Best Sourdough Chocolate Muffins
Muffins are such a cozy food year-round, but especially in the wintertime! If you’re craving double chocolate muffins but want something easier to digest, I love these sourdough chocolate muffins for that!
Personally, wheat doesn’t always sit well with me, but recently, I’ve noticed that sourdough foods are much easier to digest. And, let’s be real: life without muffins is not as fun! When you make these, you get that chocolate hit AND better digestion, so give ’em a whirl!
Why I love these muffins:
- Easier to digest because they’re made with sourdough starter with an optional fermentation time! (Read about that here)
- Super chocolatey but not too sweet, so they’ve got a scrumptious deep flavour!
- Make ’em by hand, no mixer needed!
These Sourdough Chocolate Muffins are the perfect afternoon treat with a cup of tea and a good book! This treat balances the subtle tang of sourdough with the sweetness of chocolate AND they are easier to digest because of the fermentation period. Enjoy!
If you’re craving a higher protein muffin, check out my Blueberry Cottage Cheese Muffin Recipe!
Ingredients
Dry Ingredients:
- 1 cups all-purpose flour
- 1/2 cup cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- ½ cup sourdough starter (fed or unfed is fine…just fed within the last week)
- ½ cup sugar
- ½ cup milk (or plant-based milk)
- 1 egg
- ⅓ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Method
Preheat oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well. I often grease AND us paper, but do what you love, Boo!
Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Mix wet ingredients: In another bowl, combine the sourdough starter, sugar, milk, egg, avocado oil, and vanilla extract. Mix until smooth.
Combine: Lightly mix the wet and dry ingredients
Add chocolate chips: Very gently fold in your chocolate chips, don’t overmix.
Rest: Cover and rest to allow a short fermentation for 4-12 hours.
Fill muffin tin: Divide the batter evenly among the muffin cups, filling them about ¾ full.
Bake: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
*These store well for 4 days in an airtight container.
If you’re craving brownies but looking for a gluten-free, high-protein option, check out my Cottage Cheese Brownies Recipe!
FAQ for Sourdough Chocolate Muffins
Do I need an active sourdough starter, or can I use discard?
You can use either! As long as the starter has been fed within the past week, it will work.
Will I taste the sourdough in these muffins?
Not really! There’s just a bit more depth of flavour, and these are not overly sweet.
Can I use yogurt instead of sourdough starter?
Yogurt is a good substitute as it provides moisture and acidity, but it won’t have the same fermentation benefits. You can try using ½ cup plain yogurt in place of the starter.
Can I make these muffins gluten-free?
I have not done this, but you can try using a 1:1 gluten-free flour blend, but the texture may be different.
Recipe Card for Sourdough Chocolate Muffins
Sourdough Chocolate Muffins
These Sourdough Chocolate Muffins are the perfect afternoon treat with a cup of tea and a good book! This treat balances the subtle tang of sourdough with the sweetness of chocolate, AND are easier to digest because of the fermentation period. Enjoy!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup sourdough starter (fed or unfed is fine...just fed within the last week)
- ½ cup sugar
- ½ cup milk (or plant-based milk)
- 1 egg
- ⅓ cup avocado oil
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
Preheat oven: Preheat your oven to 350F (175°C) and line a muffin tin with paper liners or grease it well.
Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Mix wet ingredients: In another bowl, combine the sourdough starter, sugar, milk, egg, avocado oil, and vanilla extract. Mix until smooth.
Combine: Lightly mix the wet and dry ingredients
Add chocolate chips: Very gently fold in your chocolate chips, don't overmix.
Rest: Cover and rest to allow a short fermentation for 4-12 hours.
Fill muffin tin: Divide the batter evenly among the muffin cups, filling them about ¾ full.
Bake: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Keep in airtight container at room temperature for up to 4 days.
Yummmmmm!!!
So good!
Can I substitute butter or canola oil for the avocado oil?
Hello Pricilla! Yes, you can! The canola might keep them moist enough, but I sure do like butter!