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Rich, tender muffins combining the deep flavor of cocoa, melty chocolate chips, and the mild tanginess from sourdough starter discard or active starter, resulting in moist muffins with a soft crumb and crackly top.

  • Total Time: 40-45 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 1 cup (240 g) active or discard sourdough starter (100% hydration)
  • 1 cup (120 g) all-purpose flour
  • 1/3 cup (35 g) unsweetened cocoa powder, sifted
  • 1/2 cup (100 g) granulated sugar (adjustable)
  • 1 large egg (or flax egg for vegan option)
  • 1/4 cup (60 ml) neutral oil or melted butter
  • 1/2 cup (120 ml) milk or plant-based milk
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine salt
  • 1 tsp vanilla extract
  • 1/2 cup (90–100 g) chocolate chips or chopped chocolate (optional but recommended)

Instructions

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
  2. If starter is thicker than 100% hydration, loosen with 1 tablespoon water or milk.
  3. Whisk together sourdough starter, egg (or flax egg), oil or melted butter, milk, and vanilla in a large bowl until smooth.
  4. In a separate bowl, whisk flour, sifted cocoa powder, sugar, baking soda, baking powder, and salt, breaking up lumps.
  5. Pour dry ingredients into wet and gently fold with a spatula until just combined, leaving some flour streaks; do not overmix.
  6. If using chocolate chips, toss them with 1 tablespoon flour to prevent sinking and gently fold into batter; add 1–2 tablespoons milk if batter is too stiff.
  7. Let batter rest at room temperature for 20–30 minutes (shorter if starter is very active).
  8. Spoon batter into prepared muffin tin, filling each cup about three-quarters full.
  9. Bake for 18–22 minutes, starting to check at 16 minutes; turn pan halfway if oven has hot spots; muffins are done when toothpick inserted comes out with a few moist crumbs.
  10. Cool muffins in pan for 5–10 minutes, then transfer to wire rack to cool completely.

Notes

Do not overmix to avoid dense muffins; fold gently just until combined., Ensure starter is at 100% hydration for best results; loosen with liquid if needed., Resting the batter improves lift and crumb texture; reduce rest time if starter is highly active., Flouring chocolate chips helps them stay evenly distributed and prevents sinking., Check muffins early for doneness so they do not dry out., Sugar can be reduced by up to 25% but may affect sweetness and browning., Batter can be prepared ahead and refrigerated for up to 12 hours; longer baking time may be needed if batter is cold.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 18-22 minutes
  • Category: Breakfast

Nutrition

  • Serving Size: 1 muffin
  • Calories: Approx. 180-220 kcal per muffin (dependent on ingredient substitutions)
  • Fat: Approximately 8-10 g per serving
  • Carbohydrates: Approximately 28-32 g per serving
  • Protein: Approximately 4-5 g per serving