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
Recipe by Nourishing Simplicity at https://nourishingsimplicity.org/double-chocolate-sourdough-muffins/