Sourdough Chocolate Muffins

In a medium mixing bowl, mix the dry ingredients and set aside.
175 g All-purpose flour, 40 g Unsweetened Cocoa Powder, ½ tsp Kosher Salt, 2 tsp Baking powder, ½ tsp Baking soda, 1 tsp Espresso Powder
Melt the stick of butter in the microwave or on the stovetop.
In a large mixing bowl, whisk the eggs, brown sugar, sour cream, and vanilla extract together. Be sure to break apart any clumps of sugar.
Whisk in the sourdough discard until incorporated and whisk the butter in last.
113 g Unsalted Butter, 2 Eggs, 155 g Light Brown Sugar, 120 g Sourdough Discard, 227 g Sour Cream, 1 tsp Vanilla Extract
Add the dry ingredients to the bowl of wet ingredients and fold with a spatula until the flour is hydrated. Then, fold in the chocolate chunks or chips.
183 g Semi-sweet Chocolate
Cover and chill the muffin batter in the refrigerator for at least an hour and up to overnight.
Preheat the oven to 400ºF (204ºC). Prepare a muffin pan with liners and spray with oil or grease.
Fill the muffin cups with batter and top each muffin with more chocolate chips or chunks.
Bake for 23-25 minutes or until a toothpick inserted into the middle comes out clean. Let cool on a wire rack and top with optional flaky salt.
Flaky Salt