Chocolate Sourdough Muffins
Delightful muffins that merge the rich flavor of chocolate with the tanginess of sourdough, creating a moist and satisfying treat.
Ingredients
Muffin Batter
- 1 cup sourdough starter
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 2 large eggs large eggs Use room temperature for best results.
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup all-purpose flour Can be substituted with gluten-free flour blend.
- 1/2 cup chocolate chips Use milk chocolate for a sweeter muffin.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine the sourdough starter, sugar, cocoa powder, and vegetable oil. Mix until smooth and well incorporated.
- Add the eggs and vanilla extract to the wet ingredients, stirring gently until fully incorporated and creamy.
- In a separate bowl, whisk together the baking powder, baking soda, salt, and flour until combined.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix!
- Carefully fold in the chocolate chips until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full to allow space for rising.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Once baked, allow the muffins to cool for 5-7 minutes in the pan before transferring to a wire rack to cool completely.
Notes
These muffins are best enjoyed warm alongside coffee or milk. They store well in an airtight container at room temperature for up to 3 days. For longer storage, freeze individually wrapped muffins for up to 3 months.