Ingredients
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon (5 g) salt
- 1 ½ cups (355 g) mini semi-sweet chocolate chips
- 1 cup (200 g) granulated sugar
- ½ cup (120 g) avocado oil or neutral-flavored oil
- 1 tablespoon (15 g) vanilla extract
- ½ cup (125 g) sourdough starter, fed or discard
- ¾ cup (185 g) sour cream
- ¼ cup (60 g) milk, any type
- 2 eggs
Instructions
- Preheat oven to 425°F (218°C) and place oven rack in center. Line muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together avocado oil, sugar, eggs, sour cream, milk, vanilla extract, and sourdough starter until smooth.
- Pour dry ingredients into wet ingredients and mix gently until just combined. Avoid overmixing.
- Fold in chocolate chips evenly using a spatula.
- Use an ice cream scooper to fill muffin liners almost to the top. Sprinkle extra chocolate chips on top.
- Bake at 425°F for 5 minutes, then lower temperature to 350°F (176°C) and bake 15–18 minutes, until a toothpick inserted comes out clean or with a few moist crumbs.
- Cool completely in the tin before serving.
Notes
- Add ½ cup chopped pecans or walnuts for nutty crunch.
- Swap mini chocolate chips for dark, milk, or white chocolate chips.
- Add cinnamon or shredded coconut for extra flavor.
- Use plant-based milk and yogurt to make dairy-free.
- Store in airtight container at room temperature up to 5 days, in fridge up to 1 week, or freeze individually up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
