06/07/2026
Double Chocolate Sourdough Muffins
One of my favorite ways to use up sourdough discard. These muffins are rich, chocolatey, and have just enough espresso to deepen the chocolate flavor without tasting like coffee.
Ingredients
• 1⅓ cups (267g) milk
• 175g fresh half and half
• 2 tsp espresso powder
• 1 cup (200g) sugar
• 1 egg
• ½ cup (120g) sour cream
• 1 tsp vanilla extract
• 1 tsp chocolate extract
• ½ cup (113g) softened butter
• 1 cup sourdough discard
• 1 cup (120g) all purpose flour
• ¾ cup (75g) cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup chocolate chips
Directions
1. Preheat oven to 350°F and line a muffin pan with paper liners.
2. Beat together the sugar, egg, sour cream, vanilla extract, chocolate extract, softened butter, and sourdough discard until smooth and well combined.
3. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda.
4. In a small saucepan over low heat, warm the milk, fresh half and half, and espresso powder until the espresso powder is dissolved. Do not boil.
5. Alternate adding the dry ingredients and warm espresso mixture to the wet ingredients, ending with the dry ingredients. Mix just until combined after each addition.
6. Fold in the chocolate chips.
7. Fill muffin liners about ¾ full.
8. Bake for 20 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, or the internal temperature reaches 200°F to 205°F.
9. Cool in the pan for 5 to 10 minutes before transferring to a wire rack.
Recipe adapted from AQuaintLife.com.
Save this one for the next time your sourdough discard starts piling up, and Join the CandiFam At candicakesbakery.com🫶🏽✨
