A hand holding a jumbo chocolate muffin
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5 from 1 vote

Café-style Chocolate Muffins

Perfect for a mid-morning snack or a weekend breakfast treat, these chocolate muffins are just like the ones you get your favourite café!
Course Snack
Cuisine American
Keyword chocolate, muffin
Prep Time 1 hour 15 minutes
Cooking Time 30 minutes
Total Time 1 hour 45 minutes
Servings 9 muffins
Calories 427kcal


  • 40 g sourdough starter
  • 220 ml milk (or dairy-free alternative)
  • 120 g butter melted
  • 2 eggs large
  • 325 g plain flour
  • 50 g cocoa powder
  • 4 tbsp baking powder
  • 200 g sugar
  • 1 tsp salt
  • 2 tsp vanilla extract (or orange, or mint!)
  • 100 g chocolate chips/chunks


  • Mix together your sourdough starter and milk, and leave for at least one hour (the longer you leave it, the more depth in flavour the muffins will have.)
  • Preheat the oven to 220°C and line a cupcake tin with large cupcake/muffin cases.
  • After the sourdough starter and milk has had time to develop flavour, add the melted butter and eggs. Whisk for 2-3 minutes.
  • Next, sift in the flour, cocoa powder, and baking powder.
  • Add the sugar, salt, vanilla extract and chocolate chips.
  • Fold the dry ingredients into the wet until the mixture is fully combined.
  • Spoon the mixture into the muffin cases, filling them to about one centimetre below the rim.
  • Bake at 220°C for 5 minutes, before reducing the oven to 190°C to bake for a further 20-25 minutes.
  • Allow the muffins to cool in the tin for 10 minutes before removing and leaving to fully cool on a wire rack.


These muffins will keep for three days but are the most perfect the day after they are baked.