Sourdough Oatmeal Chocolate Chip Muffins
Fluffy, tender, bakery-style muffins. Added goodness from sourdough and oats. Buttermilk and sour cream give amazing tang to contrast the chocolatey center and crunchy topping.
Print
Ingredients
- 1 cup oats rolled or old fashioned, not quick-cooking*
- 1 cup buttermilk or sub whole milk
- 2 Tbsp. sour cream or sub plain yogurt
- 1/2 cup sourdough starter active and recently fed
- 1/2 cup cane sugar
- 3/4 cup semi-sweet chocolate chips mini or regular
- 1/3 cup neutral oil vegetable, canola, etc.
- 1 Lg egg beaten
- 1 1/2 cup all purpose flour unbleached and organic, if possible
- 1 1/2 tsp. baking powder
- 1/4 tsp. bi-carb aka baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. cardamom or sub nutmeg
- 2 tsp. vanilla extract not imitation*
- 1/2 tsp. kosher salt
Instructions
- Preheat oven to 400F/180C.
- Mix starter, sugar, buttermilk and oats. Allow to soak for 10-15 min.
- Mix dry ingredients: flour, baking powder, bi-carb, salt and spices.
- Add 1 large egg and neutral oil to the soaked oat mixture.
- Combine the flour mixture into the wet mixture.
- Fold in mini semi-sweet chocolate chips.
- Scoop into greased muffin tins with an ice cream scoop.
- Top with coarse sparkling sugar.
- Bake 20-25 minutes, rotating pan halfway through. Allow to cool for 5 minutes before removing onto cooling rack.
Notes
*I like to use vanilla paste in baked goods and I did that here. But, vanilla extract is just as good as long as you use the real kind and not the imitation stuff.
**Mix together the starter, sugar and buttermilk with the oats and allow to sit for 10-15 minutes, if possible. If you skip this step, the muffins will still be delicious but have a bit more texture. The soaking process breaks down the oats slightly, which allows them to almost disappear into the batter.
I use Rolled or Old Fashioned oats for this recipe. Steel cut oats are a bit thicker and take longer to break down so if you use them just soak for an additional 10-15 min. prior.