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    • Recipe:

    Chocolate Cinnamon Sourdough Muffins Recipe

    Recipe by on Oct 4th, 2011 in ,
    Learn more about this recipe on www.traditional-foods.com.
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    • Chocolate Cinnamon Sourdough Muffins
  • Prep Time:
  • Cook Time:

    • Recipe Description:

    This is a tasty and versatile chocolate cinnamon muffin which quickly transforms itself into a cupcake with the additional of chocolate butter cream icing. We have used this recipe (with icing) as a birthday cupcake, but the muffin itself is a great, everyday treat. For a true gingerbread flavor, enjoy this recipe with the ginger, but it has a great cinnamon flavor without this ingredient as well.

    Recipe Ingredients:

  • 2 1/2 cups sourdough starter
  • ½ cup melted coconut oil or softened butter (either work well, so does a combination)
  • ½ cup sucanat
  • ½ cup molasses
  • 1 egg
  • 1 ½ cups fresh ground spelt flour (all sorts of baking flours would work)
  • 1 tsp ginger (optional: a cupcake for a child would be better without)
  • 1 tsp cinnamon powder
  • ½ tsp salt
  • 1 tsp baking soda
  • 2 tbs hot water

    • Recipe Instructions:

    Preheat oven to 375 degrees

    Cream sugar and oil/butter until well blended.

    Add molasses and egg, beating continuously.

    Mix together separately flour, spices, and salt. Add to mixer. Mix well.

    Mix 2 tbs hot water with soda until soda is dissolved. Add to mixer and mix well.

    As a final step, gently mix in the sourdough starter.

    Bake in greased muffin pans for about ten minutes. The muffins are done when you poke them with a fork and the fork comes out clean.

    Comments and Reviews

  • Barbara says:
    Does the "Chocolate" part come only from the frosting? Reply
  • Jami Delgado says:
    Yes, that's what I get from the recipe. This is a spice muffin that goes well with a chocolate frosting. It looks as though the recipe actually doesn't include how to make the frosting. This recipe looks yummy and I want to try it, but I would actually ferment my flour, starter and oil/butter together overnight (to break down the phytic acid and gluten a bit in the flour), then in the morning I would mix the spices, egg and sweetener and baking soda together and then add that to the dough...mixing with my fingers to get incorporated and lumps out. Reply

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