Sourdough Chocolate Chocolate Chip Muffins
- Brianne Thomas
- 13 minutes ago
- 4 min read
These chocolate muffins are sweet, moist, rich, and full of delicious sourdough tang!
Fun Fact: Our homeschool year typically starts on the Monday after July 4th. So, we’ve been doing school for quite a few weeks now.
Before you get too sad or want to report me to HSLDA, you should know that in Southern Alabama, our summers are hot. Like triple-digit hot. No one is going outside, especially me and my fair-skinned, freckle-faced beauties. So instead, we take a couple of weeks off in the fall and about a month and a half off in December and January, and lots of little breaks in between. Trust me, my kids are not at all sad about “summer break”. Flexibility is just one of the many perks of homeschooling.
All that being said, I have an arsenal of go-to breakfasts. My favorites are ones that can be made in advance, and just a quick warm-up in the microwave. The kids (tween and teen) can do it themselves, and I can sleep in a little before I have to get up and go to work. It’s a win-win, friends.
Whether you need a quick breakfast for those busy back-to-school mornings or want a sweet component to a slow Sunday brunch, these sourdough muffins are sure to fit the bill. They are jam-packed full of chocolate, which complements the tang of sourdough beautifully!
Why You’ll Love Sourdough Chocolate Chocolate Chip Muffins
Budget Friendly. This recipe uses affordable pantry staples.
Flavor Profile. Chocolate and more chocolate? Yes, please! The addition of sourdough adds a tangy twist to make it extra delicious.
Meal Prep. I cannot express my love for breakfast meal prep enough. Whether you work a 9-5 like me, are juggling kiddos out the door, or just want an easy start to your morning, breakfast meal prep is the way to go!
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Why Sourdough In Chocolate Chocolate Chip Muffins
Flavor. The fermentation process creates unique and subtle tangy notes that balance the sweetness of the chocolate.
Texture. Sourdough helps to create a tender and moist crumb.
Digestibility. Fermentation breaks down gluten, making the muffins easier to digest for some people.
Shelf life. Sourdough acts as a natural preservative, keeping the muffins fresher for longer.
What’s the Difference Between a Muffin and a Cupcake?
You’ll find that texture is the primary difference between muffins and cupcakes. While cupcakes are typically lighter and fluffier, muffins have a moister and denser consistency.
How To Serve Sourdough Chocolate Chocolate Chip Muffins
These tasty treats can be served by themselves as a quick breakfast, snack, or simple dessert. They also pair nicely with savory brunch favorites like Loaded Hash Brown Casserole, Sourdough Cheddar Garlic Drop Biscuits, Breakfast Egg Rolls, Farmer’s Breakfast Crustless Quiche, or Ham and Cheese Breakfast Casserole
Helpful Tips For Making Sourdough Chocolate Chocolate Chip Muffins
Sourdough Starter. Both discard and active starter work, but using an active starter will help give the muffins a more pronounced sourdough flavor.
Room Temperature Ingredients. They incorporate more easily, resulting in a smoother batter and better texture.
Use High-Quality Chocolate. The quality of the chocolate will impact the flavor of the muffins. Use good-quality chocolate chips or chunks for the best results
Craving More Morning Muffin Recipes? Check out these family favorites!
Yield: Approximately 24 Muffins
Ingredients
2 ½ cups All-Purpose Flour
2/3 cup Cocoa Powder
2 teaspoons Baking Powder
½ teaspoon Baking Soda
1 teaspoon salt
2 cups Sourdough Starter (Active or Discard)
2 cups granulated sugar
½ cup Milk
1 stick unsalted butter, melted
2 large eggs
2 teaspoons vanilla extract
1 ½ cups semi-sweet chocolate chips
Directions
Preheat your oven to 375°F. Prepare muffin tin with liners or non-stick baking spray.
In a large bowl, sift together the 2 ½ cups of flour, 2/3 cup cocoa powder, 2 teaspoons baking powder, ½ teaspoon of baking soda, and 1 teaspoon of salt.
In another large bowl, combine the 2 cups sourdough starter, 2 cups granulated sugar, ½ cup milk, 1 stick melted unsalted butter, 2 large eggs, and 2 teaspoons vanilla extract. Whisk until smooth and well combined.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined.
Fold in the 1 ½ cups semi-sweet chocolate chips, distributing them evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
How to Store Sourdough Chocolate Chocolate Chip Muffins
Muffins can be stored in an airtight container at room temperature for up to three days or frozen for longer storage.
How to Freeze Sourdough Chocolate Chocolate Chip Muffins
Place prepared muffins on a cookie sheet and place them uncovered in the freezer for approximately 1 hour. Remove from the freezer and place the frozen muffins in a freezer-safe storage bag for up to 3 months.
To thaw, simply remove the desired amount of muffins from the freezer-safe storage bag and place on a plate. Allow to thaw at room temperature for about 20 minutes or reheat from frozen in the microwave for approximately 2 minutes.
Did you give this Sourdough Chocolate Chocolate Chip Muffin recipe a try? Let us know how they turned out in the comments below!
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