Sourdough Discard Chocolate-Chocolate Chip Muffins

If you like to bake with sourdough, as I do, then you will love this delicious and easy dessert recipe. Sourdough starter or discard adds a wonderful flavor to all dishes, especially these chocolate chip muffins. If you are new to sourdough, you can check out my sourdough starter recipe here on my blog to learn the ins and outs of sourdough.

I always have a sourdough starter going, discard in the fridge, and some sort of sourdough recipe fermenting. I love working with sourdough to make the best recipes to share with you. This recipe is easy to put together and is decadent with a delightful sourdough flavor. It is so good. You are going to love them.

Let’s get started.

INGREDIENTS:

2 C. Unbleached All-Purpose Flour
3/4 C. Cocoa Powder
3 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1 1/2 Tsp Kosher Salt
1 C. Sugar
1/4 C. Melted Coconut Oil or Avocado Oil
3 Eggs
1 Tsp. Vanilla Extract
1/2 Tsp. Instant Coffee Granules
1/2 C. Sourdough Discard
1 1/4 C. Milk (more if needed to thin out the batter if to thick)
1 C. Chocolate Chips

DIRECTIONS:

1. In a bowl combine the flour, cocoa powder, baking powder, baking soda, and salt. Mix well.
2. In a separate bowl combine the chocolate chips plus one tbsp flour. Mix well. Set aside.
3. In a separate bowl combine the sugar, oil, eggs, vanilla, instant coffee, sourdough discard, and the milk. Mix well.
4. Add the wet ingredients to the flour mixture and stir together until almost combined.
5. Add the chocolate chips along with the flour to the chocolate mixture and stir to combine until just mixed together. If the batter is to thick you can add a bit of extra milk to thin out the batter. The batter should be thick like a muffin or loaf batter. Set aside.
6. Preheat the oven to 375*. Grease and line a muffin pan and place on a sheet tray.
7. Scoop out the batter and add to the muffin pan. fill 3/4 of the way full with the batter. do not overfill.
8. Bake for 25 to 35 minutes or until a toothpick comes out clean or with a few moist crumbs when inserted into the center of the muffins.
9. Remove from the oven and let cool 20 to 30 minutes in the pan and carefully remove to a wire rack to cool completely.

• You can swap the chocolate chips to the chocolate chips of your choice. White chocolate, milk chocolate, dark chocolate, or a mixture of all of them.
• You can also add chopped nuts to the mixture as well. I would toast about 1/2 cup of desired nuts in a dry pan over medium heat until lightly toasted. Let them cool and add to the chocolate chips to be coated in flour in the recipe directions above.
• You can make this into a loaf instead of muffins. Grease a loaf pan and line it with parchment paper for easy release. Pour the batter into the loaf pan and bake for 50 to 65 minutes or until cooked through. Remove and let cool in the pan for 30 minutes before removing to a wire rack to cool completely.
• Store in an airtight container on the counter for up to 3 days and in the fridge for up to 2 weeks.
• You can also make them with a bit more of a minty flare. Swap the chocolate chips for chopped mint chocolate pieces like andies mints or other mint-flavored mint pieces. I love swapping out the chocolate chips for andies mints for a chocolate mint muffin. It is delicious.
• You can also add peanut butter chips in place of the chocolate chips for a more chocolate peanut butter flavor muffin.