Sourdough discard double chocolate chip muffins

These double chocolate chip muffins are a dream. And they happen to be made from sourdough starter discard!

Sourdough discard double chocolate chip muffins

I’m back with yet another muffin recipe. Please don’t be surprised. After all, I think I have over 100 muffin recipes here on Eva Bakes. Although I’ve made tons and tons of muffins (mostly chocolate), I’m always on the lookout for a new one to try.

One favorite variety in our household is a double chocolate chip muffin. We are obviously chocoholics in this house, and we cannot get enough of eating chocolate first thing in the morning. Of course, as I am always looking for more recipes to leverage my sourdough discard, this recipe was a surefire winner.

Sourdough discard double chocolate chip muffins

The muffins did not dry out after a few days, and they retained their texture as well. Addie and I pretty much scarfed through almost all of these in record time. My husband snacked on a few also. And don’t worry – you cannot taste the sourdough in these at all.

All in all, this is a solid muffin recipe and one that I’d happily make again.

Husband’s rating: 4.5 out of 5
Addie’s rating: 4 out of 5
My rating: 4.5 out of 5

Sourdough discard double chocolate chip muffins

A tall, fluffy and soft double chocolate chip muffin that happens to use up 1 cup of sourdough discard
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 12
Author: Eva Bakes

Ingredients

  • 1 and ½ cups all-purpose flour I used white whole wheat
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup (226 grams) sourdough starter discard unfed
  • ¼ cup milk of choice
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup chocolate chips

Instructions

  • Preheat your oven to 400°F. Generously grease or line a standard muffin pan and set aside (I used a silicone pan and did not line or grease it).
  • In a large bowl, whisk together the flour, sugars, cocoa powder, baking powder, baking soda, and salt.
  • In a small bowl, mix together the sourdough discard, milk, applesauce, vanilla, and egg.
  • Transfer the wet ingredients into the large bowl with the dry ingredients and stir until a few dry streaks remain. At this point, my dough looked really dry so I added about another ¼ cup of applesauce (this is probably because I used white whole wheat flour, which needs more liquid). Fold in the chocolate chips.
  • Evenly distribute the batter into your prepared muffin pan, filling each well about ¾ full. Top with additional chocolate chips if desired.
  • Bake in your preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool before serving.

Notes

Leftover muffins should be covered, stored, at room temperature or in the refrigerator and will last several days.
Source; Barely adapted from Jennibeemine

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