These Sourdough Chocolate Muffins are moist, decadent, and packed with chocolate chips. Ready in just 30 minutes, they’re an easy, delicious way to use up sourdough discard.
I’ll admit, I’m a huge chocolate lover. I have a piece or two every night after dinner, so it should come as no surprise that chocolate baked goods are some of my favorites (sourdough brownies, anyone?).
And these sourdough chocolate muffins are at the top of that list. Made with cocoa powder and chocolate chips, they’re a chocolate lover’s dream.
I like to add a touch of coffee to the batter to boost the chocolate flavor (totally optional, but worth it). I also usually use Dutch-processed cocoa for a smoother, less acidic taste.
But my absolute favorite thing about these muffins?
They come together in just 30 minutes and are perfect for breakfast or a grab-and-go snack. Make them ahead, freeze, and enjoy anytime, all while using up extra sourdough discard.
Ready to dig in? I know you’re going to love 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 is an easy way to use up discard. You can always use active starter if that's all you have on hand.
- Dutch-Processed Cocoa Powder- Less acidic than natural cocoa, giving the muffins a smoother chocolate flavor. Natural cocoa works too, but the muffins may taste slightly more acidic.
- 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 â…“ 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- Adds flavor. Since it firms at room temperature, serve warm for the softest texture. Can swap with coconut or other liquid oils.
- Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using table salt or Morton’s, measure by weight or use half the amount.
Mix-In Ideas
Feel free to get creative with your mix-ins! Here are some ideas:
- Nuts & seeds- walnuts, pecans, almonds, pumpkin, or chia seeds
- Chocolate- dark, milk, or white chips
- Fruit- fresh or frozen berries, banana, or dried cherries
- Others- coconut flakes, orange zest, or a pinch of cinnamon
Tips for Success
- Use Dutch-processed cocoa powder. It’s less acidic than natural cocoa, giving these muffins a richer, smoother chocolate flavor.
- Bring ingredients to room temperature. Using eggs, milk, and sourdough discard at room temp help create a smoother batter and more tender, even crumb.
- Don't overmix. Stir the batter just until combined to avoid dense, tough muffins.
- Serve warm. Muffins made with butter firm up as they cool, so a quick 10–15 seconds in the microwave or a short warm-up in the oven keeps them soft and tender.
How to Make Double Chocolate Sourdough Muffins
Step-by-step instructions (with photos!) to turn your sourdough discard into rich, chocolatey muffins everyone will love.
Step 1: Mix dry ingredients. Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners or grease well. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Step 2: Whisk wet ingredients. In a large bowl, whisk melted butter and sugar until smooth. Add eggs, milk, sourdough discard, coffee (optional), and vanilla. Mix until combined.
Step 3: Mix batter. Gently fold the dry ingredients into the wet, then fold in chocolate chips.
Step 4: Bake and cool. Divide batter evenly into muffin cups. Bake 14–16 minutes, or until a toothpick comes out clean. Cool slightly before serving.
How to Store
Once completely cooled, store muffins in an airtight container at room temperature for 3–4 days. Warm briefly in the oven or microwave for the best texture.
For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature and rewarm before serving.
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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].
📖 Recipe
Sourdough Chocolate Muffins
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:Â 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:Â Keep muffins in an airtight container at room temperature for 3-4 days or freeze them for up to 3 months.
Dawn says
Very interesting fact about the flax egg!
plumber pros says
Looks very tasty! Thanks for the detailed instructions and preparation guide!
Maryanne says
Easy to make and delicious!!
Ashley Petrie, RDN, LDN says
Hi Maryanne! So glad you enjoyed them and found them easy to make - thanks for sharing 🙂
Danielle D Burns says
Just made these this afternoon! I added peanut butter chips and I replaced the sugar with monk fruit.
They are delicious! Thanks for the recipe.
Ashley Petrie, RDN, LDN says
Hi Danielle! PB chips sounds delicious! So glad you enjoyed them 🙂