These chocolate sourdough discard muffins are a dessert, unlike a lot of the other muffin recipes that I make that could be breakfast or snacks. They are so rich and delicious. The taste reminds me of a mix between a chocolate cake and a chocolate donut.
I tried to create this recipe to be a little bit less unhealthy than the traditional chocolate muffins that you normally see. I included some plain greek yogurt for protein, almond flour to use less white all purpose flour, and I used coconut sugar for the majority of my sweetener in place of white sugar. They still taste like dessert!
Other Recipe Inspiration
- Sourdough Banana Muffins
- Discard Blueberry Muffins
- Sourdough Discard Chocolate Chip Cookies
- Easy Almond Flour Oat Balls
- High Protein Buffalo Wing Dip
You can find my favorite muffin liners here. This link is an affiliate link where I make a small commission on qualifying purchases at no extra cost to you. Thank you for your support!
If you have extra sourdough discard to use up, give these a try. They would be absolutely divine to eat warm with some vanilla ice cream. I added a few white chocolate chips to the tops of some.
Equipment:
- Oven
- 12 Count muffin tray
- Muffin Liners
- Bowl
- Spatula
- Measuring cups
- Measuring Spoons
Ingredients:
- 1 Cup White all purpose flour
- 1 Cup Almond flour
- ½ Cup cocoa powder
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 Cup coconut sugar
- ½ Cup unfed sourdough starter
- ½ Cup avocado oil
- ¾ Cup greek yogurt plain
- 2 eggs
- 2 teaspoon vanilla extract
- ¼ cup almond milk, unsweetened plain or vanilla
- ¾ Cup mini chocolate chips, semi sweet
Instructions:
- Preheat your oven to 425℉ and gather all of your ingredients.
- First, put your wet ingredients in a bowl: eggs, sourdough, avocado oil,milk, yogurt, and vanilla.
- Next, add in your sugar and mix well.
- Then on top of the wet mixture add your flours, cocoa powder, salt, baking soda, and baking powder and gently mix before folding into the wet ingredients.
- Once combined, fold in your chocolate chips.
- Divide it among 12 liners, They will be full. Add a few chocolate chips on top if you want.
- Bake for about 15 minutes.
- Enjoy!
If you loved this recipe, I would be so appreciative of a 5 star rating. Thank you for being one of my taste testers!
📖Recipe
Easy Chocolate Sourdough Discard Muffins
Equipment
- Oven
- 12 count muffin pan
Ingredients
- 1 Cup White all purpose flour
- 1 Cup Almond flour
- ½ Cup cocoa powder
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 Cup coconut sugar
- ½ Cup sourdough starter unfed
- ½ Cup avocado oil
- ¾ Cup greek yogurt plain
- 2 eggs
- 2 teaspoon vanilla extract
- ¼ cup almond milk unsweetened plain or vanilla
- ¾ Cup chocolate chips mini, semi sweet
Instructions
- Preheat your oven to 425℉ and gather all of your ingredients.
- First, put your wet ingredients in a bowl: eggs, sourdough, avocado oil,milk, yogurt, and vanilla.
- Next, add in your sugar and mix well.
- Then on top of the wet mixture add your flours, cocoa powder, salt, baking soda, and baking powder and gently mix before folding into the wet ingredients.
- Once combined, fold in your chocolate chips.
- Divide it among 12 liners, They will be full. Add a few chocolate chips on top if you want.
- Bake for about 15 minutes.
- Enjoy!
