Chocolate Sourdough Donut Muffins
These Chocolate Sourdough Donut Muffins are soft, rich, and topped with a sweet chocolate sugar coating. An easy sourdough discard recipe perfect for breakfast or dessert.
Servings:
24
muffins
Equipment
- Measuring cups and spoons
- Food scale
- Mixing bowls
- 1 24 cup mini muffin pan
- 1.5 tablespoon cookie scoop
Ingredients
Wet Ingredients
- 75 grams milk
- 30 grams unsalted butter (melted)
- 30 grams Dutch processed cocoa powder
- 150 grams cane sugar
- 30 grams brown sugar
- 30 grams neutral oil (I use avocado oil)
- 100 grams unsweetened applesauce
- 60 grams sour cream (or full fat Greek yogurt (room temperature))
- 1 large egg (room temperature)
- 100 grams sourdough discard (fed or unfed and room temperature )
- 5 grams vanilla extract
Dry Ingredients
- 170 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon espresso powder (optional but enhances chocolate flavor)
- 85 grams mini chocolate chips (semi-sweet)
For the sugar coating
- 50 grams cane sugar
- 30 grams (2 tablespoons) unsalted butter (melted & cooled)
Instructions
-
Preheat the oven to 425 degrees F and spray your muffin pan with a non-stick oil well (these can stick more than regular due to the fat content) OR line the pan with mini paper liners.
-
Heat the milk and butter in a small saucepan until the butter is melted.
-
Add the cocoa powder to the warm milk butter mixture and whisk it until smooth and paste-like. Let cool for about 5 minutes.
-
Then to a large mixing bowl add the cane sugar, brown sugar, oil, applesauce, sour cream (or Greek yogurt), egg, sourdough discard, and vanilla extract and whisk until combined.
-
Add in the chocolate paste and mix until fully incorporated.
-
To a separate bowl whisk together the the flour, baking powder, baking soda, salt, espresso powder (if using), and toss in the mini chocolate chips (this helps with even distribution.
-
Add the dry ingredients to the wet ingredients and fold together until no dry streaks remain. A few small lumps are fine, avoid over-mixing.
-
Then, divide the batter among the prepared muffin pan using a 1.5 tablespoon cookie scoop or measuring spoons.
-
Bake the chocolate sourdough donut muffins at 425°F (220°C) for 3–4 minutes, then reduce the oven to 350°F (175°C) and continue baking for 8–10 minutes, or until a toothpick comes out clean.
-
Remove the muffins from the oven and allow them to cool for 5-10 minutes in the pan before removing them, Loosen the edges with a small spoon or knife and transfer the muffins to a cooling rack to cool completely.
-
While the muffins cool, melt the butter in one bowl and add the sugar to another. TIP: if you want a stronger chocolate flavor add a teaspoon of cocoa powder to the sugar.
-
Any leftover chocolate sourdough donut muffins can be stored in an airtight container on the counter for 3 days or up to 1 week in the fridge.
Notes
Sourdough discard: I recommend using sourdough discard that is no more than a week old to avoid any sour flavor in the muffins.
