These chocolate muffins are a replica of my sourdough fruit muffins with cinnamon.
They are a bit sweeter and more dessert like, but I am very happy with the result. Here is a comparison of the two versions next to each other:
If you do not have an airfryer, I usually increase the temperature by 20 C and the time by a few minutes. It will all depend on your oven.
Sourdough chocolate muffins
Servings: 6
Preparation time: 5 min
Baking time: 13 min
Baking temperature airfryer: 160 C
Baking temperature oven: 180 C
Difficulty: easy
Ingredients
- 35 g of melted/softened butter
- 60 g of sugar (I use cane coconut sugar)
- 1 tablespoon of cocoa powder
- 1 egg (or 15 g of sunflower oil + 10 g of water)
- 150 g of sourdough
- 95 g of white flour
- 1 teaspoon baking powder
- chopped chocolate or chocolate chips to taste (don’t exaggerate)
- rum flavor essence (optional)
Directions
- First mix the 35 g of butter with the 60 g of sugar.
- Add the 1 tablespoon of cocoa and the egg and mix well to dissolve the sugar.
- Add the 150 g sourdough and continue mixing for a bit.
- Mix in the chocolate and the optional rum essence:
- At the end add the 95 g of flour and the 1 teaspoon of baking powder.
- Scoop the dough in the muffin forms.
- At the very end I smooth the surface with a wet spoon. This makes the top of the muffin nice and glossy.
- Place in the cold airfryer and start at 160C for 13 min.
- And they are ready!
- Here’s how the egg (left) vs sunflower oil + water (right)looks like.
