Originally posted November 13, 2014

Sourdough Chocolate Muffins

Sourdough Chocolate Muffins by Sarah Xiong

These are super dark, barely sweet muffins, meant to be eaten for breakfast with a latte or sweet black tea.


  • 2 oz oil
  • 2 oz cocoa
  • 5 oz starter, 100% hydration
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tbsp red wine
  • 5 oz granulated sugar
  • 1 oz light brown sugar
  • 5.5 oz yogurt
  • 1/2 tsp instant coffee
  • 2 tbsp milk powder
  • 1 tbsp flax
  • 1/4 tsp salt
  • 2 oz bleached ap flour
  • 1 oz sprouted black bean flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda


Microwave oil in a small bowl for 30 seconds. Stir in cocoa and let cool.

In a large bowl combine all ingredients (add the flour last after mixing) except baking powder and baking soda. Let sit for 3-4 hours.This is a heavy dough so you won't see much change.

In a small bowl add baking powder, baking soda and a scoop of the batter. Mix til incorporated. Add to the large bowl and mix thoroughly.

Bake 350 for 30 minutes.



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