These double chocolate sourdough muffins are the best muffins you'll ever make with your sourdough starter discard.
Chock-full of chocolate chips so there's extra chocolate in every bite. They practically melt in your mouth!
The batter can be mixed and baked right away OR fermented overnight in the fridge.
They bake up just like big, bakery-style muffins that are ultra moist!
This AMAZING recipe for double chocolate sourdough muffins is a delicious way to use your unfed sourdough starter discard.
The addition of cocoa powder and chocolate chips makes them irresistible.
A sourdough recipe that's sure to become one of your favorites!
This muffin recipe makes 16 double chocolate sourdough muffins.
Because these muffins freeze great, we like to make a double batch and freeze some for later. They are easy to thaw out for a quick breakfast, snack or dessert.
What you'll need for sourdough chocolate muffins
For this recipe, we modified our sourdough banana nut muffins by removing the bananas and butter and replacing them with extra sour cream and oil to keep the muffins super moist.
We also added cocoa powder and chocolate chips for a rich deep chocolate flavor.
- all-purpose flour
- cocoa powder
- baking soda
- baking powder
- salt
- vegetable oil*
- granulated sugar
- eggs
- sour cream*
- milk*
- vanilla extract
- unfed sourdough starter discard
- chocolate chips
Here are a few ways to modify the recipe if needed:
- We prefer to use avocado oil for our recipes because it has a neutral flavor. Avocado oil can be replaced with either melted butter or melted coconut oil. Do not use solid coconut oil in this recipe as it will not mix into the batter evenly.
- Sour cream can be replaced with full-fat, plain greek yogurt.
- We use unsweetened almond milk to help thin down the batter but feel free to choose from whole milk, skim milk, or any plant-based milk.
- Because this recipe is made with a ½ cup sourdough starter that hasn't been fed, it's a great way to make sure that your sourdough discard never goes to waste. But, it can also be used with a sourdough starter that is active. You will still need to use baking soda and baking powder for the muffins to rise.
- If you like nuts, try adding a ½ cup of chopped pecans or chopped walnuts for a different flavor variation.
- For the best texture, we do not recommend using whole wheat flour or bread flour.
Helpful equipment
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How to make double chocolate sourdough muffins
The batter is made without the use of a stand mixer. All you need is a few bowls, a whisk, and a spatula to mix the batter. (The recipe makes 16 muffins)
NOTE: The muffins will bake at 425°F (218°C) for the first 5 minutes and at 350°F (176°C) for the remaining 15 minutes. The initial higher temperature will help to give the muffins a bigger oven spring.
Preheat the oven to 425°F (218°C) and place the oven rack in the center position. Line a muffin tin with paper liners.
In a large mixing bowl, whisk together the AP flour, cocoa powder, baking soda, baking powder, and salt. Set the bowl aside.
In a separate bowl mix the wet ingredients. Use a whisk to combine the oil, sugar, eggs, sour cream, milk, vanilla extract, and sourdough starter discard. Mix until the ingredients come together and are smooth.
Pour the wet ingredients into the bowl with the dry ingredients and mix the batter until it just comes together. Do not over-mix the batter.
Add the chocolate chips and stir until they are evenly distributed in the batter.
Use an ice cream scooper to fill the liners. The batter should come to the top of the liner for bigger muffins. Sprinkle a few chocolate chips on top of each one if you want even more chocolate flavor!
Bake the muffins for the first 5 minutes at 425°F (218°C) in the preheated oven. Lower the oven temperature to 350°F (176°C) and continue to bake the muffins for an additional 15-18 minutes.
A toothpick inserted into the center should come out clean when they are done.
Remove the muffins from the oven and allow them to cool completely in the muffin tin or transfer them to a wire rack.
How to store them
If you have leftovers, store them in an airtight container at room temperature for up to 5 days or in the fridge for up to a week.
They freeze great too! Just wrap them individually in plastic wrap and place them into a freezer-safe container to avoid freezer burn. The sourdough muffins will stay fresh for up to 3 months in the freezer.
More sourdough discard recipes
- sourdough morning glory muffins
- sourdough blueberry muffins
- lemon poppy seed sourdough muffins
- sourdough pop tarts
- sourdough chocolate chip cookies
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Double Chocolate Sourdough Muffins
INGREDIENTS
- 2 cups (240 g) all purpose flour
- ½ cup (45 g) cocoa powder (regular or dark)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon (5 g) salt
- ½ cup (125 g) unfed sourdough starter
- ½ cup (120 g) avocado oil (or vegetable oil)
- 1 cup (200 g) granulated sugar
- 2 large eggs
- ¾ cup (185 g) sour cream
- 2 teaspoons (10 g) vanilla extract
- ¼ cup (60 g) milk
- 1 ¾ cups (315 g) semi-sweet chocolate chips
INSTRUCTIONS
- Preheat the oven to 425°F (218°C) and place the oven rack in the center position. Line a muffin tin with paper liners.
- In a large mixing bowl, whisk together 2 cups AP flour, ½ cup cocoa powder, ½ teaspoon baking soda, 2 teaspoons baking powder and 1 teaspoon salt. Set the bowl aside.
- In a separate bowl mix the wet ingredients. Use a whisk to combine the ½ cup of oil, 1 cup sugar, 2 eggs, ¾ cup sour cream, ¼ cup milk, 2 teaspoons vanilla extract and ½ cup of sourdough starter discard. Mix until the ingredients come together and are smooth.
- Pour the wet ingredients into the bowl with the dry ingredients and mix the batter until it just comes together. Do not over mix the batter. Add the chocolate chips and stir until they are evenly distributed in the batter.
- Use an ice cream scooper to fill the liners. The batter should come to the top of the liner for bigger muffins. Sprinkle a few chocolate chips on top of each one if you want even more chocolate flavor!
- Bake the muffins for the first 5 minutes at 425°F (218°C) in the preheated oven. Lower the oven temperature to 350°F (176°C) and continue to bake the muffins for an additional 15-18 minutes. A toothpick inserted into the center should come out clean when they are done.
- Remove the muffins from the oven and allow them to cool completely in the muffin tin.
Gillian Cumpstone says
Made these sourdough discard chocolate muffins and they are delicious 😋. The best chocolate muffins I’ve made according to my husband. Thanks so much for the recipe will write it in my favourites book.
Best wishes Gill in the UK
Burju says
I’ve baked these muffins with my sourdough discard and my family and I have absolutely fell in love with them! First time baking muffins with my discard and it really add great taste and texture.
Thank you!
Karen says
WOW!! Great Recipe, this is going into my permanent file, these muffins are so good. My coworkers loved them, I love them 🙂
These are perfect, the rise on these muffins is amazing, they look like store-bought muffins (taste much better than store-bought) and it's a great way to use up some Sourdough Discard.
Next time I want to try making these with Oat Flour or half Oat Flour and half APF, I am also thinking about adding a little Chocolate Extract, I made some and now I don't know what to do with it...
Samantha says
I was looking to try a new sourdough recipe as I typically just make bread and cinnamon rolls. Tomorrow is "muffin day" so I just randomly googled "sourdough muffins" not even thinking it was a thing. This was the first recipe that showed up that wasn't blueberry so I opened it. Much to my surprise, I had every ingredient except sour cream. I decided to go ahead and make them with Greek yogurt instead. These are soooooo good! I would 10/10 recommend this recipe to anyone. They got HUGE... I did let the dough sit for about an hour because I forgot about it so I'm not sure if that's why but that's OK! The kids absolutely love them too. I will be making these repeatedly.
Lark says
Super rich and chocolatey! And incredibly moist. I subbed plain yogurt for the sour cream and it worked great. I also used melted coconut oil instead of vegetable oil. Rested the batter overnight and baked in the morning. Highly recommend!
Theresa says
This turned out great. I used whole wheat einkorn flour instead of all purpose flour, and it was perfect. I only used half the amount of chocolate chips because that was what I had available, and it was plenty. Also, I really recommend using the weight measurements rather than the volume ones. It's so much easier.
Aubri says
I used plain yogurt instead of sour cream and fermented them overnight in the fridge. They were sooooo good! I will definitely be making them again!
Jamie says
I am new and learning... if I put them in the fridge overnight- do I need to let them get to rrom temp before putting them in the oven the next day? Thanks ! I can not wait to try these !
Amy says
You can bake them straight from the fridge 🙂
Al pal says
I made this recipe and it turned out amazing! I replaced the sour cream with buttermilk because that’s all I had and the door was delicious and the muffins are so so tasty. I don’t consider myself an amazing cook, but this recipe with easy to follow and turned out delicious!
Haley says
Quite literally the best chocolate muffin recipe I’ve ever made!
Carly Waddoups says
If I want to ferment overnight, should I wait to add in the baking soda and baking powder?
Amy says
No there is no need to wait. I've tested the recipe with all the ingredients added and fermented overnight with no issues!