These Sourdough Chocolate Muffins are a rich, chocolatey treat made with sourdough discard. Packed with chocolate chips and cocoa powder, they’re the perfect breakfast or snack to satisfy your sweet tooth.

Five sourdough chocolate muffins on a wooden cutting board.

I’ll admit, I’m a bit of a chocolate lover. I have a piece or two every night after dinner, so it’s no surprise that chocolate baked goods are some of my favorites.

And these sourdough chocolate muffins are definitely at the top of my list when it comes to sourdough muffin recipes.

Made with both cocoa powder and chocolate chips, they’re a chocolate lover’s dream!

I added a touch of coffee to the batter to enhance the chocolate flavor - optional, but definitely worth it in my opinion. Also, as a bit of a cocoa powder snob, I usually opt for Dutch-processed cocoa for its smoother, less acidic taste compared to natural cocoa powder.

Not only are these muffins packed with flavor, but they’re also quick and easy to make. Perfect for busy mornings or a last-minute snack, they’re make-ahead friendly and a great way to use up any excess sourdough discard you have lying around.

I’m so excited for you to try these double chocolate sourdough muffins, and I hope you enjoy them as much as I do!

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Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- Adds moisture and a tangy flavor. The older your discard, the stronger the flavor, so adjust to your taste.
Dutch-Processed Cocoa Powder- Dutch-processed cocoa powder is less acidic, giving these muffins a smoother, richer chocolate flavor. You can use natural cocoa powder instead, but the muffins might have a slightly more acidic taste.
Chocolate Chips- Semi-sweet chocolate chips are perfect for a balanced sweetness, but feel free to swap in milk or dark chocolate chips, or chop up a chocolate bar.
Coffee- Optional, but recommended! Coffee enhances the chocolate flavor without making the muffins taste like coffee.
All-Purpose Flour- Provides structure for the muffins. You can replace up to ⅓ with whole wheat flour, but it may make them a bit denser.
Granulated Sugar- Adds sweetness and helps with texture. You can swap with brown sugar or coconut sugar or reduce to ½ cup (100 grams) if you want less sweetness.
Whole Milk- Adds moisture and richness. You can replace the whole milk with any milk you like, including non-dairy options.
Butter- I love butter for its rich flavor. Since it firms up at room temperature, these muffins are best served warm for a soft texture. You can swap it for vegetable or canola oil if preferred.
Kosher Salt- I use Diamond Crystal Kosher Salt, about 2.8 grams per teaspoon. If using table salt or Morton’s, measure by weight or use half the amount.

The ingredients to make sourdough chocolate muffins. Each ingredient is labeled with text. They include salt, vanilla, butter, sugar, baking powder, baking soda, coffee, sourdough discard, milk, eggs, cocoa powder, chocolate chips, and all-purpose flour.

Tips for Success

Use Dutch-processed cocoa powder. It’s less acidic than natural cocoa powder, giving these sourdough chocolate muffins a richer, smoother chocolate flavor.
Use room temperature ingredients. For a better textured muffin, make sure your eggs, sourdough discard, and milk are at room temperature before mixing the batter.
Don't overmix. Stir the batter just until combined to avoid dense, tough muffins.
Serve warm. Since butter is solid at room temperature, muffins made with all butter firm up as they cool. A quick 10-15 seconds in the microwave or a short time in the oven will soften them.

How to Make Sourdough Chocolate Muffins

Here is how to make double chocolate muffins with sourdough discard.

Step 1: Prepare oven and muffin tin. Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or grease each cup with butter, oil, or cooking spray to prevent sticking.

Step 2: Mix dry ingredients. In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

The dry ingredients whisked together in a bowl.

Step 3: Prepare wet ingredients. In a large mixing bowl, whisk the melted butter and sugar until the mixture looks smooth and slightly lighter in color. Add the eggs, one at a time, whisking well after each addition. Pour in the milk, sourdough discard, coffee (if using) and vanilla extract, and whisk again until everything is fully combined.

The wet ingredients blended together in a mixing bowl.

Step 4: Combine wet and dry ingredients. Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Once combined, gently fold in the chocolate chips until evenly distributed.

Sourdough double chocolate muffin batter in a mixing bowl.

Step 5: Fill muffin tin. Evenly divide the batter between the 12 muffin cups.

Sourdough chocolate muffin batter in paper-lined muffin tin.

Step 6: Bake muffins. Bake in the preheated oven for 14-16 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Cool and serve. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm for the best texture.

Baked sourdough chocolate muffins in a muffin tin.

How to Store

Store cooled muffins in an airtight container at room temperature for 3-4 days. For the best texture, reheat in the oven or microwave for 10-15 seconds before serving.

For longer storage, freeze muffins in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving.

A sourdough double chocolate muffins split in half in a paper wrapper surrounded by more muffins.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

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No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

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