Easy Double Chocolate Sourdough Muffin Recipe

Today, we’re we are whipping up these yummy double chocolate sourdough muffins! They are rich and moist, super easy to make, and a go-to sourdough recipe! I love a quick breakfast recipe (or sweet treat) with simple ingredients!

Double chocolate sourdough muffins in a tea towel lined basket.

What is Sourdough?

Sourdough is a fermentation process that involves naturally occurring wild yeast and lactobacilli bacteria. This fermentation process gives sourdough its characteristic tangy flavor as well as additional benefits like:

  • Improved Digestibility: The fermentation process breaks down gluten and phytic acid, making sourdough easier to digest for many people, even those with gluten sensitivities.
  • Nutrient Boost: Sourdough fermentation enhances the bioavailability of nutrients like vitamins and minerals, making them more accessible to our bodies.
  • Balanced Blood Sugar Levels: Sourdough bread typically has a lower glycemic index compared to conventional bread, which can help regulate blood sugar levels.
Double chocolate sourdough muffins on a wooden table and tea towel.

What is Sourdough Discard?

When maintaining a sourdough starter, it’s necessary to periodically remove a portion of the starter and replace it with fresh flour and water to keep the starter healthy and active. The portion that is removed, often referred to as discard, is not necessarily bad or spoiled; it’s just a surplus that is no longer needed.

Many bakers choose to discard this portion because they don’t want to accumulate excess starter over time, which would require more flour and water for feeding.

However, instead of throwing away the discard, it can be used in various recipes to add flavor and texture to baked goods. This is where the term “sourdough discard” comes from—it’s the portion of the sourdough starter that is discarded but can still be utilized in cooking and baking.

Double chocolate sourdough muffins on a wooden table.

Uses for Sourdough Discard

One of the pieces to maintaining a sourdough starter is finding creative ways to use the discard that accumulates during feedings so that nothing goes to waste. These sourdough chocolate muffins are a great way to use up some of your discard. You can easily use it in Sourdough Discard Brownies or Sourdough Discard Granola!

Ingredients

These moist, chocolatey treats are the perfect way to use up your sourdough discard while satisfying your sweet tooth. They are super easy to make and can be made from start to finish in about 30 minutes.

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Double chocolate sourdough muffins in a tea towel lined basket.

Double Chocolate Sourdough Muffins

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I love a quick breakfast recipe (or sweet treat) with simple ingredients! And these double chocolate muffins are just that.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 14 muffins
Calories 314

Ingredients 

  • 340 grams semi-sweet chocolate chips
  • 240 grams all-purpose flour
  • 200 grams cane sugar
  • 185 grams sour cream
  • 125 grams sourdough starter discard
  • 120 grams melted butter
  • 60 grams milk
  • 45 grams cocoa powder
  • 10 grams baking powder
  • 10 grams vanilla extract
  • 2 grams baking soda
  • 5 grams salt
  • 2 eggs

Instructions

  • Preheat oven to 400° Fahrenheit (204° Celsius).
  • Grease a 12-cup muffin tin or use paper liners.
  • In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  • In a separate bowl (or stand mixer) whisk together the sourdough discard, butter, eggs, sour cream, milk, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just moistened.
  • Fold in chocolate chips. (suggestion: also use white chocolate chips for some contrast).
  • Spoon batter, filling the cups until they are at the rim.
  • Bake for 15-20 minutes in the preheated oven. Be sure to place it on the center oven rack.
  • Insert a toothpick, and if it comes out clean, the muffins are done!
  • Place the muffin pan on a wire rack to cool completely.
  • Store muffins in an airtight container for 4-5 days. Or store in a freezer-safe container and freeze to keep fresh longer (3-6 months).

Notes

The yield for this recipe is about 14-16 muffins depending on how much you fill your cups. I like to fill almost to the top which will yield about 14 muffins, but filling 3/4 full will give you extra.
These double chocolate muffins have a rich chocolate flavor and go great with a cup of coffee!
Tried this recipe?Mention @tinadoessourdough

Nutrition

Serving: 1muffin | Calories: 314kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 33mg | Sodium: 272mg | Potassium: 238mg | Fiber: 4g | Sugar: 24g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 86mg | Iron: 3mg

More Sourdough Discard Recipes

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8 Comments

    1. Hi Jenn,

      yes, I made them that way once: I made the batter the light before, left in in the fridge overnight and baked it in the morning! 🙂

  1. Other recipes state to use only Dutch Processed cocoa due to the acidity of plain cocoa. Is Dutch processed required for this recipe???

    1. Hi Debra,

      people like to complicate sourdough a lot! For some thing, it’s completely justified, but when it comes to the kind of cocoa you use in a discard recipe, not so much in my opinion! The thing is, if you’re baking a chocolate loaf, the acidity of the cocoa does play a small part because it affects the way starter works to rise the bread. But in case of any discard recipe (like this one), we’re using baking powder for the rise, so the activity of the starter doesn’t matter at all. I hope that helps!

      1. 5 stars
        Thanks for the clarification. I made them in my mini loaf pans and they came out great! I’m going to serve them with peanut butter buttercream frosting.