Name: Sourdough Double Chocolate Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16
Cuisine: American
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; ¾ cup (185 g) sour cream; 2 teaspoons (10 g) vanilla extract; ¼ cup (60 g) milk; 1 ¾ cups (315 g) of semi-sweet chocolate chips

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.

TIPS:

Sourdough Starter Consistency:

Ensure your sourdough starter is bubbly and active for the best flavor. Using an unfed starter works fine since the baking powder and soda will help with leavening.

Chocolate Chips:

Mix up your chocolate chips! Try a combination of dark, milk, and white chocolate chips for a more varied flavor.

Don’t Overmix:

Stir the batter until just combined. Overmixing can result in dense, tough muffins.

Extra Chocolate:

For extra decadence, add a sprinkle of chocolate chips on top of each muffin before baking.

Muffin Liners:

Use paper liners or silicone molds to prevent sticking and ensure easy removal.

Storage:

You can store muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.

FAQs:

Can I make these muffins without a sourdough starter?

Yes, you can substitute the sourdough starter with a mix of yogurt and milk or buttermilk. For each 1 cup of starter, use 1/2 cup yogurt and 1/2 cup milk.

Can I substitute whole wheat flour instead of all-purpose flour?

Yes, you can use up to half of the all-purpose flour with whole wheat flour.

Can I add nuts to the muffins?

Absolutely! Walnuts, pecans, dried fruit, or shredded coconut can be added. Just keep the total amount of mix-ins to about 1 cup.

Why are my muffins dry?

Overbaking is the most common reason for dry muffins. Be sure to check them a few minutes before the suggested baking time.

Can I use this batter to make a loaf instead of muffins?

Yes, you can pour the batter into a greased loaf pan and bake at 350°F (175°C) for 45-50 minutes, or until a toothpick comes out clean.

Can I use a gluten-free flour blend instead of regular flour?

Yes, a gluten-free all-purpose flour blend can be used in a 1:1 ratio, but the texture may vary slightly.

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
¾ cup (185 g) sour cream
2 teaspoons (10 g) vanilla extract
¼ cup (60 g) milk
1 ¾ cups (315 g) of semi-sweet chocolate chips

INSTRUCTIONS:

Preheat the oven to 425°F (218°C) then line a muffin tin with paper liners.
In a large bowl add the flour, cocoa powder, baking powder, baking soda, and salt, and whisk.
In another bowl, whisk the oil, sugar, eggs, sour cream, milk, vanilla extract, and sourdough starter and discard until smooth.
Then add the wet ingredients to the dry ingredients and mix well. Fold in the chocolate chips.
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.
Let the muffins cool in the tin or on a wire rack.

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

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
¾ cup (185 g) sour cream
2 teaspoons (10 g) vanilla extract
¼ cup (60 g) milk
1 ¾ cups (315 g) of semi-sweet chocolate chips

Instructions

Preheat the oven to 425°F (218°C) then line a muffin tin with paper liners.
In a large bowl add the flour, cocoa powder, baking powder, baking soda, and salt, and whisk.
In another bowl, whisk the oil, sugar, eggs, sour cream, milk, vanilla extract, and sourdough starter and discard until smooth.
Then add the wet ingredients to the dry ingredients and mix well. Fold in the chocolate chips.
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.
Let the muffins cool in the tin or on a wire rack.