🍫🧁 Sourdough Brownie Muffins
Think of these as the middle ground between a fudgy brownie and a soft muffin—with a subtle tang from sourdough that deepens the chocolate flavor rather than making it “sour.”
🧾 Ingredients
Wet
- ½ cup sourdough starter (active or discard both work)
- ½ cup melted butter (or oil)
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla extract
Dry
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
Add-ins (optional but great)
- ½ cup chocolate chips
- Chopped nuts
👩🍳 Instructions
1. Prep
- Preheat oven to 175°C (350°F)
- Line or grease a muffin tin
2. Mix wet ingredients
- Whisk together:
- sourdough starter
- melted butter
- sugar
- eggs
- vanilla
3. Add dry ingredients
- Stir in flour, cocoa powder, baking soda, and salt
- Mix until just combined (don’t overmix)
4. Add extras
- Fold in chocolate chips or nuts if using
5. Bake
- Fill muffin cups about ¾ full
- Bake for 18–22 minutes
👉 Centers should be slightly soft for that brownie texture
🍽️ Result
- Texture: fudgy, moist, slightly dense
- Flavor: rich chocolate with subtle depth from sourdough
- Top: slightly crackly like brownies
🔥 Tips for Best Results
- Discard works perfectly—no need for active starter
- Don’t overbake (they firm up as they cool)
- Add a pinch of espresso powder to boost chocolate flavor
- Use dark cocoa for deeper taste
⏱️ Overview
- Prep: 10 minutes
- Bake: ~20 minutes
- Effort: very easy
🧠 Why sourdough works here (quick note)
Unlike cookies where it’s mostly hype, here it:
- Adds moisture
- Slight acidity enhances chocolate flavor
- Helps create a softer crumb
If you want, I can give you:
- A bakery-style version with gooey centers
- Or a high-protein/low-sugar variation