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? Check out my Sourdough Starter for Beginner's Guide. 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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