Name: Double Chocolate Sourdough Muffins
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Cuisine: American
Ingredients: 1/2 cup sourdough starter (discard or active); 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 (or coconut oil); 1/2 cup sour cream (or 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

Description

Delightful muffins with rich chocolate flavor and a unique sourdough twist, perfect for breakfast or snacks.

Ingredients

Scale

1/2 cup sourdough starter (discard or active)
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 (or coconut oil)
1/2 cup sour cream (or 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

Instructions

In a large bowl or stand mixer, cream together the softened butter, granulated sugar, brown sugar, vanilla extract, and sourdough starter until fluffy.
Add the eggs, sour cream, and salt; mix until fully combined.
In a separate bowl, whisk the flour, cocoa powder, espresso powder, baking soda, and baking powder.
Sift the dry ingredients into the wet mixture and stir until combined.
Gently fold in the dark chocolate chunks.
If preferred, cover the bowl and refrigerate overnight for fermentation.
Preheat oven to 350°F (175°C) and line muffin tins with paper liners.
Scoop batter into muffin tins, filling each cup about 3/4 full and adding extra chocolate chunks on top.
Bake for about 24 minutes until a toothpick comes out clean.
Allow muffins to cool in the pan for 10-15 minutes, then transfer to a wire rack.
Optionally, drizzle melted chocolate over tops before serving.

Notes

Store muffins in an airtight container for up to three days at room temperature or a week in the refrigerator. These muffins can be frozen and reheated when needed.

Prep Time: 20 minutes
Cook Time: 24 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 18g
Sodium: 300mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 4g
Cholesterol: 40mg

Keywords: muffins, chocolate, sourdough, baking, breakfast