why make this recipe
Double Chocolate Sourdough Muffins are a delightful twist on the classic muffin. They are rich, chocolaty, and have a unique tangy flavor from the sourdough starter. Using sourdough not only enhances the taste but also gives the muffins a moist texture that everyone will love. Plus, this recipe is perfect for using up sourdough discard, helping to reduce waste in your kitchen while creating a delicious treat.
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 be substituted with coconut oil)
- 1/2 cup sour cream (can be replaced with 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 :
- 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 until well combined.
- Next, add in the eggs, sour cream, and salt. Mix on low speed.
- Then, in a separate bowl, prepare the dry mixture by adding the flour, cocoa powder, espresso powder or instant coffee, baking soda, and baking powder.
- 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.
- Fold in your chocolate chunks. Using dark chocolate chunks or chips instead of semi-sweet chocolate chips will enhance the rich chocolate flavor.
- 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.
- When ready to bake, remove the muffin batter from the fridge. Preheat the oven to 350 degrees F.
- Line your muffin tin with paper liners. Parchment paper tulip liners are great for the look, but any paper muffin cups will do.
- Scoop muffin batter into the muffin tin, filling 3/4 of the way. Sprinkle a few chocolate chunks on top of the muffins.
- Allow the pan to sit on the counter while the oven fully preheats.
- Once the oven is ready, bake the double chocolate sourdough muffins for about 24 minutes. A toothpick inserted in the center should come out clean, although melted chocolate is fine.
- Once baked, move the muffin tin to a cooling rack and let the muffins cool in the pan for 10-15 minutes.
- Finally, remove the muffins to a wire rack to cool fully. Drizzle some melted chocolate chips over the top for an extra treat.
- Enjoy warm muffins with a glass of milk or hot coffee. Store 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 perfect for breakfast, snacks, or dessert. Serve them warm with a side of coffee or milk. You can also enjoy them with a dollop of whipped cream or a scoop of ice cream for a special touch.
how to store Double Chocolate Sourdough Muffins
To keep your double chocolate sourdough muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week. You can also freeze the muffins for up to three months; just remember to wrap them tightly to prevent freezer burn.
tips to make Double Chocolate Sourdough Muffins
- Ensure your sourdough starter is at room temperature for better mixing.
- For added flavor, try using different types of chocolate like white or milk chocolate chunks.
- If you prefer sweeter muffins, you can increase the sugar slightly.
- Don’t overmix the batter; stop mixing as soon as you don’t see dry flour.
variation
You can customize these muffins by adding ingredients like chopped nuts, dried fruits, or even a swirl of peanut butter or Nutella in the center before baking. Experiment with various flavor combinations to find your favorite!
FAQs
Can I use a different type of flour?
Yes, you can experiment with whole wheat flour or gluten-free flour, but the texture may vary.
What can I substitute for sourdough starter?
If you don’t have sourdough starter, you can use buttermilk or yogurt to add moisture and tang.
How can I make these muffins less sweet?
You can reduce the amount of both granulated and brown sugar to control the sweetness level in your muffins.
Double Chocolate Sourdough Muffins
Ingredients
Method
- Cream together the softened butter, sugars, vanilla, and sourdough starter in a large bowl or stand mixer on medium speed until well combined.
- Add in the eggs, sour cream, and salt, and mix on low speed.
- In a separate bowl, combine the dry mixture: flour, cocoa powder, espresso powder, baking soda, and baking powder.
- Sift the dry ingredients into the wet ingredients using a large sieve for a fluffy texture.
- Stir well until fully incorporated with no dry bits of batter remaining.
- Fold in the chocolate chunks.
- Preheat the oven to 350 degrees F. Line your muffin tin with paper liners.
- Scoop the muffin batter into the muffin tin, filling 3/4 of the way, and sprinkle a few chocolate chunks on top.
- Bake the double chocolate sourdough muffins for about 24 minutes. A toothpick inserted in the center should come out clean.
- Let the muffins cool in the tin for 10-15 minutes, then transfer to a wire rack to cool fully.
- Drizzle melted chocolate chips over the top before serving.