Sourdough Chocolate Muffins
Experience the unique fusion of flavors with our Sourdough Chocolate Chip Muffins, where the tangy zest of sourdough, the rich depth of espresso powder, and the intense chocolatey notes of cacao powder come together. Each muffin is a masterpiece of perfectly balanced textures—soft and fluffy with a crunchy crumb in every bite. Ideal for a decadent breakfast, a satisfying snack, or a delightful dessert, these muffins are sure to excite your palate and elevate your baking adventures!
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Servings: 12 muffins
Equipment
- Muffin tin
- Muffin Liners
- Sifter
- Scale , optional
- Measuring Cups , if not using a scale
- Measuring Spoons , if not using a scale
- Small Bowl , for crumb topping
- Large Bowl , for dry ingredients
- Medium Bowl , for wet ingredients
- spatula
- Ice cream or cookie scoop , to fit about 1/4 cup
Ingredients
Crumb Topping:
- 90 g all purpose flour 1/4 cup
- 75 g granulated sugar 1/4 cup, plus 2 tablespoons
- 16 g cacao powder 3 tablespoons
- 14 g confectioners' sugar 2 tablespoons
- 1/4 tsp salt
- 85 g unsalted butter 6 tablespoons, cut into 1/4" cubes
- 1 tsp vanilla extract
For the Muffins:
- 180 g all purpose flour 1 1/2 cups
- 175 g granulated sugar 3/4 cup
- 75 g cacao powder 3/4 cup
- 2 g instant espresso powder 1 tsp
- 20 g baking powder 1 tbsp
- 6 g baking soda 1 tsp
- 4 g salt 3/4 tsp
- 100 g sourdough discard 1/2 cup
- 84 g milk 1/3 cup
- 60 g sour cream 1/4 cup
- 55 g avocado oil 1/4 cup
- 100 g eggs 2 large eggs
- 20 g vanilla extract 1 tbsp
- 226 g chocolate chips 1 cup for topping (optional)
Instructions
- Start by preheating your oven to 425°F (218°C).
- Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
To make the crumbs:
- In a small bowl, sift together all the dry ingredients.90 g all purpose flour, 75 g granulated sugar, 16 g cacao powder, 14 g confectioners' sugar, 1/4 tsp salt
- Add the cubed butter and vanilla extract and toss to combine.85 g unsalted butter, 1 tsp vanilla extract
- Using your hands, work in the butter until no dry flour mixture remains and the crumbs are the size of a pea. Set aside.
To make the muffins:
- In a large mixing bowl, whisk together the dry ingredients.180 g all purpose flour, 175 g granulated sugar, 75 g cacao powder, 20 g baking powder, 6 g baking soda, 4 g salt, 2 g instant espresso powder
- In a medium bowl, mix the wet ingredients. Whisk them together until you have a smooth consistency.84 g milk, 100 g eggs, 60 g sour cream, 55 g avocado oil, 100 g sourdough discard, 20 g vanilla extract
- Pour the wet mixture into the bowl with the dry ingredients. Use a spatula to gently fold the ingredients together. Be careful not to overmix—stop when there are no large flour streaks and the batter is just combined.
- Fill each muffin cup about ¾ full with the batter using an ice cream scoop or spoon.
- Sprinkle the crumbs and chocolate chips (if using) on top of each muffin.226 g chocolate chips
- Add the muffin tin into the oven and bake at 425°F(218°C) for 10 minutes. After the 10 minutes, reduce the temperature to 375°F(190°C) and bake for about 5-10 more minutes.
- After baking, let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, serve your sourdough chocolate muffins with a glass of milk or your favorite coffee or tea.
Notes
- This recipe yields 12 regular-size muffins. If you use the tulip liners, double the recipe and increase the batter per muffin.
- Reduce baking time to 10-15 minutes to turn this into mini muffins.
