If you’re looking for a rich and indulgent treat that’s still healthy, you’ve come to the right place. These are The Best Chocolate Sourdough Muffins with Fresh Milled Flour! Loaded with double chocolate from cocoa powder and chocolate chips, these muffins deliver an indulgent flavor while staying light and fluffy, thanks to the sourdough starter. Plus, the fresh milled flour adds a wholesome, nutritious touch. Whether you’re a fan of sourdough or just a chocolate lover, these muffins are sure to become your new favorite!
Why Use Fresh Milled Flour and Sourdough in These Muffins?
Using fresh milled flour and sourdough in these chocolate muffins not only enhances flavor but also boosts nutrition. Fresh milled flour retains all the nutrients and natural oils from the wheat, making your muffins more wholesome compared to store-bought flour. The added fiber and vitamins from freshly milled flour give these muffins a rich, earthy taste and a soft texture.
The sourdough starter helps create a light, fluffy crumb while adding a subtle tang that complements the rich chocolate. Sourdough also makes the muffins easier to digest and increases the bioavailability of nutrients, meaning your body absorbs more of the good stuff. By combining fresh milled flour and sourdough, you get double the flavor and health benefits in every bite of these decadent chocolate muffins!
Key Ingredients for The Best Chocolate Sourdough Muffins with Fresh Milled Flour
Fresh Milled Soft White Wheat Flour
Cocoa powder
Baking soda
Baking powder
Salt
Sourdough starter
Oil
Coconut sugar or sugar
Large eggs
Buttermilk or kefir
Vanilla extract
Semi-sweet chocolate chips
These ingredients come together to create rich, double chocolate muffins that are both flavorful and nutritious, thanks to the addition of fresh milled flour and sourdough.
Recommended Tools for Perfect Chocolate Sourdough Muffins
Grain Mill – For freshly milling soft white wheat flour at home to enhance flavor and nutrition.
Digital Kitchen Scale – Ensures precise measurements for ingredients like flour, sourdough starter, and cocoa powder.
Muffin Tin – A high-quality, non-stick muffin tin for perfectly shaped muffins every time.
Silicone Muffin Liners – Reusable and eco-friendly, these liners prevent sticking and make cleanup easier.
Spatula Set – Perfect for folding in chocolate chips and mixing ingredients without overworking the batter.
Cooling Rack – Allows the muffins to cool evenly after baking, ensuring the perfect texture.
Ice Cream Scooper– Great for scooping the batter into the muffin tin.
These tools make the baking process smoother and more enjoyable while ensuring consistently great results.
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Step-by-Step Instructions for The Best Chocolate Sourdough Muffins with Fresh Milled Flour
Follow these simple steps to make The Best Chocolate Sourdough Muffins with Fresh Milled Flour for a rich, indulgent treat with a healthy twist:
Preheat and Prepare:
Preheat your oven to 425°F. Line your muffin tin with silicone liners or paper cups to prevent sticking.
Combine Dry Ingredients:
In a large bowl, whisk together the fresh milled soft white wheat flour, cocoa powder, baking soda, baking powder, and salt. This will ensure an even distribution of the leavening agents and cocoa throughout the muffins.
Mix Wet Ingredients:
In a separate bowl, combine the sourdough starter, oil, coconut sugar, eggs, buttermilk (or kefir), and vanilla extract. Whisk until smooth and well incorporated.
Combine Wet and Dry Ingredients:
Gradually fold the wet ingredients into the dry mixture. Stir gently until just combined to avoid over mixing, which can make the muffins dense.
Add Chocolate Chips:
Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter. Fill the muffin liners to the top for bigger muffins, ensuring the batter reaches the top of each liner. For an extra touch, sprinkle a few chocolate chips on top of each muffin before baking.
Bake:
Bake the muffins at 425°F for the first 5 minutes to help them rise, then reduce the temperature to 350°F and bake for an additional 10-15 minutes. The muffins are ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool and Enjoy:
Let the muffins cool in the tin for 5 minutes, then transfer them to a cooling rack to finish cooling completely. Enjoy your warm, fluffy, and rich chocolate sourdough muffins!
Letting the Muffin Batter Ferment Overnight for Extra Flavor and Health Benefits
One way to enhance both the flavor and nutritional value of your Chocolate Sourdough Muffins with Fresh Milled Flour is by letting the batter ferment overnight. This extended fermentation allows the sourdough starter to fully develop, giving your muffins a deeper, richer flavor and a slightly tangier taste that perfectly complements the chocolate.
How to Ferment the Batter Overnight:
After mixing the wet and dry ingredients together, cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator overnight. This slows down the fermentation process while still allowing the sourdough to do its work. In the morning, take the batter out of the fridge fold in the chocolate chips and continuing with the baking process.
Benefits of Overnight Fermentation:
- Enhanced Flavor: The longer fermentation time allows the sourdough to break down the starches and develop a more complex, slightly tangy flavor.
- Improved Texture: Fermenting the batter overnight results in a more tender, airy crumb due to the increased gluten development.
- Health Benefits: Overnight fermentation helps break down phytic acid in the flour, making nutrients like magnesium, zinc, and iron more bioavailable. This improves digestion and enhances the nutritional benefits of the fresh milled flour.
- Convenience: Preparing the batter the night before saves time in the morning, making it easier to bake fresh muffins without much effort.
By letting the batter ferment overnight, not only do you get enhanced flavor and texture, but you also boost the health benefits of your chocolate sourdough muffins!
Tips for Perfect Chocolate Sourdough Muffins with Fresh Milled Flour
Here are some helpful tips to ensure your Chocolate Sourdough Muffins with Fresh Milled Flour turn out perfectly every time:
1. Use Active Sourdough Starter:
While you can use discard for this recipe, having an active and bubbly starter will help create the light, fluffy texture you’re looking for in these muffins.
2. Don’t Overmix the Batter:
When combining wet and dry ingredients, gently fold the batter just until the flour is incorporated. Overmixing can lead to dense muffins, so it’s important to handle the batter with care.
3. Fill the Liners to the Top:
For larger, bakery-style muffins, fill your muffin liners all the way to the top. This ensures your muffins rise nice and tall with a beautiful dome.
4. Bake at High Heat First:
Starting the muffins at 425°F for the first 5 minutes helps give them a good rise. Lowering the temperature afterward allows the muffins to cook through without drying out.
5. Add Chocolate Chips on Top:
Sprinkling a few chocolate chips on top of each muffin before baking not only adds extra chocolatey goodness but also gives them an attractive look.
6. Check for Doneness:
To avoid overbaking, check your muffins at the 12-minute mark after lowering the oven temperature. Use a toothpick; if it comes out with just a few moist crumbs, they’re ready.
7. Storing the Muffins:
Store your muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them and reheat when needed, making them a convenient snack or breakfast option.
By following these tips, you’ll achieve soft, flavorful muffins every time, with just the right amount of rise and richness.
How to Store and Freeze Chocolate Sourdough Muffins
To keep your Chocolate Sourdough Muffins with Fresh Milled Flour fresh and delicious, proper storage is key. Here’s how to store and freeze them to enjoy later:
Storing at Room Temperature:
Once your muffins have cooled completely, store them in an airtight container at room temperature. They’ll stay fresh for up to 3 days. If you want to maintain their soft texture, place a paper towel at the bottom of the container to absorb excess moisture.
Freezing for Longer Storage:
If you want to keep your muffins longer, they freeze beautifully. To freeze, allow the muffins to cool completely. Place them in a single layer on a baking sheet and freeze for 1-2 hours until firm. Once frozen, transfer the muffins to a freezer-safe bag or airtight container. Be sure to label them with the date. Frozen muffins can be stored for up to 3 months.
Reheating Frozen Muffins:
When you’re ready to enjoy, thaw the muffins at room temperature or gently reheat them in the oven at 350°F (175°C) for 5-10 minutes. You can also microwave them for 20-30 seconds to warm them up. This quick reheating will bring back that soft, fresh-from-the-oven texture.
By following these storage and freezing tips, you can enjoy your chocolate sourdough muffins whenever you like, without sacrificing flavor or texture!
TRY THESE OTHER FRESH MILLED FLOUR RECIPES:
The Best Chocolate Sourdough Muffins with Fresh Milled Flour
Equipment
Ingredients
- 250 g Fresh Milled Soft white Wheat Flour 2 cups
- 45 g Cocoa powder ½ cup
- ½ Teaspoon Baking soda
- 2 Teaspoons Baking powder
- 5 g Salt 1 Teaspoon
- 130 g Sourdough starter ½ cup
- 110 g Oil ½ cup
- 175 g Coconut sugar ¾ cup + 2 Tablespoons
- 2 Large Eggs
- 265 g Buttermilk or Kefir 1 cup + 1 Tablespoon
- 10 g Vanilla extract 2 Teaspoons
- 300 g Semi-sweet chocolate chips 1 & 2/3 cup
Instructions
Preheat and Prepare:
- Preheat your oven to 425°F. Line your muffin tin with silicone liners or paper cups to prevent sticking.
Combine Dry Ingredients:
- In a large bowl, whisk together the fresh milled soft white wheat flour, cocoa powder, baking soda, baking powder, and salt. This will ensure an even distribution of the leavening agents and cocoa throughout the muffins.
Mix Wet Ingredients:
- In a separate bowl, combine the sourdough starter, oil, coconut sugar, eggs, buttermilk (or kefir), and vanilla extract. Whisk until smooth and well incorporated.
Combine Wet and Dry Ingredients:
- Gradually fold the wet ingredients into the dry mixture. Stir gently until just combined to avoid overmixing, which can make the muffins dense.
Add Chocolate Chips:
- Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter. Fill the muffin liners to the top for bigger muffins, ensuring the batter reaches the top of each liner. For an extra touch, sprinkle a few chocolate chips on top of each muffin before baking.
Bake:
- Bake the muffins at 425°F for the first 5 minutes to help them rise, then reduce the temperature to 350°F and bake for an additional 10-15 minutes. The muffins are ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool and Enjoy:
- Let the muffins cool in the tin for 5 minutes, then transfer them to a cooling rack to finish cooling completely. Enjoy your warm, fluffy, and rich chocolate sourdough muffins!
Notes
After mixing the wet and dry ingredients together, cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator overnight. This slows down the fermentation process while still allowing the sourdough to do its work. In the morning, take the batter out of the fridge fold in the chocolate chips and continuing with the baking process.
