double chocolate sourdough muffins

Here’s a recipe for Double Chocolate Sourdough Muffins that balances rich chocolate flavor with the unique tang of sourdough.

Double Chocolate Sourdough Muffins Recipe

Ingredients:

• 1 cup sourdough starter (discard or active)
• 1/2 cup milk (or almond milk for dairy-free)
• 1/2 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup chocolate chips (dark or semi-sweet)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with oil.
2. Combine the Wet Ingredients: In a large bowl, whisk together the sourdough starter, milk, oil, eggs, and vanilla extract until well combined.
3. Mix the Dry Ingredients: In another bowl, sift together the cocoa powder, flour, sugar, baking powder, baking soda, and salt.
4. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing to keep the muffins light and tender.
5. Fold in the Chocolate Chips: Gently fold in the chocolate chips, reserving a few for topping if desired.
6. Scoop the Batter: Fill each muffin cup about 3/4 full with batter.
7. Bake: Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs (avoid overbaking).
8. Cool and Enjoy: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These muffins are fantastic warm, with the chocolate chips slightly melted. Enjoy the deep chocolate flavor with a hint of sourdough!