The perfect balance of wholesome and indulgent, these sourdough discard chocolate chip muffins are a must try for any home baker. The nutty depth of the oats pairs beautifully with the slight tang of the sourdough starter, while rich chocolate chips melt into every bite.
Not only are these muffins a fantastic way to use up excess sourdough starter, but they also deliver a soft, moist texture with just the right amount of sweetness. Whether enjoyed fresh from the oven or stored for an easy grab and go snack, they’re bound to become a household favorite. Pair them with a warm cup of coffee or a glass of milk for the ultimate comfort treat!
Full Recipe:
Ingredients:
- 1 ½ cups all purpose flour
- ½ cup rolled oats
- ½ cup brown sugar, packed
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup mini chocolate chips
- ½ cup grass fed butter, room temperature soft
- ½ cup sourdough starter, room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk, room temperature
- 2 eggs, room temperature
Directions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium large mixing bowl, combine the flour, oats, sugar, baking soda, baking powder, salt, and chocolate chips.
- In a separate bowl, whisk together the butter, sourdough starter, vanilla extract, whole milk, and eggs until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy.
- Spoon the batter into the muffin tins, filling each cup about ¾ full. Optional: Sprinkle extra oats and chocolate chips on top.
- Bake for 30 minutes, rotating the pan halfway through for even baking.
- Remove from the oven and let the muffins cool in the tin for 15 minutes before transferring to a wire rack.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 275 kcal | Servings: 12 muffins
Oatmeal Chocolate Chip Muffins with Sourdough Discard: A Delicious and Sustainable Treat
Baking with sourdough discard has become an increasingly popular way to reduce food waste while enjoying delicious homemade treats. These Oatmeal Chocolate Chip Muffins with Sourdough Discard offer the perfect blend of wholesome and indulgent flavors. With the combination of nutty oats, rich chocolate chips, and the slight tang of sourdough, they create a delightful texture and taste that makes them ideal for breakfast, snacks, or even dessert.
If you’re an avid sourdough baker, you likely know the struggle of finding creative ways to use up excess sourdough discard. While many bakers stick to traditional recipes like pancakes and crackers, muffins are an often overlooked but excellent option. Not only do they provide a soft and moist crumb, but they also allow the subtle complexity of sourdough to shine through.
Why Use Sourdough Discard in Muffins?
Sourdough discard is the leftover, unfed portion of your sourdough starter that gets removed during feedings. Instead of throwing it away, you can use it in various recipes to add flavor and texture. While sourdough discard won’t always contribute to the rise of baked goods the way active sourdough starter does, it still enhances the final product in many ways:
- Boosts Flavor – Sourdough discard adds a mild tanginess that balances the sweetness of baked goods. When paired with chocolate and oats, it creates a depth of flavor that makes these muffins extra special.
- Improves Texture – The natural acidity in sourdough helps break down the starches and proteins in the batter, leading to a more tender and moist crumb.
- Adds Nutritional Benefits – Sourdough is known for its prebiotic and probiotic properties, which can promote better digestion. Even though muffins aren’t fermented for long, using sourdough discard still introduces some of these benefits.
- Reduces Food Waste – If you frequently bake sourdough bread, you know how much discard can accumulate. Using it in muffin recipes prevents waste and puts every bit of your starter to good use.
The Role of Ingredients in These Muffins
Each ingredient in these muffins plays a key role in achieving the perfect balance of flavor and texture. The oats add a hearty, chewy element, while the chocolate chips melt into gooey pockets of sweetness. The sourdough discard provides a subtle tang and contributes to the overall softness of the muffins. The combination of brown sugar and butter creates a caramel like richness that complements the earthy flavors of the oats.
Unlike long fermented sourdough recipes, these muffins come together quickly. However, if you prefer a more digestible muffin, you can let the batter ferment overnight in the fridge before baking. This extra step allows the sourdough bacteria to work on breaking down the gluten and phytic acid, making the muffins easier on the stomach.
Tips for Perfect Sourdough Muffins
Even though this is an easy recipe, there are a few key tips to ensure the best results:
1. Don’t Overmix the Batter
One of the biggest mistakes when making muffins is overmixing the batter. When you mix too much, it develops the gluten in the flour, leading to a tough and dense muffin. To keep the muffins light and fluffy, gently fold the wet ingredients into the dry ingredients until just combined. It’s okay if there are still some lumps in the batter.
2. Use Quality Chocolate Chips
Since chocolate is one of the main flavors in these muffins, using high quality chocolate chips makes a big difference. Semi sweet or dark chocolate chips work best because they balance the sweetness without overpowering the other flavors.
3. Let the Muffins Cool Properly
After baking, it’s tempting to dig into the muffins right away, but letting them cool slightly helps set the texture. If you try to remove them from the pan too soon, they may crumble. Letting them rest for about 15 minutes ensures they hold together perfectly.
4. Store Muffins Correctly
To keep these muffins fresh, store them in an airtight container at room temperature for up to four days. If you want to extend their shelf life, you can refrigerate them for up to a week or freeze them for up to three months. When freezing, wrap each muffin individually in plastic wrap to prevent freezer burn.
Variations to Try
One of the best things about this recipe is how versatile it is. Here are a few variations you can experiment with:
- Nutty Crunch – Add chopped walnuts, pecans, or almonds for extra texture and a nutty flavor.
- Fruit Twist – Mix in dried fruit like raisins, cranberries, or chopped dates for added sweetness.
- Spiced Muffins – Enhance the warmth of the muffins by adding a pinch of cinnamon or nutmeg.
- Healthy Swaps – Substitute some of the butter with Greek yogurt or applesauce for a lower fat version.
Why These Muffins Are Perfect for Any Occasion
Whether you’re looking for an easy breakfast option, a nutritious snack, or a sweet treat to satisfy your cravings, these muffins fit the bill. They offer a balance of fiber, protein, and natural sweetness, making them a healthier alternative to store bought muffins loaded with preservatives and artificial flavors.
For those who enjoy meal prepping, these muffins are great to make in advance. You can bake a batch at the beginning of the week and grab one on the go whenever you need a quick bite.
Additionally, if you’re introducing family or friends to the joys of sourdough baking, these muffins are a great way to showcase how versatile sourdough discard can be. They’re a crowd pleaser, even for those who aren’t typically fans of sourdough bread.
Conclusion:
Baking with sourdough discard is a fantastic way to get creative in the kitchen while reducing food waste. These Oatmeal Chocolate Chip Muffins with Sourdough Discard combine the best of both worlds wholesome ingredients like oats and sourdough starter with the irresistible taste of chocolate chips.
With their soft, moist texture and rich flavor, these muffins are bound to become a favorite in your home. Whether you enjoy them for breakfast, as an afternoon pick me up, or as a treat to share with loved ones, they deliver comfort in every bite.
So next time you have leftover sourdough discard, don’t throw it away bake a batch of these delicious muffins instead!