Double Chocolate Sourdough Muffins

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If you’ve never tried sourdough in baked goods, you are missing out! There’s nothing quite like the tangy sourdough hint combined with the sweetness of cocoa powder and chocolate chips. And don’t even get me started on the TEXTURE the sourdough provides the delicious muffins. Double chocolate sourdough muffins is a MUST TRY recipe for your sourdough bucket list!

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sourdough muffins

How Sourdough Enhances These Double Chocolate Sourdough Muffins

Sourdough isn’t just for bread! Incorporating sourdough into your double chocolate muffins takes the flavor and texture to a whole new level. The natural fermentation process of the sourdough starter enhances the rich chocolate taste, making each bite more indulgent and complex. The mild tang from the starter balances the sweetness and intensifies the cocoa flavor, creating a sophisticated taste profile that chocolate lovers will adore.

Using an active sourdough starter is recommended to get the fermentation process going, which contributes to the muffin’s added health benefits and texture. However, using discard works perfectly fine too, it may just need some more time in the fermentation phase.

double chocolate sourdough muffins

The Long-Fermentation Process

The long-fermentation process is a game-changer for these muffins, amplifying the benefits of the sourdough starter and elevating the overall flavor and texture. The natural bacteria and wild yeasts in the sourdough starter break down the gluten and phytic acid in the flour. This process makes the muffins easier to digest and increases the bioavailability of nutrients, such as B vitamins, iron, and magnesium.

One crucial step in the long-fermentation process is to leave the leavening agents, such as baking powder, out until after the fermentation is complete. The reason for this is simple: baking powder reacts quickly when it comes into contact with wet ingredients, creating bubbles of carbon dioxide that help the muffins rise.

If added too early, these bubbles will dissipate during the long fermentation, leaving your muffins dense and flat. By mixing in the baking powder just before baking, you ensure that the leavening reaction happens in the oven, giving your muffins a light and fluffy texture.

The long-fermentation process is optional with this recipe but definitely recommended. If you need a good quick double chocolate muffin recipe, this one will still be perfect for you! Just simple mix the other leveling agents in with the dry ingredients before combining with the wet ingredients.

chocolate sourdough muffins

Best Way to Store These Muffins

Room Temperature Storage

To keep your double chocolate sourdough muffins fresh and delicious, store them in an airtight container at room temperature. They will stay fresh for up to 3 days. Make sure they are completely cool before storing to avoid condensation, which can make the muffins soggy.

Freezing

For longer storage, these muffins freeze exceptionally well. Once cooled, wrap each muffin individually in plastic wrap or aluminum foil, then place them in a ziplock bag or airtight container. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy one, simply thaw at room temperature or warm it in the microwave for about 20-30 seconds for that fresh-out-of-the-oven taste.

sourdough discard chocolate chip muffins

Double Chocolate Sourdough Muffins Recipe

Double Chocolate Sourdough Muffins

Ingredients

  • 240 g all-purpose flour (2 cups)
  • 45 g Dutch cocoa powder (regular cocoa powder can be used, but Dutch-processed cocoa enhances the chocolate flavor) (1/2 cup)
  • 6 g salt (1 tsp)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 125 g sourdough starter (active or discard) (1/2 cup)
  • 120 g avocado oil (1/2 cup)
  • 200 g cane sugar (1 cup)
  • 2 eggs
  • 90 g yogurt (1/3 cup)
  • 15 g vanilla extract (1 tablespoon)
  • 100 g milk (1/2 cup)
  • 300 g chocolate chips (1 1/2 cups)

Instructions

  • In a large bowl, sift together the all-purpose flour, Dutch cocoa and salt. Sifting helps to combine the ingredients well and aerate the flour, which contributes to a lighter muffin texture.240 g all-purpose flour,45 g Dutch cocoa powder (regular cocoa powder can be used, but Dutch-processed cocoa enhances the chocolate flavor),6 g salt

Combine Wet Ingredients:

  • In a separate bowl, whisk together the sourdough starter, avocado oil, cane sugar, eggs, yogurt, vanilla extract, and milk. Ensure that the mixture is smooth and well combined.125 g sourdough starter (active or discard),120 g avocado oil,200 g cane sugar,2 eggs,90 g yogurt,15 g vanilla extract,100 g milk,

Integrate Dry and Wet Mixtures:

  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix the batter, as this can result in dense muffins. The batter should be thick and slightly lumpy.

Fermentation:

  • For a long-fermentation process, cover the batter with plastic wrap and let it sit at room temperature for 4-6 hours or refrigerate overnight. This step allows the sourdough starter to work its magic, developing deeper flavors and a softer crumb.

Fold in Chocolate Chips:

  • After the desired fermentation time, gently fold in the baking powder, baking soda and chocolate chips, distributing them evenly throughout the batter. This ensures that every muffin is packed with gooey chocolate goodness. 2 tsp baking powder,1/2 tsp baking soda,300 g chocolate chips

Preheat Oven and Prepare Muffin Tin:

  • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with oil or cooking spray.

Bake the Muffins:

  • Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. Top with more chocolate chips if desired. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool and Enjoy:

  • Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your sourdough double chocolate muffins fresh or store them as suggested for later indulgence.
Did you try this recipe?
Share your creation with us on Instagram @wildnfreefarm or tag us with #wildnfreefarms
sourdough double chocolate muffins

These sourdough double chocolate muffins are sure to become a favorite in your baking repertoire. The combination of rich chocolate flavor, the unique tang of sourdough, and the moist, tender crumb makes them irresistible. Enjoy baking and sharing these delightful treats!

Hey Beautiful! I’m Tara, garden enthusiasts, keeper of chickens, herbal homesteader and stay at home mom of 3 tiny humans and a sourdough starter named Ma. I love teaching others how to live a self-sufficient and sustainable life through homesteading, scratch cooking, and remembering to live barefoot, wild and free!

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