These bakery-style sourdough double-chocolate muffins are such an irresistible treat. Super tender and fluffy, these jumbo chocolate muffins are rich and decadent, bursting with exotic aromas of orange and cardamom.

Sourdough double-chocolate muffins with orange and cardamom on a table

If you wish to impress your family and friends, make these sourdough chocolate muffins with orange and cardamom. Turn a simple chocolate muffin into a culinary masterpiece by utilizing an exquisite flavor combination. They will come back for more after the first bite.

These jumbo sourdough chocolate muffins are super easy to make in the comfort of your own home. The results will be so spectacular, that no one will even know they are homemade from scratch and not bakery-bought. Soft and fluffy, with chunks of creamy chocolate throughout and infused with warm spices, these sourdough muffins are a real show-stopper.

Sourdough double-chocolate muffin with orange and cardamom in a muffin tin.

Ingredients needed for the sourdough double chocolate muffins with orange and cardamom:

Sourdough discard (unfed starter) or active starter: you can make these muffins with discard and bake them straight away or you can long ferment them by leaving out the leavening agents added in the recipe.
All-purpose flour
Whole milk: full fat is ideal for the best results.
Eggs
Butter: I used unsalted but if you wish to use salted butter make sure to omit the added salt in the recipe. You can also use any vegetable oil as a replacement.
Cacao powder: use the highest quality you can find and ensure it doesn’t contain any added ingredients.
Light soft brown sugar: the molasses in the brown sugar will help maintain the moisture in the muffins and complement the chocolate flavors perfectly.
Granulated sugar: I used unrefined
Chocolate chunks: I prefer these to chocolate chips as the chocolate melts better. You can use milk chocolate or dark chocolate.
Orange zest: freshly grated from one orange.
Vanilla extract
Orange extract: for an extra orange flavor
Ground cardamom: will give that spice and exotic warmth to the chocolate muffins.
Sea salt
Baking soda
Baking powder

Ingredients needed for sourdough double-chocolate muffins with orange and cardamom.

How to make sourdough double-chocolate muffins:

Mix all the dry ingredients in a large bowl (flour, cacao powder, salt, baking powder, and baking soda).
In a separate bowl, cream the melted butter and sugars together until fluffy and light in color.
Add in the vanilla extract and orange extract.
Mix in the two eggs.
Add the sourdough starter to the mixture.
Add the orange zest and cardamom powder.
Mix in the milk. If the mixture looks a bit curdled at this stage do not worry about it. It will become smooth again at the end.
Gradually add the dry ingredients to the wet mixture. Do not overmix.
Chop the chocolate into small chunks. Reserve some chocolate to shave on top of the muffins before baking.
Add the chocolate chunks to the batter. Fold them with a spatula instead of mixing.
Leave the muffin batter to rest for 30 minutes. This will give some time for the leavening agents to activate and interact with each other.
Preheat the oven to 375°F (190°C) while resting the batter.
Prepare your muffin tray with the muffin paper cups.

Side note: if you don't have muffin cups you can make your own by cutting baking paper into 12 equal squares and scrunch the paper well before shaping them into the muffin tray hole. Mine are 6inx6in (15cmx15cm) as these muffins are large, but you can make them smaller.

Pour the muffin batter into the paper cups. All the way up but don’t overfill.
Sprinkle some chocolate shavings on top.
Bake for about 30 minutes at 375°F (190°C). Insert a toothpick in the middle of a muffin to check if they are done. The toothpick should come out clean, without residue of raw dough on it.
Let them cool off in the muffin tray for 10 minutes.
Take them out and place them on a wire rack to completely cool.
Serve and enjoy!

Store them in an airtight container for up to a week.

An arrangement of jumbo chocolate muffins on a metal plate.

How to long ferment these sourdough chocolate muffins:

If you wish to long ferment these chocolate muffins, it is very simple to do. Follow the exact steps in the recipe but omit adding the baking powder, baking soda, and chocolate chunks. After everything is mixed together, add the sourdough muffin batter in the refrigerator for up to 12hrs.

When you are ready to bake, take the batter to room temperature for up to 1hr prior to baking. Add the baking powder, baking soda, and chocolate chunks. Bake as normal.

More sourdough discard recipes to try:

Sourdough Banana And Cottage Cheese Muffins

Sourdough Thumbprint Cookies With Chocolate And Sea Salt

Sourdough Coffee Cookies With Mascarpone Filling

Here’s how to make a foolproof sourdough starter from scratch:

Easy Sourdough Starter Recipe (Step-By-Step Guide)

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One chocolate muffin decorated with chocolate chunks, orange slices, and cardamom pods

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