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Thursday, July 4, 2019

Quick Oatmeal and Chocolate Chip Sourdough Muffins

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!

pile of chocolate chip oatmeal sourdough muffins ready to be eaten

    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.

mixing bowl of chocolate chip oatmeal sourdough muffin batter

      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.

oatmeal and chocolate chip sourdough muffin batter scooped into muffin pan

      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.

cupcake pan of oatmeal and chocolate chip sourdough muffins fresh from oven

      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.

cooling rack full of chocolate chip oat sourdough muffins

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.

chocolate chip oatmeal sourdough muffin split open so you can see the soft inside

    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 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 the, the middles are super soft. They aren't dense like a lot of healthier muffins.

More great sourdough muffin recipes:

muffins, sourdough recipe, recipe for sourdough discard, healthier muffin recipe
breakfast, sourdough
Yield: 12 servings

Quick Oatmeal and Chocolate Chip Sourdough Muffins

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!
prep time: 10 Mcook time: 25 Mtotal time: 35 M


  • 1 cup rolled oats
  • 1/2 cup milk
  • 1/2 cup plain yogurt (you can omit this and sub in milk if you don't have yogurt on hand)
  • 3/4 cup mini chocolate chips
  • 1/2 cup sourdough starter (discard or fresh from the fridge works great)
  • 1/3 cup sugar
  • 1/3 cup oil (any cooking oil, melted butter or coconut oil work fine)
  • 1 egg, beaten
  • 1 cup flour
  • 1/2 cup white whole wheat flour (can sub in all-purpose if you prefer)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp salt


How to cook Quick Oatmeal and Chocolate Chip Sourdough Muffins

  1. 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.
  2. Preheat the oven to 400 F and grease a 12 cup muffin tin.
  3. Stir sourdough starter and sugar into oats.
  4. In a small bowl, mix together flours, baking powder, baking soda, cinnamon, and salt.
  5. Stir oil and egg into oat mixture.
  6. Then stir in dry ingredients until just mixed. Fold in chocolate chips.
  7. Spoon into prepared muffin tin.
  8. Bake 20-25 minutes or until golden brown. Remove from muffin tin and cool on wire rack.
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Created using The Recipes Generator

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!


  1. I love this chocolate chip version Carlee and so would my boys! This is such a great continuum of the sourdough, you Rock!!

    1. Thank, Andrea! We are suckers for chocolate chips here too!

  2. These sound fabulous! Great muffin to start the day :)

  3. 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!

    1. We are on a muffin kick right now, they are great to have on hand for busy mornings. Thank you!

  4. I just made these. I love the texture! Great recipe. Keep 'em coming.

  5. 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!

    1. I have been having so much fun with mine... you should give it a go!

  6. Oh Carlee these muffins sound so good!! You come up with such nice recipes. I have to make some muffins soon!

  7. 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!

    1. 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!

  8. Thanks Carlee for sharing your muffin recipe with us at Cooking and Crafting with J & J. :)
    Enjoy the week. Julie xo

  9. I so pinned this! The sound amazing!

    I would love for you to share this with my Recipes, Crafts, Tips and Tricks Facebook group:

    Thanks for joining Cooking and Crafting with J & J!

  10. Haha, I love your little photog and these muffins sound great! pinning ;)

    1. Thank you, he's the best little helper!

  11. We will just love your muffins! Thanks so much for sharing with Full Plate Thursday and have a great day!
    Miz Helen

    1. Thank you! We are really loving muffins all of the sudden and these are a favorite!

  12. I love oatmeal muffins and the chocolate chips would make them great! Nice post.

  13. Hi Carlee, we are happy to inform you that we featured this muffin recipe at our Monday Cooking & Crafting with J&J. Thanks and enjoy the week. :)
    Julie xo

  14. Just pulled these out from the oven! This recipe is outstanding! I've been actively using sourdough for a few years now and these are the best muffins I've made with them to date. The way they bake up and look - visually they are gorgeous. But what really has me excited is the texture and flavor! And only 1/3 cup sugar - that makes me happy! My kids are loving them, too. I'm curious if you'd made other versions or varieties? Have you ever used this base for blueberry muffins? Also have you ever frozen a batch? I'd be curious if they retained their amazing texture. If so, I'm often in a situation where I have too much starter and would happily whip up a double or triple batch and then freeze them.

    1. Yay!!! I am so glad you like them! I have done an oatmeal raisin version, an orange creamsicle version and one with dried cranberries. They are all here on the blog! I love freezing them too. Just a few seconds in the microwave and you have a grab and go breakfast. Of course nothing beats fresh from the oven, but we were really happy with the frozen ones too! I have been tempted to do a blueberry one, but haven't gotten to it yet. You'll have to let me know how it goes if you beat me to the punch!

    2. Had to get back to ya! I've now made these several times switching up my add-ins a few times. I first tried your basic chocolate chip above, followed that by using your base for your orange cranberry muffins and adding in rhubarb, orange zest and ginger (no cranberries.) I've also used your chocolate chip base, added almond extract, dried cherries and slivered almonds on top. My most recent was this chocolate chip recipe with fresh strawberries in. (It is strawberry season after all.)
      This recipe never fails!!! It is the absolute best!
      And here's what has me really excited. I have a sister who has an allergy to wheat but can digest sourdough products, since they're more broken down due to the fermentation. The last batch I made, I made the dough/batter (it's kind of in between in terms of thickness), anyhow I made it up after dinner one evening, covered it and popped it into my fridge letting it gently ferment overnight. I baked them up fresh in the morning (super convenient, too) - they were just as amazing! And what's better is my sister ate them without issue. I love being able to make food that can be enjoyed by everyone! So thank you for this recipe! (My kids get so excited when they see these coming out of the oven - can't wait to continue experimenting with all sorts of flavor combinations.)

    3. Oh my goodness! I love hearing that! You have definitely made my night. Now I want to experiment more too. I am definitely going to try the chocolate chips with cherries and almond idea. My dad would LOVE those! And fresh strawberries? Genius!! I love that you are enjoying it so much!

    4. Glad to have done so - I feel like I owe you because this recipe is phenomenal. Everyone is always asking how I make such beautiful muffins, hahaha, the credit belongs to you! The chocolate, cherry, almond is outstanding! And the fresh strawberries didn't affect texture or shape or anything. I was concerned because I used very fresh juicy berries... my husband grabbed one on the way out the door and felt compelled to text me how good it was and that he wished he'd grabbed two! I want to try a carrot cake style, blueberry and for the fall a pumpkin cream cheese! I just finished frosting some sourdough sugar cookies for this special day (again so my sister can partake.) It was that recipe for the sugar cookies that gave me the idea for the overnight ferment in the fridge. Gotta love sourdough! Happy 4th of July!

    5. When your husband likes them enough to text, you know they are winners! Now I am wanting to try those too! And I like what you are thinking with carrot cake and pumpkin cream cheese. I can't wait to tinker more too! I hope you had a great 4th of July!

  15. Made these today with several changes and they were spectacular. Thank you for the recipe! Changes: 2 flax eggs instead of 1 real egg, to make them vegan; subbed oat milk; used 1 full cup starter discard and reduced the dry flour by half a cup; used a mix of white and wheat flour; made half of them into mini muffins (same temperature but half the bake time)

    1. I love your substitutions! I am so glad you liked them!

  16. Could I add banana? Would I need to change anything else or just add it,

    1. I haven't tried it, but I am sure you could. Maybe add a bit of extra oatmeal to hand the added moisture?

  17. They’re in the oven now. So excited.

  18. Hi! So I thought this was supposed to be a recipe for sourdough discard. The recipe says to use sourdough starter. So which one do I use? I have a weeks worth of starter in my refrigerator that I need to do something with.

    1. You can use unfed starter straight from the fridge or discard if you are feeding. Even freshly fed starter would work. The idea is that you don't have to feed and warm it first as there is added leavening from the baking powder and baking soda, so the starter doesn't have to be particularly active. It is there to add flavor, nutrients and I fully believe it helps with the texture.

  19. Do you use starter discard that has been left over but has been in the fridge for awhile and not been fed, or does it have to be starter that has been fed and is active - bubbly? I’m anxious to try this recipe but am wondering if I can use accumulated discard that is in the fridge.

    1. straight from the fridge is perfect! That's what I usually use. I will try to clarify that better in the recipe. I hope you enjoy them!

  20. Thank you for this recipe! Just made a double batch and wow. They are SO delicious!!

    1. YAY! I am so glad you enjoyed them! They freeze well too in case you don't polish them off quickly enough.

  21. 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!!

    1. Blueberries are a fabulous substitution. I am so glad you enjoyed them!


Thank you so much for taking the time to read and comment. I love reading your ideas!