Sourdough Chocolate Muffins
If you’ve got a little sourdough discard hanging out in your fridge and a craving for something chocolatey, these sourdough chocolate muffins are calling your name. They’re rich, moist, and packed with chocolate chips in every bite. Basically a chocolate lovers dream.
Even better? You don’t need sour cream or an active sourdough starter, and you’ll be baking bakery-style muffins in no time.
This is a great way to use up extra sourdough discard while creating a sweet treat your whole family will love. Whether you’re team breakfast muffin or afternoon snack, these are sure to become a new favorite!
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Ingredients You’ll Need For Sourdough Double Chocolate Muffins
These double chocolate sourdough muffins come together with simple ingredients, but the right ones make all the difference. Here’s what to know before you bake:
- All-purpose flour: The base of the muffin batter.
- Unsweetened cocoa powder: Use natural cocoa powder, not Dutch-processed. Dutch won’t react properly with the leavening agents.
- Semi-sweet or dark chocolate chips: These pair best with cocoa powder to deepen the chocolate flavor. Save a handful to sprinkle on top!
- Sourdough discard: Use discard that’s less than a few days old. It doesn’t need to be an active sourdough starter, but it should smell pleasant and slightly tangy, not overly acidic.
- Vegetable oil: You can sub with neutral oil like avocado oil.
- Whole milk: Room temperature helps everything mix evenly. You can also use a non-dairy substitution like almond or coconut milk.
- Eggs & vanilla: Both should be room temperature for the best texture and structure.
- Baking powder & baking soda: Make sure they’re fresh! Since there’s no active starter, you’ll need both to get a good rise.
Step-by-Step Instructions For Sourdough Discard Chocolate Muffins
You won’t need a mixer for this recipe. Mixing by hand helps keep the batter light and your muffins soft and tender. Overmixing with a mixer can make them dense, so just grab a whisk and a spatula and you’re good to go.
Step 1: Preheat and Prep
Preheat your oven to 425°F (218°C). Line a muffin pan with paper muffin liners or grease with a little oil or butter.
Step 2. Mix Dry Ingredients
In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, salt. Set aside.
Step 3: Mix Wet Ingredients
In a medium bowl, whisk eggs, oil, milk, vanilla extract, sourdough discard.
Step 4: Combine Wet & Dry
Pour the wet ingredients into the bowl of dry ingredients. Stir until just combined. The batter will be thick and slightly lumpy. Be sure not to overmix! Fold in chocolate chips, saving about ¼ cup to sprinkle on top.
Step 5: Scoop & Bake
Fill muffin cups almost to the top using a cookie scoop or spoon. This recipe makes 12-14 muffins. Sprinkle reserved chocolate chips over each one.
Bake at 425°F for 6 minutes, then without opening the oven door, reduce heat to 350°F (177°C) and continue baking for 15–17 minutes, or until a toothpick comes out clean.
Step 6: Cool
Let the muffins sit in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.
How to Store Sourdough Chocolate Muffins
To store your sourdough chocolate muffins, place them in an airtight container at room temperature and enjoy within 3 days for the best texture and flavor.
If you’d like to keep them fresh even longer, place them in a freezer-safe bag or container. They’ll stay delicious for up to 2 months in the freezer. When you’re ready to enjoy one, take one out of the freezer and allow to sit at room temperature.
Notes & Tips For The Best Sourdough Chocolate Muffins
- Use a kitchen scale. For the best results, I always recommend weighing your ingredients with a kitchen scale instead of scooping. Especially for flour and cocoa powder. It ensures accuracy and consistent texture every time.
- Don’t overmix. Overmixing causes dense, tough muffins. Stir gently and stop when the batter is just combined.
- The high-temp trick. Starting your muffins at 425°F gives them that bakery-style muffin top. Just remember: don’t open the oven door when you drop the temperature.
- Make it your own. Swap some chocolate chips for white chocolate or dark chocolate chunks. You can also turn this into a mini muffin batch. Just bake for 10–12 minutes total.
If you liked this recipe, I think you’ll love…
Sourdough Chocolate Muffins
Equipment
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- ⅔ cup (55g) unsweetened cocoa powder
- 1 cup (200g) granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs, at room temperature
- ½ cup (120ml) vegetable oil
- ¾ cup (180ml) whole milk, room temperature (or non-dairy substitute)
- 1 tsp vanilla extract
- ⅓ cup (83g) sourdough discard
- 1 ¾ cups (315g) semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 425°F (218°C). Line a muffin pan with paper liners or lightly grease it.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk eggs, oil, milk, vanilla, and sourdough discard until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
- Fold in 1 ½ cups of chocolate chips, saving the rest for topping.
- This recipe makes 12-14 muffins. Divide batter between muffin cups, filling almost to the top. Sprinkle remaining chocolate chips on each.
- Bake at 425°F for 6 minutes, then reduce temperature to 350°F without opening the oven door. Bake for another 15–17 minutes or until a toothpick comes out clean.
- Cool in the muffin pan for 10 minutes, then transfer to a cooling rack to cool completely.
Notes
- Using a kitchen scale is one of the easiest ways to get consistent, bakery-style muffins every time. It helps you avoid dry pockets of flour or overly wet batter. Because in baking, accuracy really does matter.
- Since this recipe doesn’t rely on active sourdough starter for lift, it’s extra important to make sure your baking powder and baking soda are fresh and active. They’re doing all the rising work here, so if they’re expired, your muffins may turn out flat.
- If you’re baking for little ones or just want a bite-sized treat, this recipe also works great for mini muffins. Just keep an eye on them and reduce the bake time. Start checking around the 10-minute mark.
- To make these muffins dairy-free, simply swap the whole milk for a non-dairy option like almond or oat milk. Also, double-check your chocolate chips. Many brands offer dairy-free versions so you can keep that rich flavor without the dairy.
Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!