Chocolate, Oat, and Sourdough Muffins #collab - Jen's Kitchen

Chocolate, Oat, and Sourdough Muffins #collab

  • 24 servings
  • Easy

This is a VERY family friendly recipe that I designed with Amy from Youme.  It has sourdough starter in it, as SO many followers ask me what to use with excess starter- of course there’s pancakes

  • 125g milk
  • 125g greek yoghurt
  • 125g sourdough starter
  • 90g oats
  • 120g plain flour
  • 60g wholemeal flour
  • 100g caster sugar
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon of salt
  • 1/2 teaspoon ground cinnamon
  • 1 egg
  • 70g vegetable oil
  • 1 teaspoon of vanilla
  • 130g chocolate chips

Step 1

First pre-heat your oven to 160°C, and line your muffin tin with paper cases.  If you don’t want to use cases, simply brush VERY well with a good quality vegetable oil.


Step 2

Mix the oats, milk, yoghurt and starter.  This allows the oats to soften up a little.


Step 3

Mix the rest of the dry ingredients except the chocolate chips together well.  Making sure there are no lumps of either baking soda, or baking powder.


Step 4

Mix the egg, vegetable oil and vanilla extract together in a jug.


Step 5

Combine the dry ingredients, the egg mix, chocolate chips and oats mix together.  Once the dry ingredients and the wet ingredients are together the reaction starts, so this needs to be done quite quickly.  Once everything is combined, add to the muffin tins, using two spoons for ease of transfer.


Step 6

Bake for 25 minutes until well risen and slightly golden. Leave to cool in the tin, well until you just can’t help trying one.  These freeze beautifully, and are perfect for picnics.


Step 1

First pre-heat your oven to 160°C, and line your muffin tin with paper cases.  If you don’t want to use cases, simply brush VERY well with a good quality vegetable oil.

Step 2

Mix the oats, milk, yoghurt and starter.  This allows the oats to soften up a little.

Step 3

Mix the rest of the dry ingredients except the chocolate chips together well.  Making sure there are no lumps of either baking soda, or baking powder.

Step 4

Mix the egg, vegetable oil and vanilla extract together in a jug.

Step 5

Combine the dry ingredients, the egg mix, chocolate chips and oats mix together.  Once the dry ingredients and the wet ingredients are together the reaction starts, so this needs to be done quite quickly.  Once everything is combined, add to the muffin tins, using two spoons for ease of transfer.

Step 6

Bake for 25 minutes until well risen and slightly golden. Leave to cool in the tin, well until you just can’t help trying one.  These freeze beautifully, and are perfect for picnics.

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