Sourdough Chocolate Muffins Recipe

4.86 from 14 votes

Sourdough Chocolate Muffins Recipe

These Sourdough Chocolate Muffins are decadent, with a light and delicate texture. Sourdough discard and sour cream keep these muffins tender with a delicious tang that complements their rich chocolate flavor. These are perfect for an indulgent breakfast or a rich dessert.

Prep Time30

Cook Time20

Course: Breakfast, Dessert

Cuisine: American

Servings: muffins

Calories: 340kcal

Author: Hannah Dela Cruz

Equipment

muffin tin
large cookie scoop 3 tablespoon
Kitchen scale
paper liners

Ingredients

113 grams vegetable oil or any neutral-flavored oil
113 grams sour cream
150 grams sourdough discard
200 grams brown sugar
1 egg large
180 grams all-purpose flour
7 grams baking soda
4 grams salt Morton's Kosher Salt
60 grams cocoa powder Dutch-processed
35 grams espresso or strong brewed coffee
170 grams milk hot
200 grams chocolate chips

Metric - US Customary

Instructions

Prep: Preheat the oven to 450 F with the rack in the middle. Line a muffin tin with paper liners and spray the tin with nonstick baking spray to prevent the tall muffin tops from getting stuck.
Make the batter: Whisk together the vegetable oil, sour cream, sourdough discard, brown sugar and egg, until no traces of discard or egg remain.
Sift in all-purpose flour, salt, baking soda and cocoa powder, this gets rid of any lumps in the flour and cocoa powder. Gently fold the ingredients together until no traces of flour remain.
Pour the milk and espresso into the batter, hot liquids will blend into your batter much easier. The batter will be quite thin at this point, this is totally normal.
Add the chocolate chips: Fold the chocolate chips into the batter, and set aside a little bit to top your muffins.
Portion out the batter: Using a large cookie scoop (3 tablespoons), divide the batter into 12 portions, each cavity should be filled all the way to the top.
Bake: Place the muffin tin on the middle rack of the oven, close the door gently and immediately turn the temperature down to 375 F. Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Do not open the door too soon or your muffins will sink!
Let the muffins cool in the tin for 20 minutes before turning them out on to a wire rack.
Enjoy and store: Serve the muffins fresh from the oven and enjoy! Store any leftovers in an airtight container for up to 5 days.

Notes

Hot milk and espresso blend into a smoother batter and bake into muffins with a spongy, light, and airy texture.

Don’t over bake your muffins or they may taste chalky and lose their rich chocolate flavor.

Be very careful when turning out your muffins; these are fluffy and delicate, so it’s easy to decapitate their muffin tops.

Nutrition