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
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.
- Prep: 10 minutes
- Cook: 30 minutes
- Total Time: 40 minutes
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
Instructions
- Preheat your oven to 350° F.
- Line a muffin tin with paper liners.
- In a medium-large mixing bowl, combine the flour, oats, sugar, baking soda, baking powder, salt, chocolate chips.
- In a separate bowl, combine the butter, sourdough starter, vanilla, whole milk, and two eggs. Whisk until combined.
- 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.
- Spoon the batter into the muffin tins. Optional— top with oats and more chocolate chips.
- Bake for about 30 minutes total. Rotate the pan halfway through.
- Allow cooling for about 15 minutes.
Notes
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. Ferment the muffin batter in the bowl overnight in the fridge before preheating your oven and filling your muffin tin with batter.
These are PERFECT. A great breakfast treat for the kiddos (and me!) that isn’t packed with sugar. They are so moist and delicious. We knew they were gunna be good just from licking the bowl, but the baked treat is even better. Trust me-make.them.now!
What a great recipe! So easy and delicious!
These were delicious muffins!!
These are so good! I love how the muffin itself isnt overly sweet and so the chocolate chips can shine. Once again such a great recipe, thank you!
Hello! Can these be made with gluten free flour and a milk alternative?
I think so! it should work with gluten-free all purpose flour and any plant based milk, but I haven’t tested it so I don’t know for sure.
I wanted to love this recipe since it was very easy to make and the muffins taste good. However, the bottom of my muffins started to burn at 22 minutes. Not sure if it was my oven or something I did. They are all sticking to the liners too. 30 minutes would have burned the whole thing if I left them in
Did you follow the recipe exactly or did you change something? Burned muffin bottoms usually means your oven rack is too low and your oven may run hot. In the future, you can move your oven rack to the middle, and place the muffin pan on a sheet pan before baking.
These came out super yummy but left a pool of butter in the muffin tin. My butter was as room temp as it could be without being melted but didn’t fully incorporate into the wet ingredients. Do you suggest creaking the butter with the sugar first?
I make my own muffin recipes all the time, and I never have an issue. The butter being a little chunky in the wet ingredients keeps them moist. and nope, I suggest making them exactly like I wrote the recipe! 🙂 If you try creaming the butter and sugar let me know how it turns out!
Loved it! Did half recipe in mini muffins for 14 mins, half in big muffins. Used 1/2cup whole wheat flour. Great consistency great taste. Loved that they had just the right amount of sweet and sugar. Thanks for sharing
These were super yummy. Mine came out a little dry but I think I over baked them a tad. Overall 10/10
First time I hade these I also had butter pooling in the muffin tin. I made them again today and decided to cut the butter into the flour. Much less butter pooling in the muffin tin!
awesome! Thanks for the feedback! I feel like “room temperature butter” is a little different for everyone, so that might be where the differences are coming in.