Delicious sourdough red velvet muffins with goodness of a red velvet and chocolate muffins with extra moistness from the sourdough starter.
History behind this Red Velvet
Do you know that the traditional red velvet dessert did not used any red food coloring?
It is made with non-Dutched anthocyanin-rich cocoa.
Dutch process is done to reduce the bitter taste of natural cocoa, by treating cocoa solids with an alkalizing agent.
Traditional recipes contain buttermilk, butter, coca, vinegar, flour and beetroot or red food coloring.
Similarly, red food coloring is latest variation in red velvet desserts.
How to make this sourdough red velvet muffins?
These are the ingredients to make this muffin.
All-purpose flour : All-purpose flour used in the recipe; you can use a combination of all-purpose flour and whole wheat flour
Cocoa powder : I used Hershey's Natural Unsweetened Cocoa. You can use your own favorite cocoa powder
Leavening agents : This recipe uses baking powder and baking soda.
Brown sugar : used as sweetener in this . Use granulated sugar if you want sweet muffins.
Sourdough starter/discard : You can use any sourdough starter/discard, a room temperature one or directly from fridge.
It adds extra flavor boost along with moistness to the muffin.
Eggs : Acts as binder and makes the muffin moist.
Buttermilk: I used homemade buttermilk here you can use store bought or make buttermilk from buttermilk powder.
Melted butter: It enhances the taste of the muffin.
Vanilla extract: Only flavoring used in this recipe is vanilla extract.
Red food coloring: I used around 20 drops of red food coloring. However if you want can increase the amount if you want, around ½ tbsp. will work.
See recipe card for quantities.
First mix, all the dry ingredients in a bowl and set aside.
Next incorporate butter, brown sugar , eggs, vanilla extract and mix well. Add buttermilk and incorporate well.
Add sourdough starter/discard and mix .
To this add in red food coloring.
Mix in the wet and dry ingredients. To this add chocolate chips. This muffins contains chocolate chips In addition to cocoa powder.
Once you combined everything transfer the batter to prepared pan and bake.
Substitution to this red velvet muffins
Sourdough starter/discard: I used room temperature starter/discard you can use any flour starter and even straight-out refrigerator.
If you don't have sourdough starter in hand use this recipe to make one .
Cocoa powder : Substitute Dutch processed cocoa powder to Hershey's Natural Unsweetened Cocoa.
Milk : If you want you can replace buttermilk with your favorite milk.
If you do not have buttermilk in hand, convert your milk into butter milk by adding 1 tablespoon vinegar or lemon juice in 1 cup milk
Oil : Substitute melted butter with vegetable oil.
You can store these muffins at room temperature up to 3 days in airtight container.
For long time storage keep them frozen in airtight container up to 3 months.
Difference between Red Velvet muffins and Chocolate muffins?
Both are chocolate-based muffins. However, red velvet has red food coloring and acids giving it a more unique flavor profile.
In other words, this red velvet muffins has slight tangy hint from buttermilk, sourdough starter.
Do you love more sourdough muffins? Try these Sourdough orange muffins, Sourdough morning glory muffins , sourdough buttermilk muffins , Strawberry sourdough muffins or Sourdough cherry almond muffins .
In conclusion these are delicious chocolate muffins, with less sweetness if you want more sweeter muffin use granulated sugar or instead of semisweet chocolate chips use white chocolate chips.#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.
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If you tried this recipe please tag me @nidhinikhil in instagram and zestysouthindiankitchen in facebook
Sourdough Red Velvet Muffins
- 1 cup /130g all purpose flour
- ⅓ cup /75g sourdough starter/discard
- ⅓ cup / 35g cocoa powder
- ½ cup + 2 tbsp/ 125g brown sugar
- ½ teaspoon / 1g baking powder
- ½ teaspoon /2g baking soda
- ¼ teaspoon salt
- ⅓ cup /95g buttermilk
- 1 large egg
- ½ teaspoon 1.5g vanilla extract
- 1 bottle red food coloring (20 drops red food coloring)
- ¼ cup 57g melted butter
- ½ cup 98g chocolate chips
- Preheat oven to 350 degrees. Line muffin tin with liners and set side.
- In a bowl first strain flour, cocoa powder, salt, baking powder and baking soda whisk well and set aside.
- In another bowl add melted butter, brown sugar, egg, vanilla and mix well. To this add buttermilk and mix once again. Then combine sourdough starter and finally incorporate food coloring. Stir the batter just until combined. Then fold in chocolate chips.
- Transfer the batter into prepared muffin tin and bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool the muffins before serving.
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.