Chocolate Sourdough Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
17 mins
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Total Time
32 mins
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Servings
17 muffins
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Calories
240 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Chocolate Sourdough Muffins
Description
Chocolate Sourdough Muffins are made by mixing all-purpose flour, light brown sugar, leavening agents, and salt then incorporating a cocoa and instant coffee mixture blended with sour cream, avocado oil, vanilla, egg, and sourdough starter discard. Folding in semisweet chocolate chips adds bursts of melty chocolate throughout. The batter is divided into muffin liners and baked at a high temperature to develop a slightly crisp top while the inside remains moist and tender. Additional chocolate chips on top enhance the chocolate flavor and provide texture contrast.
The muffins have a balanced sweet and slightly tangy profile from the sourdough and cocoa. Their texture is moist and tender due to the combination of sour cream and oil, with small pockets of melting chocolate chips. These muffins make a satisfying snack or breakfast treat when paired with coffee or milk.
Store the baked muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly and freeze for up to three months. This makes it easy to bake a large batch to enjoy fresh or freeze for future use.
Ingredients
- 1 ⅓ cups all-purpose flour
- 1 cup light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon table salt
- ½ cup water steaming hot or boiling
- ½ cup Dutch-process cocoa powder
- 1 teaspoon instant coffee optional
- ¾ cup sour cream
- ½ cup avocado oil may substitute canola or vegetable oil
- 1 teaspoon vanilla extract
- 1 egg large
- ½ cup sourdough starter discard
- 1 cup semisweet chocolate chips plus additional for topping, if desired
Instructions
- Preheat oven to 425F (220C) and line a muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt until well-combined.
- In a large measuring cup (or a separate mixing bowl), combine the hot water, cocoa, and instant coffee (if using). Whisk until smooth.
- Add sour cream, avocado oil, egg, and vanilla extract and whisk well.
- Add sourdough discard to the measuring cup and whisk until ingredients are well incorporated.
- Add wet ingredients to the flour mixture and use a spatula to gently fold together until about halfway combined. Add chocolate chips and continue to fold until ingredients are just combined.
- Divide batter into prepared muffin tin, filling each liner nearly to the rim. Note that this recipe makes 18 muffins, if you only have a single 12-count liner it is fine for the batter to sit, covered, on the counter, while the first batch bakes.
- Sprinkle muffins with additional chocolate chips, if desired, and transfer to center rack of 425F (220C) oven. Bake for 8 minutes, then, without opening the oven door, reduce oven temperature to 350F (175C) and continue to bake for 9-10 minutes longer or until a toothpick inserted in the center comes out clean or with moist/fudgy crumbs (not wet batter).
- Allow muffins to cool for 5-10 minutes in the muffin tin before gently removing from the tin (careful, the tin is hot! I use a butter knife to gently pry up each muffin) and transferring to a cooling rack to cool completely.
Notes
- Keep muffins stored in an airtight container at room temperature for up to three days to maintain freshness.
- For extended storage, wrap muffins individually in plastic wrap and freeze for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 17muffins
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 240kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 16mg | 5% |
| Sodium | 189mg | 8% |
| Potassium | 145mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 82IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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