These are deeply chocolatey, ultra-moist, and the kind of muffin that feels bakery-level but still completely doable at home. The sourdough discard adds depth, the espresso intensifies the cocoa, and the extra Greek yogurt keeps the crumb tender and rich.
Ingredients
- 60g cocoa powder
- 185g hot milk
- 30ml espresso or strong brewed coffee
- 115g melted butter
- 200g brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 270g Greek yogurt
- 120g sourdough starter discard
- 200g all-purpose flour
- 1¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 300g chocolate chips
How I Make Them
Preheat your oven to 425°F with the rack positioned in the center. Starting at a higher temperature gives the muffins that beautiful rise and domed top.
In a large bowl, add the cocoa powder. If it’s lumpy, sift it — it’s worth it. Pour the hot milk directly over the cocoa and whisk until smooth and glossy. This “blooms” the cocoa and deepens the chocolate flavor.
Next, whisk in the espresso, melted butter, brown sugar, egg, vanilla, Greek yogurt, and sourdough discard. Mix until everything is fully combined and silky.
In a separate bowl, stir together the flour, baking soda, and salt. Add the dry ingredients into the wet and gently whisk until just combined. You want no dry streaks, but don’t overmix — that’s how we keep them tender.
Fold in about ¾ of the chocolate chips, saving the rest for topping.
Using a large spoon or scoop, fill the muffin cups about ¾ full. Sprinkle the remaining chocolate chips generously over the tops.
Bake for 5 minutes at 425°F, then reduce the temperature to 375°F and continue baking for about 15 more minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
Let them rest in the pan for about 5 minutes before transferring to a cooling rack. Give them another 10 minutes before serving — if you can wait.
They’re rich, deeply chocolatey, and even better the next day.
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