Sourdough Double Chocolate Muffins

Yield: muffins

Prep Time: 10

Cook Time: 18

Rest Time: 15

Total Time: 43

These Sourdough Double Chocolate Muffins are a chocolate lover's dream! They are rich, moist, and chocolate-packed. You'll love the pretty cracked tops and tender crumbs!

5 from 3 votes

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Equipment

Ingredients

160 grams all-purpose flour 1 cup and 2 teaspoons
60 grams unsweetened cocoa powder 2/3 cup
8 grams baking powder 2 teaspoons
3 grams salt 1/2 teaspoon
150 grams granulated sugar 3/4 cup
50 grams light brown sugar 1/4 cup, packed
113 grams unsalted butter, melted 1/2 cup
110 grams eggs 2 large
60 grams whole milk 1/4 cup
120 grams sour cream, room temperature 1/2 cup
120 grams sourdough discard room temperature (1/2 cup)
8 grams vanilla extract 2 teaspoons
170 grams semi-sweet chocolate chips 1 cup

Instructions

First, preheat the oven to 425 degrees F, then line a 12-well muffin pan with muffin liners.
Sift the flour, cocoa powder, baking powder and salt until combined. Set aside.
160 grams all-purpose flour, 60 grams unsweetened cocoa powder, 8 grams baking powder, 3 grams salt
In another bowl, whisk together the sugars, melted butter, eggs, milk, sour cream, sourdough discard, and vanilla extract until smooth.
150 grams granulated sugar, 50 grams light brown sugar, 113 grams unsalted butter, melted, 110 grams eggs, 120 grams sour cream, room temperature, 120 grams sourdough discard, 8 grams vanilla extract, 60 grams whole milk
Pour the wet ingredients into the dry mixture and mix until there are just a few streaks of flour left. With a rubber spatula, fold the chocolate chips into the thick muffin batter. Leave the batter to rest for 15 minutes.
170 grams semi-sweet chocolate chips
Long Ferment: To long ferment this muffin batter, cover and place in the fridge to cold-ferment overnight, then bake as normal the following morning.
Once the batter has rested, scoop about 100 grams (5 Tablespoons) into each muffin liner. The muffin tins will be full. This creates the most perfect muffin tops. Top each with more chocolate chips, if desired.
Bake for 7 minutes, then reduce the temperature to 350 degrees F and continue to bake for 11-13 minutes or until a toothpick placed in the center comes out clean.
Keep the muffins in the muffin tin for 5 minutes before removing to cool on a wire rack. Enjoy!

Notes

Ingredients & Substitutions

Flour: All-purpose flour gives the muffins structure while keeping them soft.
Cocoa Powder: I recommend using unsweetened, Dutch-processed cocoa powder because it makes the chocolate flavor rich and deep.
Sugar: The combination of white sugar and brown sugar makes the muffins slightly denser, but each one is still a moist muffin with a subtle caramel-like flavor.
Sourdough Discard: I use 1-2 day old sourdough discard for sweeter muffins like these double chocolate chip muffins. You can use an active sourdough starter too, but remember to use the same amount in weight (not volume).
Sour Cream: Keeps muffins soft, tender, and super moist. You can use Greek yogurt instead if you like.
Unsalted Butter: I tested this recipe with 75 g (⅓ cup) of avocado oil versus 113 g (½ cup) of butter, and I preferred the flavor and texture of the muffins made with butter. They were more tender, less gummy, and stayed just as moist. If you’re using salted butter, reduce the salt in the recipe by 1 g (¼ teaspoon).
Chocolate Chips: Dark chocolate chips is my favorite, but milk chocolate chips or semi-sweet chocolate chips work too. Fold them into the batter and sprinkle a few on top for pretty, melty tops. chocolate chips once the granola has cooled completely - otherwise the chocolate will melt!

Nutrition

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