Pear chocolate chip sourdough muffins

5 from 2 votes

Pear chocolate chip sourdough muffins

These muffins are a delicious combination of flavors, not overly sweet or heavy but with indulgent bites of chocolate and fruit.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Servings: (or 7, if a bit fuller)

Calories: 206kcal

Author: Caroline's Cooking

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Ingredients

140 g all purpose flour 1 cup (plain flour)
¾ teaspoon baking soda (bicarbonate of soda)
¼ teaspoon salt
¼ teaspoon cinnamon
60 g unsalted butter ¼ cup/4 tbsp, melted
1 egg room temperature
50 g sugar ¼ cup
110 g sourdough starter ½ cup
½ teaspoon vanilla extract
100 g pear (peeled cored weight) approx ½ cup when small dice
40 g dark chocolate chips ¼ cup

To top

1 ½ tablespoon demerara sugar
¼ teaspoon cinnamon

Instructions

Preheat the oven to 350F/180C. Lightly oil or line 6 or 7 muffin spaces in a muffin tray.
In a medium bowl, mix together the flour, baking soda, salt and cinnamon.
In a separate bowl, whisk together the melted butter, egg and sugar. Mix in the sourdough starter and vanilla.
Peel the pear, remove the core and cut into a relatively small dice. Add the wet ingredients (egg-starter mixture), the pear chunks and chocolate chips to the dry ingredients and mix until combined but try not to overmix.
Spoon the mixture into the prepared muffin tray, smoothing the top slightly. You will want them to be around ¾ full or slightly more.
Mix together the sugar and cinnamon to top and sprinkle a little over each muffin (you may not need all, up to you). Bake for approximately 20-23 minutes until golden and a skewer inserted in the middle of one comes out clean. Best enjoyed slightly warm.

Notes

(Note I have used cupcake sized liners as opposed to oversize muffins - if you use the latter, you will get less and they may take slightly longer to bake.)

Nutrition