- 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
- 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.
