Sourdough Discard Chocolate Cherry Muffins.

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Sourdough Discard Chocolate Cherry Muffins

Healthy Elizabeth

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 15 standard-size muffins

Equipment

• 12 well muffin tin
• muffin liners
• muffin scoop

Ingredients

  

Dry ingredients

• 2 cups all-purpose flour
• 3/4 cups raw cane sugar
• 1 tbsp baking powder
• 1/2 tsp sea salt

Wet ingredients

• 2 eggs
• 1/2 cup avocado oil or swap for melted salted butter
• 1/4 cup whole milk
• 1/2 cup whole milk Greek Yogurt
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/2 cup sourdough discard 130 grams
• 1/2 cup chocolate chips I love mini semi-sweet or dark chocolate chips
• 1 cup fresh or frozen and thawed dark sweet cherries chopped small

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Instructions

 

• Preheat the oven to 350℉. Line a muffin tin with muffin liners or spray with avocado oil.
• In a large bowl, mix together the eggs, avocado oil or butter, milk, greek yogurt, vanilla extract, almond extract, and sourdough discard. Mix well with a whisk or hand-mixer on low speed, being careful not to over-mix.
• Next, add the flour, cane sugar, baking powder, salt, and chocolate chips. Mix again until the flour just dissapears.

  Gently fold in the chopped cherries.
• Fill the muffin tins 3/4 – all the way full.

  Place the muffins in the oven and bake for 20 minutes or until golden brown and a toothpick comes out clean. Cool on a wire rack.

  Store covered for up to 4 days on the counter or 1 week in the fridge. Enjoy!!

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