Warm, chocolatey, and built around that tangy sourdough discard, these muffins are a cozy morning treat or an easy snack. Chocolate Sourdough Muffins turn leftover starter into tender, fudgy cupcakes that are simple to make and loved by kids and adults alike. For another sourdough muffin option, try this blueberry sourdough muffins recipe.
Why You’ll Love This Chocolate Sourdough Muffins
- Deep chocolate flavor with a subtle tang from the discard.
- Quick to mix—perfect for busy mornings or last-minute baking.
- Great for meal prep: freeze extras for later.
- Family-friendly texture that stays moist for days.
- Uses common pantry ingredients for easy baking at home.
- If you enjoy loaf-style sweets, check this sourdough coffee cake muffins for another breakfast idea.
Ingredients Needed
Sourdough & Wet Ingredients
- 1 cup sourdough discard
- 1/2 cup oil
- 2 eggs
- 1 teaspoon vanilla extract
Sweeteners & Chocolate
- 1/2 cup sugar
- 1/2 cup cocoa powder
- 1 cup chocolate chips
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the sourdough discard, cocoa powder, sugar, oil, eggs, and vanilla; mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet mixture gradually, stirring just until combined.
- Fold in the chocolate chips, then divide the batter evenly among the muffin cups.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan a few minutes, then transfer to a wire rack to cool completely.
Serving Suggestions Chocolate Sourdough Muffins
- Warm with a pat of butter or a drizzle of chocolate ganache.
- Serve with a cup of coffee or a glass of milk for a classic pairing.
- Top with sliced strawberries or a dusting of powdered sugar.
- Pack one with yogurt and fruit for an on-the-go breakfast.
- Toast lightly and spread with nut butter for extra protein.
Tips for Success Chocolate Sourdough Muffins
- Use room-temperature eggs for better emulsion and a tender crumb.
- Don’t overmix once the flour is added to avoid dense muffins.
- Test doneness with a toothpick at 18 minutes to prevent drying.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer.
- If your discard is very sour, reduce resting time before baking to keep flavor balanced.
Variations
Here are a few easy ways to change it up:
- Chocolate walnut: fold in 1/2 cup chopped walnuts for crunch.
- Mocha twist: add 1 teaspoon instant espresso powder with the cocoa for coffee notes.
- Dairy-free: use dairy-free chocolate chips and a neutral oil to make these vegan-friendly.
For a fruity sourdough loaf option, try this blueberry lemon sourdough bread.
Follow us on Pinterest for more cozy ideas.
Chocolate Sourdough Muffins
Warm, chocolatey muffins made with sourdough discard, perfect for breakfast or as a snack.
Ingredients
Sourdough & Wet Ingredients
- 1 cup sourdough discard Leftover sourdough starter
- 1/2 cup oil Any neutral oil
- 2 pieces eggs Room temperature
- 1 teaspoon vanilla extract
Sweeteners & Chocolate
- 1/2 cup sugar
- 1/2 cup cocoa powder
- 1 cup chocolate chips
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the sourdough discard, cocoa powder, sugar, oil, eggs, and vanilla; mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet mixture gradually, stirring just until combined.
- Fold in the chocolate chips, then divide the batter evenly among the muffin cups.
Baking
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Use room-temperature eggs for better emulsion and texture. Don't overmix once the flour is added to avoid dense muffins. Store in an airtight container at room temperature for up to 3 days or freeze for longer. If your discard is very sour, reduce resting time before baking to keep flavor balanced.