Sourdough Chocolate Muffins

Yield: 12 standard muffins
Prep Time: 20 minutes (plus 30 minutes resting)
Cook Time: 20-22 minutes
Total Time: ~1 hour 15 minutes
Difficulty Level: Easy
Intensity: Low-Intermediate (Requires basic baking skills and a kitchen scale for best results)

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Ingredients

Dry Ingredients

• 200 g (1 ⅔ cups) all-purpose flour

• 50 g (½ cup) unsweetened cocoa powder, Dutch-processed preferred

• 150 g (¾ cup) granulated sugar

• 100 g (½ cup) light brown sugar, packed

• 1 tsp baking soda

• ½ tsp baking powder

• ¾ tsp fine sea salt

Wet Ingredients

• 227 g (1 cup) unfed, 100% hydration sourdough starter (discard or active)

• 113 g (½ cup) unsalted butter, melted and slightly cooled

• 2 large eggs, at room temperature

• 120 g (½ cup) buttermilk, at room temperature

• 2 tsp pure vanilla extract

Mix-Ins & Topping

• 170 g (1 cup) semi-sweet chocolate chunks or chips

• Coarse sugar or flaky sea salt for sprinkling (optional)

Equipment

• 12-cup standard muffin tin

• Muffin liners

• Two mixing bowls (medium and large)

• Whisk

• Rubber spatula

• Kitchen scale (highly recommended)

• Cooling rack

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Instructions

Step 1: Prep and Preheat (5 mins)

Preheat your oven to 425°F (220°C). This high initial heat is crucial for creating the classic muffin “domed” top. Line your muffin tin with paper liners or grease thoroughly. Ensure all cold ingredients (eggs, buttermilk) are brought to room temperature for an even mix.

Step 2: Combine Dry Ingredients (3 mins)

In a medium bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt. Break up any lumps in the brown sugar. Whisking thoroughly here ensures even leavening and distribution of chocolate flavor.

Step 3: Combine Wet Ingredients (5 mins)

In a large bowl, whisk the sourdough starter, melted butter, eggs, buttermilk, and vanilla extract until the mixture is completely smooth and emulsified. It’s fine if the starter is stringy—it will incorporate fully.

Step 4: Mix Batter & Rest (7 mins + 30 mins rest)

Add the dry ingredients to the wet ingredients. Using a rubber spatula, gently fold the mixture together. Stop folding when just a few streaks of flour remain—DO NOT overmix. Gently fold in ¾ of the chocolate chunks (reserving the rest for topping). Cover the bowl and let the batter rest at room temperature for 30 minutes. This resting period allows the flour to hydrate and the sourdough to work its magic, tenderizing the crumb.

Step 5: Portion and Top (5 mins)

After resting, give the batter one or two gentle folds. Using a large cookie scoop or two spoons, divide the thick batter evenly among the 12 muffin cups, filling them to the very top. Sprinkle the remaining chocolate chunks over each muffin. For a sweet crunch, a light sprinkle of coarse sugar is lovely; for a gourmet touch, a tiny pinch of flaky sea salt is exquisite.

Step 6: Bake (20-22 mins)

Place the muffin tin in the preheated 425°F (220°C) oven. Bake for 5 minutes at this high temperature, then—without opening the door—reduce the oven temperature to 350°F (175°C). Continue baking for another 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs (not wet batter). The tops should be domed and spring back when lightly pressed.

Step 7: Cool and Serve (30 mins)

Let the muffins cool in the tin for 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This step is vital; it allows the structure to set and prevents them from becoming gummy. Enjoy warm or at room temperature.

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Baker’s Notes & Success Tips

• Starter State: Discard (unfed) or active starter both work perfectly here. The recipe is designed for 100% hydration starter (equal parts water and flour by weight). If your starter is thicker, adjust with a touch more buttermilk to achieve a thick, scoopable batter.

• The Rest: Don’t skip the 30-minute rest! It significantly improves texture and flavor.

• Avoid Overmixing: This is the #1 rule for tender muffins. Mix until just combined.

• High-Temp Start: The initial blast of heat is what gives you that beautiful bakery-style dome.

• Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze individually wrapped muffins for up to 3 months. Thaw at room temperature or warm in the microwave.

Nutritional Information

• Serving Size: 1 muffin

• Calories: ~320 kcal

• Total Fat: 14g | Saturated Fat: 8g

• Cholesterol: 55mg

• Sodium: 280mg

• Total Carbohydrates: 46g | Dietary Fiber: 3g | Sugars: 28g

• Protein: 5g

Note: Nutritional information is an estimate calculated using a generic database and will vary based on specific ingredients and brands used. Values are per muffin, assuming 12 muffins per batch.