Sourdough Chocolate Chip Muffins With Fresh Milled Flour

Whole wheat sourdough chocolate chip muffin on a plate surrounded by chocolate chips with more muffins in the background.

No ratings yet

Sourdough Chocolate Chip Muffins With Fresh Milled Flour

These whole wheat sourdough blueberry muffins made with freshly milled flour are soft, light, and packed with natural sweetness, making them the perfect breakfast or snack.

Prep Time10

Cook Time22

Course: Breakfast, Snack

Cuisine: American

Keyword: fresh milled flour, quick, whole wheat

Servings:

Calories: 245kcal

Author: Amy

Equipment

Stand mixer
Muffin pan

Ingredients

1/2 cup sourdough starter active or discard
1 1/2 cups whole wheat flour fresh milled soft white wheat
1/3 cup butter melted- or oil
3/4 cup sugar
1/4 cup milk or water
2 large eggs
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup chocolate chips

Instructions

Preheat your oven to 375°F (190°C). Line a muffin tin with muffin liners or lightly grease it to prevent sticking.
In a large mixing bowl or the bowl of stand mixer, whisk together the sourdough starter, eggs, sugar, melted butter, and vanilla extract.
In another bowl, whisk together the freshly milled white wheat flour, salt, baking powder, and baking soda.
Gradually add the dry mixture into the wet ingredients, stirring gently as you go. If it's too thick, add a tablespoon of milk at a time to adjust the consistency
Once your batter is mixed, fold in the chocolate chips. Be careful not to overmix, as this could result in dense muffins.
Spoon the batter into the muffin tin, filling each cup about 2/3 full. This ensures the muffins have room to rise without overflowing. I like to use an ice cream scoop.
Place the muffin tin in the oven and bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. The tops should be lightly golden brown.

Notes

If you’re new to freshly milled flour, note that it can be a bit more absorbent than store-bought flour. If your batter seems too thick, add a little more milk, a teaspoon at a time, until you reach the desired consistency.
These muffins can be stored at room temperature in an airtight container for 2–3 days, or you can freeze them for up to 3 months. To freeze, place them in a freezer bag and store for up 3 months or more.

Nutrition