double chocolate muffins
Preparation Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Ingredients
- 1 cup (240g) sourdough discard (unfed starter)
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (200g) granulated sugar
- 1 cup (125g) all-purpose flour
- 1/2 cup (60g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (175g) chocolate chips (dark, milk, or a mix)
Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
- Mix Wet Ingredients:
- In a large mixing bowl, whisk together the sourdough discard, milk, vegetable oil or melted butter, egg, and vanilla extract until well combined.
- Combine Dry Ingredients:
- In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Stir in the sugar until evenly mixed.
- Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Fold in Chocolate Chips:
- Gently fold in the chocolate chips, reserving a few to sprinkle on top of the muffins if desired.
- Fill Muffin Tin:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips on top.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Cool and Serve:
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
These sourdough double chocolate muffins are rich, moist, and perfect for using up sourdough discard while satisfying your chocolate cravings! Enjoy them as a snack or dessert.
