The first time I made chocolate chip sourdough muffins, I was skeptical that this combination would taste good together. But I have learned that you can pretty much sourdough anything and it will be delicious! You will also get the amazing health benefits from the sourdough starter!
I love to adapt all of our baking recipes into sourdough recipes! This is actually possible with any baking recipe, you will just have to adapt some of the liquid components. I was so happy when I finally adapted this chocolate muffin recipe into the most delicious chocolate chip sourdough muffin!
These muffins are perfect for breakfast with a drizzle of honey or peanut butter on top or even as a chocolatey afternoon snack! If a late night chocolate craving suddenly arises, these muffins have you covered!
We eat these and our favorite blueberry oat muffins weekly around the Harris Homestead!
Benefits of Sourdough
Soaking, sprouting, or fermenting any wheat item reduces the amount of phytic acid. This makes the grains much easier to digest. It also helps your body to optimally absorb the nutrients in the food.
A long-fermented sourdough recipe will help to break down the phytic acid and the gluten even more. If you are sensitive to gluten products, you may be able to tolerate sourdough products that have been fermented for 24 hours or longer. A long-ferment also adds a deep flavor as if the bread products came from an artesian bakery! And this can all be done at home!
I have a step by step tutorial explaining how to make your own sourdough starter here.
can I skip the “Long Ferment” step?
Yes, you totally can!
A long ferment is not necessary for these muffins. If you want to whip up a batch one morning and not wait for the long fermentation process, that is totally fine. I have actually done that myself many times!
You will still get the benefits from the sourdough starter, it just will not have the opportunity to break down the phytic acid and gluten in the additional 1/2 cup of flour.
How to Make Sourdough Chocolate Chip muffins
Chocolate Chip Sourdough Muffins
- 1 cup sourdough starter discard
- 1/2 cup spelt flour , can sub All-Purpose
- 1/4 cup butter , melted
- 1/4 cup coconut oil , melted
- 1/2 cup honey
- 2 eggs , can sub a chia egg
- 1 tsp vanilla
- 3/4 cup cacao powder
- 1 cup applesauce or pear sauce , check out my blog for homemade recipes for each of these
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup cacao nibs/chips , can sub dark chocolate chips
- Preheat oven to 350 degrees and grease muffin tins with coconut oil.
- If you are planning to long-ferment, prepare your sourdough mixture 12-24 hours prior to baking. Mix the sourdough starter discard and flour, cover with a tea towel, and sit on counter over night. (Skip this step if you do not plan to long ferment. Just mix the ingredients into the batter as usual) The muffins will taste just the same, you will just not get the nutritional benefits from a long fermented sourdough bread product.
- In a large mixing bowl or stand mixer, combine butter, coconut oil, honey, eggs, and vanilla.
- Add the cacao powder and applesauce to the batter.
- Add the long-fermented sourdough mixture along with the salt and baking soda. Mix well.
- Hand mix in the cacao nibs.
- Spoon batter into greased muffin tins.
- Optional: Sprinkle extra cacao nibs on top of muffins.
- Bake for approx. 25-30 minutes.
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