Sourdough Chocolate Muffins

Time for another sourdough discard recipe! I made these sourdough discard chocolate muffins a while ago but have only recently gotten around to writing up the recipe, and I’m excited to share it! They are soft and rich, with deep chocolate flavour, a moist crumb, and chunks of chocolate. They last really well, too, and stay moist for a few days! I will be adding more sourdough recipes to my blog these coming months, and I’ll share some here, as well.

To make the taste extra decadent, I mix the cocoa powder in hot milk before making the batter. Adding cocoa to a hot liquid is called blooming, and it helps draw out the chocolate flavour. I add a little instant coffee powder in there, too, but you can leave it out if you’re not a fan, it just further enhances the chocolate. There is oil in the batter to keep the muffins moist, and also sour cream to bring fat and flavour. The batter can be made and used right away, or give it an overnight cold ferment for an even better texture. If you cold-proof it overnight, the batter will be very thick and easy to scoop in the morning.

Ingredients

• 220 g (1 3/4 cup) all-purpose flour

• 3/4 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 120 g (1/2 cup) milk, hot

• 40 g (1/2 cup) cocoa powder

• 1 teaspoon instant espresso powder

• 200 g (1 cup) granulated sugar

• 180 g (3/4 cup) sour cream or plain yogurt

• 105 g (1/2 cup) vegetable oil or melted coconut oil

• 100 g (1/2 cup) sourdough discard starter

• 2 large eggs

• 1 teaspoon vanilla extract

• 160 g (1 cup) chocolate chunks

Method

Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

Add hot milk to a large mixing bowl. Whisk in the cocoa powder and espresso powder.

Add sugar, sour cream, oil, sourdough, eggs, and vanilla. Whisk until well combined.

Add the flour mixture and the chocolate chunks to the wet ingredients and mix in until just combined. The muffins can be baked right away or cold-fermented overnight.

Cold-fermenting – Cover the bowl tightly and place it in the refrigerator for up to 16 hours.

Preheat the oven to 425°F (220°C) and grease or line the muffin tin.

Use an ice cream scoop to divide the muffin batter evenly between the lined muffin tin. They will be full.

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.

Let the baked muffins cool in the pan for 5 minutes before removing them and placing them on a wire rack to cool further.

Happy baking!