We may earn money or products from the companies mentioned in this post.

Hidden Liver Chocolate Sourdough Muffins

These hidden liver chocolate sourdough muffins are the most nourishing muffins you’ll ever make with your discard. 

Filled with chocolate chips so all you will taste is chocolate in every bite. Nutrient packed and melt in your mouth, these muffins are worth trying!

The batter can be mixed and baked right away OR fermented overnight in the fridge. 

They bake up just like big, bakery-style muffins that are ultra moist and have absolutely no taste of beef liver! 

This AMAZING recipe for hidden liver chocolate sourdough muffins is a delicious way to use your unfed sourdough starter discard and get extra nutrients into your family’s diet. 

The addition of cocoa powder and chocolate chips makes them irresistible, and decadent and your family will never know extra nutrients you added.

A sourdough recipe that’s sure to become one of your favorites!

This muffin recipe makes 16 hidden liver chocolate sourdough muffins. 

Because these muffins freeze really well, sometimes we make a double batch and freeze some for later. They are easy to thaw out for a quick breakfast, snack or dessert.

Why Is Liver Good For You?

If you have followed the Paleo diet or Carnivore diet you might have heard of eating organ meats, particularly beef liver. There is a very logical reason people are consuming this traditional food, the nutrition is unmatched.

If you have read my post Liver & Collagen: Why Ancestral Eating Matters then you know what a nutritional powerhouse liver is.

What Vitamins and Minerals are in Liver?

A 3.5-ounce portion of cooked beef liver provides:

• Protein: 27 grams
• Vitamin B12: 1,386% of the recommended daily intake (RDI)
• Copper: 730% of the RDI
• Vitamin A: 522% of the RDI
• Riboflavin: 201% of the RDI
• Niacin: 87% of the RDI
• Vitamin B6: 51% of the RDI
• Selenium: 47% of the RDI
• Zinc: 35% of the RDI
• Iron: 34% of the RDI

What you’ll need for hidden liver sourdough chocolate muffins

• all-purpose flour
• cocoa powder
• baking soda
• baking powder
• salt
• butter*
• granulated sugar
• eggs
• sour cream*
• milk*
• vanilla extract
• unfed sourdough starter discard
• chocolate chips
• beef liver

Here are a few modifications and ways we have personalized this recipe:

• I prefer to use melted grass-fed butter but avocado oil or coconut oil could also be used. Do not use solid coconut oil or solid butter in this recipe as it will not mix into the batter evenly.
• Non-fat plain greek yogurt can be replaced with full-fat, plain greek yogurt or sour cream.
• We use raw milk in the batter but feel free to choose from whole milk, skim milk, or any plant-based milk.
• Because this recipe is made with a ½ cup sourdough starter that hasn’t been fed, it’s a fabulous way to make sure that your sourdough discard never goes to waste. But, it can also be used with active sourdough starter. You will still need to use rising agents like baking soda and baking powder for the muffins to rise.
• If you like nuts, try adding a ½ cup chopped pecans or chopped walnuts for a different flavor and texture variation.
• For the best texture, we do not recommend using whole wheat flour or bread flour but you can experiment if you want to mill your own grains. 

How to make hidden liver chocolate sourdough muffins

 

We make this batter with a stand mixer but you can use a regular mixer if that is what you have. All you need is a few bowls, a whisk and a spatula to mix the batter. (The recipe makes 16 muffins)

NOTE: The muffins will bake at 425°F (218°C) for the first 5 minutes and at 350°F (176°C) for the remaining 15 minutes. The initial higher temperature will help to give the muffins a bigger oven spring.

Preheat the oven to 425°F (218°C) and place the oven rack in the center position. Line a muffin with paper liners or spray with avocado oil. 

In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set the bowl aside.

In a separate bowl mix the wet ingredients. Use a whisk to combine the melted butter, sugar, eggs, plain greek yogurt, milk, vanilla extract, grated or pureed liver and sourdough starter discard. Mix until the ingredients come together and are smooth.

*Long Fermented* For a long fermented version, mix only the flour, melted butter, plain greek yogurt, milk and sourdough starter and let it sit on your counter for about 6 hours or in your fridge overnight. When the batter is done fermenting, add it into your stand mixer, add the rest of the wet ingredient and then the dry ingredients. You want it to be mixed in thoroughly but not over mixed. Some people like to use their hands for this part if their dough ferments in the fridge and it is very stiff.

Pour the wet ingredients into the bowl with the dry ingredients and mix the batter until it just comes together. Do not over mix the batter.

Add the chocolate chips and stir until they are evenly distributed in the batter.

Use an ice cream scooper to fill the liners. The batter should come to the top of the liner for bigger muffins. Sprinkle a few chocolate chips on top of each one if you want even more chocolate punch!

Bake the muffins for the first 5 minutes at 425°F (218°C) in the preheated oven. Lower the oven temperature to 350°F (176°C) and continue to bake the muffins for an additional 15-18 minutes. If you use a stone pan like me, I bake the whole 18 minutes. 

A toothpick inserted into the center should come out clean when they are done.

Remove the muffins from the oven and allow them to cool completely in the muffin tin or transfer to a wire rack.

How to store hidden liver chocolate sourdough muffins

If you have leftovers, store them in an airtight container at room temperature for up to 5 days or in the fridge for up to a week. 

They freeze great too! Just wrap them individually in plastic wrap and place them into a freezer-safe container to avoid freezer burn. The sourdough muffins will stay fresh for up to 3 months in the freezer.

More recipes with sourdough or liver

Easy Soft Sourdough No Knead Sandwich Bread 

The Best Hidden Liver Italian Meatballs 

Do you like this recipe? Sign Up for Flourishing Motherhood’s email list to get my latest recipe!

These double chocolate sourdough muffins are the best muffins you’ll ever make with your sourdough starter discard. Chocked full of chocolate chips so there’s extra chocolate in every bite. They practically melt in your mouth!The batter can be mixed and baked right away OR fermented overnight in the fridge. 

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 16 muffins

INGREDIENTS

• 2 cups (240 g) all purpose flour
• ½ cup (45 g) cocoa powder (regular or dark)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon (5 g) salt
• ½ cup (125 g) unfed sourdough starter
• ½ cup (120 g) melted butter (or avocado/ coconut oil)
• 1 cup (200 g) granulated sugar 
• 2 large eggs
• ¾ cup (185 g) plain non-fat greek yogurt (or full fat or sour cream)
• 2 teaspoons (10 g) vanilla extract
• ¼ cup (60 g) milk
• 3 tablespoons (45 g) grated or pureed beef liver
• 1 ½ cups (315 g) semi-sweet chocolate chips

INSTRUCTIONS

• Preheat the oven to 425°F (218°C) and place the oven rack in the center position. Line a muffin tin with paper liners or spray with oil.
• In a large mixing bowl, whisk together 2 cups flour, ½ cup cocoa powder, ½ teaspoon baking soda, 2 teaspoons baking powder and 1 teaspoon salt. Set the bowl aside.
• In a separate bowl mix the wet ingredients. Use a whisk to combine the ½ cup of melted butter, 1 cup sugar, 2 eggs, ¾ cup plain greek yogurt, ¼ cup milk, 3 tablespoon beef liver, 2 teaspoons vanilla extract and ½ cup of sourdough starter discard. Mix until the ingredients come together and are smooth.
• Pour the wet ingredients into the bowl with the dry ingredients and mix the batter until it just comes together. Do not over mix the batter. Add the chocolate chips and stir until they are evenly distributed in the batter.
• Use an ice cream scooper to fill the liners. The batter should come to the top of the liner for bigger muffins. Sprinkle a few chocolate chips on top of each one if you want even more chocolate punch!
• Bake the muffins for the first 5 minutes at 425°F (218°C) in the preheated oven. Lower the oven temperature to 350°F (176°C) and continue to bake the muffins for an additional 15-18 minutes. A toothpick inserted into the center should come out clean when they are done.
• Remove the muffins from the oven and allow them to cool completely in the muffin tin.