Indulge in double the chocolate with these decadent Sourdough Muffins! Tangy sourdough starter meets rich cocoa for a moist & flavorful treat.
Enjoy the rich and moist Double Chocolate Sourdough Muffins, a perfect treat for chocolate lovers. This recipe cleverly uses sourdough discard, enhancing the deep chocolate flavor with a hint of sourdough tang. Packed with semi-sweet chocolate chips, these muffins offer a decadent taste and tender texture, ideal for breakfast or as a snack.
HOW DO I MAKE MY SOURDOUGH DOUBLE CHOCOLATE MUFFINS?
1. Preheat the oven to 425°F (218°C) then line a muffin tin with paper liners.
2. In a large bowl add the flour, cocoa powder, baking powder, baking soda, and salt, and whisk.
3. In another bowl, whisk the oil, sugar, eggs, sour cream, milk, vanilla extract, and sourdough starter and discard until smooth.
4. Then add the wet ingredients to the dry ingredients and mix well. Fold in the chocolate chips.
5. Use an ice cream scoop to fill the muffin liners to the top. Optionally, sprinkle more chocolate chips on top. Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (176°C) and bake for another 15-18 minutes or until a toothpick comes out clean.
6. Let the muffins cool in the tin or on a wire rack.
