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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.

freshly baked oatmeal chocolate chip sourdough muffin in tin cooling.

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.

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.

soft inside of chocolate chip sourdough muffin.

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.

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!

Small child taking a picture of chocolate chip sourdough muffins, a behind the scenes look at how things are at our house.

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.

pile of chocolate chip oatmeal sourdough muffins ready to be eaten.

Oatmeal Chocolate Chip Sourdough Muffins

Carlee
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!
4.66 from 69 ratings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 Muffins
Calories 245 kcal

Ingredients
 

  • 1 cup rolled oats
  • ½ cup milk
  • ½ cup plain yogurt*
  • 1 teaspoon vanilla
  • ½ cup sourdough starter discard or fresh from the fridge works great
  • cup granulated sugar
  • 1 cup all purpose flour
  • ½ cup white whole wheat flour can sub in all-purpose if you prefer
  • teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • cup neutral flavored cooking oil*
  • 1 large egg beaten
  • ¾ cup mini chocolate chips

Instructions
 

  • 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.
    1 cup rolled oats, ½ cup milk, ½ cup plain yogurt*, 1 teaspoon vanilla
  • Preheat the oven to 400°F and grease a 12 cup muffin tin.
  • Stir sourdough starter and sugar into oats.
    ½ cup sourdough starter, ⅓ cup granulated sugar
  • In a small bowl, mix together flours, baking powder, baking soda, cinnamon, and salt.
    1 cup all purpose flour, ½ cup white whole wheat flour, ¼ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, 1½ teaspoon baking powder
  • Stir oil and egg into oat mixture.
    1 large egg, ⅓ cup neutral flavored cooking oil*
  • Then stir in dry ingredients until just mixed. Fold in chocolate chips.
    ¾ cup mini chocolate chips
  • Spoon into prepared muffin tin.
  • 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.

Nutrition

Serving: 1ServingCalories: 245kcalCarbohydrates: 34gProtein: 5gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 8gCholesterol: 17mgSodium: 204mgFiber: 3gSugar: 12g
Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

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Recipe Rating




Sue

Wednesday 7th of February 2024

I am a substituter because I like to use up what I have. I substituted coconut almond milk for the regular milk and blueberries instead of chocolate chips. Really moist and very tasty. Would make again!

Carlee

Thursday 8th of February 2024

Yum!! I am a substituter too, there's no shame in that game. Your muffins sounds delicious, I am glad you liked them!

Abigail

Monday 5th of February 2024

I love having the measurements right in the instructions. Very convenient! I substituted yogurt for sour cream, we'll see if works. I've done it for other recipies, and it makes the dessert more moist.

Carlee

Monday 5th of February 2024

That should work great, I hope you enjoy the muffins!

Alison

Saturday 3rd of February 2024

First off can I say that I LOVE how you put the measurements for the ingredients in the instructions themselves. Seems like a small thing, but it eliminates the hassle of referring back to the ingredients to get the measurement and was much appreciated. Recipe was good, always fun trying new ways to use up the discard! The muffins were pretty dense in texture, but I didn’t mind. Thanks for sharing!

Carlee

Saturday 3rd of February 2024

I am glad you found that helpful. I like it much better than having to scroll back and forth too. I am glad you liked the muffins.

Tessa Willis

Wednesday 20th of December 2023

They have good flavor but came out dry I followed the recipe to the T and definitely gave my oats plenty of sitting time as well they are good but not something I’d make again.. onto the next

Carlee

Wednesday 20th of December 2023

I am sorry they were dry for you.

Charmaine

Sunday 17th of December 2023

I'm trying to cut back on sugar. Can I use maple syrup instead. Not sure how that would work.

Carlee

Sunday 17th of December 2023

You can substitute 1:1. These muffins are pretty forgiving, so I don't think the little extra liquid will hurt. However, if you are worried you can use a Tablespoon less milk than the recipe calls for.