Description
Moist, bakery-style double chocolate sourdough muffins made with sourdough discard. Rich cocoa flavor, boosted with espresso powder, and packed with dark chocolate chunks—perfect for a sweet treat, snack, or make-ahead baking.
Ingredients
1/2 cup sourdough starter (discard or active)
1 cup all-purpose flour
1/4 cup granulated sugar
3/4 cup brown sugar or coconut sugar
1/3 cup cocoa powder
8 tablespoons butter, room temperature (or coconut oil)
1/2 cup sour cream (or whole milk yogurt / plain Greek yogurt)
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 teaspoons espresso powder or instant coffee
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chunks or chips (plus extra for topping)
Instructions
1. Cream butter, granulated sugar, brown sugar, vanilla, and sourdough starter on medium speed until well combined.
2. Add eggs, sour cream, and salt; mix on low until incorporated.
3. In a separate bowl, combine flour, cocoa powder, espresso powder (or instant coffee), baking soda, and baking powder.
4. Set a sieve over the wet ingredients and sift the dry ingredients into the bowl.
5. Stir until just incorporated and no dry bits remain (do not overmix).
6. Fold in chocolate chunks (reserve a few to sprinkle on top).
7. Optional: Cover and refrigerate batter overnight for more sourdough fermentation and deeper flavor.
8. When ready to bake, remove batter from the fridge (if chilled).
9. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
10. Scoop batter into liners, filling about 3/4 full; sprinkle extra chocolate on top.
11. Let the filled muffin tin sit while the oven fully preheats.
12. Bake for about 24 minutes, until a toothpick comes out clean (melted chocolate is fine).
13. Cool muffins in the pan for 10–15 minutes.
14. Transfer muffins to a wire rack to cool completely. Optional: drizzle with melted chocolate.
Notes
Optional overnight ferment: Refrigerate batter overnight for extra sourdough flavor.
Serving idea: Enjoy warm with milk, coffee, or tea.
Storage: Airtight container up to 3 days at room temperature or up to 1 week in the refrigerator.
Freezer batter meal prep tip: Make a double batch. Bake half, then put the other half of the batter in a disposable freezer-safe bag. Freeze flat. Thaw, snip the corner, pipe into liners, and bake as directed.
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sodium: 220mg
- Fat: 16g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g