Double Chocolate Sourdough Muffins
These double chocolate sourdough muffins are the best muffins you’ll ever make with your sourdough starter discard. Packed with chocolate chips, every bite is rich, moist, and deeply satisfying. Whether for breakfast or a mid-day treat, these muffins are a decadent twist on a classic favorite.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield : 16 muffins
Ingredients
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2 cups (240g) all-purpose flour
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½ cup (45g) cocoa powder (regular or dark)
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2 tsp baking powder
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½ tsp baking soda
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1 tsp (5g) salt
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½ cup (125g) unfed sourdough starter discard
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½ cup (120g) avocado oil (or vegetable oil)
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1 cup (200g) granulated sugar
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2 large eggs
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¾ cup (185g) sour cream
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2 tsp (10g) vanilla extract
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¼ cup (60g) milk
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1¾ cups (315g) semi-sweet chocolate chips
Instructions
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Preheat the oven to 425°F (218°C) and place rack in center. Line muffin tin with paper liners.
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In a large bowl, whisk together:
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2 cups flour
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½ cup cocoa powder
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2 tsp baking powder
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½ tsp baking soda
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1 tsp salt
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In a second bowl, combine wet ingredients:
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½ cup oil
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1 cup sugar
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2 eggs
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¾ cup sour cream
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¼ cup milk
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2 tsp vanilla extract
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½ cup sourdough discard
Mix until smooth.
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Combine wet and dry ingredients. Stir until just combined—do not overmix. Fold in chocolate chips.
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Scoop batter into muffin liners (fill to top for larger muffins). Optionally, sprinkle more chocolate chips on top.
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Bake at 425°F (218°C) for 5 minutes, then reduce to 350°F (176°C) and bake for another 15–18 minutes. A toothpick should come out clean when done.
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Cool completely in the muffin tin before serving.
Nutrition Facts (per muffin)
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Calories: 327 kcal
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Carbs: 39g
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Protein: 5g
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Fat: 18g (Sat. Fat: 7g)
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Fiber: 3g
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Sugar: 20g
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Cholesterol: 30mg
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Sodium: 202mg
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Potassium: 250mg
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Calcium: 60mg
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Iron: 3mg
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Vitamin A: 117 IU
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Vitamin C: 1mg