Small Batch Sourdough Muffins studded with Chocolate Caramel #MuffinMonday

These tasty little muffins are made with sourdough and chocolate-covered caramels left from Valentine's Day.  Since I was using Valentine's candy I decided to use my heart-shaped silicone muffin pan.

It's Muffin Monday.......

Stacy of Food Lust People Love invites us to join her in sharing muffin recipes on the last Monday of each month.  This month my daughter, Amy, brought me some sourdough discard as I had neglected and killed my batch.

I removed some to make these muffins. Gave the remainder a good feeding and I'm back in the sourdough business.  Thanks Amy. 

Let's take a look at what other muffins are being shared today.......

• Banana Buttermilk Muffins from Jolene’s Recipe Journal
• Double Apricot Jam Muffins from Food Lust People Love
• Ginger Lime Muffins from A Messy Kitchen
• Small Batch Sourdough Muffins studded with Chocolate Caramel from A Day in the Life on the Farm

I had some leftover Chocolate Covered Caramels from Dove in my candy jar that I had purchased to put out for Valentine's Day.  I wasn't sure how I to incorporate them but I found a tip in this recipe from our administrator, the aforementioned, Stacy.

She suggested refrigerating the caramels.  I had already started my muffin batter so I just popped them into the freezer for a few minutes and it worked out perfectly.

These muffins would have been better suited for lined muffin cups because of the caramel melting during baking causing them to not want to leave my silicone mold.  But I did coax them out and they were delicious.

Breads, Muffins, Snacks, Breakfast, Leftovers, Sourdough, Dessert

Breads, Muffins

American

Yield: 6

Author: Wendy Klik

Sourdough Small Batch Muffins studded with Chocolate Caramels

These tasty little muffins are made with sourdough and chocolate-covered caramels that I had left from Valentine's Day. Since I was using Valentine's candy I decided to use my heart-shaped silicone muffin pan.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 1/2 c. sourdough discard
• 1 egg
• 1/4 stick butter, melted and cooled
• 1/4 c. milk
• 1/3 c. sugar
• 1 c. flour
• 1/2 t. baking soda
• pinch of salt
• 10 bite size Chocolate Covered Caramels, frozen and cut into quarters

Instructions

1. Whisk together the sourdough discard, egg, butter, milk, and sugar until well combined.
2. Sift together the flour, baking soda, and salt. Add to the sourdough mixture and mix just until combined.
3. Fold in the candy pieces and divide the batter between 6 muffin cups that have been lined or fitted with paper sleeves.
4. Bake in a preheated 350* oven for 20 minutes, until a skewer inserted removes cleanly.

Nutrition Facts

Calories

267

Fat (grams)

7 g

Sat. Fat (grams)

4 g

Carbs (grams)

44 g

Fiber (grams)

1 g

Net carbs

43 g

Sugar (grams)

18 g

Protein (grams)

6 g

Sodium (milligrams)

268 mg

Cholesterol (grams)

40 mg

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