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+ servings

Sourdough Chocolate Muffins

These are perfectly moist, delicious and sweet with a simple powdered sugar topping and a side of fresh fruit.
Prep Time10 minutes
Cook Time19 minutes
Servings - 24 muffins

Ingredients 

  • 3 cups fed sourdough starter active starter that was fed about 2 hours ago
  • 1/4 cup coconut oil warmed gently to melt
  • 1/4 cup butter softened
  • 1 egg
  • 1/4 cup ground flax seed
  • 1 cup coconut palm sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup milk
  • 2/3 cup cocoa powder
  • 1 Tbsp lemon juice
  • 2 tsp vanilla extract
  • powdered sugar dusting
  • fresh fruit optional side or garnish

Instructions

  • Heat oven to 325 degrees.
  • Prepare cupcake/muffin pans by inserting parchment cup liners. These muffins are very delicate and the parchment liners allow them tobe removed easily and remain intact when theyre served.
  • In large bowl, add all ingredients together and mix with wooden spoon. I wouldnt recommend using a mixer because the sourdoughelasticity will have the batter traveling up the paddles and making a big mess. Its better to just stir by hand.
  • When the ingredients are well blended divide the batter evenly across the 24 cups. Theyll be about full.
  • Bake at 325 for 19 - 21 minutes or until internal muffin temperature is 190 degrees with baking thermometer.
  • These muffins are delicately sweet and are best served with a dusting of powdered sugar and fruit.