Description
Got extra sourdough starter? Don’t toss it! These Sourdough Discard Double Chocolate Muffins are rich, fudgy, and irresistibly moist. Packed with cocoa and chocolate chunks, they’re the perfect way to use up discard while satisfying your sweet tooth. Try this easy recipe today!
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- ½ cup (45g) cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (120g) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240g) sourdough starter discard
- ½ cup (120g) whole milk
- 1 cup (170g) semisweet chocolate chunks or chips
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, mix the granulated sugar, melted butter, eggs, vanilla extract, sourdough starter discard, and whole milk until smooth.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
- Add Chocolate Chunks: Gently fold in the semisweet chocolate chunks.
- Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1
- Calories: 250 kcal per muffin
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg