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. 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.

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.

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.

More great sourdough muffin recipes:

Caramel apple sourdough muffins are bursting with flavor. They bring a healthy punch of oatmeal, sourdough, whole wheat flour and yogurt to balance the bits of yummy caramel goodness.

Cherry chip sourdough muffins taste like a treat, but are really pretty good for you. They bring that classic combination of cherries and chocolate into a fun breakfast form.

Or try my most decadent version to date, chocolate peanut butter sourdough muffins. Don’t worry, they taste great but still have plenty of good stuff inside.

4.65 from 71 ratings

Oatmeal Chocolate Chip Sourdough Muffins

Author: Carlee

Servings: 12 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!

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Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Equipment

• 2 Quart Glass Batter Bowl With Lid
• OXO  Muffin Pan
• OXO Large Cookie Scoop

Ingredients 

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• ▢ 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 neutral flavored cooking oil*
• ▢ 1 large egg beaten
• ▢ ¾ cup mini chocolate chips

Instructions 

• 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.
  1 cup rolled oats, ½ cup milk, ½ cup plain yogurt*, 1 teaspoon vanilla extract
• Preheat the oven to 400°F and grease a 12 cup muffin tin.
• Stir sourdough starter and sugar into oats.
  ½ cup sourdough starter, ⅓ cup granulated sugar
• In a small bowl, mix together flours, baking powder, baking soda, cinnamon, and salt.
  1 cup all purpose flour, ½ cup white whole wheat flour, ¼ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, 1½ teaspoon baking powder
• Stir oil and egg into oat mixture.
  1 large egg, ⅓ cup neutral flavored cooking oil*
• Then stir in dry ingredients until just mixed. Fold in chocolate chips.
  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.

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Nutrition Information

Serving: 1Serving | Calories: 245kcal | Carbohydrates: 34g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 204mg | Fiber: 3g | Sugar: 12g

“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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