Sweet, slightly tangy, bursting with chocolate chips, double chocolate sourdough muffins are the perfect chocolatey treat.
Want to make your kids and friends think you are the best ever? One way you can do that is by making them a chocolate treat that they will love and that you will feel good about.
Chocolate muffins are amazing, but when you add chocolate chips, well, that’s just about the best thing ever. Please tell me that I am not the only one who loved Costco’s double chocolate muffins as a kid? Nowadays they give me a sugar rush. Sometimes I still look at them longingly when I see them at an event, and sometimes I have a bite.
If you are like me, when you are craving a sweet treat you want it to have some redeeming qualities as well. Sometimes I go for my soaked oatmeal chocolate chip cookie bars, which have been a long-time favorite.
Other days I need extra chocolate in my life. That’s where these little beauties come into play.
They are full of chocolate, nourishing ingredients, and use an entire cup of the ever-present sourdough starter discard. What’s not to love right?
These double chocolate sourdough muffins are sweet, slightly tangy, bursting with chocolatey goodness.
Double chocolate sourdough muffins: Why you need to get them in your belly now!
- Full of chocolaty goodness
- Great way to use up discard
- Easy to make
- Healthy(ier) treat
- Simply delicious!
There are two ways you can make these chocolate sourdough muffins:
- Quick Method– bake them immediately to use up extra starter (discard) you have hanging around.
- True Sourdough– let the batter sit overnight to make to let the sourdough do its magic and bake the next day.
Both methods are great, it just depends on what your goal is. The first method is a great way to use up extra starter discard you might have from feeding your starter every day.
The second one allows the batter to fully ferment, which makes it gentler on sensitive stomachs and eats up some of the gluten.
Personally, I make these muffins both ways.
Sourdough Chocolate Muffins: Tips & Tricks
How to make the best chocolate sourdough muffins
- Fill the tins 2/3 of the way full so that they don’t overflow.
- Start the muffins at 425 F for 5 minutes, reduce the temperature to 350 F. This will help the muffins get that beautiful dome.
- Use a bit of instant coffee or ground espresso. It really brings out the flavor of the chocolate.
- Use melted butter and coconut oil. The combination of the two creates lots of flavor and makes the muffins moist.
- Don’t over-mix the batter, the muffins will be dense and tough if you do.
Do I have to use freshly ground flour?
No, you don’t have to use freshly ground flour, but if you are going to be baking with whole grains very often, I 100% recommend invested in a grain mill. If you are able to it’s worth the cost. Some are just about $250.
You can use whole wheat flour from the store or unbleached white flour. Freshly milled flour is lighter than flour from the store that has had time to settle. It’s best to use a scant cup of flour instead of a full cup.
Do I need to use both coconut oil and butter?
No, you don’t have to use both, but it’s recommended. The butter adds flavor and the coconut oil adds moisture. For this recipe, refined coconut oil is best because is it flavorless and odorless. You can use regular coconut oil but the muffins might have a touch of coconut flavor.
What can I use instead of sucanat?
Sucanat (SUgarCANeNATural) is dehydrated cane juice that hasn’t had its molasses removed. Feel free to swap it for coconut sugar, unrefined sugar, or whatever other sugar you have on hand.
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What are you waiting for? These chocolate sourdough muffins are calling your name!
Double Chocolate Sourdough Muffins
Prep
Cook
Inactive
Total
Yield 12 Muffins
Sweet, slightly tangy, bursting with chocolate chips, double chocolate sourdough muffins are the perfect chocolatey treat.
Ingredients
- 1 cup whole wheat flour (or unbleached white)
- 1/2 cup cocoa powder
- 1 cup sourdough discard
- 1/2 cup sucanat (or another unrefined sweetener)
- 1/2 cup milk (or milk substitute)
- 1/4 cup butter, melted
- 1/4 cup refined coconut oil, melted
- 1 egg, beaten
- 1 tablespoon vanilla extract
- 1 tablespoon espresso powder or instant coffee
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon unrefined salt
- 1 1/2 cups dark chocolate chips
Instructions
True Sourdough:
- Mix the flour, cocoa powder, and sucanat together in a bowl. Then add the sourdough starter and milk. Cover and allow to rest overnight or for 6-8 hours. In the morning jump to step 2.
Quick Bread:
- Mix the flour, cocoa powder, and sucanat together in a bowl. Then add the sourdough discard and milk.
- Preheat the oven to 425ºF. Add the egg, butter, coconut oil, coffee, vanilla extract, and salt. Mix well. I like to use a Danish dough whisk.
- Grease a muffin tin or use cupcake liners.
- Sprinkle the baking powder and soda over the top until thoroughly mixed. Gently fold in the 1 cup of chocolate chips.
- Fill each tin about 3/4 of the way full. Top the muffins with the remaining chocolate chips.
- Bake for 5 minutes, then reduce the heat to 350ºF and bake for another 10-15 minutes. Test them by pricking one with a fork or toothpick.
- Remove the pan from the oven and allow to rest for a couple of minutes before placing the individual muffins on a cooling rack.
Courses Dessert
Cuisine American
I’ve never made sourdough muffins before but this looks great! Can’t wait to try it.
I’m glad that you are going to give them a try! 🙂
Is there something that makes sourdough more acceptable to those of us who don’t tolerate wheat ? Not celiac but definitely gut issues with wheat. Just wondering as I used sourdough for years and miss it. Thanks!
I am so sorry Lois that I missed this! I had to take a break from writing. There is research and personal experience that shows that sourdough is tolerable for many people who don’t tolerate gluten if they don’t have celiac or a gluten allergy. This has been true for my brother-on-law and several friends.
Sourdough breaks down the gluten and helps break down the antinutrients in wheat like phytic acid that makes it hard for our bodies to absorb the nutrients in the wheat.
Longer fermenting time also lends to making the bread more digestible. Some people are able to to eat it after 12 hours with no issues. while some people need to allow to the dough to ferment anywhere from 24-36 hours before they notice a difference.
It’s really hit or miss unless you make it yourself and are able to see how you feel after the the different length of rising time. There is no standard that bakeries or stores have to hold to to call it sourdough. A lot of the time sourdough at the grocery store has yeast added.
Another thing to consider is if the wheat is organic or not. I’ve been reading some research on people not tolerating gluten products because of the residual round-up and similar products remaining on the wheat.
I miss baking with sourdough if I only take a few weeks off much less for years! I hope you are able to give it another try and that your body can tolerate it!