Easy Sourdough Double Chocolate Muffins (Moist & Delicious)
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Chocolate lover, this one’s for you! These sourdough double chocolate muffins are moist and full of melty chocolate chips and rich chocolate flavor. They have really pretty tops that crack perfectly and tender, chocolate-studded crumbs inside. The batter comes together in one bowl and can rest for a quick bake or chill overnight for a long-fermented flavor. You can make a batch ahead and enjoy chocolatey muffins anytime.
Now what? Let’s try this double chocolate muffins recipe and see how it turns out. Follow the instructions, and you’ll have the best muffins ever.
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Why You’ll Love This Recipe:
Rich Chocolate Flavor
This is the best chocolate muffin you can bake at home. Each muffin is rich and chocolatey, with melty chips and pretty cracked tops that show off the tender, moist crumb inside. The chocolate flavor is deep without being bitter, making it a treat any time of day. For a similar chocolatey baked good, try Chocolate Chip Muffins.
Moist and Tender Muffins
Sourdough discard, sour cream, and butter keep these muffins soft and moist all the way through. The crumb is tender with a deep chocolate flavor that almost melts as you bite in. They stay soft even after they cool, so you can enjoy them for breakfast or a chocolate snack anytime. Another sourdough discard favorite with the same tender texture is Chocolate Banana Muffins, and it’s just as simple and straightforward.
Easy Recipe with Simple Ingredients
This chocolate muffin recipe comes together in one bowl with ingredients you likely have on hand. A short 15-minute rest or an overnight cold ferment gives the muffins a better rise and richer flavor with minimal effort. This makes it a simple recipe to fit into a busy morning. I get perfect muffins every time, and I bet that’ll be your experience as well. For another easy, mix-and-bake option, check out these Blueberry Muffins.
Versatile and Freezer-Friendly
These muffins are perfect for breakfast, a mid-day treat, or for satisfying a chocolate craving anytime. You can prep the batter ahead, chill overnight, and bake fresh the next morning without stress. They also freeze well, so you can enjoy a homemade chocolate muffin whenever you like. Sourdough Apple Cinnamon Muffins are another quick, flavorful morning option. I have a few other sourdough chocolate recipes if you’re looking to bake something with chocolate.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Flour: All-purpose flour gives the muffins structure while keeping them soft.
- Cocoa Powder: I recommend using unsweetened, Dutch-processed cocoa powder because it makes the chocolate flavor rich and deep.
- Sugar: The combination of white sugar and brown sugar makes the muffins slightly denser, but each one is still a moist muffin with a subtle caramel-like flavor.
- Sourdough Discard: I use 1-2 day old sourdough discard for sweeter muffins like these double chocolate chip muffins. You can use an active sourdough starter too, but remember to use the same amount in weight (not volume).
- Sour Cream: Keeps muffins soft, tender, and super moist. You can use Greek yogurt instead if you like.
- Unsalted Butter: I tested this recipe with 75 g (⅓ cup) of avocado oil versus 113 g (½ cup) of butter, and I preferred the flavor and texture of the muffins made with butter. They were more tender, less gummy, and stayed just as moist. If you’re using salted butter, reduce the salt in the recipe by 1 g (¼ teaspoon).
- Chocolate Chips: Dark chocolate chips is my favorite, but milk chocolate chips or semi-sweet chocolate chips work too. Fold them into the batter and sprinkle a few on top for pretty, melty tops. chocolate chips once the granola has cooled completely – otherwise the chocolate will melt!
How to Make Sourdough Double Chocolate Muffins
- First, preheat the oven to 425°F, then line a 12-well muffin pan with muffin liners. Set aside.
- Sift the dry ingredients (flour, cocoa powder, baking powder, and salt) into a large bowl. Whisk to combine and set aside.
- In another bowl, whisk together the sugars, melted butter, eggs, sour cream, sourdough discard, and vanilla extract until smooth.
- Pour the wet ingredients into the dry mixture and mix until there are just a few streaks of flour left. Fold in the chocolate chips with a rubber spatula. Let the muffin batter rest for 15 minutes.
Long Fermentation Tip
Cover the raw batter and place it in the fridge overnight. Bake the next morning as directed.
- Once the batter has rested, scoop about 100 grams (5 tablespoons) into each muffin liners. The muffin cups will be full. Top with extra chocolate chips, if desired.
- Bake the muffins for 7 minutes at 425°F, then reduce the oven temperature to 350°F and continue baking for 11–13 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins sit in the tin for 5 minutes before transferring them to a wire rack to cool. Enjoy!
How to Store
Store cooled sourdough double chocolate muffins in an airtight container at room temperature for up to 3 days, using parchment between layers if stacking. Refrigerate for up to a week, letting them come to room temperature or warming briefly before serving.
To freeze, wrap individual muffins in plastic wrap or foil, place in a freezer-safe container, and store for up to 3 months. When ready to enjoy and satisfy a chocolate craving, thaw at room temperature or warm in a 350°F oven for 5–7 minutes, or microwave 20–30 seconds.
FAQs
You can skip the overnight cold ferment if you want to bake the muffins right away. That said, it’s still a good idea to let the batter rest for 15 minutes because it helps it thicken and rise better. The long cold ferment is optional but adds richer flavor and gives you somewhat fluffier muffins.
Yes, you can use milk or semi-sweet chocolate chips. The flavor can vary a little from the dark chocolate version I tested. For the prettiest, melty tops and richest chocolate flavor, I recommend using dark chocolate chips.
I have tested 75 g (⅓ cup) of avocado oil instead of 113 g (½ cup) butter. The muffins turn out moist but slightly different in texture. They’re less tender and a bit denser. For the exact texture I get, it’s best to stick with butter.
Yes, you can use active sourdough starter instead of discard. Make sure to use the same weight as called for in the recipe.
Sourdough Double Chocolate Muffins
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Equipment
Ingredients
- 160 grams all-purpose flour 1 cup and 2 teaspoons
- 60 grams unsweetened cocoa powder 2/3 cup
- 8 grams baking powder 2 teaspoons
- 3 grams salt 1/2 teaspoon
- 150 grams granulated sugar 3/4 cup
- 50 grams light brown sugar 1/4 cup, packed
- 113 grams unsalted butter, melted 1/2 cup
- 110 grams eggs 2 large
- 60 grams whole milk 1/4 cup
- 120 grams sour cream, room temperature 1/2 cup
- 120 grams sourdough discard room temperature (1/2 cup)
- 8 grams vanilla extract 2 teaspoons
- 170 grams semi-sweet chocolate chips 1 cup
Instructions
- First, preheat the oven to 425 degrees F, then line a 12-well muffin pan with muffin liners.
- Sift the flour, cocoa powder, baking powder and salt until combined. Set aside.160 grams all-purpose flour, 60 grams unsweetened cocoa powder, 8 grams baking powder, 3 grams salt
- In another bowl, whisk together the sugars, melted butter, eggs, milk, sour cream, sourdough discard, and vanilla extract until smooth.150 grams granulated sugar, 50 grams light brown sugar, 113 grams unsalted butter, melted, 110 grams eggs, 120 grams sour cream, room temperature, 120 grams sourdough discard, 8 grams vanilla extract, 60 grams whole milk
- Pour the wet ingredients into the dry mixture and mix until there are just a few streaks of flour left. With a rubber spatula, fold the chocolate chips into the thick muffin batter. Leave the batter to rest for 15 minutes.170 grams semi-sweet chocolate chips
- Long Ferment: To long ferment this muffin batter, cover and place in the fridge to cold-ferment overnight, then bake as normal the following morning.
- Once the batter has rested, scoop about 100 grams (5 Tablespoons) into each muffin liner. The muffin tins will be full. This creates the most perfect muffin tops. Top each with more chocolate chips, if desired.
- Bake for 7 minutes, then reduce the temperature to 350 degrees F and continue to bake for 11-13 minutes or until a toothpick placed in the center comes out clean.
- Keep the muffins in the muffin tin for 5 minutes before removing to cool on a wire rack. Enjoy!
Notes
Ingredients & Substitutions
- Flour: All-purpose flour gives the muffins structure while keeping them soft.
- Cocoa Powder: I recommend using unsweetened, Dutch-processed cocoa powder because it makes the chocolate flavor rich and deep.
- Sugar: The combination of white sugar and brown sugar makes the muffins slightly denser, but each one is still a moist muffin with a subtle caramel-like flavor.
- Sourdough Discard: I use 1-2 day old sourdough discard for sweeter muffins like these double chocolate chip muffins. You can use an active sourdough starter too, but remember to use the same amount in weight (not volume).
- Sour Cream: Keeps muffins soft, tender, and super moist. You can use Greek yogurt instead if you like.
- Unsalted Butter: I tested this recipe with 75 g (⅓ cup) of avocado oil versus 113 g (½ cup) of butter, and I preferred the flavor and texture of the muffins made with butter. They were more tender, less gummy, and stayed just as moist. If you’re using salted butter, reduce the salt in the recipe by 1 g (¼ teaspoon).
- Chocolate Chips: Dark chocolate chips is my favorite, but milk chocolate chips or semi-sweet chocolate chips work too. Fold them into the batter and sprinkle a few on top for pretty, melty tops. chocolate chips once the granola has cooled completely – otherwise the chocolate will melt!
These muffins are a chocolate lover’s dream! So chocolatey, moist and easy to make.
Amazing! I just made them up for Valentines! So yummy! Not too sweet. Melt in your mouth. I had to cook them 7 minutes longer than posted. I weighed them as I was filling the cups and I only got exactly 11 muffins. Perfect and beautiful! Can’t wait to share them. That makes 100% of the bakes I’ve done up from this site that have been fantastic!
This comment made my day — thank you so much! I’m truly honored that every bake you’ve tried from my site has been a success… that means more than you know. Happy baking and I hope everyone loves them!
Just mixed these up. What are the benefits to long ferment? Just wondering if I should make them now or tomorrow. I also made a batch of your PB/Banana/chocolate chip muffins. We love those!
Great question! Long fermenting mainly helps develop a deeper flavor and can make the muffins a bit easier to digest for some people since the sourdough has more time to break things down. It can also give them a slightly softer texture.
You can absolutely bake them now, but if you’d like the extra sourdough benefits, letting the batter rest in the fridge overnight is a great option. And I’m so happy you love the PB banana chocolate chip muffins too!
I’ve made these once and used fairlife whole milk. (My son is lactose intolerant) They were divine!! I am going to make them again and I thought I’d try using fairlife chocolate milk, which is 2%. Will this work? What about almond milk?
I’m so glad you loved them — thank you! Fairlife whole milk is a great option, and chocolate milk should work too, just keep in mind it may make the muffins slightly sweeter and deepen the chocolate flavor. Almond milk can also work as a substitute. The muffins may be a little lighter in richness, but they should still bake up nicely. Let me know how they turn out!