Potato Flake Sourdough Double Chocolate Muffins

If you’re a fan of chocolate, these Potato Flake Sourdough Double Chocolate Muffins are just what you need! They’re rich, moist, and loaded with chocolate chips. It’s a delicious way to use your potato flake sourdough starter discard.

Whether you’re new to sourdough baking or have been nurturing your starter for years, this recipe is a great way to create bakery-style muffins at home. Allow me to share with you this easy-to-follow muffin recipe that’s perfect for any chocolate lover!

Why potato flake sourdough?

If this is your first time here, you might be curious about this potato flake sourdough starter. Is that really even sourdough? Yes, yes it is. While it is different from traditional water and flour sourdough, it does naturally rise your bread through fermenting the grains. It creates a delicious flavor that is less sour than when using a traditional sourdough starter. 

Using sourdough of any kind helps make the grains more digestible and easier for your body to absorb the nutrients in the grains. I noticed a huge difference from eating sourdough vs. yeasted breads. Mainly because I am not bloated and don’t feel so full after each meal. 

Already have a traditional sourdough starter and want to give this potato flake starter a go? Check out how you can convert some of your traditional starter to a potato flake starter!

Don’t have a starter at all? This is the easiest starter to get going. I will walk you through step by step on how to make your own potato flake starter from scratch. It’s so easy and to get it started all you need is commercial yeast (this is just to getting it going), sugar, dehydrated potato flakes, and water! The yeast will help the starter initially but eventually the good bacteria will take over and your wild yeast will begin to thrive. 

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Tools you need:

Large bowl (Stand mixer can make the job easier and faster)

Rubber spatula

Medium/small bowl

Muffin pans 

Muffin Parchment Liners

1/4 cup cookie scoop (optional but the best for getting evenly sized muffins)

Ingredients You’ll Need

Before you get started, here are the ingredients you will need:

Bulk Ferment:

All-purpose flour: If you don’t have all-purpose flour, you can also use whole wheat flour. I wouldn’t recommend using bread flour since it will create a different texture. I have not used a gluten-free blend, so I’m not sure if it would work, but please comment and let me know if you give it a try!

Cocoa powder: Cocoa powder brings a rich chocolate flavor. Dutch-process cocoa is superior and has a smoother taste. Although, any cocoa powder can be used.

Raw organic sugar: Sugar is necessary to balance the bitterness of the cocoa powder. I have not tried honey as a sugar substitute in this recipe, although I’m sure it would work fine. Granulated sugar, brown sugar, or coconut sugar are also good substitutes.

Egg (room temperature): The egg binds the ingredients and adds richness for a tender texture. For an egg-free option, try using a flax egg, applesauce, or a commercial egg replacer.

Plain yogurt: Yogurt adds moisture and a tangy flavor, while also aiding in the muffin’s rise. You can substitute with sour cream, buttermilk, or a dairy-free yogurt. I typically use homemade yogurt that I make in the instant pot.

Potato flake Sourdough starter: You can use a freshly fed starter or starter straight from the fridge. This can be considered a “discard” recipe because the muffins get help from the baking powder and baking soda for the rise in the oven. Allowing the dough to ferment, whether it’s with fed starter or unfed starter, provides a finished product that is easier to digest. 

Melted coconut oil or butter: It’s important that you do not use hot coconut oil or butter, you want it to be warm, not hotter than 100F. Vegetable oil, olive oil, or melted ghee will work as alternatives.

After Bulk Ferment:

Baking soda: Baking soda works with the starter and yogurt’s acidity to give the muffins a light, fluffy texture. 

Baking powder: Baking powder gives extra lift, ensuring the muffins rise well during baking. It may not be necessary if using fermented batter, but I usually add it just in case! If you like a more dense muffin, omit the baking powder!

Salt: Salt enhances the overall flavor and balances the sweetness. You can use sea salt or kosher salt instead.

Vanilla: Vanilla extract adds warmth and depth, complementing the chocolate flavor. Almond extract, coffee extract, or maple syrup are possible substitutes.

Add-ins:

Semi-sweet chocolate chips: Chocolate chips create pockets of melted chocolate throughout the muffins for an indulgent treat. You can swap in dark, milk, white chocolate chips, or chocolate chunks based on your preference.

How to make the best Sourdough Double Chocolate Muffins:

Mixing the Wet Ingredients

In a large mixing bowl, whisk together the egg and sugar until well combined. Add the yogurt, melted coconut oil, and potato flake sourdough starter discard. Mix everything thoroughly until smooth. This step is crucial to ensure that all the wet ingredients are fully incorporated and ready to blend with the dry ingredients.

Preparing the Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour and cocoa powder. Mixing these dry ingredients first ensures that the cocoa powder is evenly distributed.

Combining the Wet and Dry Ingredients

Gradually add the dry ingredients into the wet ingredients, folding the mixture gently with a rubber spatula. Be careful not to overmix, as this can result in dense muffins. Once combined, cover the bowl with plastic wrap and let it sit in a draft free warm place at room temperature for 8 to 16 hours. This bulk ferment allows the dough to develop flavor through the fermentation process, resulting in tender, flavorful muffins that are easier to digest! My favorite place to let my dough ferment is in my turned off oven with the light off.

Preparing to Bake

After the bulk ferment is complete, preheat your oven to 400°F with the baking rack in the center position. Line a standard muffin pan with parchment paper liners and set it aside.

Adding the Leavening Agents and Final Ingredients

Uncover the fermented batter and stir in the baking soda, baking powder, salt, and vanilla extract. Gently fold in the chocolate chips, being careful not to deflate the batter.

Filling the Muffin Pan

Using a ¼-cup scoop, spoon the batter into the prepared muffin tins. It will make about 18 large muffins. For even more chocolatey goodness, sprinkle a few additional chocolate chips on top of each muffin. This little step will give you that bakery-style look and extra bursts of melty chocolate in every bite.

Baking the Muffins

Place the muffin pan in the oven and immediately reduce the oven temperature to 375°F. Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be set. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips for the Best Potato Flake Sourdough Double Chocolate Muffins

1. Use Room Temperature Ingredients: Ensure your egg and yogurt are at room temperature before mixing. This helps the ingredients blend smoothly and results in a better texture.
2. Don’t Skip the Fermentation Process: The bulk rise at room temperature is essential for developing the tender crumb and flavor that make these muffins stand out from regular chocolate chip muffins.
3. Watch the Oven Temperature: Starting at a high temperature and then lowering it gives these muffins a great rise and tender texture. Keep an eye on your oven to avoid over-baking.

Why This Recipe Works

These Potato Flake Sourdough Double Chocolate Muffins are not just any chocolate chip muffins. They’re a perfect combination of rich chocolate flavor, moist texture, and the subtle complexity that only a potato flake sourdough starter can provide. 

The addition of cocoa powder and semi-sweet chocolate chips ensures that these muffins are packed with chocolate in every bite. The fermentation process softens the flour, breaking down phytic acid and resulting in a tender, moist crumb. And with the extra touch of vanilla extract, these muffins boast a well-rounded, rich flavor that’s hard to resist.

Customizing Your Muffins

While this recipe is already loaded with chocolatey goodness, there are a few ways you can customize it:

• Add a Nutty Crunch: Toss in some chopped walnuts or pecans for a delightful contrast to the smooth chocolate.
• Switch Up the Chocolate Chips: Use a mix of semi-sweet and dark chocolate chunks for a deeper flavor.
• Incorporate Spices: A dash of cinnamon or even cayenne pepper can add warmth and complexity.
• Add coffee: Coffee deepens the chocolate flavor, add a splash of coffee in the batter after bulk ferment or incorporate 1 teaspoon of instant coffee into the batter when mixing before fermentation. 

Using Your Potato Flake Sourdough Starter

If you’ve been here before, you already know that a potato flake starter is a versatile ingredient that goes beyond just bread. This recipe is a great way to use up that extra discard in a creative and delicious way. The sourdough element adds a unique flavor that regular starter recipes might lack, making it a standout among sourdough discard recipes.

For those new to potato flake sourdough, it’s a milder starter compared to traditional sourdough, and it’s often used in sweet recipes like sourdough brownies and cinnamon rolls. However, it’s not just for sweet baked good. It’s also delicious when used for pizza dough, focaccia, and the best garlic and herb sub bread!

Common Questions

Can I Use a Regular Starter Instead?

Yes, you can substitute a regular sourdough starter, but note that the flavor may be more tangy compared to using a potato flake starter.

How Do I Store These Muffins?

These muffins stay moist and delicious for several days when stored in an airtight container. You can also freeze them for up to 3 months for a quick chocolate fix later on. Place them in the refrigerator and warm them up in the microwave for a few seconds before eating. 

What’s the Best Way to Reheat Muffins?

For a freshly-baked feel, reheat muffins in a 350°F oven for 5-7 minutes or in the microwave for about 20 seconds.

Can I Bake These as a Loaf?

Certainly! You can use loaf pans if you prefer, though the baking time will need to be adjusted. Bake at 350°F and start checking for doneness around 40-45 minutes.

Can I bake these right away or does it have to ferment?

While the fermentation process has its benefits, these can be made right away instead of allowing to ferment. There are times we just don’t have time to wait for fermentation. To bake right away, just add all of the wet ingredients together, then add all of the dry ingredients, and fold in the chocolate chips. Bake as directed.

Pin for later and share with a friend:

These Potato Flake Sourdough Double Chocolate Muffins are absolutely delicious and a favorite breakfast item at our house! They combine the richness of chocolate with the flavor from the starter. They’re versatile enough for breakfast, a snack, or even dessert.

Plus, this recipe is a fantastic way to incorporate your sourdough discard into something new and exciting. Whether you’re a seasoned baker or trying out sourdough for the first time, these muffins are sure to be a hit in your kitchen.

If you give this recipe a try, I would greatly appreciate if you came back and gave it a 5-star review! It helps me out so much! 

I also love seeing all of the delicious creations you make! Share your photo over on instagram and give me a tag @littletennesseehome

Potato Flake Sourdough Double Chocolate Muffins

If you’re a fan of chocolate, these Potato Flake Sourdough Double Chocolate Muffins are just what you need! They’re rich, moist, and loaded with chocolate chips. It's a delicious way to use your potato flake sourdough starter discard.

5 from 2 votes

Print Recipe Pin Recipe

Servings 18 large muffins

Ingredients

  

Bulk ferment:

• 1 egg room temp
• 1 cup raw organic sugar
• 1/2 cups plain yogurt
• ½ cup potato flake starter active or discard
• ½ cup melted coconut oil ensure it is not hot
• 2 cups all purpose flour
• ½ cup cocoa powder

After Bulk ferment:

• 1 teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons vanilla

Add ins:

• 1 ¾ cups semi sweet chocolate chips plus more for topping

Instructions

 

• Whisk together egg, and sugar until combined.
• Whisk in yogurt, oil, and starter.
• In a separate bowl whisk flour and cocoa powder together.
• Add dry ingredients to wet ingredients. Mix everything together with a rubber spatula.
• Cover with plastic wrap and let it sit at room temperature for 8 hours to ferment. (can ferment up to 16 hours)
• After fermentation, Preheat the oven to 400℉ degrees with the baking rack in center position. Line a standard muffin pan with parchment paper liners and set aside.
• Add baking soda, baking powder, salt and vanilla to the fermented batter. Mix until fully incorporated.
• Add in chocolate chips and fold them really gently in the batter.
• Spoon batter into prepared muffin tins using a ¼ cup scooper. Sprinkle a few chocolate chips on top of each one if you want even more chocolate flavor!
• Place them in the oven and reduce the heat to 375℉ , bake for about 15-20 minutes or until the toothpick inserted in the center comes out clean.
• Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.