Preheat the oven to 350°F (175°C) and prepare a mini muffin tin.

In a large bowl, mix together the honey, melted butter, milk, sourdough discard, Greek yogurt, vanilla extract, and egg until well combined.

In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cocoa powder.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Fold in the mini chocolate chips.

Fill each muffin cup about 2/3 full with the batter.

Bake for 12 minutes or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.