Sourdough Chocolate Muffins

These sourdough chocolate muffins are so good! I’ve been making them every week for a while now. I just can’t get enough of them!

Aside from them being chocolate, my favorite thing about these chocolate muffins is that they’re sourdough! I love the fermented goodness that comes from the sourdough.

I try not to skip any opportunities to feed my family ferments and sourdough helps with that so much!

Everything I bake is sourdough and so I’m very happy to include these sourdough chocolate muffins in my recipe collection.

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The Perfect Muffin?

Sourdough chocolate muffins are perfect for every situation!

Need a snack? Eat a chocolate muffin.

No time to eat before rushing off? Grab a chocolate muffin.

In your first trimester and so over food? Enter the sourdough chocolate muffin.

Cranky toddler? Sourdough chocolate muffin.

Seriously. Every. Situation. Ever.

Now that I’ve convinced you, let’s jump into making these perfect sourdough chocolate muffins.

Sourdough Chocolate Muffin Ingredients

4 cups all purpose flour.

1 1/2 cups of sugar.

2 teaspoons of baking soda.

1/3 cup of collagen peptides for some protein. This is definitely optional though, so if you don’t have collagen peptides you can still make this recipe.

1 cup of cocoa powder.

1 teaspoon of salt.

3 cups of your favorite chocolate chips. My favorite to use are dark chocolate chips, but use whatever you prefer or have on hand.

4 large eggs.

1 cup of oil. I use avocado oil, but any neutral oil will do.

1 cup of milk. I use raw milk.

2 teaspoons of vanilla.

1 cup of sourdough starter. Active starter or discard. Both will work just fine.

How To Make Sourdough Chocolate Muffins

Mix the dry flour, sugar, baking soda, collagen, cocoa powder, salt and chocolate chips together in a large bowl.

Add in the eggs, oil, milk, vanilla and sourdough starter.

Mix just until combined.

Cover the bowl with a tea towel and let it sit for about 4 hours to ferment. You can skip the fermenting process and go ahead and bake the muffins. They don’t have to ferment. However, if you want the benefits of the sourdough, you’re going to want to let the batter ferment for a few hours before baking.

Fill your muffin cups 3/4 of the way. You will get about 24 muffins.

Bake at 375 degrees for 15-20 minutes.

Forgot the Sugar? So did I!

When you’re cooking and baking everything from scratch, every so often you end up forgetting to put in an ingredient.

That’s what happened to me with these muffins once.

I left out the sugar. THE SUGAR! I couldn’t believe it. I was so upset.

But then, I ate one and let me tell you it was still so unbelievably good.

The chocolate chips gave the muffins a pleasant amount of sweetness and the muffins took on a dark chocolate flavor.

Ever since then, I mostly leave the sugar out. I find that I really like having low sugar muffins to give my toddler.

All of that to say, if you forget the sugar, the muffins will still turn out delicious.

They will still be perfect.

Please Enjoy

I hope your family loves these sourdough chocolate muffins as much as my family does!

Yield: 24 muffins

Sourdough Chocolate Muffins

Print

Prep Time 5 minutes

Cook Time 25 minutes

Additional Time 4 hours

Total Time 4 hours 30 minutes

Ingredients

• 4 cups all purpose flour.
• 1 1/2 cups of sugar.
• 2 teaspoons of baking soda.
• 1/3 cup of collagen peptides (optional).
• 1 cup of cocoa powder.
• 1 teaspoon of salt.
• 3 cups of your favorite chocolate chips.
• 4 large eggs.
• 1 cup of neutral oil.
• 1 cup of milk.
• 2 teaspoons of vanilla.
• 1 cup of sourdough starter. Active starter or discard.

Instructions

1. Preheat oven to 375 and line or grease your muffins tins.
2. Mix the dry flour, sugar, baking soda, collagen, cocoa powder, salt and chocolate chips together in a large bowl.
3. Add in the eggs, oil, milk, vanilla and sourdough starter.
4. Mix just until combined.
5. Cover the bowl with a tea towel and let it sit for about 4 hours to ferment. This step is optional. if you don't want to let this sit and ferment, you can go ahead and bake the muffins.
6. Fill your muffin cups 3/4 of the way.
7. Bake at 375 degrees for 15-20 minutes.