Go Back

Double Chocolate Sourdough Muffins

Rich, chocolatey muffins made with sourdough discard—perfectly moist and full of chocolate flavor for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 22 minutes
Total Time 34 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 1 cup sourdough discard unfed
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1 egg room temperature
  • 1 tsp vanilla extract
  • 1 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate chips semi-sweet or dark

Equipment

  • Muffin Tin
  • Mixing Bowl

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
  2. In a mixing bowl, combine sourdough discard, sugar, oil, egg, and vanilla. Mix until smooth.
  3. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl.
  4. Fold dry ingredients into wet mixture until just combined. Do not overmix.
  5. Fold in chocolate chips.
  6. Divide batter evenly among muffin cups.
  7. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.

Notes

For extra richness, you can drizzle melted chocolate over the muffins once cooled.