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. Plus they are a great way to use your sourdough discard.
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.
One of my favorite to do that is with quick muffins like these. I have made several variations over the years, but these chocolate chip muffins are a definite favorite.
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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.
Why You’ll Love These Muffins
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.
They really are delicious and there are so many ways to customize them if you want to. I hope you will give them a try.
Oatmeal Chocolate Chip Sourdough Muffins
Ingredients
- 1 cup rolled oats
- ½ cup milk
- ½ cup plain yogurt
- 1 teaspoon vanilla extract
- ½ cup sourdough starter discard or fresh from the fridge works great
- ⅓ cup granulated sugar
- 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 salt
- ½ teaspoon cinnamon
- ⅓ cup vegetable oil or other neutral flavored oil
- 1 large egg beaten
- ¾ cup mini chocolate chips
Instructions
- Stir together 1 cup rolled oats, ½ cup milk, 1 teaspoon vanilla extract and ½ cup plain 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 ½ cup sourdough starter and ⅓ cup granulated sugar into the oat mixture.
- In a small bowl, mix together 1 cup all purpose flour, ½ cup white whole wheat flour, 1½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon cinnamon, and ½ teaspoon salt.
- Stir ⅓ cup vegetable oil and 1 large egg into oat mixture.
- Then stir in dry ingredients until just mixed. Fold in 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.
- People have also subbed in brown sugar or honey for the sugar. The muffin base is very forgiving. So, feel free to experiment.
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Haha, I love your little photog and these muffins sound great! pinning 😉
Thank you, he's the best little helper!
I so pinned this! The sound amazing!
Thank you!
Thanks Carlee for sharing your muffin recipe with us at Cooking and Crafting with J & J. 🙂
Enjoy the week. Julie xo
SO cute! Love that he wants to take his own pics. I'm a sucker for anything with chocolate chips, especially muffins. Loving everything about these!
He is such a good helper and is going to have quite the well rounded set of skills. He loves helping daddy in the garage and mommy in the kitchen!
Oh Carlee these muffins sound so good!! You come up with such nice recipes. I have to make some muffins soon!
Thanks, Julie!
You are selling me more and more on that sourdough starter! I'm itching to try it 🙂 I love the sound of these muffins, anything is better with chocolate chips!
I have been having so much fun with mine… you should give it a go!
I just made these. I love the texture! Great recipe. Keep 'em coming.
Yay! Thank you! I'll do my best 😉
I love muffins and I'm always looking for a new recipe for them. These sound delicious! Saving now! Thanks so much for visiting Inspiration Thursday tonight!
We are on a muffin kick right now, they are great to have on hand for busy mornings. Thank you!
These sound fabulous! Great muffin to start the day 🙂
Thank you, they really are!
I love this chocolate chip version Carlee and so would my boys! This is such a great continuum of the sourdough, you Rock!!
Thank, Andrea! We are suckers for chocolate chips here too!