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Quick Oatmeal and Chocolate Chip Sourdough Muffins

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These chocolate chip sourdough muffins are a delicious and nutritious way to start your day! They are quick, easy and full of oatmeal and whole wheat goodness yet they are soft and yummy. So good!

pile of chocolate chip oatmeal sourdough muffins ready to be eaten

    These oatmeal sourdough muffins are on the healthier side of the breakfast/muffin spectrum, but you’d never know it from tasting them.  They are lightly sweet, really soft and the oatmeal almost melts right in.  The chocolate chips make them feel like a treat, but you don’t have to feel guilty about enjoying one!

     When I originally started my sourdough started a few years back, I had envisioned all of these beautiful boules of bread I’d be baking.  But it turns out those boules take a lot of time and practice.

    Time is not something I seem to find myself with an excess of often.  Though I still do intend to really get into baking sourdough bread at some point.

bowl of oatmeal sourdough chocolate chip muffin batter.

      I am proud to say, however, my original sourdough starter is still going strong.  She has spawned a few children that have gone to live at my parents’ house and otherwise she is slowly bubbling away in our fridge.

       Though she has only made a few loaves of actual bread, the discard that is created when I feed her is always put to good use.  Most frequently it is used for sourdough pizza crust.

scooping chocolate chip oatmeal sourdough batter into muffin tin.

      It makes such a delicious base for homemade pizza and I never get complaints when pizza is on the menu!  But sometimes I kill two birds with one stone and quench my sweet tooth while also using the discard.

      Sourdough waffles are a delicious way to put some discard to good use. They are delicious with maple syrup, fruit, or even more savory toppings.

     But one of my favorite ways to use discard is in quick muffins like these.  I have made several variations over the years, but these chocolate chip muffins are a definite favorite.

freshly baked oatmeal chocolate chip sourdough muffin in tin cooling.

      I originally posted them back in 2016, but I have been seeing so many of you post pictures of the muffins you have made on Pinterest that I had to make another batch myself.  I figured the post could use a little sprucing up while I was at it, so here we are.

chocolate chip sourdough muffins on cooling rack.

Now back to the original post from 2016:

     Can you tell how famously Bertha (my sourdough starter) and I have been getting along?  We have been having the best time.

      We loved the Oatmeal Raisin Sourdough Muffins so much, that I couldn’t help but to switch them up and make a new version.  I gave away half of that first batch, but Little Dude and I had the rest of them gone in a couple of days.

Chocolate2BChip2BSourdough2BMuffins

    We each had one for breakfast and shared another for snack two days in a row.  Then he wanted more muffins, so more muffins it was!

     At least there are plenty of good for you ingredients in them, so you don’t have to feel too overly guilty!  I had to spend a couple of days at the lab, so I knew we would have plenty of help eating this batch.

soft inside of chocolate chip sourdough muffin

    Little Dude got to have a couple and the rest made the road trip with me to the lab.  My coworkers are always more than happy to try out a new recipe.

    There was only one or two left in the bag by that afternoon.  Why is it that nobody ever wants to take the last one?  They’d rather let it go to waste than be the one to finish something off!  Crazy kids!

Choc2BChip2BMuffins2BBehind2Bthe2BScenes

 Have I told you that I have the best little helper?  He loves to help in the kitchen, he is a great taste tester and now he is a photographer too.

    He wanted to take pictures with his phone too.  (Of course it’s just my old phone with all calling capabilities turned off!)

Why are these chocolate chip sourdough muffins so great?

They are a great way to use your sourdough discard.
They whip up in a snap. There’s no need for proofing or anything.

They have oatmeal, yogurt and sourdough starter in there and less sugar than most muffins. So they are more healthy than most normal muffins that are no more than a cupcake in disguise!

They freeze beautifully.  Stick the extras in the freezer and take them out as you want. Just a few seconds in the microwave will have them back to fluffy and delicious.

Even though they have so many great ingredients in them, the middles are super soft. They aren’t dense like a lot of healthier muffins.

More great sourdough muffin recipes:

Caramel apple sourdough muffins are bursting with flavor. They bring a healthy punch of oatmeal, sourdough, whole wheat flour and yogurt to balance the bits of yummy caramel goodness.

Cherry chip sourdough muffins taste like a treat, but are really pretty good for you. They bring that classic combination of cherries and chocolate into a fun breakfast form.

Or try my most decadent version to date, chocolate peanut butter sourdough muffins. Don’t worry, they taste great but still have plenty of good stuff inside.

Yield: 12 Muffins

Oatmeal Chocolate Chip Sourdough Muffins

pile of golden oatmeal chocolate chip sourdough muffins

These muffins are a delicious and nutritious way to start your day! They are quick, easy and full of oatmeal and whole wheat goodness yet they are soft and yummy. So good!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 cup rolled oats
  • 1/2 cup milk
  • 1/2 cup plain yogurt*
  • 3/4 cup mini chocolate chips
  • 1/2 cup sourdough starter (discard or fresh from the fridge works great)
  • 1/3 cup sugar
  • 1/3 cup neutral flavored cooking oil*
  • 1 egg, beaten
  • 1 cup flour
  • 1/2 cup white whole wheat flour (can sub in all-purpose if you prefer)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp salt

Instructions

  1. Stir together oats, milk, vanilla and yogurt right away and let sit while you gather up the rest of the ingredients and get ready. You want the oats to have a chance to soften up a bit.
  2. Preheat the oven to 400 F and grease a 12 cup muffin tin.
  3. Stir sourdough starter and sugar into oats.
  4. In a small bowl, mix together flours, baking powder, baking soda, cinnamon, and salt.
  5. Stir oil and egg into oat mixture.
  6. Then stir in dry ingredients until just mixed. Fold in chocolate chips.
  7. Spoon into prepared muffin tin.
  8. Bake 20-25 minutes or until golden brown. Remove from muffin tin and cool on wire rack.

Notes

*You can also use vanilla yogurt. In a pinch, you can substitute milk, but the yogurt really makes the muffins extra good.

Use any neutral flavored oil such as vegetable, canola, melted coconut oil or even melted butter. Some folks have subbed applesauce for the oil with good results as well.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 245Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 17mgSodium: 204mgCarbohydrates: 34gFiber: 3gSugar: 12gProtein: 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 chocolate chip sourdough muffins are a delicious and nutritious way to start your day! They are quick, easy and full of oatmeal and whole wheat goodness yet they are soft and yummy. So good!

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Amy

Friday 16th of April 2021

Hi Carlee,

These are fabulous. Even though I changed up the recipe a bit I used your quantities and subbed 1 cup oat flour and 1/2 spelt flour and added a spoonful of peanut butter powder and used monk fruit sweetener. I’ve been messing around with a recipe and never quite got my muffins to turn out like yours. Thanks for the recipe!

Carlee

Friday 16th of April 2021

Your version sounds amazing! I love this base recipe because it is so versatile and pretty forgiving.

Alyssa

Tuesday 22nd of September 2020

Love these muffins and am so glad for another recipe for my discard! Made with blueberries because my husband doesn’t like chocolate and they’re great. They always turn out rather pale on top but don’t want to overbake. Thanks!!

Carlee

Wednesday 23rd of September 2020

Blueberries are a fabulous substitution. I am so glad you enjoyed them!

Steph

Monday 6th of July 2020

Thank you for this recipe! Just made a double batch and wow. They are SO delicious!!

Carlee

Wednesday 23rd of September 2020

YAY! I am so glad you enjoyed them! They freeze well too in case you don't polish them off quickly enough.

Gloria

Sunday 14th of June 2020

Do you use starter discard that has been left over but has been in the fridge for awhile and not been fed, or does it have to be starter that has been fed and is active - bubbly? I’m anxious to try this recipe but am wondering if I can use accumulated discard that is in the fridge.

Carlee

Sunday 14th of June 2020

straight from the fridge is perfect! That's what I usually use. I will try to clarify that better in the recipe. I hope you enjoy them!

Janet

Friday 8th of May 2020

Hi! So I thought this was supposed to be a recipe for sourdough discard. The recipe says to use sourdough starter. So which one do I use? I have a weeks worth of starter in my refrigerator that I need to do something with.

Carlee

Friday 8th of May 2020

You can use unfed starter straight from the fridge or discard if you are feeding. Even freshly fed starter would work. The idea is that you don't have to feed and warm it first as there is added leavening from the baking powder and baking soda, so the starter doesn't have to be particularly active. It is there to add flavor, nutrients and I fully believe it helps with the texture.

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