Sourdough Discard Double Chocolate Muffins
Rich, moist, and loaded with chocolate, these Sourdough Discard Double Chocolate Muffins are a delicious way to use up leftover sourdough starter. With a deep cocoa flavor, soft crumb, and melty chocolate chips, they make the perfect breakfast treat or afternoon indulgence.
Equipment
- Mixing bowls
- Whisk
- Rubber Spatula
- Measuring cups and spoons
- Muffin tin (12-cup)
- Paper liners
- Cooling rack
Ingredients
- 2 cups 240g all-purpose flour
- ½ cup 45g cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup 200g granulated sugar
- ½ cup 120g unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup 240g sourdough starter discard
- ½ cup 120g whole milk
- 1 cup 170g semisweet chocolate chunks or chips
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
- In another bowl, whisk sugar, melted butter, eggs, vanilla extract, sourdough discard, and milk until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fold in chocolate chunks or chips until evenly distributed.
- Divide the batter evenly among muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the tin for 5 minutes, then transfer muffins to a wire rack to cool completely.
- Enjoy warm or store in an airtight container for up to 3 days.
Notes
Nutritional Information (per muffin, approximate)
- Calories: 210
- Fat: 10g
- Carbohydrates: 28g
- Sugar: 17g
- Protein: 4g
