These cherry chip sourdough muffins taste like a treat, but are made with lots of nutritious ingredients. They are a great way to use up some of your sourdough discard 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.
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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 chocolate chip 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.
My friend, Jamie, 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!
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?
Cherry Chip Sourdough Muffins
Equipment
Ingredients
- 1 cup oatmeal
- ½ cup milk
- ½ cup plain yogurt
- ⅓ cup granulated sugar
- ½ cup mini chocolate chips
- ½ cup sourdough starter discard*
- ⅓ cup vegetable oil or similar
- 1 egg
- 1 cup all purpose flour
- ½ cup white whole wheat flour may sub more all purpose
- 1½ teaspoon baking powder
- 1½ teaspoon almond extract
- ½ cup dried cherries chopped
Instructions
- Preheat oven to 400°F and grease enough muffin tins for 12 muffins.
- In a large bowl, mix together oatmeal, milk, yogurt, sugar, 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.1 cup oatmeal, ½ cup milk, ½ cup plain yogurt, ⅓ cup granulated sugar, ½ cup dried cherries, ½ cup sourdough starter discard*
- Stir in the oil, egg and almond extract.⅓ cup vegetable oil, 1 egg, 1½ teaspoon 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.1 cup all purpose flour, ½ cup white whole wheat flour, 1½ teaspoon baking powder, ½ cup mini chocolate chips
- 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.
Notes
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Shouldn’t there be salt in this recipe since using AP flour?
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?
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!
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!
I am so glad you like them. We do too! I am definitely using honey next time, I love that idea!
@Carlee, I used maple syrup and it worked just fine. I also swapped the amount of flours around (1 c whole wheat, 1/2c all purpose). By the way; you don’t say when or where you are supposed to add the sugar. I added the syrup to the oatmeal mixture.
It is great to know it works with maple syrup, thanks! That is when I add the sugar too, thanks for letting me know. I will update the recipe card.
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 ??
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.
@Unknown, fresh fruits are great in this recipe! I’ve used fresh sour cherries, black raspberries, red raspberries, blackberries, blueberries and peaches. Depending on what I use, I also change up the extract and flours. I’ve used vanilla yogurt and plain greek yogurt. This is an extremely versatile recipe! Freezes great and makes a quick breakfast that sticks with you.
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!