Chocolate Sourdough Muffins

When I made double chocolate sourdough bread I was left with half a bag of chocolate chips that needed a home in a delicious baked good.  Last weekend when making a variety of sourdough loaves (Tartine, Honey Oat) I wanted to find a new way to use my sourdough discard.


These two things came together to become chocolate sourdough muffins, a delicious and easy recipe to whip up when refreshing your sourdough starter.


The sourdough discard is what you might normally toss down the sink when you feed your sourdough starter.  Instead of letting it go to waste you can use the discard in a variety of recipes (Most often I make sourdough waffles).


These muffins don’t have a very strong sourdough taste (because a fresh starter isn’t used) in contrast to the waffles which have a distinct sourdough taste and smell.  I imagine that if you used a cup of refreshed sourdough it would add more sourdough flavor.


Also here is another of my Michigan bread photoshops, which I still find immensely entertaining to make.

Denard Bread 2

Chocolate Sourdough Muffins


  • 1 C  sourdough starter discard
  • 1 C All Purpose flour
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 C vegetable oil
  • 1/2 C sugar
  • 1 tsp baking soda
  • 1/2 C chocolate chips


Preheat your oven to 425º.  In a small bowl combine dry ingredients (including chocolate chips).  Combine all wet ingredients in a separate bowl and add dry ones to them.

Line muffin tins with wrappers (recipe makes 8) and spoon the batter into the tins.

Bake for 18-20 minutes, rotating halfway through.

Recipe courtesy of Crustabakes

4 thoughts on “Chocolate Sourdough Muffins

  1. Pingback: A Bakers & Best Year In Review | Bakers & Best

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  3. Pingback: A Belated Baker’s (and Best) Dozen of Holiday Recipes | Bakers & Best

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