In a large bowl, mix together melted butter, honey, flour, and active sourdough starter.
Cover and allow to ferment for 12 to 24 hours. (optional)
The next day preheat oven to 375 degrees. Line muffin tins with cupcake liners or grease well.
Add vanilla extract, baking soda, eggs, and salt to the batter.
Start mixing all the ingredients together. I like to just use my hands to break up large clumps and really combine the eggs with the batter.
Once the batter starts coming together, add chocolate chips (or whatever add-ins you would like) and use a whisk to whip it together and break up any more large lumps.
Spoon into muffin tins equally.
Bake for 20-25 minutes until tops start turning golden brown and a toothpick comes out clean.
Flip onto baking rack and allow to cool. A plate works well, too.