Description
Delight in these Chocolate Sourdough Muffins that combine rich cocoa and the unique tang of sourdough for a decadent treat.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- ½ cup (45 g) cocoa powder (regular or dark)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon (5 g) salt
- ½ cup (125 g) unfed sourdough starter
- ½ cup (120 g) avocado oil or vegetable oil
- 1 cup (200 g) granulated sugar
- 2 large eggs
- ¾ cup (185 g) sour cream
- 2 teaspoons (10 g) vanilla extract
- ¼ cup (60 g) milk
- 1 ¾ cups (315 g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 425°F (218°C) and prepare a muffin tin with liners.
- Mix the dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Combine the wet ingredients: In another bowl, whisk together the avocado oil, sugar, eggs, sour cream, milk, vanilla extract, and unfed sourdough starter.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and fold gently until just combined.
- Add chocolate chips and fold in, keeping some aside to sprinkle on top.
- Fill each muffin liner to the brim with batter.
- Bake for 5 minutes at 425°F (218°C), then reduce to 350°F (176°C) and bake for another 15-18 minutes.
- Cool in the tin for 10 minutes, then transfer to a cooling rack.
Notes
Make the batter ahead and store in the fridge overnight for an easy bake in the morning. Can substitute sour cream with plain yogurt if needed.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg