Sourdough Raspberry Muffins with Chocolate Chips
When you're craving a baked good that's sweet and fruity, these sourdough raspberry muffins with chocolate chips do the trick. In our house, we love eating these muffins for breakfast. They go great with a hot cup of coffee! Each bite is full of chocolate, raspberry, and the sweet tang of sourdough muffin.
Ingredients
- 1/3 cup Sourdough starter (fed or discard)
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1 1/4 cup Flour
- 2 Tbsp Melted Butter
- 1 Egg
- 1/2 cup Pure Maple Syrup
- 1/2 tsp Pure Vanilla Extract
- 3/4 cup Milk (dairy or dairy-free)
- 1 cup Raspberries (rinsed with water and dried)
- 1/2 cup Mini Semi-Sweet Chocolate Chips (plus a handful more for garnishing)
Instructions
- Slice raspberries into small pieces (doesn’t have to be anything fancy) (take one berry and slice it 4 times).
- In a large mixing bowl, add baking powder, salt, flour, chocolate chips, 3/4 of the chopped raspberries (save back a 1/4 for garnishing) and stir to combine.
- Whisk in sourdough starter, maple syrup, melted butter, vanilla, egg, and milk just to combine (do not over-mix).
- Grease a muffin tin with butter and a dusting of flour to prevent sticking or lining with paper muffin liners (muffins may stick to paper liners, you can lightly grease these is desired).
- Fill each liner 3/4 of the way full, leaving just a tiny amount of paper showing.
- Grab the chopped raspberries you saved back and a handful of extra chocolate chips. Add them on top of muffins as even as you can for garnishing.
- Bake at 375 degrees Fahrenheit for 18-20 mins until a toothpick comes out clean.
- Immediately place on a cooling rack and enjoy when ready!