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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Can I use quick oats instead of whole oats?
Yes. These muffins are very forgiving, so that shouldn’t be a problem at all.
Eek! I forgot the sourdough starter in the recipe! Fingers crossed it still works out and isn’t a brick.
Oh no! I hope they turn out ok!
So good! Easy to make, my 3yo helped and everyone loved them!
Yay! I am so glad you liked them!
These were a big hit with two of my grandkids! The 4 yr old ate three which I felt okay about since they have lots of good ingredients! I will be making these again!
Yay! I am so glad they liked them!
These are so good! I’m always looking for recipes to use up my discard, and this is a keeper. The texture is perfect, and I like that I can use different add-ins (I’m trying blueberry or strawberry next time.) Thanks!
I am so glad you like them! I love how versatile they are too, we have made all sorts of different flavor combinations over the years.
My muffins just came out of the oven. I have been making my own milk kefir for 2 years now and occasionally make some cream cheese/yogurt with that. I didn’t have regular yogurt so used that instead. They turned out quite good.
How cool that you have your own kefir! I am glad you liked them.
Not sure why but mine did not turn out like I expected at all. First of all the dough/batter was insanely dry, I felt like I was making straight up sourdough bread. I added a little extra milk to see if that would help, scooped them in but they just came out of the oven and they are just awful for a muffin. They taste okay but they remind me more of a scone or bread than a muffin.
That’s really strange. I know everyone’s sourdough starter is at slightly different hydration levels but I wouldn’t think it would have that drastic of an effect. I am sorry they didn’t work for you.
Superb plum nut version: reduced sugar to 1/4 cup, subbed applesauce for half the oil, used 1 cup chopped prune plums (’tis the season) tossed with 1 Tbsp flour instead of the choc chips, and folded in 1/2 cup toasted chopped pecans along with the plums. Baked 22 minutes in my toaster oven. The best! Thanks for the recipe and the inspiration!
Your version sounds delicious!
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!
Your version sounds amazing! I love this base recipe because it is so versatile and pretty forgiving.
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!!
Blueberries are a fabulous substitution. I am so glad you enjoyed them!