Delicious homemade Chocolate Sourdough Muffins fresh out of the oven

Why make this recipe

Chocolate sourdough muffins are a delightful twist on the classic muffin. They are rich, soft, and chocolatey, making them perfect for breakfast or a sweet treat anytime. Using sourdough discard not only helps reduce waste but also adds a subtle tang that pairs beautifully with the sweetness of the chocolate. These muffins are simple to make, and they will impress anyone who takes a bite.

How to make Chocolate Sourdough Muffins

Ingredients

60 g cocoa powder (100%)
185 g milk (hot)
30 ml espresso (or strong brewed coffee)
120 ml vegetal oil (or avocado oil)
200 g brown sugar
1 large egg
1 tsp vanilla extract
135 g Greek yogurt
120 g sourdough starter discard (or chocolate sourdough starter/discard)
200 g all-purpose flour
1 ¼ tsp baking soda
¼ tsp fine sea salt
300 g chocolate chips

Directions

Preheat the oven at 425°F (220°C), with the rack in the middle.
In a large bowl, add cocoa powder. If it is lumpy, sift it. Then, bloom the cocoa powder by adding hot milk and mix well until combined.
Whisk the rest of the wet ingredients into the mixture: espresso, Greek yogurt, oil, brown sugar, vanilla extract, egg, and sourdough discard. Mix until everything is incorporated.
In a medium bowl, combine flour, salt, and baking soda. Gradually add this mixture to the batter, whisking until fully absorbed with no dry lumps.
Stir in ¾ of the chocolate chips, keeping some for topping the muffins.
Use a large spoon or ice cream scoop to fill muffin cups about ¾ full with the batter, then sprinkle the remaining chocolate chips on top.
Bake for 5 minutes at 425°F (220°C). Then, reduce the temperature to 375°F (190°C) and continue baking for about 15 minutes. Check with a toothpick; it should come out with crumbs but not runny batter.
Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a cooling rack. Wait another 10 minutes before serving.

How to serve Chocolate Sourdough Muffins

These muffins are delicious served warm, fresh out of the oven. You can enjoy them plain or slice them in half and spread a little butter or cream cheese for extra flavor. They also pair well with a cup of coffee or tea.

How to store Chocolate Sourdough Muffins

To keep the muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just wrap each muffin individually in plastic wrap and place them in a freezer bag. They will stay good for about 3 months. When ready to eat, let them thaw at room temperature or warm them up in the oven.

Tips to make Chocolate Sourdough Muffins

Make sure the milk is hot to bloom the cocoa powder properly.
Do not overmix the batter after adding the flour. Mix just until there are no dry lumps.
Feel free to substitute the brown sugar with granulated sugar if preferred.

Variation

You can add different flavors to the muffins by mixing in nuts, dried fruits, or spices like cinnamon for extra warmth. For a vegan option, you can replace the egg with a flax egg and use plant-based yogurt.

FAQs

1. Can I use regular sourdough starter instead of discard?
Yes, you can use any sourdough starter. It will add flavor and moisture.

2. Can I make mini muffins instead of regular-sized ones?
Absolutely! Just adjust the baking time to about 10-12 minutes for mini muffins.

3. What can I do with leftover sourdough discard?
You can use it in pancakes, waffles, or any recipe that benefits from a bit of tanginess. These muffins are a great way to use it up!