Oatmeal Chocolate Chip Muffins with Sourdough Discard

Indulge in the most delicious oatmeal chocolate chip Muffins made with sourdough discard. Moist, rich, and bursting with flavor—the perfect baking recipe for using up extra sourdough discard. Enjoy these chocolate chip muffins for breakfast, a snack, or dessert.

Oatmeal Chocolate Chip Muffins

These Oatmeal Chocolate Chip Muffins with Sourdough Discard are the perfect blend of comforting, wholesome, and indulgent. By incorporating sourdough discard, you’re not only reducing food waste but also adding a unique tangy flavor that beautifully complements the sweet chocolate chips and hearty oats.

Whether you’re a sourdough enthusiast or simply looking for a delicious way to use up your discard, these muffins are sure to become a favorite.

Oatmeal Chocolate Chip Muffins with Sourdough Discard

Sourdough is a beloved ingredient in bread-making and offers numerous health benefits.

The fermentation process used to create sourdough bread enhances its nutritional profile. Sourdough is easier to digest than traditional yeast bread. In sourdough, lactic acid bacteria break down gluten, fructans, and phytic acid. This can be particularly beneficial for individuals with gluten or FODMAP sensitivities.

Muffins are not usually long-fermented, but they can be! I don’t long ferment these oatmeal chocolate chip sourdough muffins, but many readers have told me they have successfully fermented the batter overnight in the fridge for easier digestion. You can try fermenting the muffin batter overnight in the fridge before preheating your oven and filling your muffin tin with batter.

Sourdough Chocolate Chip Muffins

This chocolate chip muffin recipe comes together in less than 10 minutes and only takes 30 minutes to bake. Here are all the ingredients you need to make these delicious chocolate sourdough muffins:

• all-purpose flour
• rolled oats
• brown sugar, packed
• baking soda
• baking powder
• salt
• mini chocolate chips
• grass-fed butter, room temperature soft
• sourdough starter, room temperature
• vanilla extract
• whole milk, room temperature
• 2 eggs, room temperature
• Toppings— extra oats and chocolate chips

Never Over-Mix Muffins

When making these oatmeal chocolate chip muffins, one crucial tip is to avoid overmixing the batter. Overmixing can result in dense muffins rather than light and fluffy ones. The reason behind this lies in the formation of gluten.

Gluten, a protein present in flour, gives structure to baked goods. However, excessive mixing develops gluten strands, leading to a denser texture. To prevent this, gently mix the dry and wet ingredients until just combined, ensuring there are still some lumps and streaks of flour in the batter.

This technique allows the sourdough discard muffins to rise correctly, resulting in a tender crumb and a delightful eating experience.

My other muffin baking tip is always to use a thin metal aluminum muffin tin with paper liners. A metal muffin tin works way better than a silicone muffin pan.

Storing Oatmeal Chocolate Chip Muffins

Storing baked muffins properly ensures they remain fresh and delicious. Here are some tips on how to store them effectively:

• Room Temperature Storage:
  • Allow muffins to cool completely.
  • Place them in an airtight container lined with paper towels to absorb excess moisture.
  • Store at room temperature for up to 3-4 days.
• Refrigeration:
  • If the weather is hot or humid, consider refrigerating muffins.
  • Wrap each muffin individually in plastic wrap to prevent drying out.
  • Store in an airtight container in the fridge for up to one week.
• Freezing Muffins:
  • Cool muffins completely before freezing.
  • Wrap each muffin tightly in plastic wrap or aluminum foil.
  • Place wrapped muffins in a freezer-safe bag or container.
  • Label it with the date and freeze it for up to 3 months.
• Reheating Frozen Muffins:
  • Remove the desired number of sourdough discard muffins from the freezer.
  • Unwrap and place on a microwave-safe plate.
  • Microwave on high for 20-30 seconds or until warm.
  • Alternatively, preheat the oven to 350°F (175°C) and heat muffins for 10-15 minutes until warmed.

More Sourdough Discard Muffins

• Double Chocolate Cherry Muffins with Sourdough Discard
• Sourdough Peach Cobbler Muffins with Brown Sugar Crumble
• How to Bake Sourdough Discard Banana Nut Muffins

Oatmeal Chocolate Chip Muffins with Sourdough Discard

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Indulge in the most delicious oatmeal chocolate chip Muffins made with sourdough discard. Moist, rich, and bursting with flavor—the perfect baking recipe for using up extra sourdough discard. Enjoy these chocolate chip muffins for breakfast, a snack, or dessert.

• Author: Kaitlynn Fenley
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 12 muffins
• Category: sourdough
• Method: baking

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar, packed
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup mini chocolate chips
• 1/2 cup grass-fed butter, room temperature soft
• 1/2 cup sourdough starter, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup whole milk, room temperature
• 2 eggs, room temperature

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Instructions

1. Preheat your oven to 350° F.
2. Line a muffin tin with paper liners.
3. In a medium-large mixing bowl, combine the flour, oats, sugar, baking soda, baking powder, salt, chocolate chips.
4. In a separate bowl, combine the butter, sourdough starter, vanilla, whole milk, and two eggs. Whisk until combined.
5. Gently fold the wet ingredients into the dry ingredients until everything is just combined. Do not over-mix. The batter should be thick, and it’s okay if there are clumps.
6. Spoon the batter into the muffin tins. Optional— top with oats and more chocolate chips.
7. Bake for about 30 minutes total. Rotate the pan halfway through.
8. Allow cooling for about 15 minutes.

Kaitlynn Fenley Author, Educator, Food Microbiologist

Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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