Sourdough Discard Chocolate Cherry 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
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!!