Description
Delightful muffins combining rich chocolate flavor and tangy sourdough, perfect for breakfast or as an afternoon snack.
Ingredients
Scale
- 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
Instructions
- Cream together the butter, sugars, vanilla, and sourdough starter until well combined.
- Add in the eggs, sour cream, and salt; mix on low speed.
- In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and baking powder.
- Sift the dry ingredients into the wet ingredients, stirring until fully incorporated.
- Fold in the chocolate chunks.
- Cover and refrigerate the batter overnight if desired.
- When ready to bake, preheat oven to 350°F (175°C).
- Line muffin tin with liners and scoop batter into each, filling 3/4 full.
- Bake for 24 minutes, or until a toothpick inserted comes out clean.
- 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