• Leigh

Have Discard? Make Sourdough Chocolate Cherry Muffins

These little muffins have a light chocolate flavor and a definite sourdough tang. The muffins are sweet, almost cupcake-like, but they are aren't too horrendously bad for you and so qualify as breakfast muffins or tea-time treats in my view. Of course, if you decide to add a chocolate frosting and call them cupcakes, go for it! They'll be good. I use maraschino cherries in the muffins, which add a bit more sweetness. The muffins are moist and denser in texture than the standard muffin, and with the sourdough starter/discard in them, they keep quite well. Enjoy!


Have Discard?  Make Sourdough Chocolate Cherry Muffins
Have Discard? Make Sourdough Chocolate Cherry Muffins

Sourdough Chocolate Cherry Muffins -- Makes 18


1 cup of sourdough discard/starter

2 large eggs

1/2 cup of milk

1/2 cup of canola oil

1/2 cup of maraschino cherry juice

2/3 cup of sugar

1/3 cup of dark brown sugar

1/4 cup of baking cocoa

1/2 teaspoon of vanilla

1 1/4 cup of all-purpose flour

2 teaspoons of baking powder

1/2 teaspoon of salt

1/2 cup of chopped maraschino cherries

Powdered sugar, optional


Coat 18 muffin wells/cups with non-stick cooking spray and set them aside. In a large bowl, whisk together well the discard/starter, eggs, milk, canola oil, cherry juice, sugars, baking cocoa, and vanilla. Combine and whisk in the flour, baking powder, and salt. Stir in the chopped maraschino cherries. Divide the batter among the muffin cups. Preheat the oven to 350 degrees and bake the muffins for 20-25 minutes or until a pick inserted in the center of a muffin comes out with no wet batter attached. Let the muffins cool and dust them with powdered sugar if you like. Alternatively, feel free to frost them or drizzle them with a chocolate glaze.


Have Discard?  Make Sourdough Chocolate Cherry Muffins
Have Discard? Make Sourdough Chocolate Cherry Muffins

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