Description
Indulge in these decadent chocolate sourdough muffins, combining rich chocolate flavor with a tender crumb for a delightful treat.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- ½ cup (45 g) cocoa powder (regular or dark)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon (5 g) salt
- ½ cup (125 g) unfed sourdough starter
- ½ cup (120 g) avocado oil or vegetable oil
- 1 cup (200 g) granulated sugar
- 2 large eggs
- ¾ cup (185 g) sour cream
- 2 teaspoons (10 g) vanilla extract
- ¼ cup (60 g) milk
- 1 ¾ cups (315 g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 425°F (218°C) and position the rack in the center. Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine the oil, sugar, eggs, sour cream, milk, vanilla extract, and sourdough starter, and whisk until smooth.
- Pour the wet mixture into the bowl with the dry ingredients and gently fold them together without overmixing.
- Fold in the chocolate chips evenly, reserving some for topping if desired.
- Fill each muffin liner to the top using an ice cream scoop.
- Bake at 425°F (218°C) for 5 minutes, then lower the heat to 350°F (176°C) and bake for an additional 15–18 minutes.
- Allow the muffins to cool in the tin before removing.
Notes
- Make sure not to overmix the batter to keep the muffins tender.
- For an extra chocolatey finish, sprinkle additional chocolate chips on top before baking.
- These muffins can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20-23 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg