Incredibly moist and full of chocolate flavor, these Sourdough Discard Chocolate Muffins are almost too good to be true. Deep, dark, and rich from dark cocoa powder and chocolate chunks or chips these are sure to be a favorite for breakfast or snacking on the go. Bake them right away or let the batter rest overnight and bake them fresh the next morning. Make a big batch and stash them in the freezer so you always have something on hand for those chocolate cravings!
This Sourdough Discard Chocolate Muffin recipe is another variation of my basic Sourdough Discard Muffin Recipe as well as my Dark Chocolate Olive Oil Muffins. I have been on a muffin kick lately and recently shared these Sourdough Discard Blueberry Muffins. Like you, I am always looking for ways to use up my sourdough discard and I love creating and sharing these easy sourdough discard recipes.
If you are just starting out on your sourdough journey be sure to check out my How to Make a Sourdough Starter guide. Plus I have plenty of Sourdough Discard Recipes to use up that discard as you build up and strengthen your starter.
Ingredients
I like to separate my muffin ingredients into dry and wet as this makes the recipe so much easier to follow.
dry ingredients:
- all purpose flour
- sugar: I use organic cane sugar but any white sugar will work. Brown sugar is nice too and adds even more moisture and richness.
- cocoa powder: I like a combo of a regular cocoa powder and a dark or black cocoa powder.
- baking powder: for lift - I originally tested this with some baking soda too and I found I liked the texture better without it.
- salt
wet ingredients:
- sourdough discard: this is written as a discard recipe, but if you have bubbly starter feel free to use it! You still need the baking powder either way.
- buttermilk: I love the buttermilk, but the extra acidity is not essential and you can use regular whole milk or an unflavored alternative milk of choice with great results.
- oil: as much as I love butter I prefer oil for these muffins. I tested it both ways and the oil made a much more moist muffin. I prefer extra light olive oil or avocado oil, but any flavorless oil will work. If you use coconut oil make sure it is fully melted before adding to the mixture.
- eggs
- vanilla extract
additional:
- chocolate chunks or chips: Use your favorite. I like semisweet or bittersweet but you could use milk chocolate, white chocolate, peanut butter chips, or a combination.
See recipe card for quantities.
Instructions
These easy sourdough discard chocolate muffins come together in minutes without any heavy equipment.
Combine dry ingredients in mixing bowl - mix well.
Combine wet ingredients in separate bowl or measuring cup - whisk well.
Add wet mixture to dry mixture and mix well to combine.
Add chopped chocolate or chips and mix once more.
Scoop into muffin pan.
Bake for 20 minutes.
A note on oven temperature: I usually bake my muffins at 375 or 400 but for these the lower temperature worked better and it ensures they stay moist and don't overbake. Nobody wants a dry chocolate muffin!
Related
Looking for other recipes like this? Try these:
- Whole Wheat Sourdough Discard Sandwich Bread
- Sourdough Discard Cinnamon Raisin English Muffins
- Sourdough Discard Focaccia
- Sourdough Granola
Sourdough Discard Chocolate Muffins Recipe
Incredibly moist and full of chocolate flavor, these Sourdough Discard Chocolate Muffins are almost too good to be true. Deep, dark, and rich from dark cocoa powder and chocolate chunks or chips these are sure to be a favorite for breakfast or snacking on the go. Bake them right away or let the batter rest overnight and bake them fresh the next morning. Make a big batch and stash them in the freezer so you always have something on hand for those chocolate cravings!
- Total Time: 30 minutes
- Yield: 16-18 muffins
Ingredients
- dry ingredients:
- 1 and ¾ cups or 245 grams all purpose flour
- 1 cup or 200 grams cane sugar or white granulated sugar*
- ½ cup or 43 grams cocoa powder*
- 1 tablespoon or 14 grams baking powder
- 1 teaspoon or 3-6 grams kosher salt*
- wet ingredients:
- ½ cup or 140 grams sourdough discard*
- ⅔ cup or 132 grams avocado oil or other flavorless oil
- 1 cup or 227 grams buttermilk or whole milk
- 2 eggs
- 2 tablespoons or 28 grams vanilla extract
- other ingredients:
- 1.5 cups or 255 grams chopped chocolate chunks or chocolate chips
Instructions
- Preheat oven to 350 degrees F and prepare muffin tins with paper liners or spray generously with baking spray. I get about 16 standard sized muffins out of this recipe but muffin tins can vary quite a lot in capacity so prepare to be flexible.
- Combine all dry ingredients in a large mixing bowl and whisk to combine.
- Combine all wet ingredients in a smaller bowl or large glass measuring cup and whisk well.
- Add wet mixture to dry mixture and stir until combined.
- Fold in chocolate chunks.
- Optional Overnight Rest: At this point you can cover the bowl and refrigerate overnight. Scoop and bake the next morning. Again, this is optional and if you want to bake the muffins right now, you can.
- Scoop batter into prepared muffin pan filling almost all the way to the top. I like to use a #20 cookie scoop for this which is about ¼ cup capacity and will fill the paper liners right to the top.
- Bake in preheated oven for 20-23 minutes until just baked through or until a toothpick comes out with moist crumbs attached. Do not overbake - you want these moist.
- Cool in pan for 5-10 minutes before transferring to cooling rack.
- Once cooled, store in an airtight container for up to 3 days.
Notes
- Brown sugar is nice too and adds more richness and moisture.
- Try a combination of ¼ cup regular cocoa powder and ¼ cup dark or black cocoa powder for an even richer cocoa flavor.
- For the perfectionists: I use Diamond Crystal Kosher salt which weighs 3 grams per teaspoon. Mortons weighs 6 grams per teaspoon and I'm sure other brands vary. It's not a huge deal in a small amount like this but just make sure you are converting depending on the brand and salt variety especially if you use a table salt - in that case you will want to use about ½ the amount of kosher salt called for in the recipe.
- You can use active or discard but either way you still need the baking powder. Stir down the starter before measuring.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: sourdough discard recipes, muffin recipes
- Method: baking, sourdough
- Cuisine: American
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