Description
Delicious and easy sourdough discard brownie muffins. Perfect grab-and-go treat.
Ingredients
Scale
- 1 cup sourdough discard
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a bowl, whisk together melted butter and sugar.
- Add cocoa powder, vanilla extract, and salt. Whisk until combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in sourdough discard.
- Gradually add flour, mixing until just combined. Do not overmix.
- Fold in chocolate chips (if using).
- Fill muffin liners about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can adjust the sugar to your preference.
- For extra flavor, add a pinch of espresso powder.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg