Double Chocolate Sourdough Discard Muffins

The double chocolate sourdough discard muffins are rich and decadent, with tangy notes of sourdough and little pops of melted chocolate chips. These will satisfy your hunger and your sweet tooth!

you’ll love these double chocolate sourdough discard muffins

These double chocolate sourdough discard muffins basically give you permission to eat dessert at breakfast. Need I say more? No, but I’ll go on anyway. They could not be easier to throw together. Basically fail safe, they use up a half cup of sourdough discard, are made from ingredients you likely have on hand, and quite literally melt in your mouth.

baking with sourdough discard

Baking with sourdough discard could not be more simple. Instead of tossing that discard out, add it to baked goods like these double chocolate muffins (or these banana muffins) to achieve the tangy and delicious flavor of sourdough without any added steps. Because the discard is not the primary leavening agent in this recipe, there’s no need to feed it beforehand.

ingredients for double chocolate sourdough discard muffins

• 2 Cups All Purpose Flour
• 1 tsp kosher salt
• 2 tsp baking powder
• 1 tsp soda
• 1/2 tsp espresso powder
• 2/3 Cup cocoa powder
• 1- 1/4 Cup buttermilk
• 1 stick melted butter
• 1 Cup sugar
• 1/2 Cup sourdough starter discard
• 3 eggs
• 2 tsp vanilla
• 1 Cup chocolate chips, semi sweet OR milk chocolate

how to make double chocolate sourdough discard muffins

Step 1: Mix up the dry ingredients for the muffin batter

Preheat the oven to 375 degrees. In a medium sized mixing bowl, sift together the flour, baking powder, soda, salt, and espresso powder.

Step 2: Mix together the cocoa and wet ingredients

In a separate bowl, mix together the buttermilk, cocoa powder, and melted butter. Then, add in the sourdough starter discard and the vanilla extract.

Next, in a separate bowl, combine the sugar and eggs and whisk until light and creamy. Then add both the sugar-egg mixture and the chocolate-buttermilk mixture into the flour and mix until all the ingredients are incorporated. Lastly, fold in the chocolate chips so that they are evenly dispersed throughout the batter.

Step 3: Ferment the batter

Now, at this point you can prepare to bake the muffins immediately OR cover the batter and allow it to ferment in the refrigerator overnight before baking.

Step 4: prepare to bake the muffins

Prepare your muffin pan by greasing the trays with softened butter OR by filling them with cupcake liners. Move your oven rack to the center of your oven and preheat the oven to 375 degrees. Fill the muffin cups 3/4 of the way full. This will be roughly 1/4 cup of batter.

step 5: Bake the muffins

Place the prepared muffin tin into the preheated oven to bake for 15 minutes or until a toothpick comes out clean.

FAQ for sourdough double chocolate sourdough discard muffins

What is the secret to moist muffins? The key to these super moist chocolate muffins is the sourdough starter.

What does fermenting the batter overnight do? The overnight ferment increases the pleasantly tangy sourdough flavor and creates an incredibly moist muffin.

Why did my muffin turn out dense? Dense muffins are a result of overworking the batter. You want to mix it just until the ingredients are incorporated.

Why cream together the eggs and sugar? When you cream together the eggs and sugar you are premixing so that you don’t overwork the flour in the batter and create a dense muffin. This is different than the creaming method for cakes and cupcakes, where butter and sugar are whipped to introduce air into the batter, which creates a delicate crumb structure.

DID YOU MAKE IT? LET ME KNOW BY LEAVING A REVIEW BELOW OR TAGGING ME WITH A PIC ON INSTAGRAM @GOOD.TO.GATHER

You may also like to try

sourdough banana streusel muffins

New Favorite Chocolate Chip Sourdough Discard Scones

Sourdough Maple Pecan Scones

Sourdough Cheddar Biscuits