Double Chocolate Chocolate Chip Sourdough Muffins | Easy Recipe
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🍫 Double Chocolate Chocolate Chip Sourdough Muffins
Rich. Fudgy. Ultra-moist. Loaded with chocolate.
Sourdough starter and sour cream make these bakery-style chocolate muffins unbelievably tender.
If you think chocolate muffins are already good, wait until you add sourdough starter and sour cream to the mix. These muffins are rich without being heavy, incredibly moist without being greasy, and packed with enough chocolate chips to make every bite count. And the best part? They're ridiculously easy to make.
🍫 Why These Muffins Are So Good
✔ Rich double-chocolate flavor
✔ Soft, moist, tender crumb
✔ Loaded with chocolate chips
✔ Sourdough starter adds subtle tang
✔ Sour cream keeps them incredibly moist
✔ Beginner-friendly recipe
✔ Bakery-style muffin tops
🍫 Double Chocolate Chocolate Chip Sourdough Muffins
🍫 Muffin Ingredients
- 150 g sourdough starter, active or discard
- ½ cup full-fat sour cream
- ½ cup neutral vegetable oil
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- ½ cup milk
- 180 g bread flour
- ½ cup unsweetened cocoa powder
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
🍫 Chocolate
- 1 cup semi-sweet chocolate chips
- ½ cup milk chocolate chips (optional)
- Extra chocolate chips for the tops
🔥 Preheat & Prepare Your Pan
Preheat your oven to 375°F (190°C).
Line a standard 12-cup muffin pan with paper liners.
🥣 Mix the Wet Ingredients
In a large mixing bowl, whisk together:
- 150 g sourdough starter
- ½ cup sour cream
- ½ cup vegetable oil
- 2 eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp vanilla
- ½ cup milk
Whisk until smooth and evenly combined.
🥛 THE SECRET IS SOUR CREAM
Sour cream adds richness and moisture while helping create that incredibly soft, tender crumb.
It's one of the little tricks that takes these muffins from "homemade" to bakery-worthy.
🌾 Whisk the Dry Ingredients
In a second bowl, whisk together:
- 180 g bread flour
- ½ cup cocoa powder
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Whisk well so the cocoa powder and leavening agents are evenly distributed.
🍫 Combine Wet & Dry
Add the dry ingredients to the wet ingredients.
Using a spatula, gently fold everything together.
Stop mixing as soon as you no longer see dry flour.
🛑 DON'T OVERMIX
Muffin batter does not need to be perfectly smooth. A few small lumps are completely fine.
Overmixing develops gluten and can turn soft muffins into tough muffins.
🍫 Add ALL That Chocolate
Fold in:
- 1 cup semi-sweet chocolate chips
- ½ cup milk chocolate chips if using
Mix just enough to distribute the chocolate evenly.
🧁 Fill the Muffin Cups
Divide the batter evenly between the 12 muffin cups.
Fill each cup generously, almost to the top.
Scatter the reserved chocolate chips over the tops.
⏱️ Give the Batter a Short Rest
Let the filled muffin pan sit for 5–10 minutes.
This gives the flour a little time to hydrate before baking.
Don't let the batter sit for an extended period. We're not trying to create a long fermentation here.
🔥 Bake Until Perfect
BAKE 18–22 MINUTES
Bake at 375°F (190°C) until the muffins are risen, the tops are set, and a toothpick inserted into the center comes out with moist crumbs.
❄️ Cool — If You Can Wait
Let the muffins cool in the pan for about 5 minutes.
Transfer them to a cooling rack.
They're fantastic warm while the chocolate chips are still gooey.
🍫 THE HARDEST STEP
Try not to eat one immediately.
Or don't. We're not judging.
🥛 Why Sourdough + Sour Cream Works
The sourdough starter brings a subtle tang that balances the sweetness of the chocolate.
Sour cream contributes richness and moisture, helping create an exceptionally tender crumb.
Together, they make these muffins rich, moist, chocolatey and incredibly satisfying.
👩🍳 Squirrelly Girl Pro Tips
🌟 New to Sourdough? Start Here.
You don't need to be an experienced sourdough baker to make these muffins.
There is no complicated fermentation schedule, no stretch-and-fold routine, and no shaping.
Your sourdough starter simply becomes one of the ingredients in an incredibly good chocolate muffin.
Mix. Scoop. Bake. Eat.
👩🍳 Want Bakery-Quality Muffins?
Weigh your flour, use full-fat sour cream, don't overmix the batter, generously fill the muffin cups, and pull the muffins from the oven while they still have a few moist crumbs.
Those small details are what turn a simple homemade muffin into a seriously impressive bakery-style muffin.
⚠️ Baker's Warning
These muffins contain sourdough starter, sour cream, cocoa and an unreasonable amount of chocolate.
Side effects may include hiding the last muffin from your family.
☕ How to Serve Them
These are at their absolute best slightly warm.
Try them with:
- Hot coffee
- Cold milk
- Espresso
- Fresh berries
- Vanilla ice cream for dessert
📦 How to Store Them
Store completely cooled muffins in an airtight container at room temperature for 2–3 days.
For longer storage, freeze the muffins individually in a freezer-safe container or bag.
Thaw at room temperature or warm briefly before serving.
📚 Continue Your Sourdough Journey
Ready to learn more about sourdough? Keep building your skills with the Squirrelly Girl guides created to make sourdough easier to understand, whether you're just starting out or already baking regularly.
🐿️ Ready to Make Better Sourdough?
Great sourdough baking starts with a strong, healthy starter.
Squirrelly Girl Sourdough Starter makes it easy to get your starter active, healthy, and ready for breads, muffins, cakes, cookies and everything in between.
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Get Squirrelly Girl Sourdough StarterOne starter. Endless sourdough possibilities.
❤️ Happy Baking!
Rich chocolate. Melty chocolate chips. Creamy sour cream. A little sourdough magic.
That's one seriously good muffin.
🍫🐿️ Happy baking from Squirrelly Girl!