Sourdough Chocolate Pecan Muffins (with Buckwheat Flour, Olive Oil and Yogurt)

close up of a freshly baked sourdough chocolate pecan muffin

Sourdough Chocolate Pecan Muffins (with Buckwheat Flour, Olive Oil and Yogurt)

These muffins are easy to throw together using what you have on hand. They make a great breakfast treat, or a mid-day or late-night snack. Full of wholesome ingredients, you can feel good about this chocolate muffin! These muffins are low-sugar, so if you like them sweeter add more.

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Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Keyword: buckwheat flour, chocolate, high fiber, high protein, reduced sugar, sourdough, sourdough discard, versatile, yogurt

Prep Time: 15

Cook Time: 18

Total Time: 33

Servings: muffins

Calories: 160kcal

Author: juiceofsevenlemons

Cost: $4.25

Ingredients

Dry Ingredients:

160 g all-purpose flour (1 ¼ cups) can use a combination of AP and soft-wheat
30 g buckwheat flour (¼ cup) optional
50 g cacao powder (½ cup)
5 g baking powder (1 tsp)
2 g baking soda (½ tsp)
3 g sea salt (½ tsp)
65 g chopped pecans plus extra for topping; substitute walnuts if wanted

Wet Ingredients:

240 g sourdough discard (1 cup)
100 g turbinado sugar (½ cup) use cane sugar if you like
1 large egg
80 ml extra virgin olive oil (⅓ cup)
120 ml milk or a non-dairy alternative; approximately ½ cup
120 g yogurt plain or Greek; approximately ½ cup; (coffee or vanilla yogurt good)
5 ml vanilla extract (1 tsp)

Add-ins:

90 g semi-sweet chocolate chips dark or semi-sweet; approximately ½ cup

Instructions

Preheat the Oven:

Preheat your oven to 175°C (350°F). Line a muffin tin with paper liners or grease with cooking spray.

Mix Dry Ingredients:

In a large bowl, whisk together the dry ingredients until well combined.

Mix Wet Ingredients:

In a separate bowl, combine the wet ingredients. Mix until smooth and well incorporated.

Combine Mixtures:

Pour the wet ingredients into the dry ingredients and gently mix until combined. Be careful not to over-mix. Fold in the chocolate chips.

Long Ferment (optional):

Bench rest the batter for about 2 hours and then store in the refrigerator overnight to reap the benefits of fermentation.

Fill Muffin Cups:

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle extra nuts and turbinado sugar on top if desired.

Bake:

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs).

Cool:

Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Convection: Use 325°F for convection ovens and bake for about 14 minutes.

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