Fresh-Milled Sourdough Chocolate Chip Muffins

Fresh-milled sourdough chocolate chips muffins on a wire cooling rack

5 from 3 votes

Fresh-Milled Sourdough Chocolate Chip Muffins

These sourdough chocolate chip muffins are made with fresh-milled flour for a wholesome, 100% whole-grain twist on a classic treat. Made with sourdough discard and gooey chocolate chips, they are light, fluffy, and downright delicious.

Prep Time15

Cook Time25

Total Time40

Course: Sourdough

Cuisine: American

Servings: muffins

Calories: 330kcal

Author: Rebecca Warfield

Equipment

Muffin Tin

Ingredients

300 g fresh-milled soft white wheat finely milled
8 g baking powder
2 g baking soda
6 g salt
200 g granulated sugar
120 g avocado oil
15 g vanilla extract
113 g sourdough starter active or inactive
185 g sour cream
60 g whole milk
2 eggs
315 g chocolate chips (or as much as preferred)

US - Metric

Instructions

Preheat the oven to 425° F and line a muffin tin with paper liners.
Mill the wheat berries on the finest setting.
300 g fresh-milled soft white wheat
In a large mixing bowl, whisk together the freshly milled flour, baking powder, baking soda, and salt. Set aside.
8 g baking powder, 2 g baking soda, 6 g salt
In a separate bowl, combine the sugar, avocado oil, vanilla, sourdough starter, sour cream, milk, and eggs.
200 g granulated sugar, 120 g avocado oil, 15 g vanilla extract, 113 g sourdough starter, 185 g sour cream, 60 g whole milk, 2 eggs
Pour the wet ingredients into the bowl with the flour mixture. Mix until just combined, but do not overmix.
Fold in the chocolate chips. Again, do not overmix.
315 g chocolate chips
Fill the muffin liners about 2/3 full. I used tulip liners and filled them with approximately 1/4 cup of batter.
Bake at 425° F for 5 minutes. Then, drop the heat to 350° F and continue baking for 15-20 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
Let the muffins cool in the pan for a few minutes. Then, transfer them to a wire rack to cool.

Notes

Depending on the size of your muffins, this recipe makes 12-16 servings. So you may need to use two muffin tins or bake in batches.
Fresh-milled flour molds quickly, so store leftovers in an airtight container on the counter for up to 2 days or in the fridge for up to 4-5 days. You can also freeze leftovers in a freezer-safe ziplock bag for up to three months.
Fresh-milled flour oxidizes quickly. So for the freshest, most nutrient-dense flour, mill your wheat berries just before starting.
Don’t overmix the batter. Even though soft wheat has less gluten, overmixing it can make your muffins tough.
The older the discard, the more sour flavor it will have. If you want a milder flavor, use starter that has been recently fed.

Nutrition