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Chocolate Sourdough Muffins Recipe

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4.1 from 4 reviews

These Chocolate Sourdough Muffins combine rich cocoa flavor with the tangy depth of sourdough starter discard, resulting in moist, tender muffins studded with melty chocolate chips. Perfect for breakfast or an indulgent snack, this recipe uses a clever combination of espresso, Greek yogurt, and sourdough discard to create a balanced and flavorful treat.

Ingredients

Dry Ingredients

  • 60 g cocoa powder (100%)
  • 200 g all-purpose flour
  • 1 ¼ tsp baking soda
  • ¼ tsp fine sea salt
  • 200 g brown sugar
  • 300 g chocolate chips (divided)

Wet Ingredients

  • 185 g hot milk
  • 30 ml espresso (or strong brewed coffee)
  • 120 ml vegetal oil (or avocado oil)
  • 1 large egg
  • 1 tsp vanilla extract
  • 135 g Greek yogurt
  • 120 g sourdough starter discard (or chocolate sourdough starter/discard)

Instructions

  1. Preheat Oven: Preheat the oven to 425°F (220°C) and position the rack in the middle to ensure even heat distribution during baking.
  2. Bloom Cocoa Powder: In a large bowl, sift the cocoa powder if needed to remove lumps, then pour the hot milk over it. Whisk thoroughly until the mixture is smooth and fully combined, helping to unlock the cocoa’s rich flavor.
  3. Mix Wet Ingredients: Whisk the espresso, Greek yogurt, oil, brown sugar, vanilla extract, egg, and sourdough discard into the cocoa mixture until well blended and smooth.
  4. Combine Dry Ingredients: In a separate medium bowl, mix the flour, salt, and baking soda. Gradually whisk these dry ingredients into the wet batter until all flour is absorbed and no lumps remain.
  5. Add Chocolate Chips: Fold in three-quarters of the chocolate chips, reserving the remainder to sprinkle on top of the muffins for an inviting finish.
  6. Fill Muffin Cups: Using a large spoon, ice cream scoop, or cookie dough scoop, fill the muffin cups about three-quarters full with the batter. Top each muffin with the remaining chocolate chips for extra chocolate goodness.
  7. Bake Muffins: Bake the muffins for 5 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and continue baking for about 15 more minutes. Use a toothpick inserted into the center of a muffin to test doneness; it should come out with moist crumbs but no wet batter.
  8. Cool and Serve: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Transfer them to a wire rack and allow to cool another 10 minutes before serving to ensure the best texture and flavor.

Notes

  • Using espresso or strong brewed coffee enhances the chocolate flavor without making the muffins taste like coffee.
  • Sourdough starter discard adds moisture and a subtle tang but can be replaced with a chocolate sourdough starter for more depth.
  • Ensure not to overmix the batter once the dry ingredients are added to prevent tough muffins.
  • Chilling the batter is not necessary, but you can refrigerate for 15-30 minutes if time allows for slightly thicker muffins.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Find it online: https://recipeplenty.com/chocolate-sourdough-muffins-recipe/