The Best Chocolate Sourdough Muffins with Fresh Milled Flour
These are The Best Chocolate Sourdough Muffins made with fresh milled flour. Rich, double chocolate flavor with sourdough tang, these muffins are light, fluffy, and healthy. Perfect for an indulgent yet wholesome treat!
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
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.
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.
Tried this recipe?Let us know how it was!