Description

Enjoy these Sourdough Double Chocolate Chip Muffins that blend rich cocoa and chocolate chips for a delightful treat. Simple to prepare, they are perfect for breakfast or a snack, making them an ideal choice for anyone seeking easy homemade recipes.

Ingredients

Scale

1 ½ cups all-purpose flour
½ cup cocoa powder natural or dutch-processed, unsweetened
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup extra virgin olive oil
1 cup granulated sugar
2 large eggs room temperature
½ cup greek yogurt plain, full-fat, room temperature
1 cup whole milk room temperature
½ cup sourdough discard room temperature
1 teaspoon vanilla extract
1 ½-2 cups semi-sweet chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C).
Line a standard 12-cup muffin pan with paper liners or lightly grease each well.
In a bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, combine the olive oil and granulated sugar until well mixed.
Add the eggs, Greek yogurt, whole milk, sourdough discard, and vanilla extract into the wet mixture, stirring well.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the semi-sweet chocolate chips.
Scoop the batter into the prepared muffin pan, filling each cup about ¾ full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.

Notes

For bakery-style muffins, ensure to not overmix the batter.
Experiment with different chocolate chips like dark or white for variety.
These muffins can be frozen for later enjoyment.

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 12g
Sodium: 200mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg