Ingredients
Dry Ingredients
- 190 g plain flour (all-purpose flour)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda (bicarbonate of soda)
- ½ teaspoon salt
- 1 tablespoon plain flour (for tossing the berries and chips)
Wet Ingredients
- 120 g granulated sugar
- 100 g sourdough discard (100% hydration)
- 120 g vegetable or sunflower oil
- 110 g milk
- 2 large eggs
- 1½ teaspoons vanilla extract or vanilla bean paste
Add-ins
- 150 g raspberries
- 100 g white chocolate chips
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 200°C (400°F). Line a 12-hole muffin tin with muffin liners or grease the tin thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the plain flour, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the granulated sugar, sourdough discard, milk, eggs, and vanilla extract or bean paste until the mixture is smooth and homogenous.
- Add Oil: Gradually drizzle in the vegetable or sunflower oil while whisking continuously to fully incorporate the oil into the wet mixture.
- Combine Wet and Dry Mixtures: Fold the wet ingredients into the dry ingredients gently just until no dry flour remains; avoid overmixing to keep the muffins light and tender.
- Incorporate Raspberries and White Chocolate: Toss the raspberries and white chocolate chips in 1 tablespoon of plain flour to prevent sinking, then gently fold them into the batter briefly to evenly distribute without bruising the berries or overmixing.
- Fill Muffin Tin: Divide the batter evenly among the muffin liners, filling each about three-quarters full to allow room for rising.
- Bake: Bake for 18-22 minutes, or until a cocktail stick inserted into the center comes out clean or with a few moist crumbs but no wet batter.
- Cool and Serve: Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely or serve slightly warm to enjoy molten white chocolate chips.
Notes
- Be careful not to overmix the batter after adding raspberries and chocolate chips to avoid dense muffins and streaky batter.
- Using sourdough discard adds moisture and a mild tang, enhancing the flavor complexity.
- Substitute oil with melted butter for a richer flavor, if preferred.
- Raspberries can be swapped with blueberries or chopped strawberries for variation.
- Ensure muffins are cooked through by testing with a cocktail stick; underbaking can lead to soggy centers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
