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These Sourdough Chocolate Mini Muffins are soft, moist, and full of chocolate flavor! They are super easy to make and come together in about 20 minutes. They are made with wholesome ingredients, making them a great kid-friendly recipe!
The most requested sourdough snack from my kids is my Mini Sourdough Muffin recipe, which is a copycat version of Little Bites. These mini muffins are a spin on the original recipe but with chocolate flavor. It is a recipe the whole family will love! And for a fall version try Sourdough Pumpkin Mini Muffins. If you love homemade snacks be sure to try Sourdough Granola Bars, Sourdough Cheez-its and Sourdough Sourdough Oatmeal Cream Pies.
Why you will love this recipe
- These sourdough mini muffins are quick and easy to make! They only take about 20 minutes from start to finish.
- They are made with wholesome ingredients and are naturally sweetened with honey. If you like recipes sweetened with honey, be sure to also try Sourdough Bread Bars with Jam.
- They make the perfect after-school snack or easy breakfast and also freeze great so you can batch prep and keep them on hand for hungry kiddos.
Important Ingredients and Substitutions
- Greek Yogurt – Greek yogurt adds moisture and some added protein to the muffins. You can also substitute it with sour cream or a different type of yogurt.
- Sourdough Discard – Sourdough discard refers to unfed sourdough starter. You can use your discard directly from the fridge. You can also replace with active starter if you do not have discard.
- Honey– This can be substituted with maple syrup or cane/granulated sugar.
- Baking powder and baking soda – Both are used to create a light, fluffy muffin.
- Cocoa Powder- The cocoa powder adds a rich chocolate flavor throughout the muffins.
- Mini Chocolate Chips – The chocolate chips add gooey chocolate flavor in every bite. I love using the mini version in these mini- they are the same mini chocolate chips I use in my Sourdough Granola Bar recipe.
See all the ingredients and amounts in the recipe card below.
Instructions to make Sourdough Chocolate Mini Muffins
Step 1: In a large bowl, whisk together the honey, melted butter, milk, sourdough discard, Greek yogurt, vanilla extract, and egg until combined.
Step 2: In a separate bowl, mix together the dry ingredients: all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Add to the wet ingredients mixture and stir until just combined. Then, fold in the mini chocolate chips.
Step 3: Grease a mini muffin tin and use a 1½ tablespoon cookie scoop to evenly divide the batter among the 24 muffin cups.
Step 4: Bake in a preheated 350°F oven for about 10-12 minutes or until a toothpick comes out clean.
Cool on a cooling rack and enjoy. Store in an airtight container on the counter for the first 2-3 days and then in the fridge to avoid mold.
Recipe Tips
- Don’t overmix the batter, it will lead to tough muffins.
- Remove the muffins from the pan to cool on a cooling rack so that they do not become dry.
- Once the muffins go in the fridge you can soften them back up by popping them in the microwave for 10 seconds.
Storage Instructions
Once the mini muffins are completely cooled, store them in an airtight container on the counter at room temperature for the first 2-3 days. After that, I recommend placing them in the fridge to avoid them molding as they do not have preservatives or excess amounts of sugar.
To freeze, place the mini muffins in a single layer on a cookie sheet and flash freeze them for one hour or until frozen solid. Then, place the muffins in a freezer bag or another airtight container. They will stay good in the freezer for up to 3 months. To defrost, simply remove a few from the freezer and pop them in the microwave or let them thaw on the counter.
FAQ
Yes! If you want the health benefits of fermenting your batter, you can leave it overnight in the fridge.
Yes, but they won’t yield a full set of 12 muffins. You will also need to extend the baking time. For more full-sized muffins, check out all my Sourdough Quick Bread Recipes.
Yes, either discard or active starter will both work in this recipe.
Yes! If you want to try other flavors, you can use my original Sourdough Mini Muffin recipe and add whatever mix-in you’d like. Some of our favorites are blueberry, strawberry or sprinkles.
Sourdough Chocolate Mini Muffins
Equipment
Ingredients
- 80 grams honey, ⅓ cup
- 60 grams butter, melted, ¼ cup
- 120 grams milk, ½ cup
- 60 grams sourdough discard, ¼ cup
- 80 grams plain greek yogurt, ⅓ cup
- 5 grams vanilla extract, 1 teaspoon
- 1 large egg, 50 grams
- 125 grams all-purpose flour, ¾ cup + 2 Tablespoons
- 5 grams baking powder, 1 teaspoon
- 3 grams baking soda, ½ teaspoon
- 3 grams salt, ½ teaspoon
- 45 grams cocoa powder, ½ cup
- 85 grams mini chocolate chips, ½ cup
Instructions
- Preheat the oven to 350℉.
- Mix together the honey, melted butter, milk, sourdough discard, greek yogurt, vanilla extract, and egg until combined.80 grams honey, 60 grams butter, melted, 120 grams milk, 60 grams sourdough discard, 80 grams plain greek yogurt, 5 grams vanilla extract, 1 large egg
- In a separate bowl mix together the flour, cocoa powder, baking powder, baking soda and salt. Add to the wet ingredients and stir until just combined.125 grams all-purpose flour, 45 grams cocoa powder, 5 grams baking powder, 3 grams baking soda, 3 grams salt
- Fold in the mini chocolate chips85 grams mini chocolate chips
- Grease a mini muffin pan and use a 1½ tablespoons scoop to get 24 mini muffins.
- Bake for about 10-12 minutes or until a toothpick comes out clean.
- Cool on a cooling rack and enjoy. Store in an airtight container on the counter.
Notes
- If you only have a 2 Tablespoon cookie scoop you can use that as well to get 22 slightly bigger mini muffins.
- These muffins are not overly sweet. If you like them sweeter you can add extra chocolate chips.
- Be careful not to overmix the batter as it can make the muffins tough.
- Once baked, remove the muffins from the pan and cool on a cooling rack.
- After the first 2 days keep these in the fridge to avoid mold. They will get tough, so pop them in the microwave for 10 seconds and they taste like they just came out of the oven, soft and moist. You can also flash freeze some on a sheet pan for an hour and then place in a freezer-safe bag for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are so tasty! My kids loved them, too. I’m planning to try adding a bit of protein powder next time to make them more of a macro friendly snack. Hopefully they’ll still taste as good.
Thanks so much Erica! So happy to hear your family liked them.
These were completely bitter. I love dark chocolate but these were very bitter. The other comments mentioned sugar and I reviewed the recipe thinking I missed something but they must have been talking about the honey. I’ll play around with the amount of honey too
I just made these and they are soft, delicious, chocolaty and all the goodness you would want in a muffin. The sourdough is not over powering it’s just right! So so good! Adding to our list of go to recipes!
Thank you so much for the review Talia! So glad you enjoyed the muffins!