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.
Traci says
sooo good and came out just like the picture!
Audrey says
DELICIOUS!😋 Just made them and couldn't wait to let them fully cool... soooo good👍 Will be checking out more of your recipes;-) (especially your sourdough ones as I always have an abundance of discard!) Thanks so much!
Raven says
We love these!! My kids ask for these everyday if they aren’t already available for them to grab. I added in collagen powder for extra protein! We truly love every recipe of yours that we try and continue to use.. thank you for sharing!
Renee says
These are so delicious! My kids love them. I always ferment the batter in the fridge overnight and bake in the morning. Very nice to have fresh baked muffins in the morning.
Connie Nelson says
Melt in your mouth is a good description! All the tips you give produce a great looking, flavorful muffin! Thank you, thank you!
Mama Bear says
I don’t know how many times I’ve already made these! Sooo good!!!
Donna says
Fantastic! I am at high altitude & I reduced the sugar by almost half & used less mini chocolate chips. I also used a starter that contained mostly whole wheat. In addition I used half white & half whole wheat flour. I only had plain non fat yogurt & unsweetened almond milk They were great & not too dense with the whole wheat. They rise really well & tasted awesome. Thank you for the recipe!
Natalie says
This recipe was wonderful!!! I didn't have sour cream so I substituted it with Two Good vanilla greek yogurt. I also skipped the vanilla extract since the yogurt had a vanilla flavor and used almond milk. The muffins were moist, rich, and filling without being super dense. I can't wait to make them again and see how well they freeze!
Tanya says
Amazing recipe! Supper fluffy muffins ! Definitely saving it to my favorites collection!!! Thank you!
Amy says
Thank you Tanya! 🙂
Madison says
Such an amazing recipe! I was able to make 36 mini muffins for a small gathering and still had enough to make 9 regular sized muffins to keep in my house throughout the week! I noticed your note about swapping the banana in another recipe for the oil in this one when you created the recipe so I decided to use a banana to give it some fruity flair for summer. They were so good! Also, coconut milk works great in these and I substituted 100g of whole wheat in with the AP flour without them being too heavy or dense. Thank you for all your amazing recipes:)
Amy says
Thanks for the tips Madison! 🙂
Stacie says
What temp and how long for mini muffins? 🙏