The Best Double Chocolate Sourdough Discard Muffins

Two double chocolate sourdough muffins are stacked on top of each other with chocolate chips around them.

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The Best Double Chocolate Sourdough Discard Muffins

These double chocolate sourdough discard muffins are rich, fudgy, and packed with chocolate in every bite. Made with sourdough discard for a soft, tender crumb, they come together in one bowl with no mixer needed. Perfect for using up extra discard while satisfying a serious chocolate craving. My kids ask for these on repeat!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 414kcal

Author: Lynn Polito

Equipment

Ingredients

2 cups All purpose flour
¾ cup Unsweetened cocoa powder
1 teaspoon Baking soda
1 ½ teaspoon Baking powder
½ teaspoon Salt
½ cup Butter Melted
¾ cup Granulated sugar
⅓ cup Brown sugar
2 large Eggs
½ cup Sourdough discard unfed
⅓ cup Milk whole milk, 2%, or your favorite non dairy milk
½ cup Sour cream Full fat
2 teaspoon Vanilla Extract
1 tablespoon Cooled coffee Optional but highly recommended!
1 ½ cups Semi Sweet Chocolate Chips

US Customary - Metric

Instructions

Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners.
Whisk flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
In a separate bowl, whisk melted butter and both sugars until smooth. Whisk in eggs one at a time, then sourdough discard, sour cream, milk, vanilla, and coffee if using.
Fold the wet ingredients into the dry ingredients just until combined. Fold in chocolate chips, saving a few for the tops.
Rest the batter for 15 minutes on the counter, or cover and refrigerate overnight. This helps get the crumb to be really tender and help make the muffins really tall.
Fill liners to the top. Press extra chocolate chips onto each muffin.
Bake at 425°F for 5 minutes, then lower to 350°F and bake 14 to 16 minutes more, until a toothpick comes out with a few moist crumbs.
Cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

For jumbo muffins, bake 18 to 22 minutes at 350°F after the initial 5 minute hot start. For mini muffins, bake 6 to 8 minutes at 350°F after a 4 minute hot start.
If you only have active sourdough starter on hand, use that! It will work just perfectly.
I like to use semi-sweet chocolate chips in this recipe, but you can use dark chocolate chips, milk chocolate chips, or even white chocolate chips in this recipe.

Nutrition