Potato Flake Sourdough Chocolate Chip Muffins
These Potato Flake Sourdough Chocolate Chip Muffins are soft, fluffy, and just the right amount of sweet. With mini chocolate chips in each bite, you might as well make a double batch because they won’t last long.
Equipment
- Mixing bowls: At least one large bowl for mixing and a medium for sifting dry ingredients.
- Whisk or hand mixer: To beat sugar and eggs together.
- Measuring cups and spoons: Or a kitchen scale for precise grams.
- Muffin pan: A standard 12-count muffin pan (this recipe makes about 18 muffins, so you’ll need to bake in two rounds).
- Cookie scoop or ¼ cup measuring cup: For portioning batter evenly.
- Parchment muffin liners: These work better than paper liners since muffins can sometimes stick.
- Cooling rack: Helps muffins cool evenly without getting soggy bottoms.
Ingredients
Muffin batter:
- 1 cup sugar 230 g
- 2 eggs
- ½ cup plain yogurt 124 g
- ½ cup potato flake starter(discard or active starter) 119 g
- ¼ cup melted butter 65 g
- ¼ cup melted coconut oil 39 g
- 2 ½ cups all-purpose flour 310 g
After fermentation:
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
- 1 cup mini semi-sweet chocolate chips in the batter
- ½ cup mini semi-sweet chocolate chips for topping
- ¼ cup raw coarse sugar for topping
Instructions
- Make sure to check out the recipe card out at the bottom to easily print this recipe.
- In a large bowl, whisk together sugar and eggs until smooth.
- Add yogurt, then melted butter, coconut oil, and potato flake starter—mixing gently after each of the wet ingredients. This step-by-step method makes it easier for ingredients of different temperatures (like melted butter vs. cold yogurt) to blend together smoothly. Alternatively you could bring them all to room temperature first.
- Add the flour and stir until just combined. Overmixing can lead to tough muffins, so stop as soon as you don’t see streaks of flour.
- Cover the bowl with beeswax wrap or plastic wrap and let the batter ferment at room temperature for about 8 hours. This fermentation period develops flavor and makes the muffins extra soft. I usually mix mine up before bed and bake them fresh the next morning.
- After fermenting, preheat your oven to 425°F. Line your muffin tin with parchment liners or grease well with butter or oil.
- Sift baking soda, salt, and cinnamon over the fermented batter and gently fold in. Add vanilla and 1 cup of mini chocolate chips mix until incorporated.
- Use a ¼ cup cookie scoop or measuring cup to portion the batter into muffin tins.
- Don’t forget toppings—sprinkle each muffin with a few more mini chocolate chips and a little coarse sugar for that bakery-style muffin look and crunch.
- Bake at 425°F for 5 minutes, then reduce oven to 350°F and bake for another 10–11 minutes. The initial burst of high oven temperature helps the muffins rise tall with domed tops. Check doneness with a toothpick—it should come out clean or with just a little melted chocolate. Keep in mind, all ovens cook a bit differently so baking times can vary.
- Let muffins cool in the pan for 5–10 minutes, then move to a wire rack. Store in an airtight container at room temperature for 5 days, in the fridge for up to a week.
- For longer storage place in a freezer-safe bag and freeze up to 3 months.