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Double Chocolate Sourdough Muffins Using Sourdough Discard

These double chocolate sourdough muffins are moist, chocolatey, and made with sourdough discard. Bake them fresh, ferment overnight, or freeze for later.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 16 Muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 327
Ingredients Method

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

Method
 

  1. Preheat your oven to 425°F and line a muffin tin with paper liners.
  2. Mix dry ingredients: In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
  3. Mix wet ingredients: In another bowl, whisk together the sourdough discard, oil, sugar, eggs, yogurt (or sour cream), milk, and vanilla until smooth.
  4. 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.
  5. Fill muffin tins: Divide the batter evenly among the muffin cups.
  6. 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.
  7. Cool and serve: Let the muffins cool slightly before serving.