Sourdough Chocolate Muffins Recipes

CHOCOLATE CHIP SOURDOUGH MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 12-cup muffin tin.
• In a large bowl combine the sourdough starter, egg, milk, oil and vanilla. Stir in the salt, flour, sugar and cinnamon until just combined. Fold in the chocolate chips.
• Fill muffin tins about 2/3 of the way full. Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes or until muffins test done.

SOURDOUGH CHOCOLATE MUFFINS

Steps:

• Preheat your oven to 400 degrees. Line a 12 cup muffin tin with silicone or paper liners. If you don't have liners, coat the muffin tin with melted coconut oil.
• Mix the einkorn flour, baking powder, salt, and cacao powder in a large bowl.
• Add the sourdough starter, sugar, eggs, oat milk, apple sauce, and melted coconut oil. Mix all ingredients until combined, but don't over mix.
• Fold in the chocolate chips.
• Fill the muffin tins almost completely full.
• Bake 18-20 minutes. Check for doneness by inserting a toothpick into the muffin.
• Let the muffins cool before serving.

SOURDOUGH CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400 degrees with the rack in the center. Line a muffin tin with paper liners.
• Combine the flour, sugar, baking powder, and salt in a large mixing bowl. In a separate mixing bowl, combine the vegetable oil, milk, egg, and sourdough starter. Pour the liquid ingredients into the dry ingredients and stir until just combined. Do not over mix. The batter will be thick. Add the chocolate chips and gently stir until mixed in.
• Fill the muffin tin with the batter about ? of the way to the top. Sprinkle with sparkling sugar.
• Bake in preheated oven for 18-23 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Finished muffins will have golden tops. Remove from oven and allow to cool on wire rack. Serve warm or room temperature. Muffins will stay fresh two days at room temperature or can be frozen up to one month.

SOURDOUGH CHOCOLATE MUFFINS

Steps:

• Heat oven to 325 degrees.
• Prepare cupcake/muffin pans by inserting parchment cup liners. These muffins are very delicate and the parchment liners allow them tobe removed easily and remain intact when theyre served.
• In large bowl, add all ingredients together and mix with wooden spoon. I wouldnt recommend using a mixer because the sourdoughelasticity will have the batter traveling up the paddles and making a big mess. Its better to just stir by hand.
• When the ingredients are well blended divide the batter evenly across the 24 cups. Theyll be about full.
• Bake at 325 for 19 - 21 minutes or until internal muffin temperature is 190 degrees with baking thermometer.
• These muffins are delicately sweet and are best served with a dusting of powdered sugar and fruit.

SOURDOUGH DISCARD CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl or a stand mixer, add the sourdough discard, egg, melted butter, milk, and sugar. Beat until combined.
• In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, and ground nutmeg.
• Sprinkle into the large bowl with the wet ingredients. Beat only until combined-about 30 seconds. Do not over mix.
• Add in the chocolate chips (or 1/3 cup of any other fillings you desire). Fold into the batter using a rubber spatula for another 30 seconds-only until the ingredients are combined. Again, do not over mix.
• Line a muffin tin with liners or silicone muffin cups. Scoop the batter evenly into the 12 cups-it should fill between 1/2 and 3/4 of each cup.
• Bake in the oven for 20 minutes, or until a toothpick comes out clean.

SOURDOUGH ENGLISH MUFFINS

Steps:

• Stir milk and sourdough starter together in a large bowl until mostly smooth. Mix in flour. Cover bowl and leave to ferment at room temperature, 8 hours to overnight.
• Add sugar, baking soda, and salt to the preferment, stirring just enough to incorporate. Turn dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, adding as much of the 1/2 cup flour as needed to make the dough workable.
• Use a rolling pin to flatten dough to an even 1/2-inch thickness. Cut into 4-inch rounds using a clean tuna can or biscuit cutter; keep edges well floured to avoid sticking.
• Sprinkle a thin layer of cornmeal over a sheet of waxed paper. Arrange cut-outs over the cornmeal. Sprinkle a thin layer over the dough. Let rest for 45 minutes.
• Heat a griddle or cast iron skillet over medium-low heat. Cook English muffins until lightly browned, 5 to 6 minutes. Cool on a wire rack.

SOURDOUGH MUFFINS

Steps:

• In a large bowl, mix together melted butter, honey, flour, and active sourdough starter.
• Cover and allow to ferment for 12 to 24 hours. (optional)
• The next day preheat oven to 375 degrees. Line muffin tins with cupcake liners or grease well.
• Add vanilla extract, baking soda, eggs, and salt to the batter.
• Start mixing all the ingredients together. I like to just use my hands to break up large clumps and really combine the eggs with the batter.
• Once the batter starts coming together, add chocolate chips (or whatever add-ins you would like) and use a whisk to whip it together and break up any more large lumps.
• Spoon into muffin tins equally.
• Bake for 20-25 minutes until tops start turning golden brown and a toothpick comes out clean.
• Flip onto baking rack and allow to cool. A plate works well, too.

SOURDOUGH CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 425 degrees. Grease muffin tins well or line with paper liners. In a medium bowl, whisk together the spelt flour, cocoa powder, salt, baking powder and baking soda. In a separate large bowl, whisk together melted coconut oil and coconut sugar and then incorporate one room temperature egg at a time. Stir in grated zucchini, orange zest, orange juice, sourdough starter, and buttermilk. Gradually add dry ingredients to the wet ingredients and mix until just combined. Stir in chocolate chips. Allow mixture to rest in the fridge for one hour, as this will give the muffins a better rise (optional. Distribute batter into the prepared muffin wells. If desired, top muffins with a few chocolate chips. Bake in a preheated oven at 425 for 5-6 minutes, then drop the oven temperature to 350, and continue to bake for 13-15 minutes (total approx bake time is 20 minutes). Test muffins with a cake tester or knife. Allow to cool.

DOUBLE CHOCOLATE SOURDOUGH MUFFINS

Steps:

• Mix the flour, cocoa powder, and sucanat together in a bowl. Then add the sourdough starter and milk. Cover and allow to rest overnight or for 6-8 hours. In the morning jump to step 2.
• Mix the flour, cocoa powder, and sucanat together in a bowl. Then add the sourdough discard and milk.
• Preheat the oven to 425ºF. Add the egg, butter, coconut oil, coffee, vanilla extract, and salt. Mix well. I like to use a Danish dough whisk.
• Grease a muffin tin or use cupcake liners.
• Sprinkle the baking powder and soda over the top until thoroughly mixed. Gently fold in the 1 cup of chocolate chips.
• Fill each tin about 3/4 of the way full. Top the muffins with the remaining chocolate chips.
• Bake for 5 minutes, then reduce the heat to 350ºF and bake for another 10-15 minutes. Test them by pricking one with a fork or toothpick.
• Remove the pan from the oven and allow to rest for a couple of minutes before placing the individual muffins on a cooling rack.

SOURDOUGH PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• In a bowl, mix starter, flour pumpkin, and water. Cover and set aside, Allow to bubble up and ferment for 6-8 hours.
• After the first ingredients have fermented, stir in the remaining ingredients (brown sugar, salt, baking soda, baking powder, chocolate chips, cinnamon, eggs, and melted butter).
• Preheat oven to 375 degrees F.
• Prepare muffin tins by oiling each cup.
• Fill muffin tins with muffin batter.
• Bake for 17 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.