Description
There’s something deeply comforting about the smell of fresh chocolate muffins baking in the oven. Now imagine that comfort, mixed with the satisfaction of using your own sourdough starter to create a dessert that’s richer, softer, and far more flavorful than anything you’d find on a store shelf.
These chocolate sourdough muffins are a game-changer—especially if you’ve been baking sourdough bread and wondering what to do with the leftover starter. Instead of tossing it, you can turn it into a batch of warm, gooey chocolate muffins that your whole family will ask for again and again.
They’re simple to make, freezer-friendly, and incredibly moist thanks to the sour cream and oil combo. Whether you’re baking for a family gathering, a cozy weekend treat, or just something sweet to go with your coffee, these muffins never disappoint.
Ingredients
Before you get started, gather your ingredients. Each one plays a role in building that perfect texture and deep chocolate flavor.
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2 cups (240 g) all-purpose flour
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½ cup (45 g) cocoa powder (regular or dark)
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2 teaspoons baking powder
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½ teaspoon baking soda
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1 teaspoon (5 g) salt
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½ cup (125 g) unfed sourdough starter
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½ cup (120 g) avocado oil or vegetable oil
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1 cup (200 g) granulated sugar
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2 large eggs
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¾ cup (185 g) sour cream
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2 teaspoons (10 g) vanilla extract
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¼ cup (60 g) milk
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1 ¾ cups (315 g) semi-sweet chocolate chips
Instructions
Preheat your oven to 425°F (218°C). Position the rack in the center of the oven for even heat circulation. Line a muffin tin with paper liners or use parchment muffin cups for a bakery-style look.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This step ensures all the dry ingredients are well combined and lump-free, helping the batter mix evenly later.
In a separate bowl, combine the oil, sugar, eggs, sour cream, milk, vanilla extract, and sourdough starter. Use a whisk to mix until smooth. The mixture should be creamy and slightly thick.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold them together using a spatula or wooden spoon. Be careful not to overmix—stop as soon as no dry flour is visible. This helps keep your muffins tender.
Fold in the chocolate chips evenly so every bite gets a little chocolate love. If you’d like, save a few to sprinkle on top of the muffins before baking.
Using an ice cream scoop or large spoon, fill each muffin liner to the top. This gives you those beautiful high bakery-style muffin tops.
Bake the muffins at 425°F (218°C) for 5 minutes. Then, without opening the oven, lower the heat to 350°F (176°C) and continue baking for 15–18 minutes. The initial high temperature helps the muffins rise quickly.
Once baked, remove the tray from the oven and allow the muffins to cool completely in the tin before removing. This keeps them from falling apart while still warm.
Notes
These muffins are rich, moist, and loaded with chocolate flavor. Perfect for using up sourdough discard while satisfying your sweet tooth. Great for breakfast, snack, or dessert.
- Prep Time: 15 minutes
- Cook Time: 20–23 minutes
- Category: Baking, Dessert, Breakfast
- Method: Baking (Oven)
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (based on 12 muffins total)
- Calories: 330 kcal
- Sugar: 24 g
- Sodium: 240 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3g
- Protein: 5 g
- Cholesterol: 40mg