Sourdough Chocolate Muffins
Rich, moist, and packed with chocolate chips, these sourdough chocolate muffins are the perfect way to use up sourdough discard. With a tender crumb and deep chocolate flavor, they’re a bakery-style treat made right at home. No sour cream or mixer needed!
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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.
Servings: 12 muffins