Every so often I just need some chocolate – I mean who doesn’t?!?! And with my recent love of all things #sourdough- I have been trying to use Sourdough discard for all my baked goods. This particular recipe has been honed in from 4-5 different recipes that I have tried out over the months. Chocolate Buttermilk Sourdough Muffins are going to be a huge win in you family. I’ve already been told I’ll probably need make a double batch!
Make no mistake this recipe does not include a recipe for a sourdough starter. You will need to have your own starter that you are maintaining and feeding. Discard is just a sourdough starter that isn’t being turned into sourdough bread. If you don’t discard some of the starter when you feed it, you will end up with gallons and gallons of it. So sourdough mamas have to find other uses bc who wants to waste that liquid gold. If you are interested in purchasing a sourdough starter – I highly recommend the dehydrated starter from The Sourdough Nook.
A few key notes about this muffin recipe – it is thicker than you might be used to. You should be able to use a food scoop to portion your batter into the muffin liners of your muffin tin. If you do not have muffin or cupcake liners – you can just use parchment paper. In fact, this gives them a much more rustic bakery feel to the muffin. Just cut 5-inch squares of parchment paper. Then push them over the top of a can of tomato paste (or similar size) to make the cup – you get those pretty points that make it feel fancy. If you do not have buttermilk – you can use regular milk with a splash of lemon juice.
I used to be very intimidated by baking – both sweet and savory. Then one weekend – when I just really wanted cookies – I started baking. And I had some ups and downs – wins and fails but once I realized that it’s just about patience and measuring, its not that different from cooking. When it comes to “science” part of baking – how much flour and oil and rising agents (baking sodas, salts, eggs, baking powders, sourdough discard etc.), you want to follow the recipe pretty strictly. When it comes to the parts that make it tasty – the chocolate or peanut butter or fruit or spice or whatever – you can be a little more “measure it with your heart”. Really as long as you don’t forget something super important like the sugar or salt – even when it’s not perfect, it’s still pretty good!
Now Let’s Get Cookin’!
Chocolate Buttermilk Sourdough Muffins
Equipment
Ingredients
- 2 cups Flour AP or bread
- ½ cup Cocoa Powder
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Salt
- 1 cup Buttermilk
- ¾ cup Sourdough Discard unfed
- ½ cup Oil
- 2 Eggs
- 1 cup Sugar
- ½ cup Sour Cream
- ½ tbsp Vanilla Extract
- 2 cups Semi-Sweet Chocolate Chips divided
Instructions
- Preheat oven to 425degF.
- In a large mixing bowl, combine flour, cocoa powder, salt, baking powder, and baking soda.
- In a medium mixing bowl, combine sourdough starter, eggs, oil, buttermilk, sour cream, sugar, and vanilla.
- Add wet ingredients from medium bowl to dry ingredients in large bowl. Stir to thoroughly combine. Add 1¾ cup of chocolate chips.
- Use a food scoop to add batter to muffin liners in muffin tin. Then sprinkle each with 5-6 chocolate chips.
- Place in oven and bake for 5 minutes. DO NOT OPEN THE OVEN, but reduce heat to 350degF. Continue baking 20 minutes more. Check for doneness with a toothpick in the center.
- Remove from oven once toothpick comes out clean. Transfer to a cooling rack. Enjoy warm or cooled.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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Perfect!
Oh these look so, so good!
I want to make these for my hubby! One of my features at this week’s SSPS!