Long-Fermented Sourdough Brown Butter Double Chocolate Espresso Muffins

Rich, indulgent, and deeply flavorful, these Long-Fermented Sourdough Brown Butter Double Chocolate Espresso Muffins are the perfect balance of smooth chocolate, nutty brown butter, and a note of espresso. The secret? A long-fermented batter with sour cream that enhances texture, develops complex flavors, and makes these muffins easier to digest. Paired with deep, caramelized notes from brown butter and an espresso boost to amplify the chocolate, these muffins are a true treat for any chocolate lover.

Why Use Sourdough in Muffins?

Using sourdough discard in muffins adds a slight tang, enhances moisture retention, and makes the crumb softer and more tender. The fermentation process also helps break down gluten, making these muffins easier to digest.

Do I have to long-ferment these Muffins?

No! You can mix up this batter if you want muffins quickly. Directions will be listed below.

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Now let's make some muffins!

Ingredients:

Step 1: Mix the Base (Night Before – Long Fermentation)

In a large bowl, mix:

• 1/4 cup (85g) honey

• 1/2 cup (120g) white sugar

• 1/4 cup (50g) brown sugar

• 1/2 cup (120g) sourdough discard (unfed, straight from the fridge is fine)

• 2/3 cup (160g) sour cream or full-fat Greek yogurt (do not use regular yogurt, light sour cream, or non-fat Greek yogurt this will affect the texture)

• 2/3 cup (165g) milk

• 2 1/2 cups (350g) all-purpose flour

• 1/2 cup (50g) unsweetened cocoa powder (Dutch-process recommended for a richer chocolate flavor)

• 1/4 cup (60g) avocado oil

• 1/4 tsp espresso powder (enhances the chocolate flavor without making it taste like coffee)

Combine your ingredients well with a spatula or dough whisk. You should have a mixture that is fairly thick. Cover and let ferment overnight (8-12 hours) at room temperature. This allows the flavors to develop and improves the muffin’s texture. If you feel nervous about leaving dairy out overnight or your kitchen is very warm (over 72 F), you can cover this mixture and refrigerate overnight. Allow batter to warm up and come to room temperature before proceeding with Step 2 the next morning.

Step 2: Complete the Batter (Next Morning)

Before you complete your batter, you'll need to brown your butter. This step is optional and you can skip it and just add equal weight melted butter if you prefer.

• 8 tablespoons (113g) unsalted butter

How to Brown Butter Perfectly:

1. In a medium-sized pot, melt the butter over medium-low heat.

2. Stir continuously as the butter foams, then starts to turn golden brown and releases a nutty aroma.

3. Once you see browned bits forming at the bottom and the butter smells rich and toasty, remove it from the heat immediately.

4. Pour the browned butter into a bowl to cool slightly before using in the batter.

Now you'll complete your muffin batter.

To the fermented mixture, add:

• 2 teaspoons (8g) vanilla extract

• 2 1/2 teaspoons (10g) baking powder

• 1/2 teaspoon (1g) baking soda

• 1 teaspoon salt

• 2 large eggs (brought to room temperature)

• 8 Tablespoons (113g) brown butter (prepared earlier)

• 1 cup (200g) semi-sweet chocolate chips (toss in 1 tablespoon flour to prevent sinking)

• Maldon sea salt (for garnish, optional)

Making the Muffins:

Add the remainder of your ingredients to your fermented base. Using a hand mixer, combine all of your ingredients together until batter is smooth (this takes roughly 1-2 minutes). Don't overmix your batter. Preheat your oven to 425°F (175°C). Line a muffin tin with paper liners or lightly grease it. I love these muffin papers linked here for a bakery-style muffin https://amzn.to/4i3RRXc. Divide the batter evenly into the muffin cups, filling each about 3/4 full. This is typically roughly 1/3 cup for a regular sized muffin, I love this scoop here for easy consistent measuring https://amzn.to/41GFGKg.

Bake for 5 minutes at 425 F, then drop the heat to 350 F and bake 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Sprinkle with flaky Maldon sea salt if desired.

Note about baking temperatures: Baking for 5 minutes at a higher heat gives muffins a more domed, bakery-style appearance. If you would like to skip this step, you can bake your muffins at 350 F for 22-25 minutes or until a toothpick comes out clean.

How can I make these muffins without the long fermentation?

If you want to skip the fermentation steps and bake these muffins same day, incorporate the ingredients as listed below.

Wet Ingredients:

• 1/4 cup (85g) honey

• 1/2 cup (120g) white sugar

• 1/4 cup (50g) brown sugar

• 1/2 cup (120g) sourdough discard (unfed, straight from the fridge is fine)

• 2/3 cup (160g) sour cream or full-fat Greek yogurt

• 2/3 cup (165g) milk

• 1/2 cup (50g) unsweetened cocoa powder (Dutch-process recommended for a richer chocolate flavor)

• 1/4 cup (60g) avocado oil (or melted coconut oil or vegetable oil)

• 1/4 tsp espresso powder (enhances the chocolate flavor without making it taste like coffee)

• 2 teaspoons (8g) vanilla extract

• 2 large eggs

• 8 Tablespoons (113g) brown butter (prepared earlier)

Blend batter together until smooth for 1-2 minutes with hand beaters.

In a separate bowl, whisk together your dry ingredients.

Dry Ingredients:

• 2 1/2 cups (350g) all-purpose flour

• 2 1/2 teaspoons (10g) baking powder

• 1/2 teaspoon (1g) baking soda

• 1 teaspoon salt

Add dry ingredients to your batter and mix 1-2 more minutes or until batter is smooth. Allow to rest 5-10 minutes to allow baking soda and baking powder to activate.

Mix-in's:

• 1 cup (200g) semi-sweet chocolate chips (toss in 1 tablespoon flour to prevent sinking)

Fold in chocolate chips.

Scoop batter (1/3 cup) into a 12-cup muffin tin. Bake at 425 F for 5 minutes and then drop heat to 350 F and bake another 15 minutes or until a toothpick comes out of center clean.

Makes 16 muffins (if using a 1/3 cup measure)

Storing Tips:

-Store muffins in an airtight container on counter for up to 5 days.

-Freeze muffins in an airtight container for up to 3 months. Allow to thaw and gently reheat in oven or microwave to serve.

These long-fermented sourdough brown butter double chocolate espresso muffins are sure to be a hit with everyone! Drop a comment and leave a review if you loved this recipe! Happy baking!

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