The Most Chocolatey Chocolate Sourdough Muffins

By Sugar Spun Run · 45 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk the flour, sugar, baking soda, baking powder and salt until well combined.
3. In a large measuring cup, whisk the hot water, cocoa and instant coffee (if using) until smooth.
4. Add the sour cream, oil, egg and vanilla to the cocoa mixture and whisk well.
5. Stir the sourdough discard into the cocoa mixture until fully incorporated.
6. Pour the wet mixture into the dry ingredients and fold with a spatula until about halfway combined. Add the chocolate chips and fold until just combined.
7. Divide the batter among the liners, filling each nearly to the rim. The batter can rest covered on the counter while the first batch bakes if you only have one 12-cup tin.
8. Top with extra chocolate chips if you like, then bake on the center rack at 425°F (220°C) for 8 minutes.
9. Without opening the door, lower the oven to 350°F (175°C) and bake 9–10 more minutes, until a toothpick in the center comes out clean or with moist, fudgy crumbs (not wet batter).
10. Cool in the tin for 5–10 minutes, then carefully lift out the muffins and move them to a rack to cool completely.

Summarized from Sugar Spun Run's video. Watch it for the details.

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