Double Chocolate Sourdough Muffins
There’s nothing quite like biting into a big, rich, chocolatey muffin with a tall domed top and melty chocolate chips inside. These Double Chocolate Sourdough Muffins have quickly become one of my family’s favorites—and honestly, I can see why. They’re moist, flavorful, and so indulgent that my kids compared them to the famous Costco muffins and even the fudgy brownies at CiCi’s Pizza.
What makes them extra special is the addition of sourdough discard. If you keep a sourdough starter, you know the dilemma: every feeding leaves you with a bit of discard that feels wasteful to throw away. While many people use it for crackers or pancakes, these muffins are a fantastic way to give that discard new life. The discard doesn’t actually make the muffins rise—that’s the job of the baking powder and baking soda—but it adds moisture, tenderness, and a depth of flavor that takes the muffins from good to unforgettable.
And here’s the best part: you don’t even need sourdough discard to make them. With just a couple of pantry substitutions, you can still enjoy tall, fudgy, bakery-style chocolate muffins any time.
Why You’ll Love This Recipe
- Bakery Style at Home: Tall, domed muffin tops and a rich, chocolatey crumb.
- Moist and Tender: Thanks to sour cream, oil, and sourdough discard.
- Double Chocolate: Cocoa in the batter and chocolate chips throughout.
- Flexible: Works with sourdough discard or easy pantry swaps.
- Family Approved: My kids beg me to make them again (and again).
How to Substitute for Sourdough Discard
No sourdough starter? No problem. You can still make these muffins with one of these easy substitutions:
- ¼ cup flour + ¼ cup milk → mimic the hydration of discard without altering the batter texture.
- ½ cup Greek yogurt, sour cream, or buttermilk → adds the same tangy depth and moisture.
- ¼ cup flour + ¼ cup plain kefir → another great option if you keep kefir on hand.
Each swap produces tall, rich muffins with just a slightly different flavor profile. The sourdough discard adds a subtle depth, but the substitutions keep them just as moist and indulgent.
Recipe: Double Chocolate Sourdough Muffins
Yield: 12 large muffins
Prep Time: 15 minutes
Bake Time: 20–23 minutes (5 minutes at 425°F, then 15–18 minutes at 350°F)
Total Time: ~40 minutes
Ingredients
- 2 cups (240 g) all-purpose flour
- ½ cup (45 g) cocoa powder (regular or dark)
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp (5 g) salt
- ½ cup (125 g) unfed sourdough starter (discard) or substitution above
- ½ cup (120 g) avocado oil (or vegetable oil)
- 1 cup (200 g) sugar
- 2 large eggs
- ¾ cup (185 g) sour cream
- 2 tsp (10 g) vanilla extract
- ¼ cup (60 g) milk
- 1¾ cups (315 g) semi-sweet chocolate chips
Instructions
- Preheat: Set oven to 425°F (218°C). Line a muffin tin with paper liners.
- Mix Dry: In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet: In another bowl, whisk oil, sugar, eggs, sour cream, milk, vanilla, and sourdough starter until smooth.
- Combine: Pour wet ingredients into dry. Stir gently until just combined (don’t overmix). Fold in chocolate chips.
- Fill Liners: Scoop batter to the very top of each muffin liner. Overfilling is key for tall tops. Sprinkle extra chocolate chips on top if desired.
- Bake: Bake at 425°F for 5 minutes. Without opening the oven, reduce heat to 350°F (176°C) and continue baking 15–18 minutes, until a toothpick comes out mostly clean.
- Cool & Enjoy: Let muffins cool in the tin for 5 minutes before transferring to a rack.
Tips for Tall, Bakery-Style Muffins
- Start Hot, Then Lower: That 5-minute blast at 425°F helps the muffins rise quickly for domed tops.
- Overfill the Liners: Unlike thinner batters, this one is thick and holds its shape.
- Use Sour Cream: It adds richness and prevents dryness.
- Don’t Overmix: Stir just until combined for a tender crumb.
- Add Extra Chips on Top: Makes them look even more bakery-worthy.
How to Store and Freeze
- Room Temperature: Store in an airtight container up to 3 days.
- Freezer: Wrap muffins individually and store in a freezer bag for up to 3 months. Reheat in the microwave for 20–30 seconds or in the oven until warm.
Variations to Try
- Triple Chocolate: Use dark cocoa and add a drizzle of melted white chocolate on top.
- Mocha Muffins: Add 1 Tbsp instant espresso powder to the dry ingredients for a coffee-chocolate twist.
- Mini Muffins: Use a mini muffin tin and bake 5 minutes at 425°F, then 8–10 minutes at 350°F.
- Nut-Free Swirl: Add a swirl of sunflower butter if you want a nut-free “peanut butter” vibe.
Why My Family Loves Them
When I first baked these, my kids immediately said they reminded them of Costco’s famous muffins—and the fudgy brownies from CiCi’s Pizza. For me, that was the ultimate compliment. These muffins aren’t just chocolatey, they’re rich, moist, and indulgent in the best way.
The sourdough discard adds that little something extra—a flavor depth that balances the sweetness. And if you don’t have discard, you can still enjoy all of that goodness with an easy swap. Either way, they’re bakery-style muffins straight from your own oven.
Double Chocolate Sourdough Muffins
Ingredients
Method
- Preheat oven to 425°F (218°C). Line a muffin tin with paper liners.
- In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together oil, sugar, eggs, sour cream, milk, vanilla, and sourdough starter until smooth.
- Pour wet ingredients into dry and stir until just combined (do not overmix). Fold in chocolate chips.
- Scoop batter to the very top of each liner (overfilling is key for tall muffin tops). Sprinkle extra chocolate chips on top if desired.
- Bake at 425°F for 5 minutes, then reduce oven to 350°F (176°C) and bake for 15–18 minutes, until a toothpick comes out mostly clean.
- Cool in the tin for 5 minutes before transferring to a wire rack.
