Sourdough Hot Cocoa Muffins

This sourdough hot cocoa muffins with touch of hot cocoa mix, sourdough starter and marshmallows are perfect during  winter season. Instead of drinking you are enjoying a bite of hot cocoa.

History of Hot cocoa

It started  as  early as 500 BC, the Mayans  drank chocolate  made from ground-up cocoa seeds mixed with water, cornmeal, and chili peppers (as well as other ingredients)—a much different version from the hot chocolate we know today.

It reaches Europe in early 1500s, by  the explorer Cortez who brought cocoa beans and the chocolate drink-making tools to Europe. Although the drink become popular it remained cold and bitter tasting .

In the 19th century, hot chocolate was used as a treatment for stomach and liver diseases as well as a special drink. In America, hot chocolate is made into thin fluid by combining hot water with packets of powder. Sometimes milk is added into it.

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• Sourdough Hot Cocoa Muffins

How to make this sourdough hot cocoa muffins

You need following ingredients to  make this hot cocoa muffins

Flour: Unbleached all-purpose flour is used; you can use a mix of all-purpose flour and whole wheat flour if you want.

Sourdough starter: 100% hydration sourdough starter. You can use discard too.

Hot cocoa mix: I used Hot cocoa mix with dark chocolate you can use milk chocolate version too.

Sugar: Granulated sugar for this recipe.

Vanilla extract : to increase the chocolate flavor.

Melted butter :  Adds  flavor as well as  it makes the finished treats soft and dense.

Egg:  I used a large egg

Milk:  Whole milk is used you can use fat free  milk too .

Baking powder:   Acts as leaving agent and gives  high rise of the muffin during baking.

Salt:  Adds flavor and brings out sweetness .

Chocolate chips:  I used large chocolate chips you can use  mini chocolate chips too.

Marshmallows: This is optional, but it  adds extra taste.

See recipe card for quantities.

Instructions to Make Sourdough Hot Cocoa Muffins

First make dry ingredients by mixing, flour, hot cocoa mix, salt, sugar, and baking powder

Then make wet ingredients, by mixing egg,  butter, vanilla extract, milk, and sourdough starter.

Then mix dry ingredients and wet ingredients together. Make sure to mix lightly and not over mix.

Then fold in chocolate chips and transfer to prepared muffin tin and bake.

Variations

You can use milk chocolate hot cocoa mix instead of dark chocolate hot coca mix.

You can also make variety by adding coffee, spices  like cinnamon and cardamom as well as caramel and maple syrup.

Storage

This muffin will stay fresh for 5 days at room temperature and freeze for more days about 2 months.

Do you like more chocolate muffins

Sourdough Strawberry Chocolate Muffins

Sourdough zucchini Muffins

Chocolate Walnut Streusel Muffins

I made this muffin as part of MuffinMonday.

#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.