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Sourdough Double Chocolate Muffins
Cocoa-rich sourdough muffins packed with chocolate chips, with tender centers and tall bakery-style tops from a two-temperature bake.
- Total time
- About 45 min
- Yield
- 1 batch
- Starter
- Active or unfed
- Heat
- 425°F / 218°C, then 350°F / 177°C
Ingredients
Dry Ingredients
- 2 cups bread flour or all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup avocado oil or preferred fat
- 2 large eggs
- 1/3 cup milk
- 3/4 cup plain Greek yogurt or sour cream
- 1/3 cup sourdough starter (active or unfed)
- 2 tsp vanilla extract
Fold-In
- 1 1/2 cups semisweet chocolate chips
Method
MethodMix gently, bake hot
- Preheat the oven to 425°F. Line standard muffin tins with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a second large bowl, whisk the sugar and oil until thoroughly combined.
- Add the eggs and whisk until smooth. Add the milk, Greek yogurt, sourdough starter, and vanilla; whisk until evenly blended.
- Pour the wet mixture into the dry ingredients. Fold just until no dry streaks remain; do not overmix.
- Fold in the chocolate chips until evenly distributed.
- Divide about 3 Tbsp batter into each lined muffin cup.
- Bake at 425°F for 5 minutes.
- Without opening the oven, reduce the heat to 350°F and bake for about 14 minutes, until the tops are set and a tester shows moist crumbs rather than wet batter.
- Cool in the pan for 5 minutes, then transfer the muffins to a wire rack.
Helpful Notes
My saved note:
Sweet Bakes - Active or unfed
Sourdough Double Chocolate Muffins
Cocoa-rich sourdough muffins packed with chocolate chips, with tender centers and tall bakery-style tops from a two-temperature bake.
- Total time
- About 45 min
- Hands-on
- About 20 min
- Yield
- 1 batch
- Starter
- Active or unfed
- Difficulty
- Beginner
- Heat
- 425°F / 218°C, then 350°F / 177°C
- Pan or vessel
- Paper-lined standard muffin tins
Gather first
Ingredients
Ingredients
Dry Ingredients
- 2 cups bread flour or all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup avocado oil or preferred fat
- 2 large eggs
- 1/3 cup milk
- 3/4 cup plain Greek yogurt or sour cream
- 1/3 cup sourdough starter (active or unfed)
- 2 tsp vanilla extract
Fold-In
- 1 1/2 cups semisweet chocolate chips
Method
Step by step
Part 1
Method
- Preheat the oven to 425°F. Line standard muffin tins with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a second large bowl, whisk the sugar and oil until thoroughly combined.
- Add the eggs and whisk until smooth. Add the milk, Greek yogurt, sourdough starter, and vanilla; whisk until evenly blended.
- Pour the wet mixture into the dry ingredients. Fold just until no dry streaks remain; do not overmix.
- Fold in the chocolate chips until evenly distributed.
- Divide about 3 Tbsp batter into each lined muffin cup.
- Bake at 425°F for 5 minutes.
- Without opening the oven, reduce the heat to 350°F and bake for about 14 minutes, until the tops are set and a tester shows moist crumbs rather than wet batter.
- Cool in the pan for 5 minutes, then transfer the muffins to a wire rack.
Part 2
Helpful Notes
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Domed and set; a center tester shows moist crumbs rather than wet batter
Storage
Keep fully cooled muffins airtight at room temperature for up to 3 days, or freeze for longer storage.
Reheat or serve
Serve at room temperature or warm briefly in a low oven.
Keep Baking
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