Double Chocolate Sourdough Muffins

Double Chocolate Sourdough Muffins

Double chocolate sourdough muffins are moist, decadent, and delicious. These are the best bakery-style muffins for a little sweet treat.

Ingredients

  • sourdough starter

    discard or active sourdough starter

    ½ c
  • all purpose flour

    122g, spooned and leveled

    1 c
  • granulated sugar
    ¼ c
  • brown sugar or coconut sugar
    ¾ c
  • cocoa powder
    ⅓ c
  • butter at room temperature
    8 tbsp
  • sour cream
    ½ c
  • eggs at room temperature
    2 large
  • pure vanilla extract
    2 tsp
  • espresso baking powder or instant coffee
    2 tsp
  • baking powder
    1 tsp
  • baking soda
    1 tsp
  • salt
    ½ tsp
  • dark chocolate chunks or chips
    1 c

Directions

  1. 1

    First, to a large bowl or stand mixer with the paddle attachment, cream together the softened butter, sugars, vanilla and sourdough starter on medium speed.

  2. 2

    Mix together until well combined.

  3. 3

    Next, add in the eggs, sour cream, and salt. Mix in on low speed.

  4. 4

    Then, to a separate bowl prepare the dry mixture.

  5. 5

    Add the flour, cocoa powder, espresso powder or instant coffee, baking soda, and baking powder.

  6. 6

    Set a large sieve over the bowl of the stand mixer.

  7. 7

    Then, sift in the dry ingredients into the wet ingredients for bakery-style muffins that have a fluffy crumb and moist texture.

  8. 8

    Stir well until everything is incorporated and no dry bits of muffin batter remain.

  9. 9

    Then, fold in your chocolate chunks. I prefer to use dark chocolate chunks or chips in all my baking over semi-sweet chocolate chips for the deep, rich chocolate flavor.

  10. 10

    Next, prepare the oven to bake or cover the bowl with plastic wrap, beeswax wrap, or a wet tea towel and place in the refrigerator overnight for further sourdough fermentation.

  11. 11

    When ready to bake remove the muffin batter from the fridge.

  12. 12

    Preheat the oven temperature to 350 degrees F.

  13. 13

    Line your muffin tin with paper liners. I like these parchment paper tulip liners for the look but any paper muffin cups will work.

  14. 14

    Scoop muffin batter into the muffin tin filling 3/4 of the way.

  15. 15

    Then, sprinkle a few chocolate chunks on the top of the muffins.

  16. 16

    Allow the pan to sit on the counter while the oven fully comes to temperature.

  17. 17

    Then once the oven has preheated, bake the double chocolate sourdough muffins for 24 minutes. Ovens can vary but the goal is to insert a small toothpick into the center of a muffin and have the toothpick come out clean with no wet batter sticking to it. Melted chocolate is fine.

  18. 18

    After the toothpick comes out clean and your sourdough chocolate muffins are baked all the way through, move the muffin tin to a cooling rack.

  19. 19

    Next, allow the muffins to cool in the pan for 10-15 minutes.

  20. 20

    Finally, remove the muffins to the wire rack to fully cool.

  21. 21

    A delicious way to finish off this sweet treat is by melting some extra chocolate chips to drizzle over the top of the muffins.

  22. 22

    Enjoy a warm muffin with a glass of milk or hot coffee.

  23. 23

    Store these double chocolate sourdough muffins in an airtight container for up to 3 days on the counter or a week in the refrigerator.

Double Chocolate Sourdough Muffins

Double Chocolate Sourdough Muffins

159 min

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About this Recipe

Indulge in Decadent Double Chocolate Sourdough Muffins

Prepare to elevate your breakfast or snack time with these incredible Double Chocolate Sourdough Muffins! Forget dry, bland muffins – these are the epitome of moist, decadent, and delicious bakery-style muffins that will leave you craving more. Infused with both cocoa powder and rich dark chocolate chunks, every bite is a chocolate lover's dream.

What makes these muffins truly special is the inclusion of sourdough starter. Whether you're using sourdough discard or an active starter, it contributes an incredible depth of flavor and an unbelievably tender crumb. Don't worry, the muffins won't taste overtly sour; the sourdough simply enhances the texture and adds a subtle complexity that sets them apart from your average chocolate muffin.

Crafted to perfection, this easy muffin recipe combines brown sugar for moisture, sour cream for tenderness, and a generous helping of pure vanilla extract to complement the rich chocolate. The espresso powder (or instant coffee) isn't just for a caffeine kick – it magically intensifies the chocolate flavor, making these double chocolate sourdough muffins even more irresistible. They're perfect for a special breakfast, a delightful treat with your coffee, or an afternoon pick-me-up.

Tips for the Perfect Batch:

  • Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature for a smoother batter and better rise.
  • Don't Overmix: Mix the wet and dry ingredients just until combined. Overmixing can lead to tough muffins.
  • Amp Up the Chocolate: Feel free to swap dark chocolate chunks for milk chocolate chips, white chocolate, or a mix of your favorites!

Serve these warm, perhaps with a dusting of powdered sugar, and watch them disappear!

Frequently Asked Questions