Einkorn Sourdough Chocolate Chip Muffins
This Einkorn Sourdough Discard Chocolate Chip Muffin recipe will be your new favorite go-to for a healthy, easy to digest breakfast every day of the week! These are gluten friendly and kid approved. Win-win!
Ingredients
- 1 cup of Einkorn wheat berries ground finely or 2 cups of all purpose einkorn flour
- ½ cup sugar we like coconut sugar, but any sugar will do
- 1 ½ tsp. baking powder
- ½ tsp. salt
- ½ tsp. cinnamon
- 1 cup chocolate chips
- 2 eggs
- ½ cup oil, melted butter, or ghee
- 1 tsp. vanilla
- 1 cup buttermilk or liquid of choice (water, milk, or whey)
- 1 cup sourdough discard (you can do less discard if you'd like)
Instructions
- Add your dry ingredients (except your chocolate chips) to a mixing bowl and mix. I like to use wooden spoon to incorporate everything evenly.
- Next, add your wet ingredients including your sourdough discard by folding it in with your wooden spoon (don't overmix but just so) and let sit for 20 minutes. If using store bought flour, go ahead and skip the wait time and on to the next step. (About 10 minutes before my timer goes off, I like to preheat the oven to 375 F).
- Once your cast iron muffin pan is pre-heated, take it out of the oven and pour your batter into the muffin pan, filling most of the way full.
- Sprinkle in your chocolate chips liberally and bake for 15-20 minutes or until the tops of your muffins are a light golden brown and a toothpick inserted into the middle of the muffin comes out clean!
- Brush with melted butter (optional), serve with a glass of raw milk and enjoy! Let me know in the comments how you like these and I'd love if you enjoyed this recipe that you gave me a review.
Notes
See my post above for tips and tricks for success with this recipe!