Chocolate Sourdough Muffins
With a rich chocolate taste, these double chocolate sourdough muffins have an easy batter, are packed with chocolate chips, and stay fresh and moist for days after you bake them.
Servings: 12 muffins
Calories: 374kcal
Equipment
- 1 muffin tin
- 12 muffin paper cups
Ingredients
- 60 g cocoa powder 100%
- 185 g milk hot
- 30 ml espresso or strong brewed coffee
- 120 ml vegetal oil or avocado oil
- 200 g brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 135 g Greek yogurt
- 120 g sourdough starter discard or chocolate sourdough starter/discard
- 200 g all-purpose flour
- 1 ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 300 g chocolate chips
Instructions
- Preheat the oven at 425°F (220°C), rack positioned in the middle.
- In a large bowl, add cocoa powder. You can sift it if it’s too lumpy. Bloom the cocoa powder by adding hot milk over it, whisking until the ingredients are fully combined.
- Whisk the remaining wet ingredients into the batter: espresso, Greek yogurt, oil, brown sugar, vanilla extract, egg, and sourdough discard, whisking them together until combined.
- In a medium bowl, mix flour, salt, and baking soda. Add this to the batter, whisking until all the flour is absorbed and no dry lumps remain.
- Add ¾ of the chocolate chips, saving some for topping the muffins.
- With the help of a large spoon or ice cream scoop/cookie dough scoop, fill the muffin cups until they are about ¾ full with the batter, then top them with the remaining chocolate chips.
- Bake for 5 minutes at 425°F (220°C), then lower the temperature to 375°F (190°C) and bake for about 15 minutes more, or until you insert a toothpick in the middle and it comes out with crumbs only, not runny batter.
- When baked, remove the muffins from the oven and wait for about 5 minutes before transferring them to a cooling rack. Wait another 10 minutes before serving.
Video
Notes
- If you don’t want to use coffee, replace it with more milk.
- You can use an active sourdough starter if that’s what you have.
- Use vegetable, avocado, or your preferred oil, but avoid strong-tasting oils like olive oil. You can swap it for butter, but that will make the muffins less moist.
- I prefer to use semi-sweet or dark chocolate chips, but you can swap them for milk chocolate chips, peanut butter chips, or even white chocolate chips.
- You can substitute Greek yogurt with sour cream. Both can be fat-free.
- If this is your first time making these muffins, check for doneness after a total of 15 minutes and don’t mistake melted chocolate for raw batter.
- Keep the oven door closed during the first 10 minutes of baking.
- Avoid overfilling the muffin cups to prevent overflow.
- Use all-purpose flour for this recipe. Bread flour or whole wheat flour won’t produce muffins as soft as all-purpose flour does.
Nutrition
Serving: 1muffin | Calories: 374kcal | Carbohydrates: 51g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 185mg | Potassium: 236mg | Fiber: 2g | Sugar: 32g | Vitamin A: 48IU | Vitamin C: 0.01mg | Calcium: 74mg | Iron: 2mg
