As I pull the warm oatmeal chocolate chip muffins from the oven, the rich aroma fills my kitchen, bringing back memories of cozy mornings spent with family. These muffins are special to me because they are a perfect blend of flavors and textures, and they offer a wonderful way to use sourdough discard—a little something we usually toss aside. If you’re like me, you hate wasting good food. You’ll love how these muffins turn out moist and flavorful, with gooey chocolate chips melting in every bite. They not only fill your home with the scent of baking but also become a delicious treat for breakfast, snacks, or even dessert. You’ll cherish the joy they bring to your table.
why make this recipe
Oatmeal Chocolate Chip Muffins with Sourdough Discard deserve a spot in your kitchen for many reasons. First, they are a delightful mix of wholesome oats and rich chocolate, making them both satisfying and indulgent. Second, using sourdough discard helps reduce food waste while adding a unique flavor profile that sets these muffins apart from regular recipes. They are easy to make and require simple ingredients you likely already have at home. These muffins make for a great breakfast option, an on-the-go snack, or a sweet treat for your afternoon coffee. Plus, they are perfect for sharing with family and friends, fostering a sense of community and love.
how to make Oatmeal Chocolate Chip Muffins with Sourdough Discard
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/melted
- 1/2 cup sourdough starter, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk, room temperature
- 2 eggs, room temperature
Directions
- Preheat your oven to 350° F. Line a muffin tin with paper liners.
- In a medium-large mixing bowl, combine the flour, oats, brown 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. Mix just until combined; it’s okay if there are some clumps.
- Spoon the batter into the lined muffin tins. Optionally, top with extra oats and more chocolate chips.
- Bake in the preheated oven for about 30 minutes. Rotate the pan halfway through to ensure even baking.
- Once done, allow the muffins to cool for about 15 minutes before removing them from the tin.
how to serve Oatmeal Chocolate Chip Muffins with Sourdough Discard
Serve these muffins warm or at room temperature. They are perfect on their own but can also be enjoyed with a smear of butter or a drizzle of honey. Pair them with a cup of coffee or tea for a delightful morning treat or afternoon snack.
how to store Oatmeal Chocolate Chip Muffins with Sourdough Discard
To store these muffins, place them in an airtight container at room temperature for up to three days. If you want to keep them fresh for a longer time, you can freeze them. Just wrap each muffin tightly in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to three months. When you’re ready to enjoy, simply thaw at room temperature or pop them in the microwave for a few seconds!
tips to make Oatmeal Chocolate Chip Muffins with Sourdough Discard
- Ensure that your butter, eggs, and milk are at room temperature for a smoother batter.
- Don’t over-mix the batter; this will keep the muffins light and fluffy.
- For a little extra crunch, add a sprinkle of oats or nuts on top before baking.
- Feel free to adjust the amount of chocolate chips according to your taste.
variation
You can easily customize these muffins! Try adding nuts like walnuts or pecans for added texture. You can also experiment by incorporating different flavors, like cinnamon or almond extract. If you prefer a healthier version, substitute part of the all-purpose flour for whole wheat flour or add in some mashed bananas for added sweetness and moisture.
FAQs
1. Can I use regular all-purpose flour instead of whole wheat?
Yes, you can use all-purpose flour for the entire recipe if you prefer.
2. What can I substitute for the sourdough starter?
If you don’t have sourdough starter, you can replace it with equal parts plain yogurt or buttermilk.
3. How can I tell when the muffins are done baking?
You can check if they are done by inserting a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are ready!
Oatmeal Chocolate Chip Muffins with Sourdough Discard
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups rolled oats
- 0.5 cups brown sugar, packed
- 0.5 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup mini chocolate chips
Wet Ingredients
- 0.5 cups grass-fed butter, room temperature soft/melted
- 0.5 cups sourdough starter, room temperature
- 2 teaspoons vanilla extract
- 0.5 cups whole milk, room temperature
- 2 large eggs, room temperature
Method
Preparation
- Preheat your oven to 350° F. Line a muffin tin with paper liners.
- In a medium-large mixing bowl, combine the flour, oats, brown 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. Mix just until combined; it’s okay if there are some clumps.
- Spoon the batter into the lined muffin tins. Optionally, top with extra oats and more chocolate chips.
Baking
- Bake in the preheated oven for about 30 minutes. Rotate the pan halfway through to ensure even baking.
- Once done, allow the muffins to cool for about 15 minutes before removing them from the tin.