double chocolate sourdough muffins

These Sourdough Chocolate Muffins are decadent, with a light and delicate texture. Sourdough discard and sour cream keep these muffins tender and add a delicious tang that complements their rich chocolate flavor. These are perfect for an indulgent breakfast or a rich dessert.

Why you’ll love this recipe

I’m all about simple recipes with a large payoff and this recipe ticks all the boxes.

Rich chocolate flavor with a soft, fluffy texture
Sourdough discard keeps the muffins moist and taste fresh for days longer
Comes together in less than 1 hour
Uses one bowl and simple ingredients
Mix by hand – no special equipment required

HOW TO STORE THEM

If you have leftovers, store them in an airtight container at room temperature for up to 5 days or in the fridge for up to a week.

They freeze great too! Just wrap them individually in plastic wrap and place them into a freezer-safe container to avoid freezer burn. The sourdough muffins will stay fresh for up to 3 months in the freezer.

INGREDIENTS

2 cups (240 g) all purpose flour
½ cup (45 g) cocoa powder (regular or dark)
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon (5 g) salt
½ cup (125 g) unfed sourdough starter
½ cup (120 g) avocado oil (or vegetable oil)
1 cup (200 g) granulated sugar
2 large eggs

For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

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Why you’ll love this recipe

HOW TO STORE THEM

INGREDIENTS

For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

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