Chocolate Chip Sourdough Muffins (Lunchbox Size, Added Fiber)
My chocolate chip sourdough muffins are boosted with fiber from the oat bran and enriched with brown butter. They make a lovely treat or lunchbox snack and are a low-waste solution in my kitchen for sourdough discard.
Ingredients
Brown Butter Fat
- ¼ cup 60 g unsalted butter, browned and cooled
- 2 tablespoon neutral oil
Wet
- ½ cup 120 g sourdough discard
- ½ cup 100 g brown sugar
- 2 large eggs room temperature
- ¾ cup 180 ml milk or plain yogurt
- 1 teaspoon vanilla extract
Dry
- 1½ cups 190 g all-purpose flour
- ½ cup 45 g oat bran
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Brown the butter: Melt butter over medium heat until foamy and nutty with golden bits. Cool 5–10 minutes.
- Prep: Preheat oven to 190°C / 375°F. Line a muffin tin.
- Mix fats & sugar: In a large bowl, whisk brown butter, oil, and brown sugar until smooth and glossy.
- Add wet ingredients: Whisk in eggs, sourdough discard, milk (or yogurt), and vanilla until well combined.
- Combine dry ingredients: Sprinkle flour, oat bran, baking soda, baking powder, salt (and cinnamon if using) over the bowl. Fold gently until just combined. Do not overmix.
- Fold in chocolate: Stir in chocolate chips, reserving some for topping.
- Rest the batter (important): Let batter sit 10 minutes. This hydrates the oat bran and improves texture.
- Bake: Fill muffin cups about ¾ full. Top with extra chocolate.Bake 18–22 minutes, until domed and a skewer comes out clean.
- Cool: Cool in the pan for 5 minutes, then transfer to a rack.
Tried this recipe?Let us know how it was!
