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.
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
Step 2: Complete the Batter (Next Morning)
- 8 tablespoons 113g unsalted butter
- 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 muffins without the long fermentation
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)
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
Mix-in's:
- 1 cup 200g semi-sweet chocolate chips (toss in 1 tablespoon flour to prevent sinking)
Instructions
Step 1: Mix the Base (Night Before – Long Fermentation)
- 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.
How to Brown Butter Perfectly:
- In a medium-sized pot, melt the butter over medium-low heat.
- Stir continuously as the butter foams, then starts to turn golden brown and releases a nutty aroma.
- Once you see browned bits forming at the bottom and the butter smells rich and toasty, remove it from the heat immediately.
- Pour the browned butter into a bowl to cool slightly before using in the batter.
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.
Making the Muffins without Long-fermenatation
- If you want to skip the fermentation steps and bake these muffins same day, incorporate the ingredients.
- Blend batter together until smooth for 1-2 minutes with hand beaters.
- In a separate bowl, whisk together your dry ingredients.
- 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.
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.
Notes
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.
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! Click here to view my shop and see what I use to make my recipes!