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Featured image of baked double chocolate chip yogurt sourdough discard muffins

Sourdough Discard Double Chocolate Yogurt Muffins

Porchontheprairie
These Sourdough Discard Double Chocolate Yogurt Muffins are rich, fluffy, and irresistibly fudgy. Plus, it‘s the perfect way to use up sourdough discard, milk and yogurt!
5 from 5 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 16 Muffins
Calories 312 kcal

Equipment

  • Large Bowl
  • Stand Mixer or Hand Mixer
  • Muffin Tin

Ingredients
  

Dry Ingredients

  • 2 Cups All Purpose Flour
  • 1 Cup Sugar
  • 1/2 Cup Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt

Wet Ingredients

  • 2 Eggs
  • 2/3 Cups Plain Greek Yogurt
  • 1/2 Cups Olive Oil
  • 1/3 Cup Milk sour
  • 1/3 Cup Sourdough Discard or active starter
  • 2 teaspoons Vanilla Extract

Mix In Ingredients

  • 2 Cups Chocolate Chips

Instructions
 

  • First, preheat oven to 350 degrees. Grease a muffin tin or line a muffin pan with paper liners or muffin cups.
  • Next, combine all wet ingredients. Mix well.
  • Add in all dry ingredients to the wet batter and mix until there is a smooth muffin batter, I like to use my stand mixer.
  • Fold in the chocolate chips until they’re evenly distributed into the sourdough chocolate muffin batter.
  • Add the batter to the muffin tins, filling about 2/3 full. Once the oven temperature reaches 350 degrees, place the muffin tins into the preheated oven and bake the double chocolate sourdough muffins for 25 minutes.
  • Check to ensure the muffins are done by inserting a toothpick into the center of a muffin. It should be clean when removed, if not bake for a bit longer.
  • Allow the muffins to cool for about 5-10 minutes on a cooling rack. Finally, enjoy the rich chocolate flavor of the double chocolate muffins!

Notes

Substitutions:
  • Milk - this recipe is a great way to use up sour milk or buttermilk, but regular whole milk works well too
  • Yogurt - I like to use up homemade yogurt in this recipe, but sour cream works well as a substitute
  • Olive Oil - coconut oil is a great substitute for olive oil if necessary
  • Sourdough Discard - active sourdough starter works as well, but this recipe is a delicious way to use up discard
Makes 16 muffins.

Nutrition

Serving: 1MuffinCalories: 312kcalCarbohydrates: 38gProtein: 5gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 3mgSodium: 101mgPotassium: 208mgFiber: 3gSugar: 21gVitamin A: 20IUVitamin C: 0.01mgCalcium: 43mgIron: 3mg
Keyword Sourdough Discard Double Chocolate Yogurt Muffins
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