You’ll want to save this delicious Sourdough Double Chocolate Muffin recipe because you’ll absolutely love it! Get all the health benefits of long fermentation while still treating yourself…just a little! These muffins turn out light and fluffy on the inside. Find everything you need to know in order to make this recipe right here!
Looking for even more healthy breakfast ideas? Check these out: Pancakes, Waffles, Homemade Granola, Homemade Sourdough Blueberry Muffins, Sourdough Drop Biscuits, and Sourdough Peanut Butter Crepes.
How to Make Homemade Sourdough Double Chocolate Muffins
This recipe makes 14 large muffins.
Needed Supplies
- An electric mixer
- Mixing bowl
- Measuring spoons and cups
- Spatula
- Muffin tin
- Cooking spray
- Cooling rack
Ingredients
Dry Ingredients:
- 2 and 1/2 cups of flour
- 1 and 1/2 tsp of baking powder
- 1/2 tsp of baking soda
- 1/4 tsp of salt
- 1/4 cup of cocoa powder
- 1 and 1/2 cups of chocolate chips
Wet Ingredients:
- 6 TBS of butter (melted)
- 3/4 cups of honey
- 3/4 cup of milk
- 1/2 cup of sourdough discard
- 1 tsp of vanilla
- 1 egg
Instructions:
Follow these instructions if you are baking them right away (no long fermentation time):
- Preheat oven to 400 degrees F. Spray the muffin tin with a generous coat of cooking spray to avoid sticking.
- Dry Ingredients: In a large mixing bowl, combine flour, baking powder, baking soda, salt, and cocoa powder.
- Wet Ingredients: In a separate mixing bowl, whisk the butter, honey, milk, sourdough starter, egg, and vanilla together.
- Proceed to add the wet ingredients to the dry. Stir to combine, but do not over mix the batter!
- Stir the chocolate chips into the batter.
- Allow mixture to rest in the fridge for one hour, as this will give the muffins a better rise (optional).
- Pour 1/4 cup of batter into each section of the muffin tin. I wouldn’t add much more than this because the tops won’t finish baking before the sides are brown.
- Top each muffin with a few chocolate chips (optional).
- Bake for 10-15 minutes, or until a toothpick pressed into the middle of the muffin comes out clean. The edges of the muffins should be a light golden brown.
- Remove from the muffin tin and allow to completely cool on a cooling rack.
- Cover and store at room temperature for up to 3 days.
Follow these instructions if you are allowing the batter to ferment for at least 8 hours:
The process looks very similar to the one above, but the difference is that we are not adding in the leavens (egg, baking soda, and baking powder) until after the fermentation period.
- Dry Ingredients: In a large mixing bowl, combine flour, cocoa powder, and salt.
- Wet Ingredients: In a separate mixing bowl, whisk the butter, honey, milk, discard, egg, and vanilla together.
- Proceed to add the wet ingredients to the dry. Stir to combine, but do not over mix the batter!
- Store the batter in the fridge for 8-24 hours to allow the sourdough to properly ferment.
- After fermentation, remove the batter from the fridge and allow to warm to room temperature.
- Proceed to add the baking soda, baking powder, and chocolate chips. Mix together.
- Allow mixture to rest in the fridge for one hour, as this will give the muffins a better rise (optional).
- Pour 1/4 cup of batter into each section of the muffin tin. I wouldn’t add much more than this because the tops won’t finish baking before the sides are brown.
- Top each muffin with a few chocolate chips (optional).
- Bake for 10-15 minutes in a 400 degree oven, or until a toothpick pressed into the middle of the muffin comes out clean. The edges of the muffins should be a light golden brown.
- Cover and store at room temperature for up to 3 days.
Keep in Mind:
- Be careful not to over-mix the batter. This will create muffins that are dense and tough.
- The muffins will continue to bake if left in the tin after removing them from the oven. Be sure to transfer them from the muffin tin to a cooling rack soon after taking them out of the oven.
- I found that adding too much batter to the muffin tin resulted in under-baked muffin tops. The sides were plenty brown, but there was simply too much batter for the tops to finish baking. To avoid this scenario, only add 1/4 cup of batter to each section.
If you make this recipe and love how it turned out, feel free to come back and comment about your experience. I’d love to see your creation and how you served it!
More Sourdough Information
Why is a long fermentation time healthier?
Fermentation allows the sourdough to break down the flour and make the muffins easier on the digestive system. You can read more details about this amazing process here.
Can I Freeze Them?
Yes! Allow the muffins to cool completely. Wrap each one in plastic wrap, or separate them with wax paper, and place in a freezer-safe bag or container. Muffins can be frozen for up to 3 months.
Ready to eat them? Just take them out of the freezer, allow to thaw at room temperature, and reheat in the microwave for about 15-20 seconds. You can also reheat them in the oven at 350 degrees F for about 5 minutes.
How Can I Make My Own Sourdough Starter?
Interested in implementing sourdough into your kitchen? Here’s everything you need to know to get your sourdough starter going.
All it takes is flour, water, and about 7 days time.
I also answer a few of the most frequently asked questions about sourdough over here.
How is Sourdough Healthier than Regular Bread?
Read more in depth about the health benefits of sourdough here. I explain four reasons that sourdough is one of the healthiest breads you can consume, as well as describe how the fermentation process of sourdough works.
More Sourdough Recipes
- Easy Sourdough Bagel Recipe
- Easy Sourdough Puff Pancake
- Sourdough Chocolate Chip Blondies
- Homemade Sourdough Cheddar Crackers
- Homemade Sourdough Dinner Rolls
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