Sourdough Chocolate Chip Muffin Recipe – Easy Baking Guide

Last Updated on 2 months by Neha Deshmukh

Sourdough Chocolate Chip Muffins: An Easy Baking Guide

Hey everyone! I’m so excited to share this recipe with you – these sourdough chocolate chip muffins are seriously the best. I first stumbled upon a sourdough muffin recipe a while back, and I’ve been tweaking it ever since to get it just right. The sourdough adds such a lovely tang and a wonderfully soft texture. Trust me, once you try sourdough in your muffins, you’ll never go back!

Why You’ll Love This Recipe

These aren’t your average chocolate chip muffins. The sourdough starter gives them a subtle, complex flavour that’s just incredible. They’re also super moist and tender, thanks to the sourdough and melted butter. Plus, who doesn’t love a good chocolate chip muffin? It’s the perfect treat for breakfast, a snack, or even a little dessert. And honestly, the process is pretty straightforward – even if you’re new to sourdough baking!

Ingredients

Here’s what you’ll need to make a batch of these delicious muffins:

• ?? cup (98g) All-purpose flour
• ?? cup (100g) Sourdough starter (100% hydration: all white flour starter)
• ?? cup (40g) Cocoa powder
• ?? cup (113g) Unsalted butter (melted)
• ?? cup (50g) Granulated sugar
• ?? cup (50g) Brown sugar
• 1 large Egg
• ?? cup (85g) Semi-sweet chocolate chips
• ?? teaspoon Vanilla extract
• ?? teaspoon Salt

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this recipe!

• Sourdough Starter: This recipe calls for a 100% hydration starter (meaning equal parts flour and water). It needs to be active and bubbly for the best rise. If it’s been in the fridge, give it a feed a day or two before baking.
• Cocoa Powder: Don’t skimp on the cocoa powder! A good quality cocoa powder will give you a richer, more chocolatey flavour. I prefer Dutch-processed cocoa for its smooth taste, but natural cocoa powder works too.
• Butter: Melted butter is key here. It creates a tender crumb and helps the muffins stay moist. I always use unsalted butter so I can control the salt level.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 350??F (177??C) and line a muffin tin with 7 liners. This makes cleanup a breeze!
2. In a large bowl, sift together the all-purpose flour, cocoa powder, salt, granulated sugar, and brown sugar, and baking powder. Sifting helps to remove any lumps and ensures everything is evenly distributed.
3. In a separate bowl, whisk the melted butter, egg, and vanilla extract until smooth. Make sure the butter isn’t too hot, or it might cook the egg!
4. Gradually mix the wet ingredients into the dry ingredients until just combined. Don’t overmix! Overmixing develops the gluten and can result in tough muffins. Gently fold in the sourdough starter.
5. Add the chocolate chips (reserving 2 tablespoons) and mix gently. Scoop the batter into the muffin tin, filling each liner about ¾ full. Sprinkle the reserved chocolate chips on top – because, well, more chocolate is always a good idea!
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool slightly in the tin before transferring them to a wire rack to cool completely (if you can resist!).

Expert Tips

• Don’t Overmix: Seriously, this is the biggest tip! Overmixing leads to tough muffins. Mix until just combined.
• Room Temperature Egg: Using an egg at room temperature helps it emulsify better with the butter, creating a smoother batter.
• Chocolate Chip Quality: Use good quality chocolate chips. They really make a difference in the flavour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water). Use a plant-based butter.
• Gluten-Free Adaptation: Use a 1:1 gluten-free flour blend.
• Dark Chocolate Variation: Swap the semi-sweet chocolate chips for dark chocolate chips for a richer, more intense flavour. My friend, Priya, loves this one.
• Nut Addition: Add ½ cup of chopped walnuts or pecans to the batter.
• Spice Level – Cinnamon: Add ½ teaspoon of cinnamon to the dry ingredients for a warm, cozy flavour. My grandma always added a pinch of cinnamon to everything!

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a cup of chai or coffee. They also make a great addition to a brunch spread.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Just wrap them individually in plastic wrap before freezing.

FAQs

Let’s answer some common questions:

• What is the best way to measure flour for this recipe? I highly recommend using a kitchen scale for the most accurate measurements. If you don’t have one, spoon the flour into your measuring cup and level it off with a knife. Don’t scoop!
• Can I use a different type of chocolate chip? Absolutely! Feel free to use milk chocolate, white chocolate, or even chunks of your favourite chocolate bar.
• How does the sourdough starter affect the texture of the muffins? The sourdough starter adds moisture and creates a tender, slightly chewy texture. It also gives the muffins a subtle tang that complements the chocolate perfectly.
• Can I make this recipe without a muffin tin? You can! Use silicone muffin cups or bake them in a greased and floured baking dish.
• What if my sourdough starter isn’t very active? Feed your starter a few times over a couple of days to get it nice and bubbly before using it in this recipe.

Enjoy baking (and eating!) these sourdough chocolate chip muffins. Let me know how they turn out in the comments below!