Einkorn Sourdough Chocolate Chip Muffins
These einkorn sourdough chocolate chip muffins are easy to make and delicious too! I use sourdough discard for these muffins, but, if you have active starter, that's fine to use too!
What Is Einkorn?
If you're new to einkorn, einkorn is a type of wheat. It has a simple genetic structure and has never been hybridized, which makes it easier to digest. It contains more antioxidants, vitamins, and minerals than modern wheat, especially if it's purchased in it's whole grain form and not all purpose, which has had the bran removed.
Taste-wise, it is nutty and warm, but it's hardly noticeable in these einkorn sourdough muffins. Texture-wise, einkorn baked goods tend to be denser than goods made with modern wheat, but these muffins are light and fluffy! If you're baking for picky eaters, this is the recipe to try!
Recipe Video
- 1/2 cup butter, melted
- 2 eggs
- 1 cup sourdough discard
- 3.2 oz milk (I used plant-based milk alternative)
- 1/2 cup sugar
- 1 tsp vanilla bean paste (or vanilla extract)
- 210 g whole grain einkorn flour
- 3/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 cup chocolate chips (I used stevia-sweetened)
Preheat the oven to 350 degrees Fahrenheit.
Mix melted butter, sourdough starter, eggs, milk, vanilla, and sugar until well combined.
In a separate bowl, mix flour, salt, baking powder, and baking soda until well combined.
Add flour mixture to discard mixture, making sure not to overmix.
Gently fold in chocolate chips.
If you're not using liners in your muffin tin, spray with nonstick cooking spray.
Fill muffin tin or liners nearly full with batter.
Put in preheated oven and bake 15-25 minutes, until the tops of the muffins are turning golden brown and they temp at 200 degrees Fahrenheit.
Allow to cool and enjoy!