Name: Sourdough Double Chocolate Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: 150 Grams All-Purpose Flour (1 1/2 Cups); 200 Grams White Granulated Sugar (1 Cup); 32 Grams Cocoa Powder (1/3 Cup); 4 Grams Baking Powder (1 Teaspoon); 1 Gram Baking Soda (1/4 Teaspoon); 4 Grams Salt (3/4 Teaspoon); 226 Grams Sourdough Starter Discard (1 Cup); 85 Grams Milk (1/4 Cup); 56 Grams Butter, Melted (1/4 Cup); 4 Grams Vanilla Extract (1 Teaspoon); 1 Large Egg; 112 Grams Chocolate Chips (2/3 Cup)

Transform leftover sourdough discard into decadent muffins! This recipe yields moist, double chocolate muffins bursting with flavor.

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? STEP-BY-STEP INSTRUCTIONS

1. Preheat oven to 400° Fahrenheit (204° Celsius).

2. In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.

2. In a small mixing bowl, whisk together the sourdough discard, milk, butter, vanilla extract, and egg.

3. Then pour the wet ingredients into the dry ingredients and stir until moistened.

4. Fold in chocolate chips.

5. Lightly grease a muffin tin and scoop the batter into each cup, filling the cups until they are 2/3 full.

6. Bake for 20 minutes.

INGREDIENTS NEEDED:

150 Grams All-Purpose Flour (1 1/2 Cups)
200 Grams White Granulated Sugar (1 Cup)
32 Grams Cocoa Powder (1/3 Cup)
4 Grams Baking Powder (1 Teaspoon)
1 Gram Baking Soda (1/4 Teaspoon)
4 Grams Salt (3/4 Teaspoon)
226 Grams Sourdough Starter Discard (1 Cup)
85 Grams Milk (1/4 Cup)
56 Grams Butter, Melted (1/4 Cup)
4 Grams Vanilla Extract (1 Teaspoon)
1 Large Egg
112 Grams Chocolate Chips (2/3 Cup)

HOW TO STORE THESE MUFFINS?

Room Temperature: Place the muffins in an airtight container and store at room temperature for up to 5 days.
Refrigeration: For a longer storage period, keep the muffins in an airtight container in the refrigerator for up to a week.
Freezing: To freeze the muffins, wrap each one individually in plastic wrap and then place them in a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. When ready to eat, thaw at room temperature or microwave briefly for a warm treat.

Yield: 16

Sourdough Double Chocolate Muffins

Indulge in double the chocolate with these decadent Sourdough Muffins! Tangy sourdough starter meets rich cocoa for a moist & flavorful treat.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

150 Grams All-Purpose Flour (1 1/2 Cups)
200 Grams White Granulated Sugar (1 Cup)
32 Grams Cocoa Powder (1/3 Cup)
4 Grams Baking Powder (1 Teaspoon)
1 Gram Baking Soda (1/4 Teaspoon)
4 Grams Salt (3/4 Teaspoon)
226 Grams Sourdough Starter Discard (1 Cup)
85 Grams Milk (1/4 Cup)
56 Grams Butter, Melted (1/4 Cup)
4 Grams Vanilla Extract (1 Teaspoon)
1 Large Egg
112 Grams Chocolate Chips (2/3 Cup)

Instructions

Preheat oven to 400° Fahrenheit (204° Celsius).
In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
In a small mixing bowl, whisk together the sourdough discard, milk, butter, vanilla extract, and egg.
Then pour the wet ingredients into the dry ingredients and stir until moistened.
Fold in chocolate chips.
Lightly grease a muffin tin and scoop the batter into each cup, filling the cups until they are 2/3 full.
Bake for 20 minutes. Enjoy!!