Rich Sourdough Chocolate Muffins

This recipe for sourdough chocolate muffins transforms your leftover sourdough into delicious treats by combining it with rich cacao and a hint of espresso powder. The sourdough discard adds a subtle tang, enhancing the deep chocolate flavors. Perfect for breakfast, a snack, or even dessert, these muffins are a great way to use up your sourdough discard and satisfy any chocolate cravings.

Ever since I started my sourdough baking journey, I’ve been on a quest to find creative ways to use up my sourdough discard, and these sourdough chocolate muffins are one of my favorite creations. There’s something incredibly satisfying about turning what could be waste into something utterly delicious. Adding espresso powder was a game-changer for me—it just elevates the chocolate flavor to new heights! Every time I bake these muffins, they remind me of cozy mornings in the kitchen, fueled by the aroma of fresh coffee and warm chocolate.

Tools You’ll Need

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• Mixing bowls

• Scale or measuring cups and spoons

• Rubber spatula

• Muffin tin

• Paper liners

• Ice cream or cookie scoop

• Oven thermometer (optional)

• Cooling rack

• Kitchen timer

• Toothpicks

• Sifter

Ingredients

For the Crumb:

All-purpose flour

Provides structure and bulk to the crumb topping.

Granulated sugar

Adds sweetness and texture.

Cacao powder

Gives the crumb a rich chocolate flavor.

Confectioner’s sugar

It offers sweetness and helps create a softer texture compared to granulated sugar.

Salt

Enhances the flavors of all the other ingredients.

Unsalted butter

Binds the crumb ingredients together and adds richness.

For the Muffins:

All-purpose flour

It serves as the main structure, giving the body and form of the muffin.

Cacao powder

Adds a deep chocolate flavor.

Sugar

Provides sweetness and affects the texture and color of the muffins.

Baking powder

A leavening agent that helps the muffins rise by producing air bubbles when heated.

Baking soda

Another leavening agent, which reacts with acidic ingredients (like sour cream) to help the muffins rise.

Salt

Enhances the overall flavor of the muffins.

Sourdough starter discard

It adds a mild tang, contributes to the texture and rise, and serves as a natural preservative.

Milk

Moistens the batter, helping to blend the ingredients smoothly.

Sour cream

Adds moisture and fat, making the muffins moist, richer and softer. Its acidity also helps activate baking soda.

Avocado oil (or any vegetable oil of your liking)

Provides moisture and fat without affecting the flavor, keeping the muffins tender.

Egg

Acts as a binder, holding all the ingredients together, and helps in leavening.

Vanilla extract

Adds a subtle background flavor that complements the chocolate.

Instructions

Ingredients Preparation

1. Preheat your oven to 425°F (218°C). Line a muffin pan with paper liners or grease the cups.

Crumb Topping

1. Make the crumb topping:

In a small bowl, sift together:

3/4 cup all-purpose flour

1/3 cup granulated sugar

3 tbsp unsweetened cacao powder

2 tbsp confectioner’s sugar

1/4 tsp salt

Once combined, add:

6 tbsp unsalted butter at room temperature and cut into 1/4″ cubes

1 tsp vanilla extract

Use your fingertips to work the butter into the dry ingredients until the crumbs form and no dry spots remain. The crumbs will be the size of a pea.

Make the Muffin Batter

1. Combine Dry Ingredients: In a large bowl, whisk together:

1 1/2 cups all-purpose flour

3/4 cup cacao powder

1 teaspoon instant espresso powder

3/4 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1. Mix Wet Ingredients: In another bowl, mix:

1/2 cup sourdough starter discard

1/2 cup milk

1/4 cup sour cream

1/4 cup avocado oil

2 large eggs

2 teaspoons vanilla extract

1. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir with a spatula just until combined. Do not overmix.

If you would like to make this a double chocolate chip muffin recipe, fold one cup of chocolate chips into the batter at this point.

Baking

1. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.

1. Add Crumb Topping: Generously sprinkle the prepared crumb topping over each muffin. Do not press down the crumbs into the batter; doing this will cause the crumbs to sink.
2. Bake the Muffins: Place the filled muffin pan in the middle rack of the oven and bake for 15-16 minutes, or until the internal temperature is between 190-200°F (88-93°C).
3. Cooling: Let your chocolate muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Best practices for combining mixes to retain air

When combining mixes for recipes like muffins, where a light and airy texture is needed, it’s important to handle the batter in a way that retains as much air as possible. Here are some best practices:

1. Use the Right Mixing Technique

– Folding: Instead of vigorously stirring, gently fold the wet ingredients into the dry ones using a spatula. Make broad, sweeping motions that scrape the bottom and sides of the bowl. This method gently combines the mixes without deflating the air bubbles.

2. Avoid Overmixing

– Stop mixing as soon as there are no streaks of flour. Overmixing can develop the gluten in the flour, leading to tough, dense muffins instead of light and airy ones. This is why I don’t use a mixer with muffins. Using a mixer will most likely result in overmixing.

3. Temperature Matters

– Ensure that all ingredients are at room temperature (unless specified otherwise by the recipe). Cold ingredients can cause the batter to seize up, reducing the effectiveness of the leavening agents. I let my ingredients sit at room temperature for about 30 minutes before baking. If I am impatient (which happens frequently! 🙂 ) I add the wet ingredients to a small saucepan and heat on low for one minute. You DO NOT want the mixture to get hot. Just a little warm.

4. Incorporate Air into Eggs

– If the recipe calls for eggs, whisk them lightly before adding them to the mixture. This incorporates air and can help maintain the batter’s volume.

5. Proper Leavening Agent Usage

– Make sure your baking powder and baking soda are fresh. They lose effectiveness over time, which can lead to less rise and airiness in the baked goods.

6. Fill Muffin Cups Properly

– Fill muffin cups three-quarters full. This allows enough space for the muffins to rise without spilling over.

7. Straight to the Oven

– Once mixed, transfer the batter to the oven as quickly as possible. The leavening agents start working the moment they come into contact with wet ingredients and heat, so it’s crucial to bake the muffins while the reaction is still happening.

Following these practices will help ensure that your sourdough chocolate muffins or similar baked goods turn out light and fluffy, with just the right airiness.

Sourdough Chocolate Muffins Serving Suggestions

Here are some delightful serving suggestions:

1. Warm Them Up

– Serve the muffins warm to highlight their moistness and the richness of the chocolate.

2. Add a Spread

– Use spreads such as hazelnut chocolate spread, almond butter, or raspberry jam to complement the chocolate flavor.

3. Dust with Powdered Sugar

– A light dusting of powdered sugar can add a sweet touch and make the muffins visually more appealing.

4. Serve with Ice Cream

– Pairing a warm chocolate muffin with a scoop of vanilla ice cream creates a delicious dessert option. The warm muffin and cold ice cream contrast is always a hit.

5. Accompany with Fresh Berries

– Fresh berries such as strawberries, raspberries, or blueberries add a fresh, tart contrast to the rich chocolate flavor of the muffins.

6. Coffee or Tea

Chocolate muffins pair wonderfully with coffee or tea. Offer a dark roast coffee or a simple black tea to complement the muffins’ deep flavors.

7. Whipped Cream

– A dollop of whipped cream on top of a muffin can transform it into a richer treat, especially if you sprinkle some chocolate shavings (for some reason, I love chocolate shavings!) or cacao powder.

8. Dessert Sauces

– Drizzle sauces like caramel, chocolate, or raspberry over the muffins to add a luxurious finishing touch.

9. Nut Toppings

– Sprinkle chopped nuts like walnuts, pecans, or almonds on top before serving for added texture and flavor.

These serving suggestions can turn your simple sourdough chocolate muffins into an extraordinary treat, making them suitable for various occasions, from a casual snack to a more formal dessert.

Storage Tips

Storing your sourdough chocolate muffins properly can help maintain their freshness and flavor. Here are some effective tips for storing:

Cool Completely

Allow the muffins to cool completely on a wire rack before storing them. Storing them while they are still warm will cause condensation, making them soggy.

Room Temperature Storage

Place the completely cooled muffins in an airtight container. You can also use a resealable plastic bag. Store them at room temperature for up to three days.

Refrigerate for Longer Freshness

If you need to keep the muffins fresh for more than three days, refrigerate them. Place them in an airtight container lined with a paper towel to absorb any excess moisture. They can last in the refrigerator for up to one week.

Freezing for Long-Term Storage

Muffins freeze well. Wrap each muffin individually in plastic wrap and then place them in a freezer bag or an airtight container. Freeze for up to three months.

To thaw, remove them from the freezer and let them sit at room temperature for a few hours or overnight.

Avoid Storing with Strong Odors

If stored in the refrigerator, keep muffins away from strong-smelling foods, as they can absorb odors.

Reheat Before Serving

If you’ve stored the muffins in the refrigerator or freezer and want to recreate that fresh-baked feel, reheat them in a preheated oven at 350°F (175°C) for about 5 minutes.

Following these storage tips will ensure your sourdough discard chocolate muffins stay fresh and delicious. I mean, you worked hard to make them! 😉

Frequently Asked Questions Answered

Q1. Can I use regular cocoa powder instead of cacao powder?

Yes, you can use regular unsweetened cocoa powder as a substitute for cacao powder. The main difference is in the processing; cocoa is processed at higher temperatures than cacao. This might result in a slightly milder chocolate flavor, but it will still be delicious. I prefer using cacao since it is more natural, but it is a matter of preference,

Q2. What can I use instead of a sourdough starter discard?

If you don’t have sourdough discard, you can substitute it with an equal amount of plain yogurt or buttermilk. These alternatives will help maintain the moisture and acidity needed for the recipe.

Q3. Why did my muffins turn out dense?

Dense muffins often result from overmixing the batter. Remember to gently fold the ingredients until just combined. Another reason could be under-leavening. Make sure your baking powder and baking soda are fresh and correctly measured.

Q4. Can I make these muffins gluten-free?

To make gluten-free sourdough chocolate muffins, replace the all-purpose flour with a gluten-free flour blend designed for baking. Also, make sure your sourdough starter is gluten-free.

Q5. How can I make the muffins more moist?

To ensure your muffins are moist, do not overbake them. Check them near the shorter end of the baking range and use ingredients like sour cream and avocado oil, as recommended, which help add moisture.

Q6. Can I add fruits or nuts to the muffin batter?

Absolutely! Feel free to add about a half cup of nuts like chopped pecans, walnuts, or even chocolate chips. If you want to add fruits, blueberries or chopped strawberries make great additions. Just coat them lightly with a little bit of the flour mixture and fold them in at the end of mixing the batter.

Q7. What’s the best way to check if the muffins are done?

The best way to check for doneness is to insert a kitchen thermometer and check the internal temperature, which should be about 190-200°F. You can also insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs attached, it is done. Be careful not to overbake, as this can dry them out.

Q8. How do I ensure the crumb topping doesn’t sink into the batter?

Make sure your crumb topping is not too fine; chunkier crumbs tend to stay on top better. Also, do not press the crumbs into the batter; just sprinkle them lightly on top.

Q9. Can these muffins be made vegan?

To make vegan sourdough discard chocolate muffins, replace the egg with a flax egg, use non-dairy milk instead of dairy milk, and choose a vegan sour cream substitute or apple sauce. I have never made vegan-free muffins, but if you try this vegan-free alternative recipe, let me know how they turn out!

Q10. How should I store leftover muffins to keep the crumb topping crisp?

Store the muffins in an airtight container at room temperature. If you’re worried about the crumb topping getting soggy, leave the container slightly open to allow air circulation, or reheat your muffins briefly in the oven before serving to crisp up the topping.

Let me know what you think about this recipe in the comments below! Enjoy the crumb crunch in every bite!