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Preheat the oven to 450 F with the rack in the middle. Line a muffin tin with paper liners and spray the tin with nonstick baking spray to prevent the tall muffin tops from getting stuck.
Whisk together the vegetable oil, sour cream, sourdough discard, brown sugar and egg, until no traces of discard or egg remain.
Sift in all-purpose flour, salt, baking soda and cocoa powder, this gets rid of any lumps in the flour and cocoa powder.
Gently fold the ingredients together until no traces of flour remain.
Pour the milk and espresso into the batter, hot liquids will blend into your batter much easier. The batter will be quite thin at this point, this is totally normal.
Fold the chocolate chips into the batter, and set aside a little bit to top your muffins.
Using a large cookie scoop (3 tablespoons), divide the batter into 12 portions, each cavity should be filled all the way to the top.
Place the muffin tin on the middle rack of the oven, close the door gently and immediately turn the temperature down to 375 F.
Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the tin for 20 minutes before turning them out on to a wire rack.
Serve the muffins fresh from the oven and enjoy! Store any leftovers in an airtight container for up to 5 days.