Sourdough Chocolate Chip Muffins Recipe – Easy Marshmallow Bake

Last Updated on 2 months by Neha Deshmukh

Sourdough Chocolate Chip Muffins Recipe – Easy Marshmallow Bake

Hey everyone! I’m so excited to share this recipe with you – these sourdough chocolate chip muffins are seriously the best. They’re incredibly soft, have a lovely tang from the sourdough, and that gooey marshmallow topping? Forget about it! I first made these on a particularly gloomy Sunday, and they instantly brightened the whole day. They’re perfect for breakfast, a snack, or even a little dessert. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average chocolate chip muffins. The sourdough adds a depth of flavour you just won’t get otherwise. Plus, the marshmallows take them to a whole new level of deliciousness. They’re surprisingly easy to make, even if you’re new to sourdough baking. And honestly, who can resist a warm, gooey muffin?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup unbleached all-purpose flour (about 120g)
• ½ cup + 1 tablespoon sourdough starter (100% hydration) (about 125g)
• ½ cup granulated sugar (about 100g)
• ½ cup hot cocoa mix (dark chocolate) (about 50g)
• 1 ½ teaspoon baking powder (about 7.5ml)
• 1 large egg
• 1 teaspoon vanilla extract (about 5ml)
• ½ teaspoon salt (about 2.5ml)
• ½ cup chocolate chips (about 85g)
• ½ cup whole milk (about 120ml)
• ½ cup melted butter (about 115g)
• ½ cup mini marshmallows (about 50g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Sourdough Starter: Understanding Hydration & Activity

Using a 100% hydration starter means equal parts flour and water by weight. It should be bubbly and active – ideally doubled in size after feeding. If it’s been in the fridge, give it a feed 12-24 hours before baking.

Hot Cocoa Mix: Choosing the Right Chocolate Intensity

I love using a dark chocolate cocoa mix for a richer flavour, but you can use milk chocolate if you prefer a sweeter muffin. Experiment and see what you like best!

Flour: The Role of Unbleached All-Purpose Flour

Unbleached flour gives a slightly better texture and flavour. But if you only have bleached, that’s okay too! It won’t ruin the muffins.

Butter: Using Melted Butter for Texture

Melted butter creates a more tender crumb. Make sure it’s cooled slightly before adding it to the wet ingredients, so you don’t cook the egg.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well with non-stick spray.
2. In a large bowl, whisk together the flour, sugar, hot cocoa mix, baking powder, and salt. Get everything nicely combined.
3. In a separate bowl, whisk together the egg, vanilla extract, milk, and melted butter. Make sure the butter isn’t too hot!
4. Gently pour the wet ingredients into the dry ingredients. Fold everything together until just combined. Don’t overmix! Then, fold in the chocolate chips.
5. Divide the batter evenly among the muffin cups, filling them about ¾ full.
6. Pop the muffin tin into the preheated oven and bake for 12-13 minutes.
7. Now for the fun part! Remove the muffins from the oven and immediately sprinkle the mini marshmallows on top. Return to the oven for another 2 minutes, or until the marshmallows are melted and golden brown.
8. Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely (if you can resist!).

Expert Tips

A few little secrets to muffin success!

Achieving the Perfect Muffin Dome

Don’t overmix the batter! Overmixing develops the gluten, resulting in tough muffins. A few lumps are okay.

Preventing Overmixing

Fold the wet and dry ingredients together gently, using a spatula. Stop as soon as everything is combined.

Working with Sourdough Starter Consistency

If your starter is very thick, you might need to add an extra tablespoon or two of milk to the batter to achieve the right consistency. It should be pourable but not too runny.

Variations

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

Vegan Sourdough Chocolate Chip Muffins

Substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes). Use plant-based milk and butter.

Gluten-Free Sourdough Chocolate Chip Muffins

Use a gluten-free all-purpose flour blend. You might need to add a little extra baking powder. My friend, Priya, swears by Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.

Adjusting Sweetness Levels

Reduce the sugar to ¼ cup for a less sweet muffin.

Spice Variations (Cinnamon, Chili)

Add ½ teaspoon of cinnamon or a pinch of chili powder to the dry ingredients for a warm, spicy kick.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a glass of cold milk or a cup of hot coffee. They’re also fantastic with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage Instructions

Let’s keep those muffins fresh!

Storing at Room Temperature

Store leftover muffins in an airtight container at room temperature for up to 2 days.

Freezing for Longer Storage

For longer storage, freeze the muffins in an airtight container for up to 2 months.

Reheating Instructions

Reheat frozen muffins in the microwave for 20-30 seconds, or in the oven at 350°F (175°C) for 5-10 minutes.

FAQs

Got questions? I’ve got answers!

Can I use active dry yeast instead of sourdough starter?

While you can try, the flavour and texture won’t be the same. Sourdough starter adds a unique tang and chewiness.

What if my sourdough starter isn’t bubbly enough?

Give it a feed and let it sit in a warm place until it doubles in size. It might take a few feedings to get it active again.

Can I substitute the milk with a plant-based alternative?

Absolutely! Almond milk, soy milk, or oat milk all work well.

How can I prevent the marshmallows from burning?

Keep a close eye on them during the last 2 minutes of baking. If they start to brown too quickly, you can lower the oven temperature slightly.

Can I add nuts or other mix-ins to these muffins?

Definitely! Walnuts, pecans, or even dried cranberries would be delicious additions.