These Sourdough Double Chocolate Muffins come together in about 30 minutes and are made using just one bowl, making cleanup a breeze! They’re the perfect quick and easy treat to whip up that your family will love!
Ingredients for Your Sourdough Double Chocolate Muffins
Dry Ingredients
- 215 grams All-Purpose Flour Helps create structure while keeping the muffins fluffy.
- 200 grams Granulated Sugar Sweetness without overpowering those rich chocolate flavors.
- 7 grams Baking Soda Our rising agent; it makes the muffins nice and puffy!
- 3 grams Salt A couple pinches for flavor enhancement.
- 50 grams Cocoa Powder Rich chocolatey goodness, it’s what makes them double chocolate!
Wet Ingredients
- 120 grams Hot Coffee Adds depth and intensifies the chocolate flavor.
- 120 grams Vegetable Oil Keeps your muffins moist.
- 100 grams Sourdough Discard The star ingredient! Adds tang and moisture.
- 120 grams Greek Yogurt Creates a tender crumb and extra creaminess.
- 2 large Eggs Binding everything together and giving lift.
- 5 grams Vanilla Extract Enhances all the flavors.
Chocolate Additions
- 170 grams Semisweet Chocolate Chips or Chunks Melty goodness in every bite!
- 1 bar Bittersweet Chocolate Bar, chopped into chunks More chocolate for added richness.
- as needed Chocolate Sauce or Ganache For filling and topping, optional.
How to Make Sourdough Double Chocolate Muffins
Preheat the Oven: First things first, set your oven to 375 degrees F (190 degrees C). Line a muffin pan with baking papers and feel the excitement build!
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, and salt. It’s important to get this right so your muffins are perfectly puffy.
Combine the Wet Ingredients: In a separate large bowl, add the cocoa powder and hot coffee. Whisk those together until smooth, oh, the aroma! Next, mix in the vegetable oil, sourdough discard, Greek yogurt, eggs, and vanilla. Blend until everything is creamy and well combined.
Fold It All Together: Now comes the fun part! With a rubber spatula, gently fold in the dry mixture until just combined. Be careful, don’t overmix!
Add the Chocolate!: Stir in those semisweet chocolate chips plus the chopped bittersweet chocolate bar. Honestly? This is where it gets exciting. The smell is unbelievable!
Fill the Muffin Cups: Grab a cookie or ice cream scoop, and fill the muffin cups about 3/4 full.
Top with Chunks: Sprinkle some additional chocolate chunks on top for that extra chocolatey goodness. Trust me, you’ll thank me later!
Bake: Slide these beauties into your preheated oven and bake for 18-20 minutes. You’ll know they are ready when a toothpick comes out with just a few crumbs. Not completely clean, ok? That’s part of their charm!
Cool and Fill: Let them cool for about 10-15 minutes in the pan before filling them with a drizzle of chocolate sauce or ganache. And don’t forget a little dollop on top, because why not go all out?!
Enjoy: Dive right in! You’re going to love that rich, chocolate flavor mixed with the tang from the sourdough.
If you loved this Sourdough Double Chocolate Muffins recipe, be sure to check out my Sourdough Discard Pancakes or my Sourdough Blueberry Buckle!
What Makes This Recipe Special
Quick & Easy
These Sourdough Double Chocolate Muffins come together all in one bowl, making cleanup a breeze! In just 30 minutes from start to finish, you can have a delicious treat ready for your family.
Budget-Friendly
You probably have most of these ingredients in your pantry already! Plus, if you have sourdough discard to use, it really cuts down food waste, which is a win-win in my book.
Customizable
The secret to a delicious muffin is flexibility! Swap in different kinds of yogurt, use dark chocolate in place of semi-sweet, or try adding some nuts or dried fruit. You can use whatever ingredients you have, this is comfort food at its best!
A Crowd-Pleaser
These double chocolate muffins are an absolute hit with both kids and adults alike. Trust me when I say anyone who takes a bite will ask for more! They are the perfect sweet treat for breakfast or an afternoon snack.
Make-Ahead Friendly
Want to get a jump start on your week? These muffins are perfect for meal prep! Make a batch on the weekend, and they’ll keep for several days. Just pop them in the microwave for a few seconds to heat up, and they’ll taste like they just came out of the oven!
Serving and Storage Tips
How to Serve This Sourdough Double Chocolate Muffins
These muffins are delicious served warm, straight from the oven. You can serve them with a cup of coffee or a tall glass of milk, just heavenly! Need a little extra? Top them with whipped cream or a scoop of ice cream for dessert!
Storage
These muffins can be stored at room temperature for up to 3-4 days. Just make sure they’re in an airtight container to keep them moist.
Reheating Instructions
When you’re ready for your next muffin, you can simply reheat them in the microwave for about 10-15 seconds. If you’re feeling fancy, throw them in the toaster oven for a couple of minutes to get that outside slightly crispy.
Freezer Friendly
Want to make them last longer? Yes, these muffins are freezer friendly! Just wrap them tightly in plastic wrap and then in foil, or place them in a freezer-safe container. They’ll keep for about 2-3 months. Just thaw at room temperature, or pop them in the microwave, and you’re good to go!
So there you have it! My delightful Sourdough Double Chocolate Muffins recipe that your family will adore. Trust me; they are a game changer for your snack game, breakfast routine, or whenever that chocolate craving strikes. You need to try these sooner rather than later, your taste buds will thank you!
Happy baking! And follow us on Pinterest for daily inspiration that brings warmth to your table!
Sourdough Double Chocolate Muffins
Ingredients
Method
- Preheat the oven to 375°F (190°C) and line a muffin pan with baking papers.
- In a medium bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate large bowl, mix the cocoa powder and hot coffee until smooth, then add vegetable oil, sourdough discard, Greek yogurt, eggs, and vanilla. Blend until creamy.
- Gently fold the dry mixture into the wet mixture until just combined.
- Stir in the semisweet chocolate chips and chopped bittersweet chocolate.
- Fill the muffin cups about 3/4 full and sprinkle additional chocolate chunks on top.
- Bake in the preheated oven for 18-20 minutes until a toothpick comes out with a few crumbs.
- Let cool for 10-15 minutes in the muffin pan before adding chocolate sauce or ganache.
- Serve warm with coffee or milk, topped optionally with whipped cream or ice cream.