0 from 18 votes
Chocolate Sourdough Muffins
Sourdough discard makes these chocolate sourdough muffins extra flavorful and tender. Bake them at two oven temperatures for tall, fluffy results! Recipe includes a how-to video!
Prep Time
15 mins
Cook Time
15 mins
Total Time
32 mins
Servings: 17 muffins
Calories: 240 kcal
Course:
Breakfast , Baked Goods
Cuisine:
American
Ingredients
- 1 ⅓ 1 ⅓ cups all-purpose flour
- 1 1 cup light brown sugar
- 1 1 teaspoon baking soda
- ½ ½ teaspoon baking powder
- ¾ ¾ teaspoon table salt
- ½ ½ cup steaming hot or boiling water
- ½ ½ cup Dutch process cocoa
- 1 1 teaspoon instant coffee optional
- ¾ ¾ cup sour cream
- ½ ½ cup avocado oil may substitute canola or vegetable oil
- 1 1 teaspoon vanilla extract
- 1 1 large egg
- ½ ½ cup sourdough discard
- 1 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.
Cup of Yum
Notes
- Store in an airtight container at room temperature for up to 3 days. Muffins may also be wrapped in plastic wrap and frozen for up to 3 months.
Nutrition Information
Serving
1muffin
Calories
240kcal
(12%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
16mg
(5%)
Sodium
189mg
(8%)
Potassium
145mg
(4%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
82IU
(2%)
Vitamin C
0.1mg
(0%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 17muffins
Amount Per Serving
Calories 240
% 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.