Patrick Simon October 26, 2025

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Double Chocolate Sourdough Muffins

Name: Double Chocolate Sourdough Muffins
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Cuisine: American
Ingredients: 1/2 cup sourdough starter (discard or active); 1 cup all-purpose flour; 1/4 cup granulated sugar; 3/4 cup brown sugar or coconut sugar; 1/3 cup cocoa powder; 8 tablespoons butter, at room temperature (or coconut oil); 1/2 cup sour cream (or whole milk yogurt or plain Greek yogurt); 2 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 2 teaspoons espresso powder or instant coffee; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup dark chocolate chunks or chips

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When the mornings turn brisk and the aroma of freshly baked treats wafts through the house, it feels like a warm hug for the soul. These Double Chocolate Sourdough Muffins are the perfect complement to a cozy gathering, a comforting breakfast, or a delightful afternoon snack. With rich dark chocolate and the tangy twist of sourdough, they elevate the humble muffin to something extraordinary. Each bite wonderfully marries the moist crumb with chunks of melted chocolate, making them a decadent, yet approachable, indulgence.

Reasons to Love Double Chocolate Sourdough Muffins

There’s something irresistibly comforting about baked goods, and these Double Chocolate Sourdough Muffins are no exception. Here are just a few reasons to fall in love:

Rich Chocolate Flavor: The cocoa powder and dark chocolate create a deep, satisfying taste that chocolate lovers will adore.
Tangy Sourdough Twist: The addition of sourdough starter gives these muffins a unique flavor profile, enhancing their moistness and adding depth.
Easy to Prepare: With straightforward steps, anyone can whip up a batch, even if you’re a novice baker.
Versatile for Any Time of Day: Perfect for breakfast, as a snack, or even dessert, these muffins fit seamlessly into any occasion.

Gather These Ingredients

For these delectable Double Chocolate Sourdough Muffins, the ingredients play a key role in achieving that mouthwatering balance of flavors and textures. Here’s what you’ll need:

1/2 cup sourdough starter (discard or active sourdough starter)
1 cup all-purpose flour
1/4 cup granulated sugar
3/4 cup brown sugar or coconut sugar
1/3 cup cocoa powder
8 tablespoons butter at room temperature (can substitute for coconut oil)
1/2 cup sour cream (can substitute for whole milk yogurt or plain Greek yogurt)
2 large eggs at room temperature
2 teaspoons pure vanilla extract
2 teaspoons espresso powder or instant coffee
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chunks or chips

Each of these ingredients brings something special to the muffins, from the moisture of sour cream to the rich undertones of cocoa powder. Feel free to customize with the suggested swaps to suit your tastes!

Bringing It Together

Making these Double Chocolate Sourdough Muffins is a delightful experience that fills your kitchen with warm, inviting aromas. Here’s how to create these treats—step by step:

In a large bowl or stand mixer with the paddle attachment, cream together the softened butter, granulated sugar, brown sugar, vanilla extract, and sourdough starter on medium speed until fluffy and well mixed.
Add the eggs, sour cream, and salt to the mixture; mix on low speed until fully combined.
In a separate bowl, whisk together the flour, cocoa powder, espresso powder or instant coffee, baking soda, and baking powder.
Set a large sieve over the bowl of the stand mixer and sift the dry ingredients into the wet mixture. This will help create bakery-style muffins with a fluffy crumb and moist texture.
Stir the batter until everything is incorporated and no dry bits remain.
Gently fold in the dark chocolate chunks, allowing for an even distribution throughout the batter.
If you prefer an overnight fermentation, cover the bowl with plastic wrap, beeswax wrap, or a wet tea towel, and place it in the refrigerator. This will deepen the flavor of the muffins.
When you’re ready to bake, preheat your oven to 350 degrees F (175 degrees C). Line your muffin tin with paper liners; I recommend using parchment paper tulip liners for a lovely presentation.
Scoop the muffin batter into the prepared muffin tins, filling each cup about 3/4 of the way. Sprinkle a few extra chocolate chunks on top for extra indulgence.
Allow the muffin tin to rest on the counter while the oven fully heats.
Once the oven is preheated, bake the muffins for about 24 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean with no wet batter.
After baking, remove the muffin tin from the oven and let it cool on a cooling rack for 10–15 minutes.
Finally, transfer the muffins to a wire rack to cool completely. For an extravagant finish, melt some extra chocolate chips and drizzle them over the tops before serving.

Enjoy these warm, rich muffins with a glass of milk or a steaming cup of coffee. Store the leftovers in an airtight container for up to three days on the counter or up to a week in the refrigerator.

Prep ~ 20 minutes, Cook ~ 24 minutes, Total ~ 44 minutes, Servings ~ 12 muffins, Kcal ~ 250 (estimate).

Plan Ahead

For those who love to organize their baking, these muffins can be prepped ahead. You can mix the batter the night before and let it sit in the fridge for overnight fermentation, which enhances the flavor and texture. Just be sure to bake them fresh in the morning for the ultimate enjoyment. If you want to prepare the dry ingredients in advance, you can combine them in a bowl and keep them sealed until you’re ready to bake.

How to Store Leftovers

To keep your Double Chocolate Sourdough Muffins fresh, store them in an airtight container at room temperature for about three days. For longer storage, these muffins can also be frozen. Just seal them tightly in a freezer bag or container to retain their moisture and flavor. When it’s time to enjoy them again, simply reheat them gently in the microwave or oven until warm, watching for signs of fresh-baked muffins returning to life.

Perfect Pairings

These delicious muffins are versatile and pair beautifully with a variety of options. Consider serving them with:

A glass of cold milk
A steaming cup of coffee or tea
Fresh berries or a fruit salad
A dollop of whipped cream or yogurt
A spread of nut butter for added protein

Flavor Twists and Substitutions

Feel free to personalize your Double Chocolate Sourdough Muffins with these fun variations:

Nutty Boost: Add chopped nuts like walnuts or pecans for extra crunch.
Fruity Addition: Incorporate mashed bananas or applesauce for added moisture and flavor.
Spice It Up: Add a dash of cinnamon or chili powder to bring warmth to the cocoa.
Swap Sweeteners: Use maple syrup or honey in place of some of the sugar if desired.
Flavored Chocolate: Try using flavored chocolate chunks, such as mint or orange-infused, for a refreshing twist.

Cook’s Notes and Secrets

To ensure your Double Chocolate Sourdough Muffins turn out perfect every time, keep these tips in mind:

Always use room temperature ingredients; this helps create a smooth batter.
Don’t overmix the batter; stop as soon as no dry spots remain to avoid dense muffins.
Allow your muffins to cool in the pan for about 10–15 minutes for the best texture before transferring them to wire racks.
Consider using larger muffin tins for bakery-style muffins, adjusting the baking time if necessary.

Your Questions, Answered

Can I use whole wheat flour?
Yes, you can substitute a portion of all-purpose flour with whole wheat flour for a nuttier flavor and added nutrients, but keep in mind it may affect the texture.
What if I don’t have sourdough starter?
If you don’t have sourdough starter, you can simply substitute it for more sour cream or yogurt, but you’re missing the unique sourdough taste.
Can I bake these muffins as a cake?
Absolutely! Just pour the batter into a greased cake pan and bake at the same temperature, checking for doneness with a toothpick.
How should I know when they are done?
When a toothpick inserted into the center comes out clean or with a few moist crumbs—melted chocolate is fine—your muffins are ready.
Can I add frosting?
While these muffins are rich and decadent on their own, a light cream cheese frosting could add an extra layer of indulgence if you wish!

Final Thoughts

There’s truly nothing quite like the comforting warmth of freshly baked Double Chocolate Sourdough Muffins. They’re a rich, satisfying treat that pairs perfectly with your favorite morning beverage or as a comforting snack any time of day. Whether you indulge in them straight from the oven or enjoy them throughout the week, these muffins will surely become a cherished favorite in your baking repertoire. So don’t hesitate—get baking!

Double Chocolate Sourdough Muffins

Author: patrick
Total Time: 44 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Delightful muffins with rich chocolate flavor and a unique sourdough twist, perfect for breakfast or snacks.

Instructions

In a large bowl or stand mixer, cream together the softened butter, granulated sugar, brown sugar, vanilla extract, and sourdough starter until fluffy.
Add the eggs, sour cream, and salt; mix until fully combined.
In a separate bowl, whisk the flour, cocoa powder, espresso powder, baking soda, and baking powder.
Sift the dry ingredients into the wet mixture and stir until combined.
Gently fold in the dark chocolate chunks.
If preferred, cover the bowl and refrigerate overnight for fermentation.
Preheat oven to 350°F (175°C) and line muffin tins with paper liners.
Scoop batter into muffin tins, filling each cup about 3/4 full and adding extra chocolate chunks on top.
Bake for about 24 minutes until a toothpick comes out clean.
Allow muffins to cool in the pan for 10-15 minutes, then transfer to a wire rack.
Optionally, drizzle melted chocolate over tops before serving.

Notes

Store muffins in an airtight container for up to three days at room temperature or a week in the refrigerator. These muffins can be frozen and reheated when needed.

Prep Time: 20 minutes
Cook Time: 24 minutes
Category: Breakfast
Method: Baking
Cuisine: American