Double Chocolate Sourdough Muffins

Why Make This Recipe

Double Chocolate Sourdough Muffins are a delightful treat that combines the rich flavor of chocolate with the unique tang of sourdough. Perfect for breakfast or an afternoon snack, these muffins are moist, fluffy, and packed with chocolate goodness. Using sourdough starter helps to keep the muffins tender and adds a subtle depth of flavor that you won’t find in regular muffins. If you love chocolate and want something a bit different, this recipe is for you!

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 sub for coconut oil)
• 1/2 cup sour cream (can sub for whole milk yogurt or plain Greek yogurt)
• 2 large eggs at room temperature
• 2 teaspoons pure vanilla extract
• 2 teaspoons espresso powder or instant coffee
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dark chocolate chunks or chips

Directions

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. Mix together until well combined.
2. Next, add in the eggs, sour cream, and salt. Mix in on low speed.
3. Then, to a separate bowl, prepare the dry mixture. Add the flour, cocoa powder, espresso powder or instant coffee, baking soda, and baking powder.
4. Set a large sieve over the bowl of the stand mixer. Sift 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.
5. Then, fold in your chocolate chunks. I prefer dark chocolate chunks or chips in all my baking for the deep, rich chocolate flavor.
6. 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.
7. When ready to bake, remove the muffin batter from the fridge. Preheat the oven to 350 degrees F.
8. Line your muffin tin with paper liners. I like these parchment paper tulip liners for the look, but any paper muffin cups will work.
9. Scoop muffin batter into the muffin tin, filling 3/4 of the way. Sprinkle a few chocolate chunks on the top.
10. 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 it come out clean with no wet batter sticking to it. Melted chocolate is fine.
11. After the toothpick comes out clean, move the muffin tin to a cooling rack. Allow the muffins to cool in the pan for 10-15 minutes, then remove them to the wire rack to fully cool.
12. 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.
13. 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

These muffins are best served warm, straight from the oven. They pair perfectly with a glass of milk or a cup of hot coffee. You can also enjoy them as a sweet breakfast or snack throughout the day. For a fun twist, try adding a dollop of whipped cream or a scoop of ice cream on top for a decadent dessert.

How to Store Double Chocolate Sourdough Muffins

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Make sure to let them cool completely before storing to avoid moisture buildup. To enjoy them later, simply reheat them in the microwave for a few seconds.

Tips to Make Double Chocolate Sourdough Muffins

• Ensure your butter is at room temperature for easier mixing.
• If using a refrigerated sourdough starter, bring it to room temperature before using.
• Sift the dry ingredients to avoid lumps and ensure even mixing.
• Don’t skip the espresso powder; it enhances the chocolate flavor without adding a coffee taste.
• Use high-quality dark chocolate for the best flavor in your muffins.

Variation

Feel free to add nuts, such as walnuts or pecans, for extra texture. You can also substitute the chocolate chunks with white chocolate for a different flavor profile.

FAQs

Can I use all-purpose flour instead of pastry flour?
Yes, all-purpose flour works well in this recipe. It will provide a good structure to your muffins.

What can I substitute for sour cream?
You can use plain Greek yogurt or whole milk yogurt as a replacement for sour cream.

How can I tell when the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few melted chocolate bits, the muffins are done. If there is wet batter on the toothpick, continue baking for a few more minutes.

Double Chocolate Sourdough Muffins

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• Author: recipesforcook
• Total Time: 39 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Delightful muffins combining rich chocolate flavor and tangy sourdough, perfect for breakfast or as an afternoon snack.

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Ingredients

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• 1/2 cup 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
• 1/2 cup sour cream
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 teaspoons espresso powder or instant coffee
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dark chocolate chunks or chips

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Instructions

1. Cream together the butter, sugars, vanilla, and sourdough starter until well combined.
2. Add in the eggs, sour cream, and salt; mix on low speed.
3. In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and baking powder.
4. Sift the dry ingredients into the wet ingredients, stirring until fully incorporated.
5. Fold in the chocolate chunks.
6. Cover and refrigerate the batter overnight if desired.
7. When ready to bake, preheat oven to 350°F (175°C).
8. Line muffin tin with liners and scoop batter into each, filling 3/4 full.
9. Bake for 24 minutes, or until a toothpick inserted comes out clean.
10. Let cool in the tin for 10-15 minutes, then transfer to a wire rack.

Notes

Best served warm with milk or coffee. Store in an airtight container for up to 3 days or refrigerate for up to a week.

• Prep Time: 15 minutes
• Cook Time: 24 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 300
• Sugar: 18g
• Sodium: 250mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 45mg