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!!