Double Chocolate Sourdough Muffins

These muffins are rich and chocolatey. I love the slight tang you get from the sourdough discard. I mixed most of the ingredients the night before to ferment and make the grains more digestible. Letting it sit overnight also means you get a fresh, warm, chocolatey muffin with breakfast. Give these a try and let me know what you think!

Sourdough Double Chocolate Muffins

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• ½ cup cocoa powder
• ½ cup sourdough discard
• ¼ cup yogurt
• 1 cup milk
• 1½ teaspoons vanilla extract
• ½ cup butter, melted
• 2 eggs, slightly beaten
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1¾ cups chocolate chips

Instructions

1. In a large bowl, combine flour, sugar, and cocoa powder.
2. Add sourdough discard, yogurt, and milk. Fold together with a rubber spatula.
3. Cover and let sit at room temperature overnight.
4. In the morning, preheat oven to 425°F and line a muffin pan with paper or silicone liners.
5. Add remaining ingredients except chocolate chips to the batter and fold until smooth. This may take a few minutes.
6. Gently fold in chocolate chips.
7. Scoop batter into muffin cups, filling each to the top.
8. Bake at 425°F for 5 minutes.
9. Reduce oven temperature to 350°F and bake for 15–16 minutes longer.
10. Allow muffins to cool for a few minutes before serving.