Double Chocolate Sourdough Muffins
Sourdough Recipes

Double Chocolate Sourdough Muffins

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4.3 from 19 votes

Discover the ultimate way to utilize your sourdough starter with this indulgent recipe. Elevate the chocolate experience and savor the rich taste in every bite

Ingredients Required:

all-purpose flour

cocoa powder

baking powder

baking soda

salt

vegetable oil

granulated sugar

eggs

sour cream

milk

vanilla extract

sourdough starter discard

chocolate chips

Recipe Variations:

Opt for avocado oil for its neutral flavor; alternatively, melted butter or coconut oil can be used.

Substitute sour cream with full-fat, plain Greek yogurt.

Explore different milk options like unsweetened almond milk, whole milk, skim milk, or plant-based milk.

Incorporate chopped pecans or walnuts for added texture and flavor.

For optimal texture, refrain from using whole wheat flour or bread flour.

How To Make This Recipe:

Preheat the oven to 425°F (218°C) and position the oven rack in the center. Line a muffin tin with paper liners.

In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

In another bowl, combine oil, sugar, eggs, sour cream, milk, vanilla extract, and sourdough starter discard. Mix until smooth.

Pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined. Avoid over-mixing.

Fold in the chocolate chips until evenly distributed in the batter.

Use an ice cream scooper to fill the liners, allowing the batter to reach the top for larger muffins. Optionally, sprinkle additional chocolate chips on top.

Bake for 5 minutes at 425°F (218°C), then reduce the temperature to 350°F (176°C) and bake for an additional 15-18 minutes until a toothpick inserted into the center comes out clean.

Allow the muffins to cool completely in the tin or transfer to a wire rack.

How To Store:

Store leftover muffins in an airtight container at room temperature for up to 5 days or refrigerate for up to a week.

Double Chocolate Sourdough Muffins

Recipe by Cookingpoint.net
4.3 from 19 votes
Servings

16

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

327

kcal
Total time

30

minutes

Savor the richness of these double chocolate sourdough muffins made from your sourdough starter discard.

Ingredients

  • 2 cups (240 g) all-purpose flour

  • ½ cup (45 g) cocoa powder (regular or dark)

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon (5 g) salt

  • ½ cup (125 g) unfed sourdough starter

  • ½ cup (120 g) avocado oil (or vegetable oil)

  • 1 cup (200 g) granulated sugar

  • 2 large eggs

  • 2 teaspoons (10 g) vanilla extract

  • ¾ cup (185 g) sour cream

  • ¼ cup (60 g) milk

  • 1 ¾ cups (315 g) semi-sweet chocolate chips

Directions

  • Preheat the oven to 425°F (218°C) and position the oven rack in the center. Line a muffin tin with paper liners.
  • In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In a separate bowl, mix oil, sugar, eggs, sour cream, milk, vanilla extract, and sourdough starter discard until smooth.
  • Combine wet ingredients with dry ingredients, mixing until just combined. Fold in chocolate chips.
  • Use an ice cream scooper to fill liners. Top with additional chocolate chips if desired.
  • Bake for 5 minutes at 425°F (218°C), then reduce temperature to 350°F (176°C) and bake for 15-18 minutes until a toothpick comes out clean.
  • Allow muffins to cool completely in the tin.

Nutrition Facts

  • Total number of serves: 1
  • Calories: 327kcal
  • Carbohydrates: 39g
  • Protein: 5g
  • Fat: 18g
  • Cholesterol: 30mg
  • Sodium: 202mg
  • Potassium: 250mg
  • Fiber: 3g
  • Sugar: 20g
  • Calcium: 60mg
  • Iron: 3mg

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