Sourdough Chocolate Muffins

5 from 4 votes

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.

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 325kcal

Author Ashley Petrie, RDN, LDN

Equipment

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

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.