If anyone is on Olympic Village social media, you’ll have surely seen these viral double chocolate muffins that have become insanely popular.
The moment I saw them, I knew I had to make a sourdough discard version.
These are essentially just a very rich and chocolatey cake, but hey I’m never one to judge anyone for having cake for breakfast. 🙂
Sourdough Double Chocolate Muffins
From Mostly Sourdough
at https://mostlysourdough.com/2024/08/sourdough-double-chocolate-muffins/
| Prep: | Cook: | Yield: 12 muffins | Total: |
You'll Need...
- 215 grams all-purpose flour
- 200 grams granulated sugar
- 7 grams baking soda
- 3 grams salt
- 50 grams cocoa powder
- 120 grams hot coffee
- 120 grams vegetable oil
- 100 grams sourdough discard
- 120 grams Greek yogurt
- 2 eggs
- 5 grams vanilla extract
- 170 grams semisweet chocolate chips or chunks
- 1 bar bittersweet chocolate, chopped into chunks
- Chocolate sauce or ganache for filling/topping
Directions
- Preheat the oven to 375 degrees, and line a muffin pan with baking papers.
- In a medium bowl, whisk together the dry ingredients (flour, sugar, soda and salt). In a separate large bowl, add the cocoa powder and whisk in the hot coffee. Next, add in the remaining wet ingredients (oil, discard, yogurt, eggs and vanilla). With a rubber spatula, gently fold in the dry mixture. Finally, mix in the chocolate chips.
- Use a cookie or ice cream scoop to fill the muffin cups 3/4 full. Top with the chocolate chunks.
- Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs.
- Allow to cool for 10-15 minutes, and then fill with chocolate sauce or ganache, and dollop a little on top. Enjoy!
Sooo chocolatey and decadent. So so good!
These are amazing! Best chocolate muffins I’ve ever made!!
Are these standard size muffins? Opposed to jumbo? Thank you. They look amazing.
Yes, they’re just standard muffin size 🙂