Double Chocolate Sourdough Muffins
why make this recipe
Double Chocolate Sourdough Muffins are a delightful treat that combines the rich flavors of chocolate with the unique tang of sourdough. These muffins are not only delicious but also make use of sourdough starter, which often goes unused. This recipe is perfect for breakfast or as a sweet snack. Plus, they are easy to make and great for sharing with family and friends.
how to make Double Chocolate Sourdough Muffins
Ingredients:
- 1/2 cup sourdough starter (discard or active sourdough starter)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 3/4 cup brown sugar or coconut sugar
- 1/3 cup cocoa powder
- 8 tablespoons butter at room temperature (can substitute for coconut oil)
- 1/2 cup sour cream (can substitute for whole milk yogurt or plain Greek yogurt)
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 teaspoons espresso baking powder or instant coffee
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chunks or chips
Directions:
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. Mix together until well combined. Next, add in the eggs, sour cream, and salt. Mix in on low speed.
Then, to a separate bowl, prepare the dry mixture. Add the flour, cocoa powder, espresso powder or instant coffee, baking soda, and baking powder. Set a large sieve over the bowl of the stand mixer. Sift in the dry ingredients into the wet ingredients for bakery-style muffins that have a fluffy crumb and moist texture. Stir well until everything is incorporated and no dry bits of muffin batter remain.
Then, fold in your chocolate chunks. I prefer to use dark chocolate chunks or chips in all my baking for the deep, rich chocolate flavor. 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.
When ready to bake, remove the muffin batter from the fridge. Preheat the oven temperature to 350 degrees F. Line your muffin tin with paper liners. I like these parchment paper tulip liners for the look, but any paper muffin cups will work. Scoop muffin batter into the muffin tin, filling 3/4 of the way. Then, sprinkle a few chocolate chunks on the top of the muffins.
Allow the pan to sit on the counter while the oven fully comes to temperature. 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.
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. Allow the muffins to cool in the pan for 10-15 minutes. Finally, remove the muffins to the wire rack to fully cool. A delicious way to finish off this sweet treat is by melting some extra chocolate chips to drizzle over the top of the muffins. Enjoy a warm muffin with a glass of milk or hot coffee. Store these double chocolate sourdough muffins in an airtight container for up to 3 days on the counter or a week in the refrigerator.
how to serve Double Chocolate Sourdough Muffins
Serve these muffins warm or at room temperature. They pair wonderfully with a glass of milk or a hot cup of coffee. You can also enjoy them plain or add a drizzle of melted chocolate for an extra touch of sweetness.
how to store Double Chocolate Sourdough Muffins
Keep the muffins in an airtight container to keep them fresh. They will last for up to 3 days at room temperature or up to a week in the refrigerator. If you want to keep them longer, consider freezing the muffins. They can be frozen for up to 3 months.
tips to make Double Chocolate Sourdough Muffins
- Make sure your butter is at room temperature for easy mixing.
- Use room temperature eggs for better incorporation into the batter.
- Don’t skip sifting the dry ingredients; it helps create a lighter texture.
- For added flavor, experiment with different types of chocolate chips or chunks, like milk chocolate or white chocolate.
variation
You can add nuts such as walnuts or pecans for added crunch and flavor. Another variation is to include dried fruits like cherries or cranberries for a fruity twist.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute some of the all-purpose flour with whole wheat flour, but it may change the texture slightly.
Can I use a different type of sourdough starter?
Yes, both active and discard sourdough starters work well in this recipe.
What if I don’t have sour cream?
You can substitute sour cream with whole milk yogurt or plain Greek yogurt for similar texture and flavor.
Double Chocolate Sourdough Muffins
Ingredients
Method
- Cream together the softened butter, sugars, vanilla, and sourdough starter in a large bowl or stand mixer until well combined.
- Add the eggs, sour cream, and salt, mixing on low speed until combined.
- In a separate bowl, sift the flour, cocoa powder, espresso powder or instant coffee, baking soda, and baking powder together.
- Sift the dry ingredients into the wet mixture to ensure a fluffy muffin texture.
- Fold in the chocolate chunks.
- If desired, cover the bowl and refrigerate overnight for sourdough fermentation.
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Scoop the muffin batter into the tin, filling each cup 3/4 of the way full.
- Sprinkle a few extra chocolate chunks on top before baking.
- Bake for 24 minutes or until a toothpick comes out clean from the center.
- Remove the baked muffins from the oven and let cool in the pan for 10-15 minutes.
- Transfer to a wire rack to cool completely.
- Optional: Drizzle with melted chocolate before serving.
