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potato flake sourdough double chocolate muffins

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 5 votes
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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.