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Close-up of double chocolate sourdough muffins on a light grey plate.

Sourdough Discard Double Chocolate Muffins

These double chocolate muffins are a delicious way to use up your sourdough discard. They're rich, moist, and perfect for breakfast or a sweet treat!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup sourdough discard, unfed
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips
  • 1/4 cup chopped chocolate (optional)

Method
 

  1. Preheat oven to 400°F (200°C). Line muffin tin.
  2. Whisk together sourdough, sugars, oil, egg, and vanilla.
  3. Whisk together flour, cocoa, baking soda, baking powder, and salt.
  4. Add dry to wet ingredients; mix until just combined.
  5. Fold in chocolate chips and chopped chocolate (if using).
  6. Fill muffin liners about 2/3 full.
  7. Bake for 18-20 minutes, or until a toothpick comes out with moist crumbs.
  8. Cool in tin, then transfer to a wire rack.

Notes

For a richer flavor, use dark chocolate chips and chopped chocolate.