• Skip to main content
  • Skip to primary sidebar

Everyday Homemade

menu icon
go to homepage
  • About
  • All Sourdough Recipes
  • Sourdough Bread
  • Sourdough Discard
  • Sourdough eBooks
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • All Sourdough Recipes
    • Sourdough Bread
    • Sourdough Discard
    • Sourdough eBooks
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Sourdough Muffins and Quick Breads

    Published: Jan 20, 2025 by Ashley Petrie, RDN, LDN · This post may contain affiliate links · 2 Comments

    Sourdough Chocolate Muffins (Double Chocolate)

    Jump to Recipe Print Recipe

    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!

    Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

    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!

    Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

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

    Let's Connect!

    Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

    More Sourdough Muffin Recipes

    • A sourdough chocolate chip muffin split in half on the wrapper with a few more whole muffins out of focus in the background.
      Sourdough Chocolate Chip Muffins
    • A sourdough blueberry muffin split in half on a muffin liner. There are several more whole muffins out of focus in the background.
      Sourdough Blueberry Muffins with Streusel Topping
    • Sourdough morning glory muffins on a piece of parchment paper on a wooden cutting board.
      Sourdough Morning Glory Muffins
    • A sourdough oatmeal muffin split in half still sitting in the muffin wrapper.
      Sourdough Oatmeal Muffins (Quick & Easy)

    📖 Recipe

    Five sourdough chocolate muffins on a wooden cutting board.
    Print Pin SaveSaved!
    5 from 2 votes

    Sourdough Chocolate Muffins

    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.
    Course Breakfast, Snack
    Cuisine American
    Prep Time 15 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 30 minutes minutes
    Servings 12 muffins
    Calories 325kcal
    Author Ashley Petrie, RDN, LDN

    Equipment

    • Standard 12-cup muffin tin
    • Mixing bowls
    • Whisk
    • Paper liners

    Ingredients

    • 1 ½ cups (180 grams) all-purpose flour
    • ½ cup (60 grams) Dutch-processed cocoa
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon Diamond Crystal Kosher Salt
    • ½ cup (113 grams, 1 stick) unsalted butter melted
    • ¾ cup (150 grams) granulated sugar
    • 2 large (100 grams) eggs room temperature
    • ¾ cup (180 grams) whole milk room temperature
    • ½ cup (100 grams) sourdough starter discard room temperature
    • 2 tablespoons brewed coffee optional
    • 1 teaspoon vanilla extract
    • 1 ½ cups (250 grams) semi-sweet chocolate chips

    Instructions

    • 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.
    • In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
      1 ½ cups (180 grams) all-purpose flour, ½ cup (60 grams) Dutch-processed cocoa, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon Diamond Crystal Kosher Salt
    • 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.
      ½ cup (113 grams, 1 stick) unsalted butter, ¾ cup (150 grams) granulated sugar, 2 large (100 grams) eggs, ¾ cup (180 grams) whole milk, ½ cup (100 grams) sourdough starter discard, 2 tablespoons brewed coffee, 1 teaspoon vanilla extract
    • 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.
      1 ½ cups (250 grams) semi-sweet chocolate chips
    • Evenly divide the batter between the 12 muffin cups.
    • Bake in the preheated oven for 14-16 minutes or until a toothpick inserted into the center comes out clean.
    • 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.

    Notes

    • Quick Tip: Muffins made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick warm-up in the microwave for 10-15 seconds restores their soft texture.
    • Storage: Keep muffins in an airtight container at room temperature for 3-4 days or freeze them for up to 3 months.

    Nutrition

    Serving: 1muffin | Calories: 325kcal | Carbohydrates: 43g | Protein: 6g | Fat: 16g | Saturated Fat: 9.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Trans Fat: 0.5g | Cholesterol: 54.5mg | Sodium: 158mg | Potassium: 372mg | Fiber: 3g | Sugar: 25g | Calcium: 55mg | Iron: 2.6mg
    Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

    More Sourdough Muffins and Quick Breads

    • Sourdough drop biscuits on a piece of wrinkled parchment paper.
      Sourdough Drop Biscuits
    • Four images of various sourdough muffins in a grid with a white text box in the center with text that reads "Sourdough Muffin Recipes."
      15 Easy Sourdough Muffin Recipes to Use Up Your Discard
    • Sourdough lemon poppyseed muffins on a piece of wrinkled parchment paper. One of the muffins is split in half, laying on the paper liner.
      Sourdough Lemon Poppyseed Muffins
    • Five sourdough banana muffins on a piece of wrinkled parchment paper on top of a wooden cutting board.
      Sourdough Discard Banana Muffins (30 Minutes!)

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Dawn says

      July 11, 2022 at 7:18 pm

      5 stars
      Very interesting fact about the flax egg!

      Reply
    2. plumber pros says

      July 21, 2022 at 2:24 am

      5 stars
      Looks very tasty! Thanks for the detailed instructions and preparation guide!

      Reply

    Primary Sidebar

    Ashley sitting outside smiling at the camera.

    Hi, I'm Ashley!

    Welcome to Everyday Homemade, where I share fun and easy sourdough recipes, creative ways to use discard, and homemade meals that pair perfectly with fresh-baked sourdough bread.

    More about me

    Subscribe for new sourdough recipes every Saturday!

    Trending Recipes

    • Sourdough discard pizza dough stretched out on a pizza peel.
      Sourdough Discard Pizza Dough (No Yeast)
    • Sourdough discard brownies in an aluminum baking pan.
      Sourdough Discard Brownies
    • A stack of five sourdough granola bars with more bars out of focus in the background.
      Sourdough Granola Bars (Peanut Butter Chocolate Chip)
    • A plate of sourdough soft pretzels with honey mustard dipping sauce.
      Sourdough Soft Pretzels (or Pretzel Bites)

    Sourdough Recipes

    • Several sourdough chocolate chip cookies on a piece of wrinkled parchment paper on a wooden cutting board.
      Sourdough Chocolate Chip Cookies (No Chill)
    • A metal spatula lifting sourdough discard cheese crackers off of a parchment-lined baking sheet.
      Sourdough Discard Cheese Crackers
    • Three nests of homemade sourdough pasta noodles on a flour-dusted baking sheet.
      How to Make Sourdough Pasta
    • A pile of sourdough discard tortillas on a white cloth.
      Sourdough Discard Tortillas (5 Ingredients!)
    ALL RECIPES

    Footer

    ↑ back to top

    Legal

    • Privacy Policy
    • Terms & Conditions
    • Affiliate Disclosure

    Newsletter

    • Sign Up! for emails and updates

    About

    • About
    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Everyday Homemade

    • Facebook
    • Pinterest
    • Email
    • Print