Chocolate Sourdough Muffins are a unique twist on the classic muffin, with the tangy depth of sourdough flavor perfectly complementing the rich, sweet chocolate. These muffins are soft, moist, and delicious—a great way to use up any extra sourdough starter you might have on hand. Here’s a simple recipe for you to try:
Chocolate Sourdough Muffins
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder (unsweetened)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar (granulated or coconut sugar)
- 1/4 cup brown sugar, packed
- 1/2 cup sourdough starter (active or discard)
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup vegetable oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (or chopped chocolate)
- 1/4 cup sour cream or plain yogurt (optional, for extra moisture)
Instructions:
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups lightly.
- Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and both sugars. Make sure everything is well combined.
- Mix wet ingredients: In another bowl, whisk together the sourdough starter, milk, oil (or melted butter), egg, and vanilla extract. If you’re using sour cream or yogurt, add it to the wet ingredients as well.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—the batter should be a bit lumpy. If you like, fold in the chocolate chips or chopped chocolate for added richness.
- Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about 2/3 of the way full. The muffins don’t rise too much, so filling them slightly more than halfway works well.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean (with just a few crumbs). Keep an eye on them, as baking times can vary depending on your oven and muffin tin.
- Cool: Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Tips:
- Sourdough starter: If you’re using a discard sourdough starter, these muffins will have a slightly more pronounced sourdough flavor. If you prefer a milder flavor, you can use an active starter or let the batter sit for 10-15 minutes before baking.
- Add-ins: Feel free to add nuts, dried fruit, or even a swirl of peanut butter or Nutella for extra flavor.
These Chocolate Sourdough Muffins have a wonderful balance of chocolatey richness and the tangy complexity from the sourdough starter, making them a unique and delicious treat. Perfect for breakfast or a snack!
Enjoy baking these! Let me know how they turn out!
