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chocolate muffin with bite taken showing the inside with melted chocolate chunks

Sourdough Discard Chocolate Muffins Recipe

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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 3/4 cups or 245 grams all purpose flour
  • 1 cup or 200 grams cane sugar or white granulated sugar*
  • 1/2 cup or 43 grams cocoa powder*
  • 1 tablespoon or 14 grams baking powder
  • 1 teaspoon or 3-6 grams kosher salt*
  • wet ingredients:
  • 1/2 cup or 140 grams sourdough discard*
  • 2/3 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

  1. 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.
  2. Combine all dry ingredients in a large mixing bowl and whisk to combine.
  3. Combine all wet ingredients in a smaller bowl or large glass measuring cup and whisk well.
  4. Add wet mixture to dry mixture and stir until combined. 
  5. Fold in chocolate chunks.
  6. 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.
  7. 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 1/4 cup capacity and will fill the paper liners right to the top.
  8. 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.
  9. Cool in pan for 5-10 minutes before transferring to cooling rack.
  10. 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 1/4 cup regular cocoa powder and 1/4 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 1/2 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.
  • Author: anita | wild thistle kitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: sourdough discard recipes, muffin recipes
  • Method: baking, sourdough
  • Cuisine: American

Find it online: https://wildthistlekitchen.com/sourdough-discard-chocolate-muffins/