Sourdough Chocolate Chip Muffins
These Sourdough Chocolate Chip Muffins are soft, lightly sweet, and made with simple pantry staples. Rolled oats add heartiness, sourdough starter brings depth of flavor, and chocolate chips make them irresistible. Bake right away for a quick treat or use the long-ferment option for extra flavor and gentle digestion—perfect for breakfast, snacks, or sharing.
Ingredients
- 2 eggs
- 150 grams sugar (3/4 cup)
- 50 grams milk (or water,1/4 cup)
- 8 tbs melted butter (or coconut oil)
- 1 tsp vanilla extract
- 250 grams sourdough discard (1 cup)
- 147 grams all-purpose flour (1 1/4 cup)
- 73 grams rolled oats (3/4 cup + 2 tbs)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 170 grams dark chocolate chips (1 cup)
Instructions
- Preheat & Prep the pan: Preheat oven to 350°F. Line a muffin tin with paper liners or lightly grease it.
- Mix Wet Ingredients: In a mixing bowl with a paddle attachment or a large bowl, whisk together the eggs and sugar until smooth. Mix in the melted butter vanilla, sourdough starter, and milk until well combined.(Check the notes below for long-ferment instructions.)
- Add Dry Ingredients: Add the rolled oats, flour, baking powder, baking soda, and salt. Mix just until everything is incorporated and no dry spots remain.
- Fold in Chocolate Chips: Gently fold in the chocolate chips.
- Bake: Divide batter evenly among muffin cups. Bake for 18–22 minutes, or until the tops are set and a toothpick inserted in the center comes out mostly clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
For deeper flavor and easier digestion:
- After mixing eggs, sugar, butter, sourdough starter, milk, oats, and flour (skip baking powder, baking soda, salt, and chocolate chips), cover the bowl and let rest at room temperature for 8–12 hours, or refrigerate up to 24 hours.
- When ready to bake, stir in baking powder, baking soda, salt, and chocolate chips.
- Proceed with baking as directed above