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Sourdough Chocolate Muffins

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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!

Why I love these muffins:

  • Easier to digest because they’re made with sourdough starter with an optional fermentation time!
  • Super chocolatey but not too sweet, so they’ve got a scrumptious deep flavour!
  • Make ’em by hand, no mixer needed!
chocolate sourdough muffins on a cooling rack

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!

Sourdough Chocolate Muffins Ingredients

For today’s ingredients photo, I forgot the sugar and the vanilla–Sorry!

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

Sourdough Chocolate Muffins 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.

sourdough chocolate muffins dry ingredients

Mix wet ingredients: In another bowl, combine the sourdough starter, sugar, milk, egg, avocado oil, and vanilla extract. Mix until smooth.

sourdough chocolate muffins wet ingredients

Combine: Lightly mix the wet and dry ingredients

sourdough chocolate muffins mix wet and dry
I’m obsessed with this Danish Whisk. I really helps to avoid overmixing

Add chocolate chips: Very gently fold in your chocolate chips, don’t overmix.

sourdough chocolate muffins mix 2
sourdough chocolate muffins finished mixing

Rest: Cover and rest to allow a short fermentation for 4-12 hours.

covered muffins with a tea towel

Fill muffin tin: Divide the batter evenly among the muffin cups, filling them about ¾ full.

chocolate sourdough muffins being filled

Bake: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

chocolate sourdough muffins filled

Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

chocolate sourdough muffins cooling

*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

chocolate sourdough muffins 2

Sourdough Chocolate Muffins

Yield: 12
Prep Time: 5 minutes
Cook Time: 22 minutes
Additional Time: 6 hours
Total Time: 6 hours 27 minutes

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.

Blueberry Cottage Cheese Muffins High Protein

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