Chocolate Sourdough Muffins are a delightful twist on classic baked treats, blending rich cocoa with the tangy depth of sourdough. These muffins boast a moist, tender crumb and a slightly crisp top, creating a perfect balance of textures. With just 15 minutes of prep and 17 minutes of baking, you’ll have a batch of indulgent, aromatic muffins ready in no time. The deep chocolate flavor, enhanced by a hint of sourdough complexity, makes each bite irresistibly satisfying. Perfect for breakfast or a sweet snack, they’re a crowd-pleaser that feels both comforting and special.
Packed with rich, velvety chocolate and a subtle tang, these muffins are a treat for the senses. Each one is a nutrient-dense indulgence, offering a satisfying mix of sweetness and depth. The aroma of freshly baked muffins fills your kitchen, promising a warm, comforting experience. Whether you’re a sourdough enthusiast or a chocolate lover, this recipe is a must-try. In just over 30 minutes, you can enjoy a batch of muffins that are as decadent as they are easy to make.
Ingredients for Chocolate Sourdough Muffins
- 1 ⅓ cups (165 g) all-purpose flour
- 1 cup (200 g) light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon table salt
- ½ cup (118 ml) steaming hot or boiling water
- ½ cup (50 g) Dutch process cocoa
- 1 teaspoon instant coffee (optional, for enhanced chocolate flavor)
- ¾ cup (180 g) sour cream
- ½ cup (118 ml) avocado oil (can substitute canola or vegetable oil)
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup (105 g) sourdough discard
- 1 cup (170 g) semisweet chocolate chips (plus additional for topping, if desired)
Step-by-Step Instructions
- Preheat oven to 425°F (220°C) and line a muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt until well-combined.
- In a large measuring cup or separate bowl, combine hot water, cocoa, and instant coffee (if using). Whisk until smooth.
- Add sour cream, avocado oil, egg, and vanilla extract to the cocoa mixture. Whisk well.
- Stir in the sourdough discard until ingredients are fully incorporated.
- Pour the wet ingredients into the flour mixture. Use a spatula to gently fold until halfway combined.
- Add chocolate chips and continue folding until just combined (do not overmix).
- Divide batter into the prepared muffin tin, filling each liner nearly to the rim. (This recipe makes 18 muffins. If using a 12-count tin, cover remaining batter and let it sit while the first batch bakes.)
- Sprinkle muffins with additional chocolate chips, if desired.
- Bake on the center rack at 425°F (220°C) for 8 minutes. Without opening the oven door, reduce temperature to 350°F (175°C) and bake for 9-10 minutes longer, or until a toothpick inserted in the center comes out clean or with moist crumbs (not wet batter).
- Let muffins cool in the tin for 5-10 minutes, then gently transfer to a cooling rack to cool completely.
Storage and Reheating Tips
Store your Chocolate Sourdough Muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5-7 minutes for that freshly baked feel.
Recipe Variations to Try
Switch things up by using dark chocolate chips instead of semisweet for a richer flavor, or add a handful of chopped nuts like walnuts or pecans for extra crunch. For a fruity twist, fold in ½ cup of dried cherries or raspberries. If you’re out of sourdough discard, substitute with an equal amount of plain yogurt or buttermilk for a similar tangy depth.
Time-Saving Hacks
Prep your dry ingredients the night before and store them in a sealed container to save time in the morning. If you’re short on muffin liners, lightly grease the tin with avocado oil or butter for easy removal. To speed up cooling, transfer the muffins to a wire rack after 5 minutes in the tin—they’ll be ready to enjoy sooner!
Equipment Guidance
A sturdy whisk and spatula are essential for mixing the batter without overworking it. If you don’t have a 12-count muffin tin, use two 6-count tins or bake in batches. A toothpick or cake tester is your best friend for checking doneness—look for moist crumbs, not wet batter, for perfectly baked muffins.
Serving Suggestions
These muffins are perfect on their own, but for an extra treat, serve them warm with a dollop of whipped cream or a drizzle of chocolate ganache. Pair with a cup of coffee or hot cocoa for a cozy breakfast or afternoon snack. They also make a delightful dessert when topped with a scoop of vanilla ice cream!
Chocolate Sourdough Muffins
Ingredients
- 1 ⅓ cups all-purpose flour (165 g)
- 1 cup light brown sugar (200 g)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon table salt
- ½ cup steaming hot or boiling water (118 ml)
- ½ cup Dutch process cocoa (50 g)
- 1 teaspoon instant coffee optional
- ¾ cup sour cream (180 g)
- ½ cup avocado oil may substitute canola or vegetable oil (118 ml)
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup sourdough discard (105 g)
- 1 cup semisweet chocolate chips plus additional for topping, if desired (170 g)
Instructions
- Preheat oven to 425F (220C) and line a muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt until well-combined.
- In a large measuring cup (or a separate mixing bowl), combine the hot water, cocoa, and instant coffee (if using). Whisk until smooth.
- Add sour cream, avocado oil, egg, and vanilla extract and whisk well.
- Add sourdough discard to the measuring cup and whisk until ingredients are well incorporated.
- Add wet ingredients to the flour mixture and use a spatula to gently fold together until about halfway combined. Add chocolate chips and continue to fold until ingredients are just combined.
- Divide batter into prepared muffin tin, filling each liner nearly to the rim. Note that this recipe makes 18 muffins, if you only have a single 12-count liner it is fine for the batter to sit, covered, on the counter, while the first batch bakes.
- Sprinkle muffins with additional chocolate chips, if desired, and transfer to center rack of 425F (220C) oven. Bake for 8 minutes, then, without opening the oven door, reduce oven temperature to 350F (175C) and continue to bake for 9-10 minutes longer or until a toothpick inserted in the center comes out clean or with moist/fudgy crumbs (not wet batter).
- Allow muffins to cool for 5-10 minutes in the muffin tin before gently removing from the tin (careful, the tin is hot! I use a butter knife to gently pry up each muffin) and transferring to a cooling rack to cool completely.