Sourdough Brownie Muffins

If you are a fan of fudge brownie and love to eat a  brownie for breakfast, then try this sourdough brownie muffins. Perfect of both worlds.

What are brownie muffins?

They  are cross between brownie and muffins; it has crackly top and a gooey chocolate center. Chocolatey flavor is from both cocoa powder and chocolate chips, and if you want you can even add melted chocolate to make it more chocolate dessert.

Addition of sourdough starter increases not only flavor but also make it moist without an extra egg.

Jump to:

• What are brownie muffins?
• Why cocoa powder in Sourdough  brownie muffins?
• Ingredients to make Sourdough brownie muffins
• Instructions
• Variations
• How to store these muffins?
• Top tip
• Sourdough Brownie Muffins

Why cocoa powder in Sourdough  brownie muffins?

In general, cocoa brownies tend to stay softer than chocolate brownies. They will not feel dry or crumbly, even if you prefer like me, to eat them straight from the fridge.

As Cocoa powder contains very little cocoa butter, additional butter must be added to cocoa brownies to compensate. Addition of  butter which is much softer than cocoa butter at room temperature (just think of the texture of a chocolate bar versus the texture of a stick of butter), makes the cocoa brownies to stay tender and velvety.

In these muffins due to cocoa powder, they tend to stay moist and soft  without any  melted chocolate. If you want, you can add melted chocolate but do not skip cocoa powder.

Ingredients to make Sourdough brownie muffins

Sourdough starter/ Discard : I used white flour  100% hydration sourdough starter you can use any sourdough starter /discard here.

All-purpose flour : I used unbleached all-purpose flour.

Cocoa powder :  Here I used Natural Unsweetened Cocoa.

Semi sweet- Chocolate chips:  If you like you can add bitter chocolate chips too here.

Eggs : Eggs not  only function as binder but also gives rise to the dough.

Unsalted butter : Melted unsalted butter is in the recipe.

Sugar : Both brown and granulated sugar is in the recipe,  you can use granulated sugar alone if you want more sweetness.

Vanilla extract  goes well with chocolate.

Salt : Brings out flavor in the muffins

Baking powder : To ensure the rise to the muffins.

See recipe card for quantities.

Instructions

First make dry ingredients

Transfer to muffin tins and bake.

After baking

Variations

You can use bittersweet chocolate chips instead of semi-sweet chocolate chips.

Addition of little, coffee, cinnamon will bring out more chocolatey flavor.

If you are adding melted chocolate use less ¼ cup.

To make it eggless and vegan, use apple sauce and vegan butter.

How to store these muffins?

These muffins stay fresh for 2-3 days in air-tight container.

For long time store, freeze them individually wrap in freeze-safe container.

To reheat : Allow the muffins to thaw if frozen and place in the microwave for 10-15 seconds on high.

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