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Double Chocolate Sourdough Muffins

Double Chocolate Sourdough Muffins That Are Sinfully Moist

Indulge in Double Chocolate Sourdough Muffins that are sinfully moist, a perfect twist on traditional muffins using sourdough discard.
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Prep Time 30 minutes
Cook Time 24 minutes
Chilling Time 30 minutes
Total Time 1 hour 24 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup softened butter Adds richness and moisture; keep at room temperature for easy creaming.
  • 1/2 cup granulated sugar Sweetness and structure; substitute with brown sugar for a deeper flavor.
  • 1/4 cup brown sugar Adds moisture and slight caramel notes; can mix with granulated for balanced sweetness.
  • 1 teaspoon vanilla extract Enhances the overall flavor; use pure vanilla for optimal taste.
  • 1/2 cup active sourdough starter Ferments the muffins, lending a subtle tang; sourdough discard can be used as an alternative.
  • 2 large eggs Provide binding and help with leavening; ensure they’re at room temperature for best results.
  • 1/2 cup sour cream Adds moisture and creaminess; replace with plain yogurt if needed.
  • 1 1/2 cups all-purpose flour Provides structure; can substitute part with whole wheat flour for added nutrition.
  • 1/2 cup cocoa powder Delivers the chocolate flavor; Dutch-processed cocoa will yield a milder taste.
  • 1 teaspoon baking soda Work together for leavening; ensure freshness for best rise.
  • 1 teaspoon baking powder Work together for leavening; ensure freshness for best rise.
  • 1/2 teaspoon salt Balances sweetness; use sea salt for enhanced flavor.
  • 1 cup chocolate chunks Provide melty chocolate goodness; dark chocolate is preferred for richer flavor.

Equipment

  • Stand Mixer
  • Muffin Tin
  • Mixing bowls
  • Sifter

Method
 

Baking Instructions
  1. In a large bowl or stand mixer, cream together butter, granulated sugar, brown sugar, and vanilla extract until smooth and fluffy, about 3 minutes.
  2. Incorporate eggs, sour cream, and salt into the wet mixture. Mix until everything is well combined.
  3. In a separate bowl, sift together all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  4. Gradually mix the dry ingredients into the wet mixture, folding gently until no dry bits remain.
  5. Gently fold in chocolate chunks.
  6. For enhanced flavor, cover the batter and refrigerate it for at least 30 minutes.
  7. Preheat your oven to 350°F (177°C) and prepare a muffin tin with paper liners.
  8. Fill each muffin liner with the batter, ensuring they are about 3/4 full.
  9. Bake for approximately 24 minutes. Check for doneness with a toothpick.
  10. Allow muffins to cool in the tin for about 10-15 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 250IUCalcium: 25mgIron: 1mg

Notes

These muffins can be customized with mix-ins like nuts or dried fruits. Store leftovers in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.

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