Sourdough Discard Double Chocolate Muffins Recipe

Sourdough discard—sounds fancy, huh? But let’s be real, if you’re a sourdough baker, you’ve probably got jars of it lurking in your fridge. The good news? That tangy discard is pure magic when baked into Sourdough Discard Double Chocolate Muffins! These beauties are rich, ultra-chocolatey, and have the perfect balance of fluffy and fudgy textures. Plus, they’re a zero-waste baking solution that turns leftovers into mouthwatering indulgence.

What makes these muffins stand out?

• Double the chocolate: Cocoa powder + melty chocolate chunks? Yes, please!
• Incredible texture: The sourdough discard gives them a slight tang, making the sweetness shine.
• One-bowl wonder: Less mess, more deliciousness.
• Quick & easy: Ready in just 35 minutes!

Ready to whip up a batch? Let’s go!

Equipment Needed

• Cooling rack
• Mixing bowls
• Whisk
• Muffin tin
• Paper liners
• Measuring cups & spoons

What You’ll Need

Gather these simple ingredients:

Dry Ingredients

• 2 cups (240g) all-purpose flour
  • Alternative: Whole wheat flour (for a denser texture) or gluten-free flour blend (for a GF version).
  • Use: Provides structure and stability to the muffins.
• ½ cup (45g) cocoa powder
  • Alternative: Dutch-process cocoa (for a richer flavor) or carob powder (for a caffeine-free option).
  • Use: Adds deep chocolate flavor and color.
• 1 teaspoon baking soda
  • Alternative: 1 ½ teaspoons baking powder (if avoiding soda).
  • Use: Helps the muffins rise and stay fluffy.
• ½ teaspoon baking powder
  • Alternative: ¼ teaspoon baking soda + ½ teaspoon lemon juice (for acidity).
  • Use: Provides an extra lift to the muffins.
• ½ teaspoon salt
  • Alternative: Sea salt or Himalayan pink salt (for a subtle flavor variation).
  • Use: Enhances overall flavor and balances sweetness.

Wet Ingredients

• 1 cup (200g) granulated sugar
  • Alternative: Coconut sugar (for a caramel-like taste) or honey (reduce milk slightly to balance liquid).
  • Use: Sweetens the muffins and contributes to moisture.
• ½ cup (120g) unsalted butter, melted
  • Alternative: Coconut oil (for a dairy-free option) or vegetable oil (for a lighter texture).
  • Use: Adds richness and moisture.
• 2 large eggs
  • Alternative: Flax eggs (2 tbsp flaxseed + 5 tbsp water) for a vegan version.
  • Use: Binds the ingredients and gives structure.
• 1 teaspoon vanilla extract
  • Alternative: Almond extract (for a nutty aroma) or maple extract (for a deep sweetness).
  • Use: Enhances flavor and aroma.
• 1 cup (240g) sourdough starter discard
  • Alternative: ½ cup yogurt + ½ cup extra milk (for a similar texture without discard).
  • Use: Adds moisture, slight tang, and unique texture.
• ½ cup (120g) whole milk
  • Alternative: Almond milk, oat milk, or buttermilk (for different textures and flavors).
  • Use: Keeps the muffins soft and tender.

Add-Ins

• 1 cup (170g) semisweet chocolate chunks or chips
  • Alternative: Dark chocolate (for intense flavor) or white chocolate (for a sweeter contrast).
  • Use: Provides melty chocolate pockets throughout the muffins.

Step-by-Step Guide

Preheat the Oven

Set your oven to 375°F (190°C). This temperature ensures the muffins bake evenly and develop a nice rise.

Line a 12-cup muffin tin with paper liners or grease it lightly with butter or oil to prevent sticking.

If using a convection oven, reduce the temperature to 350°F (175°C) to avoid overbaking.

Mix the Dry Ingredients

In a large bowl, whisk together:

• 2 cups all-purpose flour (provides structure; swap with whole wheat flour for a denser texture or gluten-free blend for GF muffins)
• ½ cup cocoa powder (adds deep chocolate flavor; Dutch-process cocoa gives a darker color and smoother taste)
• 1 teaspoon baking soda (helps the muffins rise; swap with 1 ½ teaspoons baking powder if avoiding soda)
• ½ teaspoon baking powder (adds extra lift; can be replaced with ¼ teaspoon baking soda + ½ teaspoon lemon juice for acidity)
• ½ teaspoon salt (enhances flavor; use sea salt or pink salt for a slight variation)

Whisk everything together thoroughly to ensure even distribution of leavening agents and cocoa powder.

Combine the Wet Ingredients

In another bowl, mix:

• 1 cup granulated sugar (sweetens; swap with coconut sugar for a caramel-like taste or honey for added moisture)
• ½ cup melted butter (adds richness; replace with coconut oil for a dairy-free version or vegetable oil for a lighter texture)
• 2 large eggs (binds the ingredients; swap with flax eggs for a vegan option)
• 1 teaspoon vanilla extract (enhances aroma; almond or maple extract adds a unique twist)
• 1 cup sourdough starter discard (adds moisture and a slight tang; can be replaced with ½ cup yogurt + ½ cup extra milk)
• ½ cup whole milk (keeps muffins soft; swap with almond, oat, or buttermilk for different flavors)

Whisk until the mixture is smooth and well combined. Ensure the eggs are fully incorporated.

Combine Wet & Dry Ingredients

Gradually pour the wet mixture into the dry ingredients.

Stir gently! Overmixing develops gluten, making the muffins tough instead of soft and fluffy.

Mix until just combined—some lumps are okay!

Fold in the Chocolate

Gently stir in 1 cup semisweet chocolate chunks or chips (swap with dark chocolate for an intense flavor or white chocolate for a sweeter contrast).

Ensure even distribution, but avoid overmixing.

Fill & Bake

Divide the batter evenly among the muffin cups, filling each about ¾ full to allow room for rising.

If desired, sprinkle extra chocolate chunks on top for an extra chocolatey touch.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

If using a convection oven, check for doneness at 16 minutes as they may bake faster.

Cool & Enjoy

Let the muffins cool in the tin for 5 minutes—this helps them set and makes removal easier.

Transfer them to a wire rack to cool completely. This prevents sogginess from trapped steam.

Enjoy warm, or store them in an airtight container at room temperature for up to 3 days.

For longer storage, freeze for up to 3 months—just reheat in the microwave for 20 seconds to enjoy fresh-baked goodness!

How To Store Double Chocolate Muffins?

• Store at room temperature in an airtight container for up to 3 days.
• For longer storage, freeze muffins in a ziplock bag for up to 3 months.
• Reheat in the microwave for 10-15 seconds to restore freshness.

How to Decorate Your Muffins?

• Dust with powdered sugar for a simple and elegant touch.
• Drizzle with melted chocolate for extra indulgence.
• Top with crushed nuts like almonds or hazelnuts for crunch.
• Add fresh berries for a fruity twist.

These Sourdough Discard Double Chocolate Muffins prove that a little creativity (and some sourdough discard) can lead to pure chocolate bliss. Whether you’re baking for breakfast, dessert, or a midnight snack, these muffins will hit the spot every time!

So, what are you waiting for? Preheat that oven, grab your mixing bowls, and get baking!

FAQs