Double Chocolate Sourdough Muffins
Double chocolate sourdough muffins made with discard and your favorite chocolate chunks are the perfect breakfast for any occasion. Our recipe creates tender, moist muffins with a soft crumb in under half an hour, using only simple pantry-staple ingredients.
Print Recipe
Pin Recipe
Ingredients
- 1 1/2 cup flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup Greek yogurt
- 1/4 cup vegetable oil
- 1/2 cup sourdough discard
- 2 eggs
- 1 cup chocolate chopped into small pieces
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 °F (180 °C) and line a muffin tin with cupcake liners.
- Mix the dry ingredients in a large bowl.
- In another bowl, mix the wet ingredients until you have a smooth mixture.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Add the chocolate and gently stir it into the batter.
- Divide the batter over your lined muffin tin and sprinkle some chocolate pieces on top of each muffin.
- Bake the muffins in the center of the oven for 22-25 minutes.
- Transfer them to a wire rack and let them cool completely before serving.
Video
Nutrition
Calories: 258kcal | Carbohydrates: 39g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 28mg | Sodium: 213mg | Potassium: 163mg | Fiber: 3g | Sugar: 20g | Vitamin A: 40IU | Calcium: 56mg | Iron: 2mg
Servings: 12 muffins
Calories: 258kcal
