Chocolate Sourdough Muffins

muffins servings: 18

prepping time: 55 min

overnight rest: 12 hr

cook time: 24 min

2 Cups All-Purpose Flour: 240 g

⅔ Cup Cocoa Powder: 80 g

2 Teaspoons Baking Powder: 8 g

½ Teaspoon Baking Soda: 2 g

2 Teaspoons Salt: 12 g

150 Grams Active Starter or Discard: 150 g

½ Cup Avocado Oil: 110 g

1 ¼ Cup Sugar: 250 g

2 Eggs ⅔ Cup Sour Cream: 160 g

2 Teaspoons Vanilla Extract: 8 g

¼ Cup Milk: 60 g

1 ½ Cups Chocolate Chips: 255 g

To a large bowl, combine starter, oil, sugar, eggs, sour cream, vanilla & milk. Stir until smooth.
In a medium bowl, combine your flour, cocoa powder, baking powder, baking soda & salt. Incorporate your dry ingredients into the wet, and fold it in with a spindle or spatula until no dry bits are present.
This consistency will be thick and fudgy. Fold in your chocolate chips here. Cover and place into the fridge overnight to cold ferment and improve texture and moisture in the muffins!

Next day, remove your muffin batter from the fridge and prep your muffin tray. Either grease the tray cups well or use muffin liners.
Preheat your oven to 375 degrees.
Place about 1/4 cup of batter into each cup. This is a thick batter! Top with extra chocolate chips if desired and bake for 22-24 minutes.

xoxo,

Sideofglam

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