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–+ servings

Sourdough Double Chocolate Muffins

Soft, rich, and deeply chocolatey, these Sourdough Double Chocolate Muffins are made with brown butter and an pinch of espresso powder for the most flavor. Moist, fluffy, and loaded with chocolate in every bite, they're the kind of muffin that disappears fast and everyone wants seconds.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 25 minutes
Servings 16 muffins

Equipment

  • Standard 12-cup muffin tin - for baking muffins. I love these muffin pans from USA Bakeware.
  • Medium sized pot - to brown the butter.
  • Muffin liners - to avoid burned edges. I love these bakery style parchment muffin liners that are non-stick.
  • Digital kitchen scale (optional) - for accurate measuring, especially helpful with sourdough baking. I linked the one like here.
  • 1/3 cup scoop - for scooping batter. I love this 1/3 cup scoop for muffins.
  • Whisk + spatula - for combining ingredients.
  • Mixing Bowl - for mixing the batter.
  • Hand mixer or sturdy whisk - for mixing batter.
  • Cooling rack - to cool muffins.

Ingredients
  

Wet Ingredients:

  • 1/2 (120g) cup granulated white sugar
  • 1/2 (100g) cup brown sugar
  • 1/2 (120g) cup sourdough discard (100% hydration)
  • 2/3 (160g) cup sour cream or full-fat Greek yogurt
  • 2/3 (165g) cup whole milk or buttermilk
  • 1/4 (60g) cup avocado oil or neutral oil
  • 1/2 (113g) cup unsalted butter browned
  • 2 large eggs
  • 2 tsp vanilla extract

Dry Ingredients:

  • 2 1/2 (350g) cups all-purpose flour
  • 1/2 (50g) cup unsweetened cocoa powder i use Dutch process
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 1/4 tsp espresso powder

Mix-in's:

  • 1 1/2 (250g) cup semi-sweet chocolate chips

Garnish:

  • Flaky sea salt optional

Instructions
 

Step 1: Brown the Butter

  • In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes.
    1/2 (113g) cup unsalted butter
  • Once the butter is browned, remove the saucepan from heat and allow the butter to cool down before you add it to the bowl for your muffin batter.

Step 2: Mix the Muffin Batter

  • In the bowl with the browned butter, whisk together the granulated sugar, brown sugar, sourdough discard, sour cream or Greek yogurt, milk, avocado oil, eggs, and vanilla. Whisk until combined together.
    1/2 (120g) cup granulated white sugar, 1/2 (100g) cup brown sugar, 1/2 (120g) cup sourdough discard (100% hydration), 2/3 (160g) cup sour cream , 2/3 (165g) cup whole milk, 1/4 (60g) cup avocado oil, 2 large eggs, 2 tsp vanilla extract
  • To the bowl of wet ingredients add the all-purpose flour, cocoa powder, baking powder, baking soda, espresso powder (if using), and sea salt.
    2 1/2 (350g) cups all-purpose flour, 1/2 (50g) cup unsweetened cocoa powder, 1 Tbsp baking powder, 1/2 tsp baking soda, 1 tsp fine sea salt, 1/4 tsp espresso powder
  • Whisk together all of the ingredients until no streaks remain. It's important to not overmix the batter here, as this will make the muffin tough.
  • Overnight Ferment Option: At this point you have the choice to ferment the batter overnight. If fermenting the batter overnight, cover the bowl with plastic and transfer to the refrigerator overnight.

Step 3: Bake the Muffins

  • Overnight Ferment Option Continued: If you fermented this batter overnight, allow it to rest at room temperature on the counter for about an hour to allow the batter to warm up.
  • Add the chocolate chips to the batter and gently fold in until they're mixed in to the batter.
    1 1/2 (250g) cup semi-sweet chocolate chips
  • Preheat the oven to 350 F.
  • Line a 12-cup muffin tin with parchment papers, and lightly spray with oil to avoid muffins sticking to the parchment.
  • Divide the batter evenly into the muffin cups, filling each about all the way full for a big high top. This is typically roughly 1/3 cup for a regular sized muffin.
  • Sprinkle more chocolate chips on top of the muffins.
  • Bake the muffins at 350 F and bake 25-30 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  • Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. I like to sprinkle the tops with flaky sea salt before enjoying them!
    Flaky sea salt
  • Yields 16 large muffins

Notes

How to Store:
Room Temperature- Store muffins in an airtight container on counter for up to 3 days. Gently reheat before enjoying for best texture.
Freezer- Freeze muffins in an airtight container for up to 3 months. Allow to thaw and gently reheat in oven or microwave to serve.

Nutrition

Serving: 1muffinCalories: 337kcalCarbohydrates: 44gProtein: 5gFat: 17g
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