Double chocolate sourdough muffins

Double Chocolate Sourdough Muffins are a decadent treat with the tang of sourdough and the richness of double chocolate. These muffins are moist, soft, and bursting with chocolate flavor, making them perfect for breakfast or dessert. Here’s a simple recipe for you to try:

Ingredients:

• 1 cup sourdough starter (discard or fed)

• 1/2 cup unsweetened cocoa powder

• 1 cup all-purpose flour

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/4 tsp salt

• 2 large eggs

• 1/2 cup milk (or buttermilk for extra tang)

• 1/2 cup vegetable oil or melted butter

• 1 tsp vanilla extract

• 1 cup semi-sweet chocolate chips (or chopped chocolate)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C).

   • Grease or line a 12-cup muffin tin with paper liners.

2. Mix the Dry Ingredients:

   • In a medium-sized bowl, whisk together the cocoa powder, flour, granulated sugar, brown sugar, baking soda, baking powder, and salt. Make sure the cocoa powder is sifted to avoid clumps.

3. Mix the Wet Ingredients:

   • In a large bowl, combine the sourdough starter, eggs, milk, vegetable oil (or melted butter), and vanilla extract. Mix until smooth.

4. Combine Wet and Dry Ingredients:

   • Gradually add the dry ingredients to the wet ingredients. Stir until just combined—be careful not to overmix, as this can make the muffins dense.

5. Add the Chocolate Chips:

   • Gently fold in the chocolate chips or chopped chocolate to the batter.

6. Spoon the Batter:

   • Divide the batter evenly among the muffin cups, filling each about 2/3 of the way full.

7. Bake:

   • Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (or with a few moist crumbs). The tops should be slightly cracked and spring back when touched.

8. Cool and Serve:

   • Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

   • Enjoy these indulgent, chocolatey muffins with a cup of coffee or a glass of milk!

Tips:

• Sourdough Starter: If you’re using sourdough discard, you can use it straight from your starter without feeding it. Just make sure it’s at room temperature for the best results.

• Chocolate Options: Feel free to use dark chocolate or milk chocolate chips, or even a mix of both for varying levels of sweetness.

• Add-Ins: You can experiment by adding chopped nuts, like walnuts or pecans, for added crunch.

These Double Chocolate Sourdough Muffins are perfect for those who love chocolate and sourdough’s tangy flavor. Enjoy! Let me know if you’d like any variations or other muffin recipes!