Indulge in the best of both worlds with this delectable Chocolate Muffin Sourdough Bread. Breakfast or dessert, this is a family favorite! Combining the tender texture of a bakery-style chocolate muffin with the convenience of a loaf pan, this recipe takes it to the next level by incorporating sourdough discard for enhanced flavor and texture. Plus, the addition of semi-sweet chocolate chips creates a delightful melty texture with every slice. Perfect for pleasing a crowd and using up your sourdough discard, make this irresistible Chocolate Muffin Sourdough Bread today!
Ingredients in Sourdough Chocolate Muffin Bread
Dark Brown Sugar: Dark brown sugar enhances the chocolate flavor in this sourdough chocolate muffin bread. If you don’t have dark brown sugar, you can use light brown sugar.
Vegetable Oil: Oil gives moisture to the chocolate muffin bread. You can use any neutral flavored oil.
Unsweetened Applesauce: I love the addition of unsweetened applesauce in this chocolate muffin bread. If you don’t have any, you can substitute additional vegetable oil.
Plain Yogurt: Plain yogurt enhances the richness of this chocolate muffin bread. Substitute Greek yogurt or sour cream if you don’t have plain yogurt.
Sourdough Discard: You can use fresh, bubbly sourdough starter if you want. If you don’t mind a more pronounced sourdough flavor, you can use refrigerated discard from up to a week or two old. I always use 100% hydration sourdough discard.
Semi-Sweet Chocolate: I love the addition of semi-sweet chocolate chips, as they enhance the chocolate flavor in this chocolate muffin bread.
Sourdough Discard in Chocolate Muffin Bread
I love finding ways to use sourdough discard and avoid wasting it. I’ve found that for best results I use 100% hydration sourdough discard, or discard that has been fed with equal weights of water and flour. If your discard is thinner or thicker than that, add a little extra flour or splash of milk as needed. The older the discard, the more sour it has the potential to make the bread. I prefer to use discard that is only a day or two old or bubbly sourdough starter for this recipe.
Looking for More Sweet Treats?
Mixing Sourdough Chocolate Muffin Bread
Chocolate muffin sourdough bread comes together very quickly. Preheat your oven and mix the dry ingredients together in a bowl and the wet ingredients together in a different bowl. Flour, cocoa powder, dark brown sugar, salt, baking powder and baking soda get whisked together until combined. To a liquid measuring cup (or bowl), whisk together the applesauce, vegetable oil, eggs, plain yogurt, vanilla and sourdough discard. Whisk until completely combined. Pour the wet ingredients on top of the dry ingredients and use a wooden spoon or spatula to mix until just a few dry streaks remain. Add the chocolate chips and mix very gently. The less you mix, the more tender your chocolate muffin sourdough bread will be.
Make a Parchment Sling
I always line my pan with parchment paper for any quick breads that I make. It makes cleanup so much easier, and it makes it easy to pull the loaf out of the pan to let it cool (no sticky edges or corners). I love using this parchment paper to line the pan. Pull off an amount about the size of your loaf pan and gently place it into the pan so it hangs over the long sides. Spray the short sides if desired and spread the chocolate muffin batter into the pan.
Baking Temperature and Time
Bake chocolate muffin sourdough bread at 425 degrees Fahrenheit for 10 minutes. After ten minutes, reduce the temperature to 350 degrees Fahrenheit and bake for 40-50 minutes until a sharp knife or toothpick is inserted into the center and comes out clean. This initial high temperature helps activate the baking powder, giving the loaf a beautiful bakery-style top. Let the chocolate muffin sourdough bread cool completely (or almost completely) before slicing and enjoying for breakfast…or snack time or dessert–it’s especially good with a dollop of freshly whipped cream!
Frequently Asked Questions
How do you store extra sourdough chocolate muffin bread?
I slice the loaf and store any extra pieces in an airtight bag or container in the freezer. When you want to eat a piece, pull it out of the freezer to thaw or zap it in the microwave for about 20 seconds.
Can I substitute different cocoa powder and brown sugar?
I am a big believer in mostly working with what you have and using substitutions when necessary. With that said, the dutch cocoa powder really gives the chocolate muffin bread a deep/rich chocolate flavor. Dark brown sugar also enhances the chocolate flavor. You can substitute these for regular cocoa powder and regular brown sugar but you won’t get the same richness of flavor.
My loaf sank in the middle. Why? How can I fix that?
This can be caused by the batter sitting out too long before baking or under-baking the loaf. Also make sure you are using fresh baking powder and baking soda. Take a toothpick and check the center of the sourdough chocolate muffin bread. If it comes out clean, it’s time to take it out of the oven.
What size loaf pan should I use for chocolate muffin sourdough bread?
Looking for More Sourdough Discard Recipes?
Chocolate Muffin Sourdough Bread
- 150 grams all purpose flour about 1 cup
- 35 grams dutch processed cocoa powder about 1/3 cup, see recipe note
- 200 grams dark brown sugar about 1 cup
- 7 grams salt about 1 teaspoon
- 4 grams baking powder about 1 teaspoon
- 6 grams baking soda about 1 teaspoon
- 70 grams unsweetened applesauce about 1/4 cup
- 60 grams vegetable oil about 1/4 cup, any neutral flavored oil will work
- 2 large eggs about 100 grams
- 120 grams plain yogurt about 1/2 cup
- 113 grams sourdough discard about 1/2 cup, see recipe note
- 4 grams vanilla extract about 1 teaspoon
- 100 grams semi-sweet chocolate chips about 1 cup
- To a large bowl, add the flour, cocoa powder, dark brown sugar, salt, baking powder and baking soda. Whisk together until combined.
- To a large liquid measuring cup or small bowl, mix the applesauce, vegetable oil, eggs, plain yogurt, sourdough discard and vanilla extract until combined. Pour into the center of the flour mixture and mix together until barely combined with just a few dry streaks.
- Gently fold in the chocolate chips. Pour into the prepared baking loaf pan.
- Bake at 425 degrees Fahrenheit for 10 minutes. After ten minutes reduce the temperature to 350 degrees Fahrenheit and bake for 40-50 minutes until a sharp knife or toothpick is inserted into the center and comes out clean.
- Let cool completely before slicing and enjoy!