Ingredients
Equipment
Method
Baking Process
- Preheat the oven to 350°F (175°C) and prepare a mini muffin tin.
- In a mixing bowl, combine honey and melted butter.
- Add milk, sourdough discard, Greek yogurt, vanilla extract, and egg to the mixture and mix well.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in mini chocolate chips.
- Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
- Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
Nutrition
Notes
For variations, try substituting the honey with maple syrup or using coconut oil instead of butter. These muffins can be stored at room temperature for up to three days or frozen for longer storage.