If you’re looking for a way to use up your sourdough discard that doesn’t involve another loaf of bread or batch of crackers, let me introduce you to your new favorite baking project: Double Chocolate Sourdough Discard Muffins.
These muffins are everything you want in a chocolate treat—deep cocoa flavor, melty chocolate chips in every bite, and a ridiculously moist crumb. But the best part? They make use of that sourdough discard sitting in your fridge, adding just a hint of tang and contributing to an unbelievably tender texture.
Whether you’re a seasoned sourdough baker or just dabbling, this recipe is easy, indulgent, and a great way to reduce waste while increasing chocolate happiness.
Why You’ll Love These Muffins
- One-bowl batter (no complicated techniques)
- Rich double chocolate flavor
- Uses up your sourdough discard
- Moist, bakery-style muffins with a soft crumb
- Perfect for breakfast, dessert, or freezer-friendly snacks
These muffins are a favorite in our house—and no one can ever guess they started with sourdough discard.
Ingredients You’ll Need
Here’s what makes these muffins shine:
- 2 cups all-purpose flour – gives structure to the muffins
- 1 cup granulated sugar – just the right amount of sweetness
- 1 cup cocoa powder – use unsweetened, high-quality cocoa for deep flavor
- 1 tsp baking soda + ½ tsp baking powder – for lift and tenderness
- 1 tsp salt – enhances flavor and balances the sweet
- 2 large eggs, room temperature – help bind and add moisture
- ¼ cup neutral oil (canola, grapeseed, or avocado) – keeps them soft
- 1 stick (½ cup) butter, melted – adds richness
- ¼ cup sourdough discard – use unfed discard straight from the fridge
- 1 tsp vanilla extract – for warmth and depth
- 1 whole bag (about 12 oz) semi-sweet chocolate chips – the melty magic
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Instructions: How to Make Sourdough Double Chocolate Muffins
Step 1: Prep Your Oven and Muffin Tin
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together:
- 2 cups flour
- 1 cup sugar
- 1 cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
Make sure all the dry ingredients are fully combined and no clumps remain in the cocoa.
Step 3: Add Wet Ingredients
To the dry mixture, add:
- 2 eggs (room temp)
- ¼ cup neutral oil
- 1 stick melted butter (cooled slightly)
- ¼ cup sourdough discard
- 1 tsp vanilla extract
Stir until just combined. The batter will be thick—that’s okay.
Step 4: Fold in Chocolate Chips
Gently fold in:
- 1 bag of semi-sweet chocolate chips (reserve a few to sprinkle on top, if you want those bakery-style muffin tops)
Step 5: Portion and Bake
Scoop the batter into the prepared muffin cups, filling each about ¾ full. Top with a few extra chocolate chips.
Bake at 375°F for 16–20 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Step 6: Cool and Enjoy
Let the muffins cool in the tin for 5–10 minutes before transferring to a wire rack. Serve warm for gooey chocolate goodness, or store at room temp for up to 3 days.
Double Chocolate Sourdough Discard Muffins: Rich, Moist & Bakery-Worthy
Ingredients
Dry Ingredients
- 2 Cups All Purpose Flour
- 1 Cup Sugar
- 1 Cup Cocoa Powder
- 1 Tsp Baking soda
- ½ Tsp Baking Powder
- 1 Tsp Salt
Wet Ingredients
- 2 Eggs Room-Temp
- ¼ Cup Neutral Oil
- 1 Stick Melted Butter
- ¼ Cup Sourdough Discard
- 1 Tsp Vanilla Extract
Add Ins
- 1 Bag Semi-Sweet Chocolate Chips
Instructions
Prep Your Oven and Muffin Tin
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup.
Mix Dry Ingredients
- In a large mixing bowl, whisk together:2 cups flour1 cup sugar1 cup cocoa powder1 tsp baking soda½ tsp baking powder1 tsp saltMake sure all the dry ingredients are fully combined and no clumps remain in the cocoa.
Add Wet Ingredients
- To the dry mixture, add:2 eggs (room temp)¼ cup neutral oil1 stick melted butter (cooled slightly)¼ cup sourdough discard1 tsp vanilla extractStir until just combined. The batter will be thick—that's okay.
Fold in Chocolate Chips
- Gently fold in 1 bag of semi-sweet chocolate chips (reserve a few to sprinkle on top, if you want those bakery-style muffin tops)
Portion and Bake
- Scoop the batter into the prepared muffin cups, filling each about ¾ full. Top with a few extra chocolate chips.Bake at 375°F for 16–20 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool and Enjoy
- Let the muffins cool in the tin for 5–10 minutes before transferring to a wire rack. Serve warm for gooey chocolate goodness, or store at room temp for up to 3 days.
Video
What Does Sourdough Discard Do in Muffins?
Sourdough discard adds:
- A subtle tang that balances the richness of the chocolate
- A super moist texture (similar to buttermilk or yogurt)
- Complexity of flavor without tasting “sour”
Plus, it’s a fantastic way to avoid food waste—turning what’s often tossed out into something indulgent and crave-worthy.
Variations and Add-Ins
- Espresso powder: Add 1 tsp to enhance the chocolate flavor
- Chopped walnuts or pecans: For crunch
- Peanut butter chips or white chocolate chips for contrast
- Mini muffins: Reduce bake time to 10–12 minutes
- Make it dairy-free: Use all oil (½ cup total) and dairy-free chocolate chips
FAQs
Can I use active sourdough starter instead of discard?
Yes, but the flavor may be slightly different. Discard is unfed and adds more subtle tang, which works beautifully in chocolate recipes.
What kind of cocoa powder should I use?
Unsweetened natural cocoa or Dutch-processed both work. Dutch-processed will give a richer, darker chocolate flavor.
Can I freeze these muffins?
Absolutely. Once cooled, store in an airtight container or bag and freeze for up to 3 months. Reheat in the microwave for 20–30 seconds to enjoy warm.
Do I have to use both oil and butter?
The mix of oil for softness and butter for flavor creates the best texture. But you can substitute with all of one or the other in a pinch.
Can I double this recipe?
Yes! Just make sure you have enough muffin tins or bake in batches.
Final Thoughts: The Best Use of Sourdough Discard Yet?
These muffins might be my favorite sourdough discard recipe to date. They’re rich and chocolatey, with that perfect balance of sweetness, moisture, and depth. Even people who don’t know (or care) about sourdough will go back for seconds.
Make a batch, freeze a few, and let them become your go-to when your discard jar starts to fill up. Because honestly—waste not, chocolate more.
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