Indulge in the most delicious Double Chocolate Cherry Muffins made with sourdough discard. Moist, rich, and bursting with flavor—the perfect baking recipe for stone fruit season. Enjoy these chocolate cherry sourdough muffins for breakfast, a snack, or dessert.
Chocolate Cherry Sourdough Muffins
If you’re a sourdough enthusiast looking for a creative way to use your sourdough starter discard, we have a delightful treat for you—double Chocolate Cherry Muffins with Sourdough Discard! These muffins include cacao, dark chocolate chunks, and fresh cherries for delectably moist, rich, chocolatey muffins.
The combination of chocolate and cherry is a classic pairing that delights the senses with its rich, harmonious flavors. Chocolate, with its deep, velvety taste, provides a luxurious base that complements the tart sweetness of cherries. The natural acidity of cherries cuts through the richness of the chocolate, creating a balanced and complex flavor profile.
Historically, the pairing of chocolate and cherry has roots in delicious European desserts like Black Forest cake. The antioxidants and health benefits found in both dark chocolate and cherries add an extra layer of appeal, making indulgence feel a little less guilty. Whether in cakes, muffins, or candies, the fusion of chocolate and cherry continues to be a beloved flavor duo.
Chocolate Cherry Muffins Ingredients
Here are all the ingredients you need to make these delectable chocolate cherry sourdough muffins:
- all-purpose flour
- cacao
- brown sugar
- baking soda
- baking powder
- salt
- 1-2 cups sliced cherries
- dark chocolate chunks
- grass-fed butter, room temperature soft
- sourdough starter, room temperature
- vanilla extract
- whole milk, room temperature
- 2 eggs, room temperature
Sourdough is a beloved ingredient in bread-making and offers numerous health benefits.
The fermentation process used to create sourdough bread enhances its nutritional profile. Sourdough is easier to digest than traditional yeast bread. In sourdough, lactic acid bacteria break down gluten, fructans, and phytic acid. This can be particularly beneficial for individuals with gluten or FODMAP sensitivities.
Muffins are not usually long-fermented, but they can be! I don’t long ferment these chocolate cherry sourdough muffins, but many readers have told me they have successfully fermented the batter overnight in the fridge for easier digestion. You can try fermenting the muffin batter overnight in the fridge before preheating your oven and filling your muffin tin with batter.
What is the Secret to Moist Muffins?
Adding fruit into muffins is the secret to achieving a moist and tender texture that keeps these baked treats irresistibly soft.
Fruits like berries, apples, and cherries naturally contain high water content, which releases moisture as the muffins bake. This moisture infusion prevents the muffins from drying out and enhances their softness. Moreover, fruits contribute to the flavor profile, adding a fresh, natural sweetness that complements the other ingredients.
The natural sugars in fruits also caramelize during baking, creating pockets of juicy, flavorful bites within the muffin. The pectin found in fruits is a natural thickener, contributing to the moist, luscious crumb. Incorporating fruit elevates the taste and ensures that each muffin is tender and deliciously moist.
Never Over-Mix Muffins
When making these chocolate cherry muffins, one crucial tip is to avoid overmixing the batter. Overmixing can result in dense muffins rather than light and fluffy ones. The reason behind this lies in the formation of gluten.
Gluten, a protein present in flour, gives structure to baked goods. However, excessive mixing develops gluten strands, leading to a denser texture. To prevent this, gently mix the dry and wet ingredients until just combined, ensuring there are still some lumps and streaks of flour in the batter.
This technique allows the muffins to rise correctly, resulting in a tender crumb and a delightful eating experience.
My other muffin baking tip is always to use a thin metal aluminum muffin tin with paper liners. A metal muffin tin works way better than a silicone muffin pan.
Storing Chocolate Cherry Muffins
Storing baked muffins properly ensures they remain fresh and delicious. Here are some tips on how to store them effectively:
- Room Temperature Storage:
- Allow muffins to cool completely.
- Place them in an airtight container lined with paper towels to absorb excess moisture.
- Store at room temperature for up to 3-4 days.
- Refrigeration:
- If the weather is hot or humid, consider refrigerating muffins.
- Store in an airtight container in the fridge for up to one week.
- Freezing Muffins:
- Cool muffins completely before freezing.
- Place wrapped muffins in a freezer-safe bag or container.
- Label it with the date and freeze it for up to 3 months.
- Reheating Frozen Muffins:
- Remove the desired number of muffins from the freezer.
- Microwave on high for 20-30 seconds or until warm.
- Alternatively, preheat the oven to 350°F (175°C) and heat muffins for 10-15 minutes until warmed.
Double Chocolate Cherry Muffins with Sourdough Discard
Indulge in the most delicious Double Chocolate Cherry Muffins made with sourdough discard. Moist, rich, and bursting with flavor—the perfect baking recipe for stone fruit season.
- Prep: 10 minutes
- Cook: 30 minutes
- Total Time: 40 minutes
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cacao powder*
- 1/2 cup brown sugar, packed
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1–2 cups sliced cherries
- 3/4 cup dark chocolate chunks
- 1/2 cup grass-fed butter, room temperature soft*
- 1/2 cup sourdough starter, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk, room temperature
- 2 eggs, room temperature
Instructions
- Preheat your oven to 350° F.
- Line a muffin tin with paper liners.
- Pit and cut the cherries into halves and quarters.
- In a medium-large mixing bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, salt, cherries, and chocolate chips.
- In a separate bowl, combine the butter, sourdough starter, vanilla, whole milk, and two eggs. Whisk until combined.
- Gently fold the wet ingredients into the dry ingredients until everything is just combined. Do not over-mix. The batter should be thick, and it’s okay if there are clumps.
- Spoon the batter into the muffin tins. Optional— top with a cherry and more chocolate chunks.
- Bake for about 30 minutes total. Rotate the pan halfway through.
- Allow cooling for about 15 minutes.
Notes
- You can use cocoa powder or cacao powder; both work well. I prefer the health benefits and flavor of raw, unprocessed cacao.
- You can use salted or unsalted butter, depending on your preference. I love salted chocolate flavor, so I opt to use salted butter.
