Double Chocolate Sourdough Muffins
Ingredients
- 2 cups all purpose flour
- 1/2 cup cocoa powder
regular or dark
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unfed sourdough starter
- 1/2 cup avocado oil
or vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 cup milk
- 1 3/4 cups semi-sweet chocolate chips
Directions
- 1
Preheat the oven to 425°F (218°C) and place the oven rack in the center position. Line a muffin tin with paper liners.
- 2
In a large mixing bowl, whisk together 2 cups AP flour, 1/2 cup cocoa powder, 1/2 teaspoon baking soda, 2 teaspoons baking powder and 1 teaspoon salt. Set the bowl aside.
- 3
In a separate bowl mix the wet ingredients. Use a whisk to combine the 1/2 cup of oil, 1 cup sugar, 2 eggs, 3/4 cup sour cream, 1/4 cup milk, 2 teaspoons vanilla extract and 1/2 cup of sourdough starter discard. Mix until the ingredients come together and are smooth.
- 4
Pour the wet ingredients into the bowl with the dry ingredients and mix the batter until it just comes together. Do not over mix the batter. Add the chocolate chips and stir until they are evenly distributed in the batter.
- 5
Use an ice cream scooper to fill the liners. The batter should come to the top of the liner for bigger muffins. Sprinkle a few chocolate chips on top of each one if you want even more chocolate flavor!
- 6
Bake the muffins for the first 5 minutes at 425°F (218°C) in the preheated oven. Lower the oven temperature to 350°F (176°C) and continue to bake the muffins for an additional 15-18 minutes. A toothpick inserted into the center should come out clean when they are done.
- 7
Remove the muffins from the oven and allow them to cool completely in the muffin tin.
Double Chocolate Sourdough Muffins
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About this Recipe
Transform your sourdough discard into the most incredibly rich and moist double chocolate muffins you've ever tasted. These aren't just muffins; they're a decadent treat packed with chocolate in every bite, perfect for any time you crave something truly special.
What makes these muffins stand out is the ingenious use of unfed sourdough starter, which adds a subtle tang and remarkable tenderness without any yeasty flavor, making them incredibly melt-in-your-mouth. Plus, they're absolutely chocked full of semi-sweet chocolate chips, ensuring a deep chocolate experience that is intensely satisfying.
Prepare for a rich, deeply chocolatey experience with every bite. These muffins are exceptionally moist and tender, almost melting on your tongue, thanks to the combination of sour cream and oil in the batter. The generous amount of chocolate chips ensures a burst of sweetness and fudgy texture throughout, making them a perfect indulgence. You'll find these muffins are easy to prepare, with the option to bake the batter right away for instant gratification or ferment it overnight in the fridge to subtly deepen the flavors.
Feel free to experiment with the cocoa powder, using either regular or dark for a deeper hue and more intense chocolate flavor depending on your preference. While semi-sweet chocolate chips are specified, you could easily vary the chocolate experience by incorporating milk chocolate or even white chocolate chips for a different twist. Avocado oil is suggested for its neutral flavor, but any neutral vegetable oil, such as canola, will work just as effectively in this recipe.
These double chocolate sourdough muffins are perfect for a special breakfast, a delightful afternoon snack, or even a comforting dessert. Pair them with a cup of coffee or a cold glass of milk for the ultimate treat.