Sourdough Double Chocolate Muffins

There’s something deeply comforting about biting into a rich, chocolatey muffin that’s soft on the inside and slightly crisp on the outside. These sourdough double chocolate muffins bring together the bold flavors of cocoa and chocolate chips, balanced by the subtle tang of sourdough starter.

Perfect for breakfast, a snack, or even dessert, these muffins are a great way to use up your sourdough discard while treating yourself to something indulgent. The sourdough adds moisture and depth of flavor without overpowering the chocolate.

Whether you’re a seasoned baker or just starting out with sourdough, this recipe is simple to follow and always delivers delicious, bakery-style muffins right from your kitchen.

⏱ Cooking Time & Serving

• Prep Time: 15 minutes

• Cook Time: 20–25 minutes

• Total Time: 40 minutes

• Servings: 12 muffins

📝 Ingredients

• 1 cup (240 g) sourdough starter discard (unfed)

• 1 cup (125 g) all-purpose flour

• ½ cup (50 g) unsweetened cocoa powder

• 1 tsp baking soda

• 1 tsp baking powder

• ½ tsp salt

• ½ cup (115 g) unsalted butter, melted and cooled

• ½ cup (120 ml) buttermilk (or milk with 1 tsp vinegar/lemon juice)

• ¾ cup (150 g) brown sugar

• ¼ cup (50 g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup (175 g) semi-sweet chocolate chips (plus extra for topping)

👩‍🍳 How to Make

1. Preheat the Oven – Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.

2. Mix Dry Ingredients – In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

3. Prepare Wet Ingredients – In another bowl, whisk melted butter, buttermilk, sugars, eggs, vanilla, and sourdough starter until smooth.

4. Combine – Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix; a few streaks are fine.

5. Add Chocolate Chips – Fold in the chocolate chips.

6. Fill Muffin Cups – Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle extra chocolate chips on top if desired.

7. Bake – Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

8. Cool – Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.

📝 Notes

• Use discard that’s not too old (within a week and stored in the fridge) for the best flavor.

• These muffins freeze well; just wrap individually and store for up to 3 months.

• For a less sweet version, reduce the granulated sugar by 2 tablespoons.

• Add nuts (like walnuts or pecans) for extra crunch.

❓ FAQs

Q: Can I make these muffins without sourdough starter?
A: Yes, substitute with ½ cup extra flour and ½ cup yogurt for a similar texture.

Q: How do I store them?
A: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Q: Can I make them dairy-free?
A: Use dairy-free butter, plant-based milk, and dairy-free chocolate chips.

🍫 Nutrition (per muffin, approx.)

⚠️ Disclaimer

These sourdough double chocolate muffins are meant to be enjoyed as an occasional treat. Always eat in moderation as part of a balanced diet. Please check all ingredients carefully for potential allergens such as gluten, dairy, and eggs before preparing or serving.