flour, baking powder, and salt until combined. Set aside.

194.44 grams all-purpose flour,7.78 grams baking powder,2.92 grams salt

In another bowl, whisk together the sugars, melted butter, sour cream, eggs, sourdough discard, and vanilla extract until smooth.

145.83 grams sugar,48.61 grams light brown sugar,109.86 grams unsalted butter, melted,116.67 grams sour cream, room temperature,106.94 grams eggs,116.67 grams sourdough discard, room temperature,7.78 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.

145.83 grams mini 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 20 grams (1 Tablespoon) into each muffin well. The muffin tins will be about ¾ full. This scooper worked perfectly!

You can also sprinkle a few mini chocolate chips on top.

Bake for 10-12 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.