• 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.