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:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar until well combined.
- Mix Wet Ingredients:
- In another bowl, combine the sourdough starter, oil, eggs, and vanilla extract. Mix until smooth.
- 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.
- Fill Muffin Tin:
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- 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).
- 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!
