Description
Deliciously rich and moist chocolate sourdough muffins that are perfect for any chocolate lover.
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). Position the rack in the center of the oven for even heat circulation. Line a muffin tin with paper liners or use parchment muffin cups for a bakery-style look.
- 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. Use a whisk to mix until smooth.
- Pour the wet mixture into the bowl with the dry ingredients. Gently fold them together using a spatula or wooden spoon.
- Fold in the chocolate chips evenly.
- Using an ice cream scoop or large spoon, fill each muffin liner to the top.
- Bake the muffins at 425°F (218°C) for 5 minutes, then lower the heat to 350°F (176°C) and continue baking for 15–18 minutes.
- Once baked, remove the tray from the oven and allow the muffins to cool completely in the tin before removing.
Notes
- For an extra chocolatey flavor, reserve some chocolate chips to sprinkle on top before baking.
- Store any leftover muffins in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 20-23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg