Chocolate Chocolate Chip Sourdough Muffin Recipe

Bake a batch of deliciousness. Use your sourdough discard in this Chocolate Chocolate Chip Sourdough muffin recipe.

Chocolate Chocolate Chip Sourdough Muffin Recipe

Are you one of the people that learned how to make sourdough bread during the pandemic? While we were baking and cooking, sourdough was not on our radar. To be honest I did not want to sacrifice my flour on bread, I needed it for sweet treats to get us through lockdown. Once my husband retired he started experimenting with sourdough and I have been left finding ways to use the discard. Crackers were the first thing I made, then waffles and they were both delicious but I have a sweet tooth and have been searching for different ways to use up the sourdough discard. Cakes, cookies, quick breads and muffins are some of my favorites.  Recently, I came across a Chocolate chocolate chip sourdough muffin recipe and decided to try it.

I’ll admit I was a little skeptical that sourdough and chocolate would work well together but I was so wrong. These chocolate chocolate chip muffins are rich, fudgy, moist and delicious way to use up sourdough starter discard. Not too sweet not too tangy just double chocolaty perfection with a rich chocolate flavor. A bakery style muffin made at home to enjoy with a cup of coffee or tea, served for dessert or made for your next family brunch.

These are delicious muffins to make and to freeze, make a double batch to enjoy now and later.

Ingredients You’ll Need for Chocolate Chocolate Chip Sourdough Muffins

For these moist and delicious double chocolate muffins you need a few simple ingredients, and tools including a large mixing bowl, whisk, a spatula and muffin tins.

• Vegetable oil or any neutral flavored oil~helps make the muffins moist.
• Plain Greek yogurt~you can use sour cream as well.
• Sourdough discard~you can also use active sourdough starter If you do not have discard you can still make these muffins! Add an additional 56 grams of all-purpose flour and 56 grams of water.
•  Brown sugar~enhances the flavor of the chocolate.
• Large egg
•  All-purpose flour~for the best texture. Do not use whole wheat flour.
• Baking soda~gives the muffins a nice lift.
• Kosher salt
• Dutch-processed cocoa powder
• Hot espresso~you won’t taste the coffee, it intensifies the chocolate flavor.
• Whole milk, hot~2% is fine too.
• Vanilla extract~always use real vanilla extract.
• 60 % Ghirardelli Dark Chocolate chips~my chocolate chip of choice, but you can use semi-sweet chips, milk chocolate chips, chocolate chunks, chopped chocolate or white chocolate chips too.

How to Make Chocolate Chocolate Chip Sourdough Muffins

• Preheat oven to 450 F, make sure your rack is in the center of the oven. Line a 12-cup muffin tin with paper muffins liners or parchment paper liners. If using paper muffin cup that are even with the top of the pan, spray the pan with non-stick baking spray so that the muffin tops do not stick.
• Whisk the vegetable oil, plain Greek yogurt, sourdough discard, brown sugar, vanilla and egg in a large bowl, until no trace of the egg or discard remain.
• Sift the all-purpose flour, baking soda and cocoa powder into the wet mixture. Using a spatula, gently fold the dry ingredients into the wet ingredients until no trace of the flour remains.
• Pour the hot milk and hot espresso into the batter, mix well. The batter is thin at this point, that is ok.
• Fold the chocolate chips into the muffin batter.
• Using a large ice cream scoop or measuring tablespoon, spoon batter into the muffin tins. The batter should be almost to the top of the cupcake liner. Sprinkle the tops of the muffins with extra chocolate chips if you like.
• Place the muffin tin(s) into the oven on the middle rack of your preheated oven. Immediately turn the oven down to 375F. Bake the muffins for 20-25 minutes or until a toothpick comes out clean.
• For best results DO NOT open the oven door too soon or your muffins will sink and your work will be for naught.
• Let the muffins cool in the tin for a few minutes before you turn them out onto the wire rack.
• Enjoy the muffins warm or at room temperature.
• Please see the full recipe in the recipe card.

Recipe Modifications

As with all muffin recipes you can modify this to suit your taste or to use up items in your pantry or refrigerator:

• Add chocolate chunks, chopped chocolate, white chocolate chips or peanut butter chips.
• Nuts, a 1/2 cup chopped pecans or walnuts can be added to the batter.
• Use strong coffee instead of espresso or tea or just use waste or additional milk to sub for espresso.
• The original recipe calls for sour cream, I used Greek yogurt.

If you don’t like sourdough, do not have leftover sourdough discard you might enjoy these chocolate chunk muffins instead.

How to Store Muffins

The muffins can be stored at room temperature in an airtight container or wrapped in plastic wrap. Do not wrap too tight or the plastic will stick to the top of the muffins.

Muffins can also be frozen for up to 3 months. When you want to eat them, take them out, let them defrost and then heat in the microwave for a few minutes to warm.

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Until Next Time

I hope that you enjoyed this recipe for Chocolate Chocolate Chip Sourdough muffins. Have a wonderful day!

Do you have a great way to use leftover sourdough discard? Maybe a banana bread recipe or a double chocolate zucchini muffins recipe? I am always looking for a new recipe to try.

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Chocolate Chocolate Chip Sourdough Muffins Recipe

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Use your sourdough discard in this Chocolate Chocolate Chip Sourdough muffin recipe. Delicious, decadant, moist, fudgy, chocolate muffins to enjoy for breakfast, with a cup of coffee or tea or even for dessert.

• Total Time: 0 hours
• Yield: 12-15 muffins 1x

Ingredients

Scale 1x2x3x

For Muffin Batter

113 grams vegetable oil or any neutral flavored oil

113 grams Plain Greek yogurt

150 grams sourdough discard

200 grams of brown sugar

1 large egg

180 grams all-purpose flour

7 grams baking soda

4 grams Kosher salt

60 grams Dutch-processed cocoa powder

35 grams hot espresso

170 grams milk, hot

2 teaspoons vanilla extract

225 grams 60% Ghiradellli chocolate chips

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Instructions

Preheat oven to 450 F, with a rack in the center. Line a 12 muffin tin/pan with paper liners. If using paper muffin cups that are even with the cups in your pan,  spray the pan with non-stick baking spray so that the muffin tops do not stick.

Batter

Whisk the vegetable oil, Greek yogurt, sourdough discard, brown sugar, vanilla and egg in a large mixing bowl, until no trace of the egg or discard remain.

Sift the all-purpose flour, baking soda and cocoa powder into the wet mixture. Using a spatula, gently fold the dry ingredients with the wet ingredients until no trace of the  flour remains.

Pour the hot milk and hot espresso into the batter, mix well. The batter is thin at this point, that is ok.

Fold the chocolate chips into the batter.

Using a large cookie scoop or cup, divide the batter in the muffin tins. The batter should be almost to the top of the cupcake liner. Sprinkle the tops of the muffins with extra chocolate chips if you like.

Place the muffin tin(s) into the oven on the middle rack. Immediately turn the oven down to 375F. Bake the muffins for 20-25 minutes or until a toothpick comes out clean.

DO NOT open the oven door too soon or your muffins will sink and your work will be for naught.

Let the muffins cool in the tin for a few minutes before you turn them out onto the wire rack.

Enjoy the muffins warm or cooled.

Notes

This recipe is adapted from Make it Dough.

Do not over bake the muffins.

Substitute chocolate chips, chocolate chunks or chopped chocolate in the muffins. Or for a change use white chocolate chips, or peanut butter chips. Add nuts and coconut for additional flavor.

If you do not have discard you can still make these muffins! Add an additional 56 grams of all-purpose flour and 56 grams of water.

• Author: Elizabeth
• Prep Time: 10
• Cook Time: 20-25
• Category: Dessert
• Method: Baked
• Cuisine: American