Ingredients and substitutions
Espresso: Use espresso or strong brewed coffee (it can be decaf!). Adding coffee when making a recipe with cocoa powder enhances its flavor (I also do this in my famous sourdough chocolate cake).
If you don’t want to use coffee, replace it with more milk.
Sourdough discard: Use regular sourdough discard or leftover chocolate discard if you have some. Both create delicious, moist muffins—though the chocolate starter makes them even richer!
You can also use an active sourdough starter if that’s what you have.
Oil: Use vegetable, avocado, or your preferred oil, but avoid strong-tasting oils like olive oil. You can swap it for butter, but that will make drier muffins.
Baking soda: Check that your baking soda hasn’t expired. Using baking soda instead of baking powder creates a darker muffin.
Chocolate chips: I prefer semi-sweet or dark chocolate chips, but you can swap them for milk chocolate chips, peanut butter chips, or even white chocolate chips.
Cocoa powder: Use 100% cocoa powder for the best chocolate flavor.
