My baking habits can often be dictated by my cravings. On this particular day, I NEEDED a double chocolate chip muffin from Costco. We all know of the glories of these tasty baked treats!
Of course, I wanted to make them even better, so sourdough starter was an obvious inclusion.
This recipe is quick and easy, and most of the ingredients are always on hand. Enjoy this as a special breakfast treat, with your afternoon coffee, or a late-night snack. You just can't go wrong with these!
Ingredients:
These measurements are in grams for the most consistent outcome. Relying on a scale instead of measuring cups will be a game-changer in your baking journey!
Dry:
240g all-purpose flour
45g cocoa powder
2 tsp baking powder
1/2 tsp baking soda
6g salt
Wet:
125g starter (active or discard)
120g oil (avocado or olive oil)
200g cane sugar
2 eggs
90g sour cream
15g vanilla extract
100g milk
300g chocolate chips
(Yields 12 large muffins in a standard cupcake tin)
Method:
Preheat oven to 425°F. Line a cupcake tin with liners.
Mix dry ingredients in a large bowl until well combined (flour, cocoa powder, baking powder, baking soda, and salt).
In a smaller bowl, whisk together wet ingredients and sugar thoroughly (starter, oil, sugar, vanilla, milk, eggs, and sour cream).
Add wet ingredients to the dry ingredients. Gently mix until there is just a bit of dry flour left. Add your chocolate chips.
Fold chocolate chips in gently until they are dispersed and no dry flour remains. Do NOT over-mix. The key to a fluffy muffin is mixing until everything is combined and no further.
Divide the batter into the liners. I did about 3 heaping tablespoons in each to get 12 large muffins.
Bake at 425°F for 5 minutes. Lower the heat to 350°F without opening the oven and bake for another 15-25 minutes. This timing will depend on how large you make your muffins. Bake them until they are fully set in the center (if you poke them with a toothpick, they should come out clean).
ENJOY!
XOXO,
Macey
Have you tried long fermenting these Macey?