Double Chocolate Sourdough Muffins

why make this recipe

Double Chocolate Sourdough Muffins are a delicious treat that combines the rich flavors of chocolate with the unique tang of sourdough. Not only do these muffins taste amazing, but they also make use of your sourdough starter, whether it’s active or leftover discard. The combination of dark chocolate chunks and the moist sour cream gives these muffins a delightful texture that’s hard to resist. They are perfect for breakfast, dessert, or even a snack any time of the day!

how to make Double Chocolate Sourdough Muffins

Ingredients:

• 1/2 cup sourdough starter (discard or active sourdough starter)
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 3/4 cup brown sugar or coconut sugar
• 1/3 cup cocoa powder
• 8 tablespoons butter at room temperature (can sub for coconut oil)
• 1/2 cup sour cream (can sub for: whole milk yogurt or plain Greek yogurt)
• 2 large eggs at room temperature
• 2 teaspoons pure vanilla extract
• 2 teaspoons espresso baking powder or instant coffee
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dark chocolate chunks or chips

Directions:

First, to a large bowl or stand mixer with the paddle attachment, cream together the softened butter, sugars, vanilla, and sourdough starter on medium speed. Mix together until well combined. Next, add in the eggs, sour cream, and salt, mixing on low speed.

Then, to a separate bowl, prepare the dry mixture by adding the flour, cocoa powder, espresso powder or instant coffee, baking soda, and baking powder. Set a large sieve over the bowl of the stand mixer and sift in the dry ingredients into the wet Ingredients for bakery-style muffins with a fluffy crumb and moist texture. Stir well until everything is incorporated and no dry bits of muffin batter remain. Fold in your chocolate chunks.

Next, you can either prepare to bake or cover the bowl with plastic wrap, beeswax wrap, or a wet tea towel and place it in the refrigerator overnight for further sourdough fermentation. When you’re ready to bake, remove the muffin batter from the fridge.

Preheat the oven to 350 degrees F. Line your muffin tin with paper liners. Scoop muffin batter into the muffin tin, filling it 3/4 of the way. Sprinkle a few chocolate chunks on the top of the muffins. Allow the pan to sit on the counter while the oven fully comes to temperature. Once preheated, bake the double chocolate sourdough muffins for 24 minutes. The goal is to insert a small toothpick into the center of a muffin and have it come out clean with no wet batter sticking to it—melted chocolate is fine.

After baking, move the muffin tin to a cooling rack and allow them to cool in the pan for 10-15 minutes. Finally, remove the muffins to a wire rack to cool completely. A delicious way to finish off this sweet treat is by melting some extra chocolate chips to drizzle over the top of the muffins. Enjoy a warm muffin with a glass of milk or hot coffee. Store these double chocolate sourdough muffins in an airtight container for up to 3 days on the counter or a week in the refrigerator.

how to serve Double Chocolate Sourdough Muffins

These muffins are delightful served warm right from the oven. You can pair them with a glass of cold milk or a hot cup of coffee. They also make a wonderful addition to breakfast tables or as a dessert treat at gatherings. For an extra special touch, top them with whipped cream or a scoop of ice cream.

how to store Double Chocolate Sourdough Muffins

To keep your muffins fresh, store them in an airtight container. They can last on the counter for up to 3 days. If you want to extend their life, place them in the refrigerator, where they can stay good for about a week. If you have leftovers, you can also freeze them for longer storage. Just be sure to wrap them tightly to prevent freezer burn.

tips to make Double Chocolate Sourdough Muffins

1. Make sure your butter is at room temperature for easier mixing.
2. Using an ice cream scoop can help you portion the batter evenly into the muffin tin.
3. For an extra chocolatey flavor, consider adding a bit of chocolate extract along with the vanilla.
4. Don’t skip the sifting step; this helps to ensure your muffins are light and fluffy.

variation

You can add nuts like walnuts or pecans for added crunch, or swap out the dark chocolate for white chocolate chunks for a different flavor profile. For a minty twist, consider adding mint extract or peppermint chips.

FAQs

1. Can I use a different type of flour?
Yes! You can substitute all-purpose flour with whole wheat flour or a gluten-free blend if needed.

2. What if I don’t have sour cream?
You can use plain Greek yogurt or whole milk yogurt as a substitute for sour cream.

3. How can I make these muffins healthier?
You can reduce the sugar content or substitute some of the sugar with mashed bananas or applesauce. You could also replace butter with coconut oil for a dairy-free option.

Double Chocolate Sourdough Muffins

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• Total Time: 39 minutes
• Yield: 12 servings
• Diet: Vegetarian

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Description

Delicious muffins combining rich chocolate flavors with tangy sourdough, perfect for breakfast or as a snack.

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Ingredients

• 1/2 cup sourdough starter (discard or active)
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 3/4 cup brown sugar or coconut sugar
• 1/3 cup cocoa powder
• 8 tablespoons butter at room temperature (or coconut oil)
• 1/2 cup sour cream (or whole milk yogurt or plain Greek yogurt)
• 2 large eggs at room temperature
• 2 teaspoons pure vanilla extract
• 2 teaspoons espresso powder or instant coffee
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dark chocolate chunks or chips

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Instructions

1. Cream together softened butter, granulated sugar, brown sugar, vanilla, and sourdough starter in a large bowl.
2. Add eggs, sour cream, and salt, mixing on low speed.
3. Prepare dry ingredients in a separate bowl: flour, cocoa powder, espresso powder, baking soda, and baking powder.
4. Sift dry ingredients into the wet mixture and stir until combined. Fold in chocolate chunks.
5. Optionally refrigerate the batter overnight for enhanced flavor.
6. Preheat oven to 350°F (175°C) and line muffin tin with paper liners.
7. Scoop muffin batter into the cups, filling each about 3/4 full, and sprinkle extra chocolate chunks on top.
8. Bake for 24 minutes, or until a toothpick comes out clean.
9. Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
10. Optionally drizzle melted chocolate on top before serving.

Notes

Store muffins in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 24 minutes
• Category: Snack
• Method: Baking
• Cuisine: American