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Double chocolate sourdough muffins in a muffin tin.

Double Chocolate Sourdough Muffins

Amy Duska
These double chocolate sourdough muffins are the best muffins you'll ever make with your sourdough starter discard. Chocked 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.
4.99 from 288 votes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 16 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.

Nutrition

Serving: 1muffinCalories: 327kcalCarbohydrates: 39gProtein: 5gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 30mgSodium: 202mgPotassium: 250mgFiber: 3gSugar: 20gVitamin A: 117IUVitamin C: 1mgCalcium: 60mgIron: 3mg