Sourdough Chocolate Protein Muffins
Muffins are not usually long-fermented, but they can be! I don’t long ferment these chocolate protein 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.
The fermentation process that happens with sourdough starters enhances the nutritional profile of many bread products. In sourdough starters, lactic acid bacteria break down gluten, fructans, and phytic acid. This can be particularly beneficial for individuals with gluten or FODMAP sensitivities. If you long ferment the batter for these chocolate strawberry muffins overnight in the fridge and like how it comes out, let me know in the comments!
Chocolate Strawberry Muffins
I made these protein-rich chocolate strawberry muffins by adapting my chocolate cherry muffin recipe. It’s one of my favorite late-summer muffin recipes on our blog! Thanks to the addition of chocolate protein powder, these chocolate strawberry muffins have a much higher protein content. Each muffin has 8.1 grams of protein!
Why Are My Chocolate Protein Muffins Dry?
Dry protein muffins can result from several factors related to ingredients and baking techniques. Here are some common reasons and tips to help you troubleshoot:
- Too Much Flour: Adding too much flour can make muffins dry. For accuracy, measure your flour correctly using the spoon-and-level method or a kitchen scale.
- Overmixing: Overmixing the batter can cause too much gluten to develop, making the muffins dense and dry. Mix until just combined to avoid this.
- Baking Time: Baking muffins for too long can cause them to dry out. Check them a few minutes before the recipe’s suggested time by inserting a toothpick; it should come out clean but not dry.
- Protein Powder Type: Different protein powders absorb moisture differently. Whey protein, for example, can sometimes make baked goods dry. The fresh strawberries used in this recipe add enough moisture to keep the muffins moist, even with protein powder!
- Low-Fat Content: The muffins may lack moisture if your recipe uses low-fat ingredients or substitutes. My recipe calls for grass-fed butter, which helps keep the muffins from drying.
How to make protein muffins more moist?
I keep my muffins moist by adding butter and fresh fruit. The combination of fat from the butter and moisture from the strawberries ensures moist muffins, even with protein powder incorporated.
Things You May Need:
Storing Strawberry Chocolate Protein Muffins
Properly storing baked chocolate protein muffins ensures they remain fresh and delicious. Here are some tips on how I like to store them:
- Room Temperature Storage:
- Allow the 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 the muffins.
- Store in an airtight container in the fridge for up to one week.
- Freezing Muffins:
- Cool muffins completely before freezing.
- Place the 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. (remove the paper muffin liner first)
- Alternatively, preheat the oven to 350°F (175°C) and heat the muffins for 10-15 minutes until warmed.
Sourdough Chocolate Protein Muffins with Strawberries
These chocolate protein muffins with fresh strawberries and sourdough starter are perfect everyone in the family! Each muffins has 8 grams of protein.
- Prep: 10 minutes
- Cook: 30 minutes
- Total Time: 40 minutes
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 3/4 cup chocolate protein powder*
- 1/3 cup sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups sliced strawberries, fresh
- 1/2 cup dark chocolate chips
- 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.
- In a medium-large mixing bowl, combine the flour, protein powder, cocoa, sugar, baking soda, baking powder, salt, and strawberries.
- In a separate bowl, combine the butter, sourdough starter, vanilla, whole milk, and two eggs. Whisk until combined. (the butter may be clumpy, that’s normal; just mix the wet ingredients as much as possible)
- 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 extra strawberries
- Bake for about 30 minutes total. Rotate the pan halfway through.
- Allow cooling for about 15 minutes.
Notes
- plain or vanilla protein powder works too, but they wont be as chocolatey
- I use salted butter; if you’re not as much of a salt-lover as I am, use unsalted.
- You can use sourdough discard from the fridge, or active sourdough starter. Just make sure its room temperature. Either way it’s “discarded” into this muffin recipe since it is not used for rise.
