Skip to Content

Cherry Chip Sourdough Muffins

This post may contain affiliate links. Please view my disclosure page for more information.

Share with your friends!

These cherry chip muffins taste like a treat, but are really pretty good for you. They are a great way to use up some of that sourdough starter too!

cherry chip muffins on platter with fresh sweet cherries

    These muffins are loaded with the good stuff. They are a perfect way to turn sourdough discard into a delicious breakfast. 

The oatmeal practically melts into the batter, but the chocolate and  cherries don’t, their flavor pops! Your morning will be much better with one of these on the menu!

Hi ho, hi ho, it’s off to school we go… mornings are busy. Whether you’re trying to get everyone to the bus on time or just trying to get yourself to work, there is rarely any time to mess around. So the more you have done ahead of time, the better!

     That is why I love having muffins like these on hand.  They are actually pretty nutritious and aren’t full of too much sugar.

    Yet they still taste like a treat. They are a great grab and go for adults or children.

    Plus they freeze beautifully. When I have some extra time, I like to bake up a couple of different batches and toss them in the freezer.

    In the morning little dude can pick a flavor and after 20 seconds in the microwave breakfast is served!

      These are based on my favorite sourdough muffin recipe. The base is full of oatmeal and yogurt and the result is soft and delicious.

    You’ll be surprised how much goodness goes in them and how little sugar.

muffins studded with cherries and chocolate chips

      Anyway, I made a few versions of these muffins last year after Big Bertha, my sourdough starter, took up residence at our house. She likes to be fed and I have a hard time tossing the discard. A lot of times she helps make pizza dough and sometimes sandwich bread.

    Occasionally she actually makes boulles of bread like I envisioned making all of the time when I created her.  But it’s nice to have options and even nicer to have muffins!

      I have always enjoyed the muffin recipes and so have my family. My youngest brother likes to work out and at least somewhat tries to watch what he eats.

   So he is always happy when I have a fresh baked batch of these muffins available as an alternative to a likely more unholy dessert. (Not that I would ever make anything unholy! Not me!)

     But I knew I was really on to something when I heard from one of you. I’ve been having a really lovely conversation in the comment section of the chocolate chip muffin recipe about how great they really are and all of the flavor combinations we have tried or want to try.

 I am really fired up about the possibilities all over again. This flavor combination was actually Jamie’s idea.

   She added almonds, I left them out because my husband won’t eat anything with nuts in them. I did use almond extract though because I love that flavor with cherries and chocolate.

    The results were delicious! Thank you so much for the inspiration! If you figure out a pumpkin cream cheese recipe before me you’ll definitely have to let me know!

     Jamie even makes the batter the night before and bakes them in the morning. She said that gives the sourdough time to work on the flour and allows her gluten sensitive sister to enjoy them without discomfort.

     Luckily we are not gluten sensitive, but I love the idea of having warm fresh muffins on the table with almost no effort in the morning anyway!

plate with cherry chip muffin halves spread with butter

     If you like these, you may also be interested in the other versions I have posted. So far there’s an oatmeal raisin, chocolate chip, cranberry and orange creamsicle.

   But I wouldn’t be surprised if there are more to come! What are your favorite muffin flavors?

Yield: 12 Servings

Cherry Chip Sourdough Muffins

cherry chocolate chip oatmeal sourdough muffins on plate with fresh cherries.

These cherry chip muffins taste like a treat, but are really pretty good for you. They are a great way to use up some of that sourdough starter too!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 cup oatmeal
  • 1/2 cup milk
  • 1/2 cup plain yogurt
  • 1/3 cup sugar
  • 1/2 cup mini chocolate chips
  • 1/2 cup sourdough starter discard*
  • 1/3 cup oil
  • 1 egg
  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour (may sub more all purpose)
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon almond extract
  • 1/2 cup dried cherries, chopped

Instructions

  1. Preheat oven to 400°F and grease enough muffin tins for 12 muffins.
  2. In a large bowl, mix together oatmeal, milk, yogurt, cherries and sourdough starter. You may continue immediately, but I prefer to let this step sit for about 10 minutes to let everything soften a bit if I have the time.
  3. Stir in the oil, egg and almond extract.
  4. In a small bowl, mix together the flours, and baking powder. Stir into wet ingredients until just mixed. Fold in the chocolate chips and then spoon into the prepared muffin tin.
  5. Bake for about 20 minutes or until golden and a toothpick tests done.
  6. Cool in muffin tin for about 10 minutes and then remove to a wire rack to cool completely.
  7. Store in an airtight container for a few days on the counter or freeze until ready to eat.

Notes

You can use starter fresh from the fridge or discard when you feed your starter

Nutrition Information:

Yield:

12

Serving Size:

1 Muffin

Amount Per Serving: Calories: 239Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 17mgSodium: 82mgCarbohydrates: 35gFiber: 2gSugar: 15gProtein: 5g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

These muffins are loaded with the good stuff. They are a perfect way to turn sourdough discard into a delicious breakfast.  The oatmeal practically melts into the batter, but the chocolate and  cherries don't, their flavor pops! Your morning will be much better with one of these on the menu!

Share with your friends!

← Previous
Peanut Butter Maple Snack Mix
Next →
Ham and Cheese Rolls with Honey Mustard Dipping Sauce

Diane Walston

Sunday 25th of April 2021

Shouldn't there be salt in this recipe since using AP flour?

Anonymous

Thursday 10th of September 2020

Made these today, they were equally loved by myself and my kids ages 4,5, and 9! Three words in recipe told me we were going to devour them: sourdough, chocolate, and cherries! Thank you so much, a bit overwhelming to find your goldmine of sourdough muffin recipes! Don't know which recipe to make next as tonight my husband picked up cranberries, peanut butter chips, caramel bits, etc. Love the healthier twist too, do you think I could substitute honey for sugar in all of your muffin recipes without making any other adjustments?

Carlee

Friday 4th of December 2020

I am so glad you like them. We do too! I am definitely using honey next time, I love that idea!

Jill Fisher

Saturday 28th of November 2020

Just posted under your Cranberry Oatmeal Sourdough Muffins that it worked to replace 1/4 honey for the brown sugar in that recipe. So, I'm going to swap honey for sugar in all your muffin recipes. Love the texture of these sourdough muffins!

Carlee

Monday 14th of September 2020

YAY! I am so glad everyone liked them. I think you could sub honey in easily enough. I would use a little less honey than sugar. Now I am curious to try that myself. If you do it, please let me know how it goes!

Unknown

Wednesday 15th of July 2020

I didn't see a note on this so sorry if I missed it. But could I use fresh cherries? I'd guess I would probably need to reduce the liquid in the batter (probably the milk) but ??

Carlee

Thursday 16th of July 2020

I would almost guess you could just put them in and they'd take up the liquid ok. I know at least one person used fresh strawberries and they turned out. You could definitely take out a teaspoon or two of milk though if you're worried about it. I wouldn't think you'd have to take out much.

Carlee

Monday 7th of August 2017

This muffin base is my go-to now. I loved it before and now that I've had some really fun reader feedback I'm even more energized about it! Thanks, Jan!

Big Rigs 'n Lil' Cookies

Wednesday 26th of July 2017

These sound like a great muffin to start the day. You always have me wanting to get some sour dough starter, and I just never get to it. Going to talk to a friend about it right now, maybe together we can make it happen!

Carlee

Wednesday 26th of July 2017

Just do it!! You can start your own starter, it's easy!

Skip to Recipe