Sourdough Double Chocolate Muffins

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I created this recipe when I wanted chocolate cake and didn’t have the patience to make one. These Sourdough Double Chocolate Muffins are what happened instead. They’re packed with melty chocolate, made extra rich with browned butter, and there’s a little espresso powder hiding in the batter that makes the chocolate flavor absolutely unreal. Next time you need a chocolate fix, these muffins are guaranteed to hit the spot!

Tools You’ll Need:

1. Standard 12-cup muffin tin- for baking muffins. I love these muffin pans from USA Bakeware.
2. Medium sized pot- to brown the butter.
3. Muffin liners- to avoid burned edges. I love these bakery style parchment muffin liners that are non-stick.
4. Digital kitchen scale (optional)– for accurate measuring, especially helpful with sourdough baking. I linked the one like here.
5. 1/3 cup scoop– for scooping batter. I love this 1/3 cup scoop for muffins.
6. Whisk + spatula- for combining ingredients.
7. Mixing bowl– for mixing the batter.
8. Hand mixer or sturdy whisk- for mixing batter.
9. Cooling rack– to cool muffins.

Gather Your Ingredients:

1. Sourdough starter- (can use flat or past peak, can be cold or room temperature). Adds depth of flavor and moisture without making these muffins “sour”. Key for fermentation if you’re resting the batter overnight.
2. Unsalted Butter- Creates the brown butter that adds buttery caramelized flavor to the muffins.
3. White Sugar- Sweetens the muffins and helps with that crackly top.
4. Whole Milk or Buttermilk- I love to use buttermilk in all of my muffins for the extra tender texture, but milk or buttermilk will work!
5. Brown Sugar- adds moisture and gives a deeper chocolate flavor.
6. Sour Cream or Greek yogurt- Adds moisture and softens the muffins while boosting the protein content. Make sure you use full fat sour cream or Greek yogurt!
7. Avocado Oil- Increase the moisture and makes the muffins soft and fluffy. You can substitute for any neutral cooking oil.
8. Vanilla extract– Enhances the flavor and brings warmth.
9. Eggs (room temperature)– provide structure and lift with moisture, works as a binder for ingredients.
10. All-Purpose Flour- Gives the muffins structure while keeping it soft and light.
11. Baking powder + Baking soda– Ensures the right rise and lift domes for the muffins.
12. Salt- Balances sweetness and enhances all the other flavors.
13. Cocoa powder– creates that rich chocolate base without making the batter overly sweet. I like to use Dutch-process cocoa powder that is rich and dark, but any cocoa powder will work.
14. Espresso powder– enhances the chocolate flavor without making the muffins taste like coffee, and my secret ingredient! I use this espresso powder for all my baking needs.
15. Semi-sweet Chocolate chips– melt into pockets of chocolate throughout the muffins. You can also swap these for any type of chocolate you like!
16. Flaky Sea Salt (optional)- a little salt sprinkled on top of the muffins really brings out the flavor! I love Maldon Sea Salt.

Instructions

Step 1: Brown the Butter

In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes.

Once the butter is browned, remove the saucepan from heat and allow the butter to cool down before you add it to the bowl for your muffin batter.

Step 2: Mix the Muffin Batter

In the bowl with the browned butter, whisk together the granulated sugar, brown sugar, sourdough discard, sour cream or Greek yogurt, milk, avocado oil, eggs, and vanilla. Whisk until combined together.

To the bowl of wet ingredients add the all-purpose flour, cocoa powder, baking powder, baking soda, espresso powder (if using), and sea salt.

Whisk together all of the ingredients until no streaks remain. It’s important to not overmix the batter here, as this will make the muffin tough.

Overnight Ferment Option: At this point you have the choice to ferment the batter overnight. If fermenting the batter overnight, cover the bowl with plastic and transfer to the refrigerator overnight.

Step 3: Bake the Muffins

Overnight Ferment Option Continued: If you fermented this batter overnight, allow it to rest at room temperature on the counter for about an hour to allow the batter to warm up.

Add the chocolate chips to the batter and gently fold in until they’re mixed in to the batter.

Preheat your oven to 350 F.

Line a 12-cup muffin tin with parchment papers, and lightly spray with oil to avoid muffins sticking to the parchment.

Divide the batter evenly into the muffin cups, filling each about all the way full for a big high top. This is typically roughly 1/3 cup for a regular sized muffin.

Sprinkle more chocolate chips on top of the muffins.

Bake the muffins at 350 F and bake 25-30 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. I like to sprinkle the tops with flaky sea salt before enjoying them!

Yields 16 large muffins

How to Store:

Room Temperature– Store muffins in an airtight container on counter for up to 3 days. Gently reheat before enjoying for best texture.

Freezer– Freeze muffins in an airtight container for up to 3 months. Allow to thaw and gently reheat in oven or microwave to serve.

FAQ’S:

Drop a comment and leave a star review if you loved this recipe and don’t forget to try more of my sourdough muffin recipes!

Sourdough Muffins You’ll Love:

1. Sourdough Pumpkin Coffee Cake Muffins
2. Sourdough Blueberry Lemon Crumble Muffins
3. Sourdough Banana Crumble Muffins

Sourdough Double Chocolate Muffins

Soft, rich, and deeply chocolatey, these Sourdough Double Chocolate Muffins are made with brown butter and an pinch of espresso powder for the most flavor. Moist, fluffy, and loaded with chocolate in every bite, they're the kind of muffin that disappears fast and everyone wants seconds.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Servings 16 muffins

Equipment

• Standard 12-cup muffin tin – for baking muffins. I love these muffin pans from USA Bakeware.
• Medium sized pot – to brown the butter.
• Muffin liners – to avoid burned edges. I love these bakery style parchment muffin liners that are non-stick.
• Digital kitchen scale (optional) – for accurate measuring, especially helpful with sourdough baking. I linked the one like here.
• 1/3 cup scoop – for scooping batter. I love this 1/3 cup scoop for muffins.
• Whisk + spatula – for combining ingredients.
• Mixing Bowl – for mixing the batter.
• Hand mixer or sturdy whisk – for mixing batter.
• Cooling rack – to cool muffins.

Ingredients

  

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Wet Ingredients:

• 1/2 (120g) cup granulated white sugar
• 1/2 (100g) cup brown sugar
• 1/2 (120g) cup sourdough discard (100% hydration)
• 2/3 (160g) cup sour cream or full-fat Greek yogurt
• 2/3 (165g) cup whole milk or buttermilk
• 1/4 (60g) cup avocado oil or neutral oil
• 1/2 (113g) cup unsalted butter browned
• 2 large eggs
• 2 tsp vanilla extract

Dry Ingredients:

• 2 1/2 (350g) cups all-purpose flour
• 1/2 (50g) cup unsweetened cocoa powder i use Dutch process
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine sea salt
• 1/4 tsp espresso powder

Mix-in’s:

• 1 1/2 (250g) cup semi-sweet chocolate chips

Garnish:

• Flaky sea salt optional

Instructions

 

Step 1: Brown the Butter

• In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes.
  1/2 (113g) cup unsalted butter
• Once the butter is browned, remove the saucepan from heat and allow the butter to cool down before you add it to the bowl for your muffin batter.

Step 2: Mix the Muffin Batter

• In the bowl with the browned butter, whisk together the granulated sugar, brown sugar, sourdough discard, sour cream or Greek yogurt, milk, avocado oil, eggs, and vanilla. Whisk until combined together.
  1/2 (120g) cup granulated white sugar, 1/2 (100g) cup brown sugar, 1/2 (120g) cup sourdough discard (100% hydration), 2/3 (160g) cup sour cream , 2/3 (165g) cup whole milk, 1/4 (60g) cup avocado oil, 2 large eggs, 2 tsp vanilla extract
• To the bowl of wet ingredients add the all-purpose flour, cocoa powder, baking powder, baking soda, espresso powder (if using), and sea salt.
  2 1/2 (350g) cups all-purpose flour, 1/2 (50g) cup unsweetened cocoa powder, 1 Tbsp baking powder, 1/2 tsp baking soda, 1 tsp fine sea salt, 1/4 tsp espresso powder
• Whisk together all of the ingredients until no streaks remain. It’s important to not overmix the batter here, as this will make the muffin tough.
• Overnight Ferment Option: At this point you have the choice to ferment the batter overnight. If fermenting the batter overnight, cover the bowl with plastic and transfer to the refrigerator overnight.

Step 3: Bake the Muffins

• Overnight Ferment Option Continued: If you fermented this batter overnight, allow it to rest at room temperature on the counter for about an hour to allow the batter to warm up.
• Add the chocolate chips to the batter and gently fold in until they’re mixed in to the batter.
  1 1/2 (250g) cup semi-sweet chocolate chips
• Preheat the oven to 350 F.
• Line a 12-cup muffin tin with parchment papers, and lightly spray with oil to avoid muffins sticking to the parchment.
• Divide the batter evenly into the muffin cups, filling each about all the way full for a big high top. This is typically roughly 1/3 cup for a regular sized muffin.
• Sprinkle more chocolate chips on top of the muffins.
• Bake the muffins at 350 F and bake 25-30 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
• Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. I like to sprinkle the tops with flaky sea salt before enjoying them!
  Flaky sea salt
• Yields 16 large muffins

Notes

How to Store:

Room Temperature– Store muffins in an airtight container on counter for up to 3 days. Gently reheat before enjoying for best texture.

Freezer– Freeze muffins in an airtight container for up to 3 months. Allow to thaw and gently reheat in oven or microwave to serve.

Nutrition

Serving: 1muffinCalories: 337kcalCarbohydrates: 44gProtein: 5gFat: 17g

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