Yield: 16 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

• Dry Ingredients:

  • 2 cups (240 g) all-purpose flour
  • 1/2 cup (45 g) cocoa powder (regular or dark, depending on your preference)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon (5 g) salt

• Wet Ingredients:

  • 1/2 cup (125 g) unfed sourdough starter discard
  • 1/2 cup (120 g) avocado oil (or vegetable oil)
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 3/4 cup (185 g) sour cream
  • 2 teaspoons (10 g) vanilla extract
  • 1/4 cup (60 g) milk

• Mix-ins:

  • 1 3/4 cups (315 g) semi-sweet chocolate chips

Instructions

Step 1: Preheat and Prep

1. Preheat your oven to 425°F (218°C) and position the oven rack in the center.
2. Line your muffin tin with paper liners or grease it lightly.

Step 2: Mix the Dry Ingredients

3. In a large mixing bowl, whisk together:
   • 2 cups all-purpose flour
   • 1/2 cup cocoa powder
   • 2 teaspoons baking powder
   • 1/2 teaspoon baking soda
   • 1 teaspoon salt
4. Set this bowl aside.

Step 3: Mix the Wet Ingredients

5. In a separate medium bowl, combine the following:
   • 1/2 cup sourdough starter discard
   • 1/2 cup oil
   • 1 cup granulated sugar
   • 2 large eggs
   • 3/4 cup sour cream
   • 2 teaspoons vanilla extract
   • 1/4 cup milk
6. Whisk until the ingredients are smooth and fully combined.

Step 4: Combine and Add Chocolate Chips

7. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together until just combined. Do not overmix—a few small lumps are okay.
8. Add the 1 3/4 cups chocolate chips to the batter and stir just enough to evenly distribute them.

Step 5: Fill the Muffin Liners

9. Use an ice cream scoop or spoon to fill the muffin liners. For bigger muffins, fill each liner to the top.
10. Sprinkle a few extra chocolate chips on top for an added chocolate boost.

Step 6: Bake the Muffins

11. Bake the muffins at 425°F (218°C) for the first 5 minutes. This high heat helps the muffins rise quickly and creates a domed top.
12. Without opening the oven door, lower the temperature to 350°F (176°C) and bake for another 15-18 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs (but no wet batter).

Step 7: Cool and Enjoy

13. Remove the muffins from the oven and let them cool in the tin for 5-10 minutes. Then transfer them to a wire rack to cool completely.

Tips and Tricks

• Don’t Overmix: Overmixing the batter can result in dense muffins. Fold gently until the ingredients are just combined.
• Room Temperature Ingredients: Using room-temperature eggs, sour cream, and milk helps the batter mix more evenly.
• Customize the Chocolate Chips: You can use milk chocolate, dark chocolate, or even white chocolate chips depending on your taste preferences.
• High Heat Start: Starting at a high temperature creates steam in the batter, which helps the muffins rise and form a nice domed top.

Notes

• Sourdough Starter Discard: The starter discard should be unfed (not recently refreshed) and at room temperature for best results.
• Make It Vegan: Substitute eggs with flax eggs, sour cream with a plant-based yogurt, and milk with a non-dairy alternative to create vegan muffins.
• Cocoa Powder: Dark cocoa powder will yield a richer, more intense chocolate flavor, while regular cocoa powder is milder.

FAQs

What is sourdough starter discard?

Sourdough starter discard is the portion of starter you remove when feeding your sourdough. It’s unfed, tangy, and perfect for baking recipes like these muffins.

Can I freeze these muffins?

Yes! Once cooled, wrap the muffins individually in plastic wrap and store them in a freezer-safe bag. They’ll keep for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds for a warm treat.

Why are my muffins dense?

Overmixing the batter or using expired baking powder/soda can lead to dense muffins. Mix gently and check your leavening agents’ expiration dates.

Can I halve this recipe?

Absolutely. Halve all the ingredients for a smaller batch of 8 muffins.

Storage

• At Room Temperature: Store the muffins in an airtight container for up to 3 days.
• In the Refrigerator: If your kitchen is warm, store them in the fridge for up to 5 days. Let them come to room temperature before serving.
• In the Freezer: Freeze the muffins as mentioned in the FAQs for up to 3 months.

These Double Chocolate Sourdough Muffins are the ultimate treat for chocolate lovers, with a slight tang from the sourdough that balances the sweetness perfectly. Bake them for a special occasion—or just because you deserve chocolate today!