A simple, chocolatey muffin made with sourdough discard and real chocolate.
introduction
These sourdough chocolate muffins are rich, tall, and soft. They use sourdough discard and hot milk for a deep chocolate taste and a moist crumb. If you like baked treats, you might also enjoy this banana pudding brownies recipe for another easy dessert.
why make this recipe
- It uses sourdough discard so you waste less.
- It makes tall, tender muffins with a strong chocolate flavor.
- The method is quick and needs no fancy tools.
- Hot milk and espresso boost the chocolate taste.
how to make Sourdough Chocolate Muffins
- Mix wet ingredients (oil, sour cream, discard, sugar, egg) until smooth.
- Sift and fold dry ingredients (flour, cocoa, baking soda, salt) into the wet mix.
- Pour in hot milk and espresso so the batter becomes thin and smooth.
- Stir in most of the chocolate chips, and save some to top the muffins.
- Fill each muffin cup to the top and bake with a hot-start method: start at 450°F then drop to 375°F.
- Cool in the tin for 20 minutes, then move to a wire rack.
Ingredients :
- 113 grams vegetable oil (or any neutral-flavored oil)
- 113 grams sour cream
- 150 grams sourdough discard
- 200 grams brown sugar
- 1 egg (large)
- 180 grams all-purpose flour
- 7 grams baking soda
- 4 grams salt (Morton’s Kosher Salt)
- 60 grams cocoa powder (Dutch-processed)
- 35 grams espresso (or strong brewed coffee)
- 170 grams milk (hot)
- 200 grams chocolate chips
Directions :
- Prep: Preheat the oven to 450 F with the rack in the middle. Line a muffin tin with paper liners and spray the tin with nonstick baking spray to prevent the tall muffin tops from getting stuck.
- Make the batter: Whisk together the vegetable oil, sour cream, sourdough discard, brown sugar and egg, until no traces of discard or egg remain. Sift in all-purpose flour, salt, baking soda and cocoa powder, this gets rid of any lumps in the flour and cocoa powder. Gently fold the ingredients together until no traces of flour remain. Pour the milk and espresso into the batter, hot liquids will blend into your batter much easier. The batter will be quite thin at this point, this is totally normal.
- Add the chocolate chips: Fold the chocolate chips into the batter, and set aside a little bit to top your muffins.
- Portion out the batter: Using a large cookie scoop (3 tablespoons), divide the batter into 12 portions, each cavity should be filled all the way to the top.
- Bake: Place the muffin tin on the middle rack of the oven, close the door gently and immediately turn the temperature down to 375 F. Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Do not open the door too soon or your muffins will sink! Let the muffins cool in the tin for 20 minutes before turning them out on to a wire rack.
- Enjoy and store: Serve the muffins fresh from the oven and enjoy! Store any leftovers in an airtight container for up to 5 days.
how to serve Sourdough Chocolate Muffins
- Serve warm or at room temperature.
- Add a pat of butter or a drizzle of chocolate sauce.
- They pair well with coffee, milk, or a simple fruit salad.
how to store Sourdough Chocolate Muffins
- Room temp: Store in an airtight container for up to 5 days.
- Fridge: Keep in a sealed container for up to 7 days (may firm up).
- Freeze: Wrap individually and freeze up to 3 months. Thaw at room temp or warm in the oven.
tips to make Sourdough Chocolate Muffins
- Fill each cup to the top for tall muffin tops.
- Use hot milk and espresso for better chocolate flavor.
- Do not open the oven in the first 15–20 minutes to avoid sinking.
- If your batter is too thick, a splash more warm milk will help.
- Use Dutch-processed cocoa for a richer taste.
variation (if any)
- Add 1/2 cup chopped nuts for texture.
- Swap half the chocolate chips for white chocolate or peanut butter chips.
- Fold in 1/2 cup mashed banana for a chocolate-banana muffin twist.
FAQs
Q: Can I use active sourdough starter instead of discard?
A: Use discard or unfed starter. If your starter is very active and bubbly, the flavor may change. Discard is best.
Q: Can I use regular brewed coffee instead of espresso?
A: Yes. Strong brewed coffee works fine and still boosts the chocolate flavor.
Q: Why start at 450°F and then lower to 375°F?
A: The hot start helps the muffins rise quickly and creates tall tops. Lowering the heat finishes baking without burning.
Q: Can I make this dairy-free?
A: Yes. Use a dairy-free sour cream and a plant milk. Make sure the chocolate chips are dairy-free too.
Q: How do I know when muffins are done?
A: Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, they are done.
Sourdough Chocolate Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Rich and tall muffins made with sourdough discard and real chocolate, offering a deep chocolate flavor and moist crumb.
Ingredients
- 113 grams vegetable oil (or any neutral-flavored oil)
- 113 grams sour cream
- 150 grams sourdough discard
- 200 grams brown sugar
- 1 large egg
- 180 grams all-purpose flour
- 7 grams baking soda
- 4 grams salt (Morton’s Kosher Salt)
- 60 grams Dutch-processed cocoa powder
- 35 grams espresso (or strong brewed coffee)
- 170 grams hot milk
- 200 grams chocolate chips
Instructions
- Preheat the oven to 450°F with the rack in the middle. Line a muffin tin with paper liners and spray with nonstick baking spray.
- Whisk together the vegetable oil, sour cream, sourdough discard, brown sugar, and egg until smooth.
- Sift in the all-purpose flour, salt, baking soda, and cocoa powder, gently fold until no traces of flour remain.
- Pour hot milk and espresso into the batter, mix gently until thin and smooth.
- Fold in most of the chocolate chips and set aside some for topping.
- Portion the batter into 12 muffin cups, filling each to the top.
- Place the muffin tin in the oven and immediately lower the temperature to 375°F. Bake for 20 to 25 minutes until a toothpick comes out clean.
- Cool in the tin for 20 minutes before transferring to a wire rack.
Notes
Fill muffin cups to the top for tall muffin tops. Use hot milk and espresso for enhanced chocolate flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
