Chocolate Mango Sourdough Vinegar Muffins
Adding vinegar to baked goods helps break down gluten in the flour leading to a softer texture, acts as a leavening agent when mixed with baking soda, balances the flavor, and makes them more easily digestible!
Wet Ingredients:
1/4 cup of honey
2 eggs
1/4 cup heavy cream or coconut cream
2 tbs Chocolate Mango, Mango, or Cinnamon Mango vinegar (any of our vinegars work here, but most fun to use a mango vinegar for mango muffins!)
1 cup 100% hydration active sourdough starter
110 grams melted butter
1 tsp vanilla
Mix dry ingredients:
1 cup all purpose flour
2 tsp cinnamon
pinch salt
1 tsp baking soda (sifted)
Crumble Topping:
1 cup oat flour (quick blend in the vitamix)
2 tbs sugar
1 tsp cinnamon
2 tbs coconut oil or melted butter
Fold In:
1 cup cubed mango (easiest to peel it first then slice the two big faces and chop into cubes)
3/4 semi dark chocolate chips or break a bar into chunks
Set Oven to 400
1. Using a blender, blend the wet ingredients together until completely homogenous. It is important to blend thoroughly otherwise you will have streaks of sourdough.
2. Pour wet batter into dry and mix until just combined
3. Add chopped mango (we used Valencia Pride) and dark chocolate, mix into the battery with minimal turning
4. Mix the coconut oil into the dry crumble ingredients until crumbly and sprinkle over your raw muffins ** this step is optional but I always think it makes muffins look nice and have a little sweet pop on the top
5. Put the muffins in the oven and drop the temperature to 375 and bake for ~20 minutes
*100% hydration is starter that is 1 to 1 ratio of flour to water
