If you loved my classic Sourdough Donut Muffins, you’re going to fall head over heels for this rich chocolate version! They’re everything you love about the original, soft, fluffy, and made with sourdough discard, but with deep chocolate flavor, mini chocolate chips in every bite, and a sweet sugar coating that makes them taste just like a bakery-style cake donut.
They’re easy enough for a cozy weekend breakfast yet indulgent enough to satisfy any chocolate craving, making them a recipe you’ll find yourself baking again and again.
Why You’ll Love This Recipe
- A delicious way to use sourdough discard. No waste here—just soft, fluffy muffins with incredible flavor.
- Rich, chocolatey goodness. Dutch cocoa and mini chocolate chips make every bite extra decadent.
- Just like a cake donut. A buttery chocolate sugar coating gives these muffins that classic bakery-style donut finish.
- Easy to make. No mixer or frying required—just simple pantry ingredients and a muffin pan.
- Perfect for any occasion. Enjoy them for breakfast, brunch, an afternoon treat, or whenever a chocolate craving strikes.
- Kid and adult approved. They’re a guaranteed hit with the whole family and disappear fast!
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes! This recipe works well with either active sourdough starter or unfed sourdough discard. Both will give you delicious results.
Can I use natural cocoa powder instead of Dutch-process cocoa?
You can, but Dutch-process cocoa gives these muffins a richer, smoother chocolate flavor and darker color. If using natural cocoa powder, the flavor will be slightly more intense and tangy.
How should I store these chocolate donut muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. For the freshest texture, warm one in the microwave for 10–15 seconds before enjoying.
Can I freeze them?
Absolutely! Let the muffins cool completely, then freeze them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm gently in the microwave.
Can I leave out the mini chocolate chips?
Of course! The muffins are still rich and chocolatey without them, but the mini chocolate chips add little pockets of melted chocolate that make them extra special.
Can I make these ahead of time?
Yes! These muffins stay soft and moist for several days, making them a great make-ahead breakfast, snack, or lunchbox treat. They’re just as delicious the next day.
How to make chocolate sourdough muffins: step-by-step
Sourdough discard: I recommend using sourdough discard that is no more than a week old to avoid any sour flavor in the muffins.
Ingredients
Wet Ingredients:
- 75 grams milk
- 30 grams unsalted butter (melted)
- 30 grams Dutch processed cocoa powder
- 150 grams cane sugar
- 30 grams brown sugar
- 30 grams neutral oil (I use avocado oil)
- 100 grams unsweetened applesauce
- 60 grams sour cream (or full fat Greek yogurt)
- 1 large egg (room temperature)
- 100 grams sourdough discard (fed or unfed and room temperature)
- 5 grams vanilla extract
Dry Ingredients:
- 170 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon espresso powder (optional, but enhances chocolate flavor)
- 85 grams mini chocolate chips (semi-sweet)
For the topping:
- 50 grams (1/4 cup) of sugar
- 30 grams (2 tablespoons) unsalted melted butter (cooled)
Equipment
- Measuring cups and spoons
- Mixing bowl
- 1 24-cup mini muffin pan
- 1.5 tablespoon cookie scoop (optional but handy)
Instructions
- Preheat the oven to 425 degrees F and spray your muffin pan with a non-stick oil well (these can stick more than regular due to the fat content) OR line the pan with mini paper liners.
- Heat the milk and butter in a small saucepan until the butter is melted.
- Add the cocoa powder to the warm milk butter mixture and whisk it until smooth and paste-like. Let cool for about 5 minutes.
- Then to a large mixing bowl add the cane sugar, brown sugar, oil, applesauce, sour cream (or Greek yogurt), egg, sourdough discard, and vanilla extract and whisk until combined.
- Add in the chocolate paste and mix until fully incorporated.
- To a separate bowl whisk together the the flour, baking powder, baking soda, salt, espresso powder (if using), and toss in the mini chocolate chips (this helps with even distribution.
- Add the dry ingredients to the wet ingredients and fold together until no dry streaks remain. A few small lumps are fine, avoid over-mixing.
- Then, divide the batter among the prepared muffin pan using a 1.5 tablespoon cookie scoop or measuring spoons.
- Bake the chocolate sourdough donut muffins at 425°F (220°C) for 3–4 minutes, then reduce the oven to 350°F (175°C) and continue baking for 8–10 minutes, or until a toothpick comes out clean.
- Remove the muffins from the oven and allow them to cool for 5-10 minutes in the pan before removing them, Loosen the edges with a small spoon or knife and transfer the muffins to a cooling rack to cool completely.
- While the muffins cool, melt the butter in one bowl and add the sugar to another. TIP: if you want a stronger chocolate flavor add a teaspoon of cocoa powder to the sugar.
- Dip the tops of each sourdough donut muffin into the melted butter and then in the sugar mixture. This will give them that true cake donut taste!
- Any leftover chocolate sourdough donut muffins can be stored in an airtight container on the counter for 3 days or up to 1 week in the fridge.
More sourdough donut muffin flavors
- Blueberry Lemon Sourdough Donut muffins (easy discard recipe)
- Pumpkin Sourdough Donut Muffins
- Apple Cider Sourdough Donut Muffins
- Sourdough Donut Muffins
Chocolate Sourdough Donut Muffins
These Chocolate Sourdough Donut Muffins are soft, rich, and topped with a sweet chocolate sugar coating. An easy sourdough discard recipe perfect for breakfast or dessert.
Equipment
- Measuring cups and spoons
- Food scale
- Mixing bowls
- 1 24 cup mini muffin pan
- 1.5 tablespoon cookie scoop
Ingredients
Wet Ingredients
- 75 grams milk
- 30 grams unsalted butter (melted)
- 30 grams Dutch processed cocoa powder
- 150 grams cane sugar
- 30 grams brown sugar
- 30 grams neutral oil (I use avocado oil)
- 100 grams unsweetened applesauce
- 60 grams sour cream (or full fat Greek yogurt (room temperature))
- 1 large egg (room temperature)
- 100 grams sourdough discard (fed or unfed and room temperature )
- 5 grams vanilla extract
Dry Ingredients
- 170 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon espresso powder (optional but enhances chocolate flavor)
- 85 grams mini chocolate chips (semi-sweet)
For the sugar coating
- 50 grams cane sugar
- 30 grams (2 tablespoons) unsalted butter (melted & cooled)
Instructions
-
Preheat the oven to 425 degrees F and spray your muffin pan with a non-stick oil well (these can stick more than regular due to the fat content) OR line the pan with mini paper liners.
-
Heat the milk and butter in a small saucepan until the butter is melted.
-
Add the cocoa powder to the warm milk butter mixture and whisk it until smooth and paste-like. Let cool for about 5 minutes.
-
Then to a large mixing bowl add the cane sugar, brown sugar, oil, applesauce, sour cream (or Greek yogurt), egg, sourdough discard, and vanilla extract and whisk until combined.
-
Add in the chocolate paste and mix until fully incorporated.
-
To a separate bowl whisk together the the flour, baking powder, baking soda, salt, espresso powder (if using), and toss in the mini chocolate chips (this helps with even distribution.
-
Add the dry ingredients to the wet ingredients and fold together until no dry streaks remain. A few small lumps are fine, avoid over-mixing.
-
Then, divide the batter among the prepared muffin pan using a 1.5 tablespoon cookie scoop or measuring spoons.
-
Bake the chocolate sourdough donut muffins at 425°F (220°C) for 3–4 minutes, then reduce the oven to 350°F (175°C) and continue baking for 8–10 minutes, or until a toothpick comes out clean.
-
Remove the muffins from the oven and allow them to cool for 5-10 minutes in the pan before removing them, Loosen the edges with a small spoon or knife and transfer the muffins to a cooling rack to cool completely.
-
While the muffins cool, melt the butter in one bowl and add the sugar to another. TIP: if you want a stronger chocolate flavor add a teaspoon of cocoa powder to the sugar.
-
Any leftover chocolate sourdough donut muffins can be stored in an airtight container on the counter for 3 days or up to 1 week in the fridge.
Notes
Sourdough discard: I recommend using sourdough discard that is no more than a week old to avoid any sour flavor in the muffins.
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