Sourdough Chocolate Muffins
These sourdough chocolate muffins are soft and rich, with deep chocolate flavour, a plush crumb, and chunks of chocolate. The batter can be made and used right away, or give it an overnight cold ferment for an even better texture.
Sourdough starter in muffins
Muffins are the ideal way to use a sourdough discard starter. The starter adds some acidity to make an extra tender crumb. You can also give the muffin batter an overnight ferment. This fermentation of the flour can make things easier to digest, but it also improves the texture of the muffins. I do the same in these sourdough chocolate chip muffins and banana muffins recipes.
Don’t have your own sourdough starter yet? Learn to make a homemade sourdough starter.
Tools you’ll need
Find all the ingredient amounts for these muffins listed in the printable recipe card at the bottom of the post. Here is a rundown of what’s needed.
Method
- Whisk together the flour, rising agents and salt. Set aside.
- Whisk together boiled water, cocoa powder and espresso powder. This step blooms the cocoa and deepens the flavour.
- Whisk in the rest of the wet ingredients including the sourdough starter.
- Stir through the dry ingredients and chocolate chips.
- Optionally, let the batter ferment overnight for better texture and flavor. It will make the batter nice and thick.
- Fill 12 muffin cases with batter and bake. They will be very full.
Storing
Leftover muffins can be stored covered at room temperature for up to 3 days. You can also freeze the baked muffins. Wrap them tightly and freeze them for up to 3 months. To reheat, thaw at room temperature or in the refrigerator and warm in a low-temperature oven or microwave.
Sourdough Chocolate Muffins
Ingredients
- 220 g all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 120 g just boiled water
- 40 g cocoa powder
- 1 teaspoon instant espresso powder
- 200 g granulated sugar
- 180 g sour cream or plain yogurt
- 105 g vegetable oil or melted coconut oil
- 100 g sourdough discard starter
- 2 large eggs
- 1 teaspoon vanilla extract
- 160 g chocolate chunks
Instructions
- Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside. 220 g all-purpose flour, 3/4 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
- Add hot water to a large mixing bowl. Whisk in the cocoa powder and espresso powder. 120 g just boiled water, 40 g cocoa powder, 1 teaspoon instant espresso powder
- Add sugar, sour cream, oil, sourdough, eggs, and vanilla. Whisk until well combined. 200 g granulated sugar, 180 g sour cream , 105 g vegetable oil , 100 g sourdough discard starter, 2 large eggs, 1 teaspoon vanilla extract
- Add the flour mixture and the chocolate chunks to the wet ingredients and mix in until just combined. 160 g chocolate chunks
- The muffins can be baked right away or cold-fermented overnight.
- Cold-fermenting – Cover the bowl tightly and place it in the refrigerator for up to 16 hours. Cold fermenting allows the flour to absorb more moisture from the batter, which leads to a more moist crumb. Additionally, slow fermentation helps break down the proteins in the flour.
Baking
- Preheat the oven to 425°F (220°C) and grease or line the muffin tin.
- Use an ice cream scoop to divide the muffin batter evenly between the lined muffin tin. They will be full.
- Bake for 5 minutes in the preheated oven, then turn the oven down to 350°F (180°C) and bake for 18-20 minutes more until the muffin tops spring back when pressed.
- Let the baked muffins cool in the pan for 5 minutes before removing them and placing them on a wire rack to cool further.
This is a lovely recipe. I had misplaced my original recipe for sourdough chocolate muffins. Phew! Thank goodness I found yours. My little plain Greek yogurt wasn’t enough, so I had to add 30g of mayo. They’re still fabulous!
So happy you loved them!! 😀
In most recipes l can substitute kefir for sour cream. Will that work here?
yes it will 🙂
In the comments you say you use a mixture of butter and oil but there’s no butter mentioned in the recipe. Do you just use some melted butter to replace some of the oil?
Hey sorry about that, that was meant to be sour cream that I’m talking about, not butter! I’ve fixed it up 🙂