Chocolate Sourdough Muffins
Sourdough discard makes these chocolate sourdough muffins extra flavorful and tender. Bake them at two oven temperatures for tall, fluffy results! Recipe includes a how-to video!
Servings 17 muffins
Calories 240kcal
Equipment
- Ice cream scoop, for portioning
Ingredients
- 1 ⅓ cups (165 g) all-purpose flour
- 1 cup (200 g) light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon table salt
- ½ cup (118 ml) steaming hot or boiling water
- ½ cup (50 g) Dutch process cocoa
- 1 teaspoon instant coffee optional
- ¾ cup (180 g) sour cream
- ½ cup (118 ml) avocado oil may substitute canola or vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup (105 g) sourdough discard
- 1 cup (170 g) semisweet chocolate chips plus additional for topping, if desired
Instructions
- Preheat oven to 425F (220C) and line a muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt until well-combined.1 ⅓ cups all-purpose flour, 1 cup light brown sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon table salt
- In a large measuring cup (or a separate mixing bowl), combine the hot water, cocoa, and instant coffee (if using). Whisk until smooth.½ cup steaming hot or boiling water, ½ cup Dutch process cocoa, 1 teaspoon instant coffee
- Add sour cream, avocado oil, egg, and vanilla extract and whisk well.¾ cup sour cream, ½ cup avocado oil, 1 teaspoon vanilla extract, 1 large egg
- Add sourdough discard to the measuring cup and whisk until ingredients are well incorporated.½ cup sourdough discard
- Add wet ingredients to the flour mixture and use a spatula to gently fold together until about halfway combined. Add chocolate chips and continue to fold until ingredients are just combined.1 cup semisweet chocolate chips
- Divide batter into prepared muffin tin, filling each liner nearly to the rim. Note that this recipe makes 18 muffins, if you only have a single 12-count liner it is fine for the batter to sit, covered, on the counter, while the first batch bakes.
- Sprinkle muffins with additional chocolate chips, if desired, and transfer to center rack of 425F (220C) oven. Bake for 8 minutes, then, without opening the oven door, reduce oven temperature to 350F (175C) and continue to bake for 9-10 minutes longer or until a toothpick inserted in the center comes out clean or with moist/fudgy crumbs (not wet batter).
- Allow muffins to cool for 5-10 minutes in the muffin tin before gently removing from the tin (careful, the tin is hot! I use a butter knife to gently pry up each muffin) and transferring to a cooling rack to cool completely.
Video
Notes
Storing
Store in an airtight container at room temperature for up to 3 days. Muffins may also be wrapped in plastic wrap and frozen for up to 3 months.Nutrition
Serving: 1muffin | Calories: 240kcal | Carbohydrates: 29g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 189mg | Potassium: 145mg | Fiber: 2g | Sugar: 17g | Vitamin A: 82IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 2mg