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.
Teresa says
These are so good and quick to make! for those who find the batter too dry- it probably varies based on your starter consistency. I added a smidge more milk and it was perfect for me. My oven runs a bit hot so I pulled them after 13 minutes at 350. perfect! thanks for sharing these.
Jackie says
I’d like to bake these in a silicone mold and the mold is safe up to 375 degrees. Do you have a recommendation for the temperature and time to bake the muffins?
Amy says
I would bake at 375 and check them around 18-20 minutes. Bake longer if needed!
Jackie says
Thank you for answering my question! I baked at 375 for 20 minutes and the muffins are delicious and heart shaped 😃
Amy says
You're welcome Jackie!
Holly says
Hi there! Can you substitute the oil for applesauce or butter? Thank you!
Amy says
Yes you can.
Yolanda says
Happy Valentine’s Day! I choose these muffins to add a little chocolate to a day to celebrate love- thankfully all love is not the same! Our family does love your recipes! I didn’t have bits so I added a quarter of a teaspoon or orange extract and some fresh orange zest on top! I forgot to turn the temperature down on my second pan- thankfully they didn’t burn- a bit over done but still tasty! Thanks for sharing your gift of baking!
Amy says
Happy Valentine's Day Yolanda 🙂
AM says
1st!!!! I love that you include the measurements in the directions bc it’s so annoying having to scroll up and down all the time so THANK YOU for taking the time to include that.
2nd!!!! These are AMAZING. A hit by the whole family!
Terri says
These were very easy to make and tasted fantastic! I used a regular muffin size tin and it made 24. We shared with the neighbors and my work and still had enough to freeze. This is a keeper!
Mayer says
Very easy recipe. Beautiful results. Was confused with the amount of flour. Initially, I saw 240g so I took only that amount. After mixing the wet ingredients, I felt that something was amiss so I decided to take another 240g of flour. Phew! What a save! Made 6 large muffins and 17 mini ones. 😉
Thanks, Amy!
Heather says
Getting ready to make these. Are you saying it needs 240 grams doubled and the recipe is wrong in the amount?
Amy says
The recipe only needs 2 cups of flour which weighs 240g.
Suzy Q says
We love this recipe! My 11 year old daughter made these for fair and won a purple ribbon! If I wanted to ferment longer, Like overnight, Would I just add the chocolate chips, baking powder and soda in the morning before baking or are there other ingredients that are better left out during that longer ferment too?
Amy says
Mix all of the ingredients and let it ferment in the fridge until you're ready to bake!
Dulce Guillermo says
Hi! I've been in the search of the perfect chocolate muffin for quite some time, THANK YOU! The favorite in the house are the ones from Costco, I made these, and ask my son if he liked them and from 1 to 10,compared to costco's muffins, how much he rated them and he said "Mom, so much better!" Little detail, I think my oven temperature it's a bit higher than what it says, so at 15 minutes they were done, but they were a bit dry, next time I'll check at 10 mins and so on after that. But they are really good!! Again, thank you. PS. I LOVE that I don't have to use the mixer!
Kela says
Is the batter supposed to be this thick?!
Amy says
It's a thick batter. You can thin it down if you think it's necessary.