Description
Indulgent double chocolate muffins infused with the unique tanginess of sourdough, perfect for breakfast or a snack.
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
- 1/2 cup sour cream (or whole milk 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
- Cream together butter, sugars, vanilla, and sourdough starter in a large bowl or stand mixer.
- Add eggs, sour cream, and salt; mix on low speed.
- In a separate bowl, combine flour, cocoa powder, espresso powder, baking soda, and baking powder.
- Sift dry ingredients into wet ingredients and mix until fully incorporated.
- Fold in chocolate chunks.
- Cover the batter and refrigerate overnight or proceed to bake.
- Preheat oven to 350°F and line a muffin tin with paper liners.
- Scoop batter into the muffin tin, filling each cup 3/4 full, and add extra chocolate chunks on top.
- Bake for 24 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10-15 minutes, then transfer to a wire rack.
- For an extra touch, melt chocolate chips and drizzle over muffins.
Notes
For best results, use room temperature ingredients and let the batter rest in the fridge overnight for richer flavor.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American