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Double Chocolate Sourdough Muffins with Fresh Milled Flour

These double chocolate sourdough muffins made with fresh milled flour are rich, fudgy, and wholesome — the perfect mix of bakery-style indulgence and the nourishing benefits of baking with whole grains. This easy small-batch recipe uses simple ingredients, real cocoa, and sourdough discard for incredible depth and a gorgeous tender crumb.

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Ingredients

  • 2¼ cups freshly milled flour (soft white wheat) 
  • ½ cup cocoa powder
  • 1 tsp salt
  • ½ tsp baking soda
  • 2 tsp baking powder
  • ½ cup sourdough discard
  • ½ cup oil
  • 1 egg
  • ½ cup honey or 1 cup sugar if you prefer them a little sweeter 
  • ½ cup buttermilk
  • 2 tsp vanilla
  • 1½ cup chocolate chips

Instructions

  • Preheat the Oven Preheat your oven to 400°F.
  • Line a muffin tin with paper liners or grease each cup lightly. 
  • In a large mixing bowl, whisk together the freshly milled flour, cocoa powder, salt, baking soda, and baking powder until well combined. 
  • In a separate bowl, whisk the sourdough discard, oil, egg, honey, buttermilk, and vanilla until smooth. 
  • Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter will be thick — that’s perfect for soft, tall muffins. 
  • Add the chocolate chips and fold until evenly distributed. 
  • Scoop the batter into the prepared muffin cups, filling each one nearly to the top for tall bakery-style muffins.
  • Bake at 400°F for 15 minutes, or until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs. 
  • Let muffins cool in the pan for 5 minutes before transferring to a wire rack. 
  • Serve warm and enjoy every melty chocolate in every bite.