My Sourdough Double Chocolate Banana Muffins are rich, moist, and full of deep chocolate flavor, all balanced with naturally sweet ripe bananas. Made with sourdough discard, they have a tender crumb and bakery-style texture with just the right hint of cozy spice.
They’re the perfect way to use up overripe bananas and leftover discard while making something that feels a little more special than classic banana muffins. Think soft centers, domed tops, melty chocolate chips, and that subtle warm flavor that keeps you coming back for another.
Why you'll love this recipe
These muffins are incredibly soft and moist thanks to the bananas and sourdough discard, which gives them a slight tang and beautiful texture. The cocoa adds richness without making them heavy, so they stay light but still indulgent.
They’re also super flexible; you can make them simple or load them up with chocolate chips for extra indulgence. Plus, they freeze well, which makes them perfect for prepping ahead for busy mornings.
If you love this recipe, then you should definitely try my sourdough banana bread muffins, my sourdough pumpkin banana muffins, and my sourdough double chocolate muffins (a fan-favorite here!)
Best seasons, holidays, and occasions
These muffins are perfect year-round, but they really shine in late winter and early spring when cozy baking is still in full swing. They’re also great during back-to-school season or anytime you need a quick grab-and-go breakfast.
They make a wonderful addition to brunch spreads, weekend baking days with kids, or even as an easy dessert served slightly warm with a glass of milk.
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Ingredients
- all-purpose flour
- cocoa powder
- baking powder
- baking soda
- salt
- cinnamon
- cardamom
- ripe bananas
- sourdough discard
- unsalted butter
- vanilla extract
- egg
- brown sugar
- chocolate chips
See recipe card for quantities.
Ingredient notes
- Bananas: Use very ripe bananas with lots of brown spots for the best sweetness and moisture.
- Sourdough discard: Adds a subtle tang and helps create a soft, tender crumb. 100g (⅓ cup) is perfect here.
- Cocoa powder: Use unsweetened cocoa powder. Dutch-process will give a deeper, smoother chocolate flavor, while natural cocoa is slightly more acidic.
- Spices: The cinnamon, nutmeg, and cardamom are kept light so they enhance the chocolate instead of overpowering it.
- Chocolate chips: Optional, but highly recommended for that bakery-style finish.
Four-Step Overview
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Mix dry: Whisk together flour, cocoa, leavening, salt, and spices.
Step 2: Mix wet: In a separate bowl, mash the bananas, then whisk in sourdough discard, vanilla, egg, brown sugar, and the melted butter mixed with cocoa powder until smooth.
Step 3: Combine: Fold wet and dry together, then add chocolate chips.
Step 4: Bake: Fill liners and bake until set with soft, moist centers.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
- Butter: Use neutral oil instead of melted butter for an even softer texture.
- Brown sugar: Swap for coconut sugar for a slightly deeper, caramel-like flavor.
- Chocolate chips: Use chopped chocolate or dark chocolate chunks instead.
Variations
- Double chocolate: Add extra chocolate chips or chunks on top before baking.
- Chocolate swirl: Swirl in a little chocolate hazelnut spread for a more dessert-like muffin.
- Mini muffins: Bake as mini muffins and reduce bake time to 10–12 minutes.
Equipment
- 12-Muffin pan
- Kitchen scale
- Muffin liners
- Mixing bowl or stand mixer
- Whisk or whisk attachment
- Spatula
- 3-tablespoon cookie scoop
Storage
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.
To reheat, microwave for 10–15 seconds to bring back that soft, fresh-baked texture.
Audrey's Tip
Bloom the cocoa: Mix the cocoa powder into the warm melted butter before adding it to the batter. This deepens the chocolate flavor and gives your muffins that rich, bakery-style taste without adding extra ingredients.
FAQ
Yes, just thaw and drain any excess liquid before using.
Overmixing the batter can make them dense. Mix just until combined.
Related
Looking for other recipes like this? Try these:
Sourdough Double Chocolate Banana Muffins
Equipment
- Kitchen Scale
- 12-muffin pan
- mixing bowl or stand mixer
- Whisk or whisk attachment
- Rubber spatula
- 3 Tablespoon cookie scoop
Ingredients
- 240 g all-purpose flour
- 30 g cocoa powder
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ salt
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- 340 g ripe bananas mashed (about 2-4 bananas depending on size)
- 100 g sourdough discard
- 85 g unsalted butter melted
- 10 g vanilla extract
- 50 g egg
- 147 g brown sugar
- 100-150 g chocolate chips
Instructions
- Prep the oven: Preheat to 350°F (175°C) and line a muffin pan with paper liners.
- Bloom the cocoa: In a bowl, whisk the cocoa powder into the warm melted butter until smooth and glossy.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom.
- Mix wet ingredients: In another bowl, mash the bananas, then whisk in the sourdough discard, brown sugar, egg, vanilla, and the cocoa-butter mixture until smooth.
- Combine batter: Add the dry ingredients to the wet ingredients and gently fold until just combined, then fold in chocolate chips if using.
- Fill and bake: Divide the batter evenly into muffin liners, filling about nearly to the top, and bake at 425F for 5 minutes, then lower the temperature to 350F and bake for another 15 minutes. Do not open the oven during this temperature change.This helps with rise, giving you tall, domed muffins.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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