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Healthy Double Chocolate Sourdough Discard Muffins

Hands breaking a healthy sourdough discard chocolate muffin in a cozy setting with green plants and a purple-flowered vase in the background. Warm, inviting mood.

Rich flavor. Real ingredients. Rustic charm.

Whether you’re sneaking one between chores or packing them up for a cozy road trip, these Healthy Double Chocolate Sourdough Discard Muffins deliver all the indulgence of a bakery treat—with none of the guilt. Made with gut-friendly sourdough discard, Greek yogurt for extra moisture, and sweetened with monk fruit, they’re equal parts hearty and heavenly.

Healthy sourdough discard chocolate muffins on a wooden board with a blurred person holding a mug in the background. Vase with purple and white flowers nearby.

Yields:

  • 16 average muffins

  • or 48 mini muffins

Author: The Honey Buckle

Prep Time: 25-30 minutes

Cook Time: 10-12 minutes

Total Time: 35-40 minutes

Nutrition Information: Standard muffins (makes 16): Calories: 200 | Protein: 4g | Fat: 12g | Carbs: 19.5g Mini muffins (makes 48): Calroies: 65 | Protein: 1.5g | Fat: 4g | Carbs: 6.5g

Ingredients for Healthy Double Chocolate Sourdough Discard Muffins

  • ½ cup (113g) olive or coconut oil

  • ½ cup (113g) plain Greek yogurt

  • ~⅔ cup (150g) sourdough discard

  • 1 cup (200g) monk fruit sweetener

  • 1 large egg (50g)

  • 2 tsp (10g) vanilla extract

  • 1½ cups (180g) all-purpose flour

  • 1½ tsp (7g) baking soda

  • ¾ tsp (4g) salt

  • ¾ cup (60g) cocoa powder

  • ¾ cup (170g) warm milk (2%)

  • 2½ tbsp (35g) hot coffee or espresso

  • 1¼ cups (200g) Lily’s chocolate chips

Instructions

  1. Preheat oven to 450°F (232°C) and line muffin tins or lightly grease with oil.

  2. In a large mixing bowl, whisk together the oil, yogurt, sourdough discard, monk fruit sugar, vanilla, and egg until smooth.

  3. Sift the flour, baking soda, and cocoa powder into the wet mixture. Gently fold until just combined—don’t overmix!

  4. Pour in the warm milk and hot coffee or espresso. Stir until the batter is cohesive and luscious.

  5. Fold in the chocolate chips.

  6. Divide the batter into your prepared tins.

  7. Bake:

    • Mini muffins: 10–12 minutes

    • Standard muffins: ~20 minutes Note: Once you place the muffins in the oven, immediately lower the temperature to 375°F (190°C).

  8. Let them cool slightly (if you can resist), or enjoy them warm for maximum melty goodness.

These muffins freeze beautifully and pair perfectly with a cold glass of milk, hot coffee, or—let’s be honest—straight from the pan with zero shame. 💁‍♀️

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