Sourdough Chocolate Mini Muffins

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. 
• 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.

Helpful tools

Mini muffin pan – This muffin pan will make 24 mini muffins.

1.5 Tablespoon Scoop – This scoop is the perfect measurement to add to the mini muffin pan.

Kitchen scale or Measuring cups and spoons – The recipe has both grams and cups, but for most accurate results I recommend measuring your ingredients with a kitchen scale.

Cooling Racks – Using the wire rack for cooling allows the muffins to cool evenly. You’ll want to remove the muffins from the muffin pan after a few minutes to prevent the muffins from getting tough. 

Instructions to make Sourdough Chocolate Mini Muffins

First, preheat the oven to 350°F.

In a large bowl, whisk together the honey, melted butter, milk, sourdough discard, greek yogurt, vanilla extract, and egg until combined.

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.

Grease a mini muffin tin and evenly divide the batter among the 24 muffin cups, scooping about 1 1/2 tablespoons of batter to each. You can also use a 2 Tablespoon cookie scoop to get 22 mini muffins.

Bake for about 10 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 days and then in the fridge to avoid mold.

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 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.

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