These little muffins are a quick way to use your sourdough discard--no rise time required. The muffins have a light chocolate flavor and a definite sourdough tang. They are sweet, almost cupcake-like, but they are aren't too horrendously bad for you and so qualify as breakfast muffins or tea-time treats in my view. Of course, if you decide to add a chocolate frosting and call them cupcakes, go for it! They'll be good. I use maraschino cherries in the muffins, which add a bit more sweetness. You can use dark chocolate chips (my preference) or whatever type you have on hand/prefer. The muffins are moist and denser in texture than the standard muffin, and with the sourdough starter/discard in them, they keep quite well. Enjoy!
Sourdough Chocolate Cherry Chip Muffins -- Makes 18
1 cup of sourdough discard/starter
2 large eggs
1/2 cup of milk
1/2 cup of canola oil
1/2 cup of maraschino cherry juice
2/3 cup of sugar
1/3 cup of dark brown sugar
1/4 cup of baking cocoa
1/2 teaspoon of vanilla
1 1/4 cup of all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup of chopped maraschino cherries
1/2 - 3/4 cup of chocolate chips (depending on how much you like them!)
Powdered sugar, optional
Coat 18 muffin wells/cups with non-stick cooking spray and set them aside. In a large bowl, whisk together well the discard/starter, eggs, milk, canola oil, cherry juice, sugars, baking cocoa, and vanilla. Combine and whisk in the flour, baking powder, and salt. Stir in the chopped maraschino cherries and the chocolate chips. Divide the batter among the muffin cups. Preheat the oven to 350 degrees and bake the muffins for 20-25 minutes or until a pick inserted in the center of a muffin comes out with no wet batter attached. Let the muffins cool and dust them with powdered sugar if you like. Alternatively, feel free to frost them or drizzle them with a chocolate glaze.
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