Sourdough Chocolate Muffins

Rich, moist, and wonderfully decadent, Sourdough Chocolate Muffins are the ultimate way to use up your sourdough discard — and no one would ever guess these bakery-style treats start with a fermentation byproduct! These muffins combine the deep flavor of cocoa with the subtle tang of sourdough for a truly unique and indulgent twist.

Perfect for breakfast, dessert, or an afternoon snack, these muffins are soft, fluffy, and packed with chocolate flavor. The sourdough discard not only reduces waste but adds tenderness and complexity to the texture and taste. Even better? You can mix everything in one bowl — minimal mess, maximum reward.

Whether you’re a sourdough baker looking for creative discard recipes or just craving a delicious chocolate muffin with a twist, this recipe delivers. You can even add chocolate chips, nuts, or a swirl of peanut butter for a customizable treat.

⏱️ Cooking Time and Serving

• Prep Time: 10 minutes

• Bake Time: 18–22 minutes

• Total Time: 30–35 minutes

• Servings: 12 muffins

• Serving Size: 1 muffin

📝 Ingredients

• 1 cup sourdough discard (unfed, 100% hydration)

• 1 cup all-purpose flour

• ½ cup cocoa powder (unsweetened)

• 1 tsp baking soda

• ½ tsp salt

• ½ cup melted butter (or neutral oil)

• 2 large eggs

• ¾ cup granulated sugar (or coconut sugar)

• ½ cup milk (dairy or non-dairy)

• 1 tsp vanilla extract

• ½ cup chocolate chips or chunks (optional but recommended)

Optional Add-Ins: Chopped nuts, espresso powder, or a sprinkle of flaky salt on top.

👨‍🍳 How to Make Sourdough Chocolate Muffins

Step 1: Preheat & Prep

1. Preheat oven to 375°F (190°C).

2. Line a 12-cup muffin tin with paper liners or grease with nonstick spray.

Step 2: Mix Wet Ingredients

3. In a large bowl, whisk together the sourdough discard, eggs, sugar, melted butter, milk, and vanilla extract until smooth.

Step 3: Combine Dry Ingredients

4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Step 4: Mix It All Together

5. Add the dry ingredients to the wet ingredients. Stir gently until just combined — do not overmix.

Step 5: Add Chocolate Chips

6. Fold in the chocolate chips or any additional mix-ins.

Step 6: Bake

7. Divide the batter evenly among the muffin cups, filling each about ¾ full.

8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

Step 7: Cool & Serve

9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

📝 Notes

• Sourdough discard should be unfed for best results — straight from the fridge is fine!

• Don’t overmix the batter, as it can make the muffins dense.

• Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

• To reheat, warm in the microwave for 10–15 seconds to restore moisture.

❓FAQs

Can I use active sourdough starter instead of discard?
Yes, but discard is preferred for texture and flavor here. Active starter may affect the rise slightly.

Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend. The texture may vary, but it works well with discard.

Do I need to let the batter ferment?
No long fermentation is needed — this is a quick recipe. However, you can mix the batter (minus baking soda) and rest it overnight in the fridge for deeper flavor, then add baking soda before baking.

Can I reduce the sugar?
Yes. Try ½ cup for a less sweet muffin, or use a natural sweetener like coconut sugar or maple syrup (adjust dry ingredients accordingly).

🍽️ Nutrition Facts

Per Muffin (1 of 12):

Nutrition may vary depending on ingredients and mix-ins used.

⚠️ Disclaimer

This recipe contains gluten, eggs, dairy, and chocolate, which are common allergens. Always review ingredients carefully if cooking for someone with allergies. While these sourdough chocolate muffins are a delicious treat, enjoy them in moderation as part of a balanced diet. For specific dietary or health concerns, consult a qualified healthcare provider.