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!

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.

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.

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.

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.

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.

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!

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.

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!

4.68 from 64 ratings

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American

Servings 12 Muffins

Calories 245 kcal

Equipment

• Anchor Hocking 2 Quart Glass Batter Bowl With Lid
• OXO  Muffin Pan
• OXO Large Cookie Scoop

Ingredients

 

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• 1 cup rolled oats
• ½ cup milk
• ½ cup plain yogurt*
• ¾ cup mini chocolate chips
• ½ cup sourdough starter discard or fresh from the fridge works great
• ⅓ cup granulated sugar
• ⅓ cup neutral flavored cooking oil*
• 1 large egg beaten
• 1 cup all purpose flour
• ½ cup white whole wheat flour can sub in all-purpose if you prefer
• 1½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon cinnamon
• 1 teaspoon vanilla
• ½ teaspoon salt

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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.
• Preheat the oven to 400°F and grease a 12 cup muffin tin.
• Stir sourdough starter and sugar into oats.
• In a small bowl, mix together flours, baking powder, baking soda, cinnamon, and salt.
• Stir oil and egg into oat mixture.
• Then stir in dry ingredients until just mixed. Fold in 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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