Heavenly Double Chocolate sourdough English Muffins

We are on such an English Muffin kick these days and these Double Chocolate Sourdough English Muffins may just take the cake for my favorite yet! They are so soft, rich, and decadent with just the perfect hint of sweetness.

If you have ever made my Sourdough English Muffins then you know just how easy they are. We love them so much that I have been making them morethan sourdough bread! You simply mix the dough, let it rest foran hour then pop it in the fridge overnight or until you are ready to shape and then bake them.

I have done different savoury English Muffins but these Double Chocolate Sourdough English Muffins were the first sweet ones I have done and they DID NOT DISSAPOINT! What I love most about this recipe is that you get that rich chocolately flavor without a ton of sweetness. You can now have chocolate for breakfast that isn’t loaded with sugar…..you’re welcome 😉

These English Muffins are an absolute dream served warm with butter and flaky sea salt but would also be delicious with strawberry jam or even peanut butter! They freeze extremely well and can be made in double batches too. If you have made it this far, take this as your sign to jump on the Sourdough English Muffin Train and never look back!!!

Tips for PErfect Double Chocolate Sourdough English Muffins

1. Use a nice active sourdough starter that is at its peak! I recommend feeding your sourdough starter about a 1:4:4 ratio to get a nice a strong starter. This means your starter will take anywhere from 8-12 hours after feeding it to reach its peak. This all depends on how warm it is in your house.
2. Swap out the water for milk as your liquid. Many English Muffin recipes are made with water and while that is fine, they have so much more flavor and tenderness if you use milk!
3. Make sure you allow them to rest long enough after they have been shaped before you cook them. Because they don’t do a long proof on the counter like sourdough bread, you want to make sure that you give them ample time after the dough has been in the fridge to get nice and light and fluffy. I recommend anywhere 3-5 hours, again depending how warm your house is. My home sits around 19 degrees Celsius and I like to leave my English Muffins to rest for 4 or even 5 hours before cooking.
4. Bake them for a few minutes after you cook them on the stove. While you can cook them completely on the stove, I find it easiest to cook them for about 6 minutes per side on the stove then transfer them to a baking sheet and allow them to finish cooking through in the oven. This ensure they aren’t still gummy in the center while preventing them from getting too dark and brown on the outside!

Double Chocolate Sourdough English Muffins Ingredients

Sourdough Starter– Make sure you use a nice and active sourdough starter that is at its peakfor this recipe. You will need a good amount of it so I recommend feeding your starter minimum 130g both flour and water.

Milk– I always use milk instead of water in my English Muffins for extra flavor and tenderness.

Flour– You can use unbleached all purpose flour or bread four to make these Sourdough English Muffins.

Butter-Melted butter is added to the dough to help keep that soft texture and give the most delicious taste.

Honey– I always have a bit of honey in my English muffins and I have slightly increased the amount just to balanced out the bitterness in the cocoa.

Cocoa– Be sure to use unsweetened cocoa powder for this recipe.

Salt– Any good bread recipe needs salt for flavor.

Chocolate Chips– This can be any type of chocolate chips you like. I personally like semi sweet for this recipe for just a bit more sweetness but not as much as using milk chocolate.

The Steps

Make the Dough

1.Start by mixing together the milk, sourdough starter, melted butter and honey in a medium sized bowl until bubbly.

2. Next, add in the flour, cocoa and salt and mix until well combined and there are no dry spots remaining. Fold in the chocolate chps.

3. Cover the bowl of dough and allow it to rest at room temperature for about 1 hour, then place it in the fridge for 8-36 hours. Make sure to cover it with plastic wrap so it doesn’t dry out in the fridge.

Shape and Bake

4. The day you want to cook them, remove the dough from the fridge and dump it onto the counter.

5. Next, cut the dough into 10 equal sized pieces.

6. Take each piece, one at a time and pinch the bottom of the dough together forming a ball shape. Gently roll the ball on the counter with the palm of your hand until its fairly smooth.

7. Repeat this with each dough ball and then place them on a baking sheet lined with parchment paper and sprinkled with a dusting of cocoa. I like to do this before placing the dough balls on it do that they don’t stick.

8. Cover the tray with a tea towel and allow the English Muffins to rest at room temperature for 3-5 hours.

9. Once the English Muffins have puffed up and are nice and soft looking, its time to cook them. Preheat your oven to 350F and heat a cast iron skillet over medium low heat. You don’t want it too hot or the English Muffins will burn.

10. Add the muffins in the heated pan. Cook for 6-7 minutes on each side. Place them all back on the baking sheet and bake in the oven for bout 10 more minutes. This ensures that they are fully cooked through in the center so they are not gummy when you cut them open!

11. Remove from the oven and allow the English Muffins to cool for 20 minutes before slicing and enjoying!

If you try these English Muffins leave a comment below or give the recipe a review and happy baking!

Looking for the perfect plain Sourdough English Muffin? Find the recipe here https://cmbarndominium.com/how-to-make-soft-fluffy-sourdough-english-muffins/