Today we’re sharing a recipe for Chocolate Chip Sourdough Muffins. These muffins are not only delicious and nutritious but healthy too. They have sourdough starter, oatmeal, whole wheat flour and are even kid approved.
All about Chocolate Chip Sourdough Muffins
These muffins are on the healthier spectrum of muffins but you’d never know that from tasting them. The chocolate chips make them feel like a treat, but you don’t have to feel guilty about enjoying one!
When I started my sourdough starter about 9 months ago, I envisioned loaves upon loaves of delicious sourdough bread. But it turns out those sourdough loaves take a lot of time and practice to make.
In order to keep your sourdough starter alive, you continually feed it and must find ways to use the starter up or dump it. In the spirit of not wasting food, even sourdough starter isn’t something that I like dumping.
While my sourdough starter has made quite a few loaves of bread, she has also made pizza crust, tortillas, brownies, cookies, and even muffins. While we have tried many different types of muffins, these chocolate chip ones are one of our favorites.
Chocolate Chip Sourdough Muffins
These sourdough muffins are not only delicious and nutritious but healthy too. The chocolate chips make them feel like a treat, but you don't have to feel guilty about enjoying one!
- 1 cup rolled oats
- 1/2 cup milk
- 1/2 cup plain greek yogurt
- 3/4 cup mini or regular sized chocolate chips
- 1/2 cup sourdough starter (discard or fresh from the fridge works too)
- 1/3 cup sugar
- 1/3 cup oil (any cooking oil, melted butter or coconut oil work fine)
- 1 egg, beaten
- 1 cup flour
- 1/2 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla
Stir together oats, milk, vanilla, and yogurt right away and let sit while you gather up the rest of your ingredients. You want the oats to have a chance to soften up a bit.
Preheat the oven to 400 F and grease a 12 cup muffin tin.
Stir sourdough starter and sugar into oats.
In a small bowl, mix together flours, baking powder, baking soda, cinnamon, and salt.
Stir oil and egg into oat mixture.
Then stir in dry ingredients until just mixed. Fold in chocolate chips.
Spoon batter into prepared muffin tin.
Bake 20-25 minutes or until golden brown. Remove from muffin tin and cool on wire rack.
If you decide you want to make sourdough bread, this is the easiest sourdough bread recipe we have found.
How long will these muffins keep?
These muffins taste better when they are made fresh but we’ve also thrown them in the freezer. If you find yourself not able to eat them within a couple of days, just put them in a Ziploc freezer bag and put them in the freezer. To reheat them, just heat them for a minute more or less as needed and enjoy.
We’d love to hear what you think about the recipe. Please give it a try and let us know what you think in the comments below. Thank you for stopping by and visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant. Please subscribe, like or share this post with others who could benefit from it.