Apr 3, 2023

Sourdough Chocolate Chip Muffins

This Saturday I sat on the porch, rocking sweet SJ, watching DC fish, and Aida Mae play with a friend and thought this is the life I prayed for. 

There are so many moments where my heart fills to the brim with joy, and I feel so thankful for the life we are able to live. 

As I made a new batch of chocolate chip muffins, I thought about what I would make for dinners this week. My mind went blank. Why is meal planning so hard? I feel like I am always in a cooking rut.

DC is back to playing soccer. It is wonderful to watch. He lights up when he plays, and he's such a great team player. He cheers on his teammates, and helps them out as much as he can. 

That boy sure is going to grow into a wonderful man. I'm grateful I get to stand on the sidelines and watch. 

I wanted to let you know- you are strong. You are beautiful. You are enough.

It's Monday. The sun is shining, the baby is napping, and this mama has to hit the treadmill and grocery shop. 

Wherever you are in your day, and no matter what's going on, remember you are enough! You were made to overcome whatever you're facing. You've got this.

Devotional today-
"And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thans to God the Father through Him."- Colossians 3:17

Cheers, sis!

Sourdough Chocolate Chip Muffins

What you’ll need-


* 1 stick Butter (room temperature)

* 2/3 Cup Sugar

* 2 Eggs (room temperature)

* 2 tsp Vanilla

* 1/2 Cup Sourdough Discard

* 1 1/4 Cup Milk

* 2 1/2 Cups Organic All-Purpose Flour

* 2 tsp Baking Powder

* 1/2 tsp Baking Soda

* 1 1/2 Cups Chocolate Chips (I use milk chocolate)

Crumble Topping

* 6 tbsp Salted Butter room temperature

* 1/2 Cup Brown Sugar

* 1/2 Cup Old Fashion Oats

* 1/3 Cup All-Purpose Flour

What you’ll do- 

* Preheat the oven to 425 degrees. Wipe olive oil over cupcake tin to prevent sticking and line all 12 cups of the muffin tin with liners.

* In a medium sized bowl mix topping. I use pastry cutter to cut butter into brown sugar, oats, and flour.

* Set aside 

* In stand mixer bowl, add butter and sugar. Mix until sugar and butter are light and fluffy.

* Add in the eggs. Scrape sides of the bowl to mix well. 

* Add in the vanilla. Mix again to combine.

* Add sourdough discard and milk. Mix.

* Add organic all-purpose flour, baking powder, and baking soda. Mix.

* Fill the muffin tins 3/4 of the way full with batter. I use a cookie or ice cream scoop. 

* Sprinkle the crumble topping over the muffins. 

* Bake at 425 for 20-25 minutes. They’re done when they’re golden brown or until a tooth pick through the center comes out clean.

* Allow to cool before serving. 

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