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