Mini Chocolate Sourdough Muffins

I decided to make some Chocolate Sourdough Muffins - mini of course!



Last night I made up a sponge that I decided this morning to split between these mini muffins and an Overnight Sourdough Bread.
   

Ingredients:

Overnight Sponge

• 4    ounces sourdough starter
• 4    ounces lukewarm water
• 5 1/2    ounces All-Purpose Flour   

Morning Mix-Ins

•  3/8    cup cocoa powder
•  1/2    cup sugar
• 0.75    teaspoon baking powder
• 0.25    cup coconut oil
• 1.5      tsp vanilla
•  1/2    tsp cinnamon
•  1/2    tsp salt
• 1    egg   
    
• Optional toppings - 1/4 cup of mini chocolate chips + 1/4 cup caramel pieces

Instructions:

1. Mix up the overnight sponge before you go to bed. Cover with kitchen towel.
2. In the morning, preheat the oven to 350 degrees with a rack in the middle of the oven.
3. Grease the wells of two 24 hole mini muffin pans.
4. Mix in all the morning mix-ins except the optional toppings. Stir well as needed to spread chocolate evenly though batter.
5. Using a small cookie scoop, place one level scoop of batter into each well of the first pan.
   (Optional - sprinkle with some mini chocolate chips or caramel bits)
6. Bake first pan for ~ 8 minutes while scooping rest of batter into second pan. (You will fill another 18 or so mini muffins.)
7. Remove first pan, and place second in oven. (Second pan will bake for 8 minutes as well.)
8. Remove muffins from pan after a minute to two, and let them cool on a wire rack.

Carole's Notes:

This recipe made about 40 mini muffins. (I am glad I split the overnight sponge between these muffins and a bread.)

The muffins are not as sweet as a cupcake, but quite sweet enough for breakfast or snacking.

The recipe was adapted from https://ragamuffindiaries.wordpress.com/2012/03/21/sourdough-chocolate-muffins/