Sourdough Discard Chocolate Chip Muffins
Got extra sourdough discard? These Sourdough Discard Chocolate Chip Muffins are the perfect way to transform it into a decadent, chocolatey treat. Packed with Dutch-processed cocoa for deep flavor, a hint of espresso powder for intensity, and studded with chocolate chips, these muffins are moist, quick to make, and irresistibly delicious. Whether you’re a sourdough enthusiast or just craving a chocolate fix, this easy recipe will become a go-to for breakfast, snacks, or dessert.
Why You’ll Love These Sourdough Discard Chocolate Chip Muffins
- Uses Sourdough Discard: No waste here! Turn your unfed starter into a rich, tangy base for these muffins.
- Bold Chocolate Flavor: Dutch-processed cocoa and espresso powder create a luxurious, bakery-style taste.
- Quick and Easy: No yeast or long rise times—just mix, bake, and enjoy in under 30 minutes.
- Perfect Texture: Moist, tender, and domed, with chocolate chips that stay evenly distributed (no sinking!).
Tips for the Best Sourdough Discard Chocolate Chip Muffins
- Prevent Sinking Chips: The flour-tossing trick is key to keeping chocolate chips evenly distributed.
- Domed Tops: The high-heat start at 375°F gives these muffins a beautiful rise. Don’t skip reducing the temperature to avoid overbaking.
- Substitutions: No buttermilk? Use plain yogurt or sour cream. Regular cocoa powder works, but Dutch-processed cocoa gives a richer flavor.
- Storage: Store in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months. Reheat for 10 seconds in the microwave to revive the texture.
Why Sourdough Discard Makes These Muffins Special
Sourdough discard adds a subtle tang that balances the sweetness and enhances the chocolate flavor. It also keeps the muffins moist without needing a long fermentation process, making this recipe perfect for busy bakers. Plus, it’s a sustainable way to use up extra starter from your sourdough adventures!
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes, but it may slightly alter the texture and rise. Discard works best for consistent results in this quick recipe.
What if I don’t have Dutch-processed cocoa?
Regular cocoa powder is fine, but the flavor will be less intense. Adjust sugar slightly if it tastes too bitter.
Can I make mini muffins?
Yes! Use a mini muffin tin, fill 2/3 full, and bake at 375°F for 3 minutes, then 350°F for 8–10 minutes. Yield will be ~24–30 mini muffins.
Try These Sourdough Discard Muffins Today!
These Sourdough Discard Chocolate Chip Muffins are a must-try for any baker looking to use up sourdough discard in a delicious way. With their rich chocolate flavor, tender crumb, and melty chocolate chips, you’ll LOVE them! Whip up a batch today and let us know how they turn out in the comments below!
Looking for more sourdough discard recipes? Check out our Pancakes, Chocolate Chip Cookies, and Strawberry Scones for more ways to use your starter!
Sourdough Discard Chocolate Chip Muffins
Print Recipe
Ingredients
- ¾ cup sourdough discard (unfed, 100% hydration) 180 g
- ¾ cup granulated sugar 150 g
- ⅓ cup brown sugar, packed 65 g
- ½ cup salted butter, melted and cooled slightly 115 g
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup buttermilk (or milk with ½ tsp vinegar/lemon juice) 120 g
- 1 ¼ cups unbleached all-purpose flour. spooned & leveled 160 g
- ½ cup cocoa powder 45 g
- 1 tsp espresso powder
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¾ cup semi-sweet or dark chocolate chips (plus extra for topping) 130 g
- 1 tbsp unbleached all-purpose flour for tossing chocolate chips
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease well to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the sourdough discard, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and buttermilk until smooth and well-combined.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, Dutch-processed cocoa powder, espresso powder, baking powder, baking soda, and salt.
- Prevent Chip Sinking: Toss the chocolate chips with 1 tbsp flour in a small bowl. This helps them stay suspended in the batter for even distribution.
- Mix the Batter: Gently fold the dry ingredients into the wet ingredients until just combined. Avoid over-mixing to keep the muffins tender. Fold in the flour-coated chocolate chips.
- Portion the Batter: Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full (~1/4 cup batter per muffin) for standard muffins or 3/4 full for taller domes (may yield 10–11 muffins). Sprinkle a few extra chocolate chips on top for a bakery-style look.
- Bake for Perfect Domes: Bake at 375°F (190°C) for 5 minutes to encourage a quick rise and domed tops. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 13–17 minutes (total time ~18–22 minutes). A toothpick inserted in the center should come out clean or with a few moist crumbs (avoid hitting chocolate chips). Tent with foil if tops brown too quickly.
- Cool and Enjoy: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm for melty chocolate goodness!
Notes
- Prevent Sinking Chips: Tossing chips in flour ensures even distribution.
- Domed Tops: The 375°F start creates tall, bakery-style muffins. Don’t skip the temperature reduction.
- Substitutions: Use plain yogurt or sour cream instead of buttermilk. Regular cocoa powder works but is less intense.
- Storage: Store in an airtight container at room temperature for 2 days, refrigerate for 5 days, or freeze for 3 months. Reheat for 10 seconds in the microwave.
- Mini Muffins: For mini muffins, bake at 375°F for 3 minutes, then 350°F for 8–10 minutes (yields ~24–30).
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