Sourdough Double Chocolate Chip Muffins
If you're a chocolate lover, these sourdough double chocolate chip muffins are the perfect sweet treat that can be whipped together in about 30 minutes. Use up your sourdough discard or active sourdough starter to make these soft, fluffy muffins!
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Servings: 12 muffins
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder natural or Dutch-processed, unsweetened
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup extra virgin olive oil
- 1 cup granulated sugar
- 2 large eggs room temperature
- ½ cup Greek yogurt plain, full-fat, room temperature
- 1 cup whole milk room temperature
- ½ cup sourdough discard room temperature
- 1 teaspoon vanilla extract
Mix-Ins
- 1 ½-2 cups semi-sweet chocolate chips
Instructions
Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners or lightly grease each well. **read recipe note tips below for bakery-style muffins
Combine the Dry Ingredients
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting helps remove cocoa lumps and ensures the dry ingredients are evenly distributed.
Mix the Wet Ingredients
- In a separate bowl, whisk together the olive oil and granulated sugar until smooth and well combined.
- Add the eggs and whisk until the mixture becomes slightly thick and glossy. Then whisk in the Greek yogurt, whole milk, sourdough discard, and vanilla extract until fully incorporated.
Combine the Batter
- Slowly pour the wet ingredients into the bowl of dry ingredients. Using a spatula or wooden spoon, gently mix until just combined. Be careful not to overmix, as this can make the muffins dense.
- Fold in 1½–2 cups of chocolate chips, distributing them evenly throughout the batter.
Fill the Muffin Pan
- Divide the batter evenly among the prepared muffin cups. Top each with a few extra chocolate chips.
Bake
- Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (melted chocolate is fine).
Cool
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
**For bakery-style muffins:
- Use room-temperature ingredients.
- Avoid over-mixing! This can cause them to be dense.
- Allow your muffin batter to rest for 20-30 minutes if time allows. Giving it this extra time will help with the rise of the muffins while they bake.
- Line every other muffin cup and fill with batter up to the top. Lining every other muffin cup allows the muffins to rise and not be crowded.
- Top each with several chocolate chips right before baking.
- Room Temperature: Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Refrigerator: Keep muffins in an airtight container in the fridge for up to 1 week. Allow to come to room temperature or warm slightly before serving.
- Freezer: Place cooled muffins in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave or oven before serving.
Nutrition
Serving: 1muffin | Calories: 336kcal | Carbohydrates: 42g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 35mg | Sodium: 236mg | Potassium: 211mg | Fiber: 3g | Sugar: 24g | Vitamin A: 86IU | Calcium: 95mg | Iron: 2mg
Calories: 336kcal
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