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!
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.
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!
But I wouldn’t be surprised if there are more to come! What are your favorite muffin flavors?
- 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
- Preheat oven to 400°F and grease enough muffin tins for 12 muffins.
- 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.
- Stir in the oil, egg and almond extract.
- 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.
- Bake for about 20 minutes or until golden and a toothpick tests done.
- Cool in muffin tin for about 10 minutes and then remove to a wire rack to cool completely.
- Store in an airtight container for a few days on the counter or freeze until ready to eat.
You can use starter fresh from the fridge or discard when you feed your starter
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.