Description
A bakery-style sourdough muffin recipe that uses discard or active starter to create a soft, moist texture perfectly balanced with oats and chocolate chips.
Ingredients
Scale
- 1 cup Sourdough Starter (discard or active)
- 1 1/2 cups All-Purpose Flour
- 1 cup Rolled Oats
- 3/4 cup Brown Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1 large Egg
- 1/2 cup Melted Butter
- 1/4 cup Milk
- 1 tbsp Vanilla Extract
- 1 cup Semi-Sweet Chocolate Chips
Instructions
- Preheat oven to 400°F and line a muffin tin.
- Whisk flour, oats, sugar, baking powder, soda, salt, and cinnamon in a large bowl.
- In a separate bowl, mix sourdough starter, egg, butter, milk, and vanilla.
- Fold wet ingredients into dry until just combined; do not overmix.
- Fold in chocolate chips.
- Fill muffin cups and bake for 18-22 minutes until golden.
Notes
Uses sourdough discard, high in fiber from oats, features long-lasting moisture, and provides improved digestibility through fermentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 285 kcal