Soft, moist, and extra chocolatey, these decadentsourdough chocolate muffinsare everything delicious you could want in a baked goody!

They’re such a fun take on regular chocolate muffins and unbelievably easy to bake — no wait times like other sourdough recipe! If you love these you’ll also love theseApple Cinnamon Muffins!

I know what you’re thinking… “Sourdough and chocolate? Those don’t mix, do they?!” Trust me, they can and they DO, if done in the right way. Think of your favorite dark chocolate bar and that almost-tart flavor from the bitter pure chocolate. These muffins have a hint of that tartness thanks to usingsourdough starter(or discard) in them. If you are maintaining a sourdough starter and don’t want to waste the discard OR have a ton of starter and don’t want to wait to make bread… These yummy chocolate muffins are your answer!

I love to use two 12-cup muffin tins instead of one, and just fill them halfway to create smaller muffins and more of them! It helps for big families (hello!) to make them last longer, and to not waste as much food when little ones can’t finish the big muffins. I hope you love these treats of muffins as much as we do!

🍞 18Easy Sourdough Recipes!

sourdough muffin dough in the muffin tin before baking

Ingredients

Sourdough starter:Or discard — either works to bring the sourdough flavor.

Milk:Milk is the liquid that brings together the batter.

Light oil:You can also use melted butter. This makes the muffins really moist and soft!

Sour cream:Plain Greek yogurt also works; use full fat for super moist muffins!

Egg:An egg helps the batter to rise as it bakes.

Sugar:Sugar adds sweetness to balance the robust sourdough and cocoa flavors.

Vanilla:Vanilla extract brings some warmth to the muffin flavor.

Cocoa powder:This is what makes the muffins brown and chocolatey!

Flour:Flour is needed to create a bread-y, muffin texture.

Baking soda:Soda helps the muffins to puff up as they bake.

Sea salt:Sea salt acts as a balancer among all the sweet and bold flavors.

Chocolate chips:These add bites of extra chocolate throughout and on top of the muffins!

See recipe card below for full information on ingredients and quantities

Tips for The Best Sourdough Chocolate Muffins:

Be sure to follow these tips for the best muffins!

Don’t over-mix the batter:Mixing the batter too much can lead to dense, tough muffins. Mix until just combined.
Fill 2 muffin tins halfway:This creates 24 smaller muffins instead of 12 big ones, which can help them last longer with big families!
Check with a toothpick:Because these muffins are dark, it’s hard to tell when they “look” done. After about 20 minutes of baking, insert a toothpick into the center of one muffin. If it comes out clean, they’re finished baking.