Double Chocolate Sourdough Muffins Using Sourdough Discard
If you’ve been looking for a way to use your sourdough discard while creating something indulgent yet wholesome, these double chocolate sourdough muffins are the answer. Mildly sweet, incredibly moist, and packed with chocolate flavor, they are perfect for breakfast, snacks, or a little dessert.
One of my favorite things about this recipe is its flexibility. You can bake the muffins right away, or let the batter ferment overnight in the fridge for a richer, tangier flavor. The muffins also freeze beautifully, making them an ideal recipe to batch bake and have on hand for busy mornings or unexpected chocolate cravings.
I usually make 12 jumbo muffins, which are wonderfully indulgent, but the recipe easily yields 16 regular-sized muffins if you want smaller portions. These muffins are loved by kids and adults alike, and they’re a great way to enjoy sourdough discard without the usual long rise times.
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Ingredients
- 2 cups flour (I use freshly milled soft white wheat berries, but all-purpose flour works too)
- ½ cup cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup unfed sourdough starter (discard)
- ½ cup olive oil or avocado oil
- 1 cup granulated sugar
- 2 eggs
- ¾ cup yogurt (sour cream will also work)
- 2 tsp vanilla extract
- ¼ cup milk
- 1¾ cups semi-sweet or dark chocolate chips
Instructions
- Preheat your oven to 425°F and line a muffin tin with paper liners. I really love these for a bakery feel.
- Mix dry ingredients: In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk together the sourdough discard, oil, sugar, eggs, yogurt (or sour cream), milk, and vanilla until smooth.
- Combine: Gently stir the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep your muffins tender. Fold in the chocolate chips.
- Fill muffin tins: Divide the batter evenly among the muffin cups.
- Bake: Start at 425°F for 5 minutes, then reduce the oven to 350°F and bake for an additional 15–18 minutes. Muffins are done when a toothpick inserted in the center comes out clean.
- Cool and serve: Let the muffins cool slightly before serving.
Tips for the Perfect Sourdough Muffins
- Overnight fermentation: Letting the batter sit in the fridge overnight develops a subtle sourdough tang and deeper chocolate flavor.
- Freezer-friendly: These muffins freeze beautifully. Make a double batch, store in a freezer-safe container, and enjoy them later for breakfast, snacks, or dessert.
- Flour options: Freshly milled soft white wheat adds a wholesome, nutty flavor. If you don’t have it, all-purpose flour works perfectly. If you are looking into milling your own flour, especially for the health benefits, here is the mill I use in my kitchen.
- Chocolate chips: I like using dark chocolate chips for a rich flavor, but semi-sweet works well too.
- Portion sizes: For jumbo muffins, make 12. For standard muffins, make 16. Adjust baking time slightly if you change the size.
Why These Muffins Work
These muffins strike the perfect balance of rich chocolate flavor and sourdough tang. Using sourdough discard means you don’t have to wait for a starter to rise, but you still get the depth of flavor and tender crumb that sourdough is known for. The combination of cocoa powder and chocolate chips ensures each bite is moist and chocolatey without being overly sweet.
The olive or avocado oil keeps the muffins soft, and the yogurt (or sour cream) adds just enough moisture for a tender crumb. Baking at a high temperature initially helps the muffins rise beautifully, then lowering the oven ensures they bake through without overbrowning.
Double Chocolate Sourdough Muffins Using Sourdough Discard
Ingredients
- 2 cups flour (I use freshly milled soft white wheat berries, but all-purpose flour works too)
- 1/2 cup cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup unfed sourdough starter (discard)
- 1/2 cup olive oil or avocado oil
- 1 cup granulated sugar
- 2 eggs
- 3/4 cup yogurt
- 2 tsp vanilla extract
- 1/4 cup milk
- 1 3/4 cup semi-sweet or dark chocolate chips
Instructions
- Preheat your oven to 425°F and line a muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk together the sourdough discard, oil, sugar, eggs, yogurt (or sour cream), milk, and vanilla until smooth.
- Combine: Gently stir the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep your muffins tender. Fold in the chocolate chips.
- Fill muffin tins: Divide the batter evenly among the muffin cups.
- Bake: Start at 425°F for 5 minutes, then reduce the oven to 350°F and bake for an additional 15–18 minutes. Muffins are done when a toothpick inserted in the center comes out clean.
- Cool and serve: Let the muffins cool slightly before serving.
How to Store and Serve
- Room temperature: Store in an airtight container for 2–3 days.
- Freezing: Wrap individually or in a container with parchment between layers and freeze for up to 3 months.
- Serving ideas: Top with a pat of butter, a drizzle of chocolate, or enjoy as-is for a quick breakfast or snack.
Variations and Add-Ins
- Add chopped nuts like walnuts or pecans for crunch.
- Swirl in a little peanut butter or Nutella before baking for a special treat.
- Sprinkle a pinch of sea salt on top before baking for a salted chocolate muffin twist.
These double chocolate sourdough muffins are perfect for anyone looking to enjoy the benefits of sourdough discard while satisfying a chocolate craving. Whether you bake them immediately or let them ferment overnight, they will be moist, flavorful, and loved by everyone. I really hope that you enjoy them!
Happy baking, friend.
XO, Bri
More Sourdough Recipes You’ll Love
If you’re on a sourdough kick like I am, here are a few more of my favorite sourdough recipes using either active starter or discard.
New to Sourdough? Start Here
If you’re new to sourdough or just want a simple, cozy guide to baking from scratch, I put together a 23-page sourdough beginner’s guide that walks you through everything from starter care and troubleshooting to tools, terminology, and easy recipes to get started with confidence.
It’s designed to feel like a friend teaching you in her kitchen, not a textbook, and it’s perfect if you’ve ever felt overwhelmed or confused by sourdough. Click the link below to visit my FREE resource library and grab your download!
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