These cherry chip sourdough muffins taste like a treat, but are made with lots of nutritious ingredients. They are a great way to use up some of your sourdough discard too!

cherry chip muffins on platter with fresh sweet cherries.

These muffins are loaded with the good stuff. They are a perfect way to turn sourdough discard into a delicious breakfast

The oatmeal practically melts into the batter, but the chocolate and  cherries don’t, their flavor pops! Your morning will be much better with one of these on the menu!

Hi ho, hi ho, it’s off to school we go… mornings are busy.

Whether you’re trying to get everyone to the bus on time or just trying to get yourself to work, there is rarely any time to mess around. So the more you have done ahead of time, the better!

That is why I love having muffins like these on hand.  They are actually pretty nutritious and aren’t full of too much sugar.

Yet they still taste like a treat. They are a great grab and go for adults or children.

Plus they freeze beautifully. When I have some extra time, I like to bake up a couple of different batches and toss them in the freezer.

muffins studded with cherries and chocolate chips.

In the morning little dude can pick a flavor and after 20 seconds in the microwave breakfast is served!

These are based on my favorite chocolate chip sourdough muffin recipe. The base is full of oatmeal and yogurt and the result is soft and delicious.

You’ll be surprised how much goodness goes in them and how little sugar.

My friend, Jamie, makes the batter the night before and bakes them in the morning. She said that gives the sourdough time to work on the flour and allows her gluten sensitive sister to enjoy them without discomfort.

Luckily we are not gluten sensitive, but I love the idea of having warm fresh muffins on the table with almost no effort in the morning anyway!

plate with cherry chip muffin halves spread with butter.

If you like these, you may also be interested in the other versions I have posted. So far there’s an oatmeal raisin, chocolate chip, cranberry and orange creamsicle.

But I wouldn’t be surprised if there are more to come! What are your favorite muffin flavors?

cherry chip muffins on platter with fresh sweet cherries.
5 from 6 ratings

Cherry Chip Sourdough Muffins

Author: Carlee
Servings: 12 Servings
These cherry chip muffins taste like a treat, but are really pretty good for you. They are a great way to use up some of that sourdough starter too!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes

Ingredients 

  • 1 cup oatmeal
  • ½ cup milk
  • ½ cup plain yogurt
  • cup granulated sugar
  • ½ cup mini chocolate chips
  • ½ cup sourdough starter discard*
  • cup vegetable oil or similar
  • 1 egg
  • 1 cup all purpose flour
  • ½ cup white whole wheat flour may sub more all purpose
  • teaspoon baking powder
  • teaspoon almond extract
  • ½ cup dried cherries chopped

Instructions 

  • Preheat oven to 400°F and grease enough muffin tins for 12 muffins.
  • In a large bowl, mix together oatmeal, milk, yogurt, sugar, cherries and sourdough starter. You may continue immediately, but I prefer to let this step sit for about 10 minutes to let everything soften a bit if I have the time.
    1 cup oatmeal, ½ cup milk, ½ cup plain yogurt, ⅓ cup granulated sugar, ½ cup dried cherries, ½ cup sourdough starter discard*
  • Stir in the oil, egg and almond extract.
    ⅓ cup vegetable oil, 1 egg, 1½ teaspoon almond extract
  • In a small bowl, mix together the flours, and baking powder. Stir into wet ingredients until just mixed. Fold in the chocolate chips and then spoon into the prepared muffin tin.
    1 cup all purpose flour, ½ cup white whole wheat flour, 1½ teaspoon baking powder, ½ cup mini chocolate chips
  • Bake for about 20 minutes or until golden and a toothpick tests done.
  • Cool in muffin tin for about 10 minutes and then remove to a wire rack to cool completely.
  • Store in an airtight container for a few days on the counter or freeze until ready to eat.

Notes

You can use starter fresh from the fridge or discard when you feed your starter.
Readers have had success using maple syrup or honey in place of the granulated sugar.

Nutrition Information

Serving: 1Muffin | Calories: 239kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 82mg | Fiber: 2g | Sugar: 15g
“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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31 Comments

  1. Big Rigs 'n Lil' Cookies says:

    These sound like a great muffin to start the day. You always have me wanting to get some sour dough starter, and I just never get to it. Going to talk to a friend about it right now, maybe together we can make it happen!

    1. Just do it!! You can start your own starter, it's easy!

  2. Totally perfect for back to school!

  3. Melissa @ Melclaire says:

    These look wonderful! I've pinned them so I can make them the next time I pick up some cherries.

    1. Hooray! Thank you and I hope you love them!

  4. These sound like a delicious combination, and I like the idea of being able to make them and leave them overnight, too.

    1. The sourdough loves that longer fermentation too! That muffin base is definitely one of our favorites.

  5. Family Around the Table says:

    So many options but what a great way to start the day or for a snack after school. Certainly a winning combination!

  6. These muffins look great. The reference of back to school was kind of a shock though. Summer flies by so fast each year. This is the first year that I will not have anyone going back to school. I won't miss trying to get my youngest out of bed to get to school, but it does bring back some feelings of nostalgia. Thank you for sharing the muffin recipe.

    1. Isn't it crazy? It seems like summer just started, but the school supply lists just came in the mailbox the other day! I am sure it will fly even faster for us next year!

  7. These look great! Before I make them I just wanted to ask one question to make sure I do it right: is the "oatmeal" dry oats (that I use for oatmeal), or prepared oatmeal (oats cooked in water or milk). Thanks!

    1. Yes, just use the dry oats. They soften in the liquid in the recipe and almost melt into the muffin. You will be amazed! I hope you enjoy them!

  8. Hi Carlee, making a sour dough is something I considered a while back, but never got around to doing. I must check out your Big Bertha recipe. Muffins aren't something I tend to make, I'm not sure why, but your chocolate chip and cherry combination does sound tempting! I may have to create a sourdough and give them a go!

    xx

    1. I have really enjoyed my starter and MiMi has been enjoying Bertha's offspring, Granny. It's a lot of fun, but a little bit of a commitment!

  9. Andrea Nine says:

    My love for sourdough never wanes and a good muffin has my heart anyway!! What a great recipe!! These look scrumptious!!!

    1. Thank you, Andrea! I think muffins are one of my favorite things to make with my starter.

  10. A Day in the Life on the Farm says:

    Well….I guess first I would have to bite the bullet and actually try making a sourdough starter LOL. It is nice having a base for so many different baked goods, especially these muffins. I always add almond extract when using cherries. YUM.

    1. It really is easy, Wendy! Just a few days and a bit of flour and water and you'll be in business. Keeping it fed… that's a different story! Luckily we like muffins and homemade pizza!

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