Double Chocolate Sourdough Discard Muffins
These Double Chocolate Sourdough Discard Muffins are rich, moist, and packed with deep chocolate flavor, making them a perfect easy breakfast or snack. This sourdough discard recipe is ideal for meal prep and postpartum food, turning extra starter into a delicious, make-ahead baked good.
Equipment
Ingredients
- 2 cups all-purpose flour
- 1/3 cup honey
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 2 eggs room temperature
- 1 cup cottage cheese full fat preferred
- 1/3 cup milk
- 1/2 cup melted butter slightly cooled
- 1/2 cup sourdough discard unfed
- 2 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and sea salt until well combined.
- In a separate bowl, whisk the eggs, then add the honey, cottage cheese, milk, vanilla, and sourdough discard. Mix until smooth.
- Slowly pour in the melted butter, whisking constantly so it doesn’t solidify when it hits cooler ingredients.
- Add the wet ingredients to the dry and gently fold together until just combined. Do not overmix.
- Stir in the chocolate chips, reserving a handful for the tops.
- Divide batter evenly between muffin cups, filling about ¾ full. Top each with a few extra chocolate chips.
- Bake for 15–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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