Double Chocolate Sourdough Muffins

Here’s a delicious recipe for Double Chocolate Sourdough Muffins—perfect for using up sourdough starter while indulging your chocolate cravings!

Double Chocolate Sourdough Muffins

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sugar (granulated or brown sugar)
• 1 cup sourdough starter (active and bubbly)
• 1/2 cup vegetable oil (or melted butter)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chocolate chips (semi-sweet or dark)

Instructions:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
2. Mix Dry Ingredients:
   • In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar until well combined.
3. Mix Wet Ingredients:
   • In another bowl, combine the sourdough starter, oil, eggs, and vanilla extract. Mix until smooth.
4. Combine Ingredients:
   • Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the chocolate chips.
5. Fill Muffin Tin:
   • Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake:
   • Bake in the preheated oven for about 18-22 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
7. Cool:
   • Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Tips:

• You can add chopped nuts or additional chocolate chunks for extra texture.
• These muffins can be stored in an airtight container for a few days or frozen for longer storage.

Enjoy your rich and chocolatey sourdough muffins!