Sourdough Chocolate Muffins (Discard or Starter)

Bake up these delicious, decadent sourdough chocolate muffins that you can make with an active starter, or sourdough starter discard. Sourdough chocolate muffins have a rich chocolate taste and an incredibly moist crumb.

You know those rich over sized chocolate muffins in the bakery section that seem to stare you down when you walk past? Or maybe its just me and its more like I stare them down. Yeah, those ones. Those are my favorite and always the first flavor I pick when there is an option.

The rich chocolate and that super moist crumb is an outstanding combo I can’t resist. But the store bought muffins also come with a tremendous amount of additives to make them so and therefor, I steer clear of them more times then not.

Which makes this post all the more exciting since these sourdough chocolate muffins are the real deal and are made with simple ingredients plus a good amount of starter. Making them, a better choice for breakfast, yes, but even more so, a decadent, chocolate muffin that beats out any bakery muffin that might lure you in.

Sourdough Chocolate Muffins Are…

• Decadent, moist, and indulgent muffins for a great snack or quick breakfast.
• Hands down the best sourdough chocolate muffins.
• Such a great way to use up any leftover sourdough discard you might have. 
• Can be made with discarded sourdough, active sourdough starter, or starter pulled straight from the fridge. 
• The perfect muffins with a rich flavor enhanced with instant coffee. 
• My favorite way to make sourdough discard muffins. 

Ingredients

Flour- I like to use all-purpose flour for these muffins as it gives a nice tight crumb and holds up well to the amount of moisture in these muffins.

Baking Soda- The perfect way to give these muffins a nice lift. Don’t skip it.

Sourdough Starter- You can use an active sourdough starter, sourdough discard, or even a starter pulled straight from the fridge for these. For reference, I have a 100% hydration starter.

Cocoa Powder- use Dutch processed cocoa powder.

Chocolate Chips- I use semi-sweet chocolate chips to keep with the rich chocolate taste of these muffins. But you can switch them up and use milk chocolate or dark if you like. Even peanut butter chips would be a nice swap.

Oil- I like to use extra-virgin olive oil for these muffins but avocado oil is a little more neutral in taste and works just as well.

Yogurt- Use a plain Greek yogurt. If you can’t find plain Greek yogurt you can substitute it for a full fat sour cream.

Sugar- Use light brown sugar, not white sugar. You can also use dark brown sugar. Use what you have on hand.

Milk- I use whole milk for these but 2% milk will also work great.

Instant Coffee- I use any instant coffee I have on hand, usually decaf. The instant coffee gives a nice boost to the chocolate flavor.

Egg- Use a large egg. I use my own hens large eggs but any good quality egg will do.

Vanilla Extract- I like to use my homemade vanilla extract for my baking but any good quality store bought vanilla extract will do. Use pure vanilla extract not imitation.

Salt- I like to use sea salt in my kitchen. But Kosher or Himalayan salt is a great option as well.

Tools

Muffin Tin (with paper liners)

Sifter

Kitchen Scale

Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

Directions

For the wet ingredients, use a large bowl to mix together the oil, brown sugar, egg, yogurt, sourdough starter, and vanilla.

For the dry ingredients sift in the flour and cocoa powder. Heat the milk and instant coffee over medium heat. Pour the mix blend into the batter. Add the baking soda and salt. Mix well.

Fold in the chocolate chips. Line the muffin tin with muffin cups (paper liners) and spoon batter evenly into each cup.

Bake at 375F for 20 minutes or until you can pull a clean toothpick out of the center of a muffin. Allow the muffins to cool on a wire rack.

Baking Notes

• The hot milk will help blend the ingredients more easily.
• Make sure to mix the mixture until all the dry bits are mixed in and the batter is smooth.
• Use about 3 heaping spoonful’s per muffin which will give you 16 muffins.
• Do not over bake the muffins are this will result in a dryer crumb and less chocolatey taste. These muffins bake up nice and moist!

How To Store

Store leftover sourdough chocolate muffins a couple different ways An airtight container or large plastic bag with a zip top works great. You can also lay plastic wrap over a platter of muffins. But note that when using plastic wrap, do not wrap too tightly otherwise the muffin tops may stick. These will last at room temperature up to 5 days. For longer storage, these muffins freeze well.

To freeze, allow the muffins to completely cool. Place them in a freezer bag, push out any excess air. Label the bag and place it in the freezer. Muffins will stay fresh in the freezer for up to 3 months. 

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12-Cup Muffin Tin

Sourdough Baking Supplies

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Other Recipes To Try…

• Pull-Apart Sourdough Monkey Bread
• Decadent Sourdough Chocolate Chip Boule
• Homemade Sourdough Chocolate Orange Loaf Cake

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!