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Sourdough Chocolate Muffin Recipe

This Sourdough Chocolate Muffin Recipe combines sourdough discard, cocoa powder, and plant-based ingredients to create soft vegan muffins.

Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 8 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • Sourdough discard — 1 cup
  • All-purpose flour — 1 cup
  • Cocoa powder — ¼ cup
  • Plant milk — ¾ cup
  • Maple syrup — ½ cup
  • Coconut oil melted — ¼ cup
  • Baking soda — 1 teaspoon
  • Vanilla extract — 1 teaspoon
  • Salt — ¼ teaspoon
  • Vegan chocolate chips — ½ cup

Method
 

  1. Preheat oven to 350°F.
  2. Add sourdough discard and plant milk to mixing bowl.
  3. Whisk maple syrup, coconut oil, and vanilla extract into mixture.
  4. Add flour, cocoa powder, baking soda, and salt.
  5. Mix until smooth batter forms.
  6. Fold chocolate chips into batter.
  7. Line muffin tin with liners.
  8. Fill muffin cups ¾ full with batter.
  9. Bake 18 minutes until tops set.
  10. Cool muffins before serving.

Notes

Nutritional values (per serving)

Calories: 220
Total Fat: 9g
Saturated Fat: 6g
Carbohydrates: 32g
Fiber: 3g
Protein: 4g

Vitamins and minerals (per serving)

Iron: 12%
Magnesium: 10%
Phosphorus: 8%
Potassium: 6%
Copper: 10%

Additional notes / tips

  • Use dark cocoa powder for richer flavor.
  • Add walnuts for texture.
  • Sprinkle chocolate chips on top before baking.
  • Let muffins cool fully before storing.
  • Add espresso powder for deeper chocolate taste.