Sourdough Double
Chocolate Chip Muffins
So excited to finally have this Muffin recipe posted for you guys! I've been working hard on this second sourdough breakfast recipe for sometime (although these are good enough to be dessert too if you ask me!) and of course they have easily become my new sourdough favorite!
I'm actually already pretty dang obsessed with chocolate muffins, I usually go buy one every single morning from a local coffee shop before I head to work. So it goes without saying that it makes me so happy to be able to make them now at home and using my beloved starter!
These have such a perfect combination of flavors and the cinnamon adds just such a special level of spice to them you cant find in most other chocolate muffins! Every single family member/friend to have tried these are in love with them also, so I hope you guys love them as much as we do too!! Please tag me if you recreate! Enjoy!! @theurbanladybug
INGREDIENTS:
-
1 Cup Sourdough Starter
-
1 Cup Milk (Cow, Goat or Coconut)
-
2 1/2 Cups Flour
-
3/4 Cup Unsweetened Cocoa Powder
-
2 Fresh Eggs
-
1 1/2 tsp Baking Soda
-
1/2 Cup White Sugar
-
1/2 Cup Brown Sugar (or you can substitute 3/4 cup honey for both sugars)
-
1 tsp Salt
-
1/2 Cup Melted Butter (or coconut oil)
-
1 Tsp Vanilla
-
1 tsp Cinnamon powder
-
​2 Cups Chocolate Chips
STEP 1: The night before combine the sourdough starter, flour and milk until no clumps remain, the batter will be very thick but that is the texture you are looking for. Set for 8-24 hours. I let mine sit for about 10 hours but the longer you let them sit the more sour they will become. Don't let sit for longer than 24 hours.
STEP 2: The next morning or whenever you are ready to make your muffins, combine the batter with the cocoa powder, the sugars (or honey), baking soda, butter (or oil), vanilla, cinnamon, salt and eggs into your stand mixer mixing bowl and mix on speed 1-2 until thoroughly combined. Once combined add chips and stir for a few seconds more until chips are mixed in well. The batter will be very thick, which is still not like typical muffin batter so just keep that in mind but again that is the texture we are looking for.
STEP 3: Spoon batter into oiled muffin tins or into muffin papers and bake at 350 degrees for 15-20 minutes or until a fork comes out clean when inserted in center of muffins. Cool on cutting board or wire rack and enjoy!! So easy and sooo dang good you guys, I know you and your whole family will love them!!
