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.