If you are a chocolate fan, then try this sourdough chocolate chunk muffins for your breakfast. Moist, chocolatey, and delicious one bite makes you to go for another for sure.
Why Chocolate chunks and not Chocolate chips?
Basically, there is no taste difference between a chocolate chunks and chocolate chips. However Chocolate chunks melt smoother and evenly, and becomes firmer, and beautifully incorporate into the dough. Chocolate chips, on the hand are designed to hold its shape even in the highest of heat.
Secondly, Chocolate chunks have more coca butter compared to chocolate chips. Also, chocolate chips have high sugar and cacao solid content and lecithin, they are also sweeter. They contain other ingredients like vanilla and soy; so, they are waxier. This will the retain its shape after baking.
You can either buy chocolate and cut it into chocolate chunks or you can buy pre-cut chocolate chunks from the store and I used here in this recipe.
Here is the chocolate chip muffins recipe check it out.
What are the ingredients required to make this Sourdough Chocolate Chunk muffins
Flour: All-purpose flour. I tried with both bleached all-purpose flour and unbleached all-purpose flour both turned out to be incredibly good.
Sourdough starter/discard: I used 100% hydration starter which is not fed. You can use both fed starter or non-fed one like in this recipe.
Baking powder: Normally muffins recipes use baking soda. However, baking powder already contains an acid and a base and has a more neutral taste, which gives move cake like tender crumbs.
Vanilla Extract & Salt: Both are used for flavor.
Eggs and egg white: Add moisture and bind everything together.
Sugar: Use granulated sugar to sweeten these muffins.
Melted Butter: Butter coats the proteins and starches during the mixing step and results in a more delicate crumb in the muffin.
Milk: Adds plenty of moisture and lightens up the crumb.
Chocolate Chunks: You can use chocolate chunks by cutting chocolate bars or use pre-cut ones. Later ones save your time. I used semi-sweet chocolate chunks; you can use both dark or white chocolate chunks if you want.
See recipe card for quantities.
First mix, flour, salt, sugar, and baking powder and set it aside.
In another bowl add egg, melted butter, milk, vanilla extract, and sourdough starter and mix well.
Muffin dough is ready to transfer
Place into oven at 350 fahrenheit
Then gradually incorporate wet ingredients into the dry ingredients and mix once again.
Then fold in the Chocolate Chunks
You can top the muffin with extra Chocolate Chunks.
Bake and enjoy.
Tips to make this Sourdough Chocolate Chunks Muffins
In order to get perfect dome shaped muffins You need to start baking at a high temperature, the initial high heat of 375°F causes the batter to have greater oven spring or the rapid rise during the first few minutes of baking.
I went a little overboard with chocolate Chunks . After all more chocolate are always better. You can use any chocolate bars to make chocolate chunks, I used semi-sweet chocolate chunks.
I made this recipe as part of #MuffinMonday.
You can use any type of sourdough starter means, whole wheat, white flour or multigrain flour to use this recipe. Also any hydration can be used too.#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.
Looking for other recipes like this? Try these:
Sourdough Chocolate Chunks Muffins
- 1 ⅓ cups 165g all-purpose flour
- 3 /4 cups 150g Sugar
- 2 teaspoon 6g Baking powder
- ¼ teaspoon 2g Salt
- 5 tablespoon butter 71g melted butter
- 1 large egg
- ½ cup 100g Sourdough Starter/ discard
- ⅓ cup 57g/ Milk
- ¾ cup 118g Chocolate Chunks
- ½ teaspoon Vanilla extract
- Pre-heat oven to 375F and line the muffin tin with 10 paper liner or spray with oil.
- In a medium bowl, mix, flour, salt, baking powder and sugar and set aside.
- In a small bowl add ¾ cup Chocolate chunks
- Large bowl, add melted butter, egg, vanilla extract, milk and sourdough starter and mix well.
- To this add dry ingredients and mix well.
- Gradually fold in Chocolate chunks.
- Transfer to muffin tin liner. Then divide and add rest of Raspberries and add coconut on the top of muffin dough.
- Bake at 375°F for 18 minutes or until toothpick comes out clean.
- Cool completely in a cooling and rack.
- Enjoy with cup of coffee for your breakfast or as snack.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.