These sourdough chocolate muffins are soft and rich, with deep chocolate flavour, a plush crumb, and chunks of chocolate. The batter can be made and used right away, or give it an overnight cold ferment for an even better texture.
Muffins are the ideal way to use a sourdough discard starter. The starter adds some acidity to make an extra tender crumb. You can also give the muffin batter an overnight ferment. This fermentation of the flour can make things easier to digest, but it also improves the texture of the muffins. I do the same in these sourdough chocolate chip muffins and banana muffins recipes.
Don’t have your own sourdough starter yet? Learn to make a homemade sourdough starter.
Ingredients
Find all the ingredient amounts for these sourdough chocolate muffins listed in the printable recipe card at the bottom of the post. Here is a rundown of what’s needed.Â
- Sourdough discard starter – unfed leftover sourdough discard works best. This is acidic, and it helps to create a tender muffin. The acid in the starter will also react with the baking soda for leavening.
- Dry ingredients – ​All-purpose flour, baking powder, baking soda and salt.
- Cocoa powder and espresso powder – The espresso powder is optional but it will deepen the cocoa flavour.
- Sour cream and oil– oil keeps these muffins moist but sour cream also brings fat and flavour.
- Granulated sugar.
- Chocolate chips or chunks – can’t go wrong with extra chocolate!
Blooming cocoa powder
I start by mixing the cocoa powder in hot milk. This is called blooming the cocoa, and it intensifies the chocolate. The heat helps release the cocoa’s natural fats and brings out its full flavour.
Here are some shots of the muffin process! If you give the batter a fridge ferment, it will be nice and thick by morning.
Storing
Leftover muffins can be stored covered at room temperature for up to 3 days. You can also freeze the baked muffins. Wrap them tightly and freeze them for up to 3 months. To reheat, thaw at room temperature or in the refrigerator and warm in a low-temperature oven or microwave.
Sourdough Chocolate Muffins
These sourdough chocolate muffins are soft and rich, with deep chocolate flavour, a plush crumb, and chunks of chocolate. The batter can be made and used right away, or give it an overnight cold ferment for an even better texture.
- 220 g all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 120 g milk hot
- 40 g cocoa powder
- 1 teaspoon instant espresso powder
- 200 g granulated sugar
- 180 g sour cream or plain yogurt
- 105 g vegetable oil or melted coconut oil
- 100 g sourdough discard starter
- 2 large eggs
- 1 teaspoon vanilla extract
- 160 g chocolate chunks
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Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
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Add hot milk to a large mixing bowl. Whisk in the cocoa powder and espresso powder.
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Add sugar, sour cream, oil, sourdough, eggs, and vanilla. Whisk until well combined.
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Add the flour mixture and the chocolate chunks to the wet ingredients and mix in until just combined.
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The muffins can be baked right away or cold-fermented overnight.
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Cold-fermenting – Cover the bowl tightly and place it in the refrigerator for up to 16 hours. Cold fermenting allows the flour to absorb more moisture from the batter, which leads to a more moist crumb. Additionally, slow fermentation helps break down the proteins in the flour.
Baking
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Preheat the oven to 425°F (220°C) and grease or line the muffin tin.
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Use an ice cream scoop to divide the muffin batter evenly between the lined muffin tin. They will be full.
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Bake for 5 minutes in the preheated oven, then turn the oven down to 350°F (180°C) and bake for 18-20 minutes more until the muffin tops spring back when pressed.
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Let the baked muffins cool in the pan for 5 minutes before removing them and placing them on a wire rack to cool further.
Both metric and US cup conversions are provided. Use the toggle on the recipe card to switch between the two. For best results, use grams.
Serving: 1muffinCalories: 195kcalCarbohydrates: 35gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 41mgSodium: 136mgPotassium: 119mgFiber: 2gSugar: 18gVitamin A: 155IUVitamin C: 0.1mgCalcium: 49mgIron: 2mg