Double Chocolate Sourdough Discard Muffins
Soft, moist, and fluffy double chocolate muffins made with chocolate sourdough discard, rich cocoa powder, and plenty of melty chocolate chips. An easy and delicious way to use leftover sourdough starter!
Ingredients
Wet Ingredients
- 200 g chocolate sourdough discard
- 2 large eggs
- 120 g brown sugar
- 80 g unsalted butter melted and slightly cooled
- 120 g plain unsweetened laban (greek yoghurt)
- 1 tsp vanilla extract
Dry Ingredients
- 180 g all-purpose flour
- 30-35 g unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Chocolate
- 150 g chocolate chips divided
Instructions
- Preheat the oven: Preheat your oven to 200°C (392°F). Line a standard 12-cup muffin tin with paper liners or lightly grease a silicone muffin mold.
- Mix the wet ingredients: In a large mixing bowl, whisk together the chocolate sourdough discard, eggs, brown sugar, melted and slightly cooled butter, laban, and vanilla extract until smooth and well combined.
- Add the dry ingredients: Add the flour, cocoa powder, baking powder, baking soda, and salt. Gently fold until just combined. Avoid overmixing to keep the muffins soft and fluffy.
- Fold in the chocolate chips: Gently fold most of the chocolate chips into the batter, reserving a handful for topping.
- Rest the batter: Let the batter rest for 10 minutes to allow the flour to hydrate and the mixture to thicken slightly. The batter should be thick and scoopable.
- Fill the muffin tin: Divide the batter evenly between the 12 muffin cavities, filling each approximately ¾ full. Sprinkle the reserved chocolate chips over the tops.
- Bake: Bake at 200°C for 5 minutes, then reduce the oven temperature to 180°C (356°F) **without opening the oven door**. Continue baking for another 10–13 minutes, until a toothpick inserted into the center comes out without wet batter. A few moist crumbs or melted chocolate are fine.
- Cool: Let the muffins cool in the tin for 15–20 minutes before removing. If using silicone, gently peel the mold away from the sides rather than pulling the muffins out.
Video
Notes
Chocolate sourdough discard: Use chocolate sourdough discard directly from the refrigerator. It doesn't need to be freshly fed. Regular sourdough discard can also be used, although the chocolate flavor and batter consistency may differ.
Cocoa powder: Use 30 g for a milder chocolate flavor or 35 g for a richer, more intense result. I used 35 g when testing this recipe.
Chocolate chips: Use 120 g for a balanced chocolate flavor or 150 g for extra chocolatey muffins. I used 150 g.
Butter: Let the melted butter cool slightly before adding it to the wet ingredients.
Laban: Use plain, unsweetened laban, not flavored laban. Laban is same as yoghurt or greek yoghurt.
Avoid overmixing: Fold the dry ingredients gently into the wet ingredients until just combined. Overmixing can make the muffins dense.
Silicone muffin molds: Deep silicone molds may require slightly longer baking. Place the mold on a metal baking tray for support.
Storage: Once completely cooled, store in an airtight container for up to 2 days at cool room temperature or 4–5 days in the refrigerator.
Freezing: Freeze in an airtight container or individually wrapped for up to 2–3 months for best quality. Thaw and warm gently before serving.