Chocolate Sourdough Muffins

We love chocolate sourdough muffins in this family. These were gone in less than 24 hours.

I know I’ve been on a sourdough kick lately. You literally can put it in anything. I saw on Instagram that you can make your start into a chocolate start. It’s been a pretty fun change. It’s soooooo active and happy. Everything rises so fast and it’s good. I made bread but I can’t decide if I like it or not. Honestly, it’s delicious but the muffins were even better and the texture was perfect.

Chocolate Sourdough Muffins

Ingredients

240 g all purpose flour
45 g cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
150 g unfed chocolate sourdough starter (or regular sourdough discard)
½ cup (120 g) avocado oil (or vegetable oil)
100 g granulated sugar
100 g brown sugar
2 large eggs
185 g sour cream
2 teaspoons vanilla extract
¼ cup milk
315 g semi-sweet chocolate chips

Chocolate Sourdough Muffins

Directions

Preheat the oven to 425°F and place the oven rack in the center position. Line a muffin tin with paper liners.
In a large mixing bowl, whisk together all purpose flour, cocoa powder, baking soda, baking powder and salt. Set the bowl aside.
In a separate bowl mix the wet ingredients. Use a whisk to combine the oil, sugar, eggs, sour cream, milk, vanilla extract and sourdough starter discard. Mix until the ingredients come together and are smooth.
Pour the wet ingredients into the bowl with the dry ingredients and mix the batter until it just comes together. Do not over mix the batter. Add the chocolate chips and stir until they are evenly distributed in the batter.
Use an ice cream scooper to fill the liners 3/4 of the way full. The batter should come to the top of the liner for bigger muffins.
Bake the muffins for the first 5 minutes at 425°F in the preheated oven. Lower the oven temperature to 350°F and continue to bake the muffins for an additional 15-18 minutes.
Remove the muffins from the oven and allow them to cool completely in the muffin tin.