Sourdough Discard Double Chocolate Muffins
These bakery style sourdough discard double chocolate muffins are a decadent treat. Made with chocolate chips and cocoa powder, these muffins are a delight to eat. They are perfect to enjoy with a loved one during Valentine’s Day!
Equipment
- 1 Large Bowl
- 1 Medium Bowl
- 1 Silicone Baking Pan
Ingredients
- 1-3/4 cup All Purpose Flour Spelt flour or gluten free flour can be used as a substitute
- 1 cup White Sugar
- 1/2 cup Cocoa Powder
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt If using salted butter, omit!
- 1 cup Chocolate Chips Mini chocolate chips, semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips
- 1/2 cup Milk Can substitute with water
- 1/2 cup Sour Cream
- 1/2 stick Butter Salted or unsalted. If using melted butter, make sure it is not boiling hot.
- 1 tsp Vanilla Extract
- 1/4 cup Sourdough Discard Active starter or sourdough discard
- 2 Eggs Room temperature
- 2 TBS Turbinado Sugar
Instructions
Stir and Go Timeline
- Start by preheating the oven to 425 degrees Fahrenheit. Using a whisk or a kitchen aid hand mixer, combine the wet ingredients in a mixing bowl. In a separate bowl, combine the dry ingredients except for the chocolate chips.Add the wet ingredients to the center of the dry ingredients and stir until combined. Fold in the chocolate chips.
- To a greased muffin tin, alternate filling the muffins into every other section to ensure six are filled. Fill each portion 3/4 of the way full to achieve a tall, bakery style muffin.To make equal muffins - use a large cookie scoop. Sprinkle with turbinado sugar and chocolate chips.
- Bake in the oven for 5 minutes at 425 before reducing the temperature to 350 degrees. Cook for 12-15 minutes, or until the tops are firm to the touch and the centers come out clean when poked with a toothpick.
- Place on a cooling rack to cool completely before storing.
Long Fermented Timeline
- To make long fermented muffins, combine water, sourdough starter, melted butter, cocoa powder, salt, sugar and flour together in a large bowl. Stir together until combined.The mixture will be thick in texture, similar to a cookie dough, not thin like a muffin batter. This is due to allowing certain ingredients to ferment on the countertop prior to completing the recipe.Cover the bowl with a lid. Allow to ferment on the countertop for 12-14 hours, or long enough to meet your fermentation goals.
- Add the remaining ingredients (vanilla extract, sour cream, eggs and chocolate chips) prior to placing in the fridge if bulk fermenting longer. Store in the fridge for up to 3 days before baking. When ready to bake, remove from the fridge and allow to warm up to room temperature.Otherwise, bake straight away, stirring in the baking soda and baking powder immediately prior to baking.
- Pour batter into a muffin tin, being sure to fill each spot 3/4 of the way full and alternating spots filled (6 in total). Top with remaining chocolate chips and sugar before placing in the oven to bake. Bake as outlined above.
Video
Notes
Long Fermentation Tips:
- Wait to add the baking soda and baking powder until prior to baking the recipe. This will ensure oven spring of baked goods occurs as baking powder is activated once when combined with a wet ingredient and again when exposed to heat.
- Ensure the muffin tin is filled at least 3/4 of the way full
- Use diary products for rich and decadent muffins
- Top the muffins with the flavorings inside the muffins and sprinkle with Turbinado sugar
- Bake the muffins in a tin with only 6 at a time.
- By giving the muffins more space, they will cook evenly and have more oven spring.
- Start with oven temperature at 425 for 5 minutes and reduce to 350 for the remainder of the cooking time to increase oven spring.
Nutrition
Serving: 1gCalories: 229kcalCarbohydrates: 35.3gProtein: 3.5gFat: 8.8gSaturated Fat: 5.2gPolyunsaturated Fat: 0.4gCholesterol: 24mgSodium: 145mgPotassium: 120mgFiber: 2.2gSugar: 22.4gVitamin A: 65IUCalcium: 2.3mgIron: 1.3mg
Tried this recipe?Let us know how it was!