Sourdough Discard Chocolate Muffins are irresistibly moist and deliciously indulgent. Whether served at a special occasion brunch or as a fun dessert, these easy-to-make treats deliver an intense chocolate flavor that will have everyone asking for your secret recipe.
I love a serious double chocolate fixation as you can tell by my Fudgy Chocolate Cookies and Chocolate Cookies and Cream Cookies. It was only a matter of time until I married this flavor profile with my passion for sourdough.
If you have some extra starter or discard to spare, this is a great way to use it up!
Brand new to sourdough? This complete guide to sourdough baking is a great place to get started. Then once you're up and running, come on back for this and my other discard recipes like my Sourdough English Muffins.
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Unsweetened Natural Cocoa Powder - Hershey's is my go-to
- Baking Soda
- Salt
- Chocolate Chips - I used Ghiradelli Semi-Sweet, but you can use any type you like
- Eggs
- Full Fat Sour Cream or Greek Yogurt - Full fat is important to help make these tender and moist
- Olive Oil - I love using olive oil in baking for the extra flavor, but if this weirds you
- Whole Milk
- Sourdough Discard
- Vanilla Extract
See recipe card for quantities.
Instructions
Let's make our double chocolate muffins in six easy steps. Only equipment you'll need are mixing bowls, a whisk, a spatula, muffin tin and paper muffin liners.
- Step 1: Combine the dry ingredients and chocolate chips
- Step 2: Combine the wet ingredients including the sourdough discard
- Step 3: Mix the wet ingredients into the dry to form the batter. Avoid overmixing!
- Step 4: Bake at 475F for 5 minutes then reduce the oven temp to 350F for another 15 to 16 minutes until a toothpick comes out clean.
- Step 5: Let the muffins cool in the pan for 10 minutes after coming out of the oven,
- Step 6: Enjoy warm or store in an airtight container to enjoy later.
The high initial baking temperature helps create those perfect domed muffin tops!
Tips & Tricks
There are two reliable methods to determine when your muffins have reached perfect doneness:
The Classic Toothpick Test: Insert a toothpick into the center of a muffin. If it comes out clean with no wet batter clinging to it, your muffins are ready to be removed from the oven.
The Precise Temperature Method: For more accuracy, use an instant-read thermometer. Simply insert the probe into the center of a muffin. When it registers 200°F (93°C), your muffins are perfectly baked.
Both techniques ensure you'll achieve muffins with ideal texture!
Sourdough Discard Chocolate Muffins
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 12
- Category: muffins
- Method: baking
- Cuisine: American
Description
Irresistibly moist Sourdough Discard Chocolate Muffins deliver intense chocolate flavor, perfect for brunch or dessert.
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (41g) unsweetened natural cocoa powder (I use Hershey's)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups (315g) semi-sweet chocolate chips
- 2 large eggs, at room temperature
- ¾ cup (185g) full-fat sour cream or greek yogurt, at room temperature
- ½ cup (120ml) olive oil or other neutral flavored oil
- ¼ cup (60ml) whole milk, at room temperature
- 1 ½ teaspoons pure vanilla extract
- 100g sourdough discard
Instructions
- Preheat and Prepare: Heat oven to 425°F (218°C). Prepare a 12-count muffin tin with nonstick spray or line with paper liners.
- Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, salt, and chocolate chips. Set aside.
- Mix Wet Ingredients: In a separate bowl, whisk eggs, sour cream, oil, milk, and vanilla extract until well combined then whisk in the sourdough discard.
- Create Batter: Pour wet ingredients into dry ingredients. Gently fold together using a silicone spatula or wooden spoon until just combined. (The batter will be thick and sticky. Avoid overmixing to help keep the muffins light in texture.)
- Fill Muffin Tin: Divide batter evenly among prepared muffin cups, filling each all the way to the top.
- Bake with Temperature Adjustment: Bake at 425°F for 5 minutes. Without opening the oven door, reduce temperature to 350°F (177°C). Continue baking for 15-16 minutes until a toothpick inserted in the center comes out clean. Total baking time: approximately 20-21 minutes.
- Cool: Let muffins rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
For mini muffins: Bake at 350°F/177°C for 13-14 minutes total
Nutrition
- Serving Size: 1 muffin
- Calories: 441
- Sugar: 36.3 g
- Sodium: 221.6 mg
- Fat: 22.9 g
- Carbohydrates: 57.9 g
- Fiber: 4 g
- Protein: 6.9 g
- Cholesterol: 39.6 mg
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