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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I didn’t have yogurt, so subbed with sour cream and accidentally added 2 cups of flour so added a mashed banana. Turned out SO good, will definitely be making these again.
Adding a mashed banana to counter the extra flour was genius! I am glad you liked them.
Any advice in how to adjust measurements to add mashed banana? Thanks!
Hmm, that does sound good! I would think you could probably get away with using banana in place of the yogurt, but I haven’t tried it to know for sure.
So excited for these!! Made a few substitutions – wanted to see if they could ferment in the fridge overnight?
I know a few people who have done an overnight ferment with great success. I hope you enjoy them!
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!
Yum!! I am a substituter too, there’s no shame in that game. Your muffins sounds delicious, I am glad you liked them!
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.
That should work great, I hope you enjoy the muffins!
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!
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.
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
I am sorry they were dry for you.
I’m trying to cut back on sugar. Can I use maple syrup instead. Not sure how that would work.
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.