Dessert

Quick Oatmeal and Chocolate Chip Sourdough Muffins Recipe

ByMaya Quinn December 12, 2025December 12, 2025

Introduction

These Quick Oatmeal and Chocolate Chip Sourdough Muffins are a delightful twist on a classic favorite. Soft oats combined with tangy sourdough starter and sweet chocolate chips make for a delicious breakfast or snack that’s ready in under 30 minutes.

Five golden brown muffins with chocolate chips are grouped closely on a white marbled surface. The muffins have a slightly rough texture on top with visible dark chocolate chips scattered throughout. Behind the muffins, there is a soft green cloth casually draped, adding a gentle contrast to the warm tones of the muffins. The lighting is natural, highlighting the muffins' crisp tops and making them look fresh and inviting. Photo taken with an iphone --ar 4:5 --v 7

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
⅓ cup granulated sugar
1 cup all purpose flour
½ cup white whole wheat flour (can substitute all-purpose flour)
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

Step 1: In a large bowl, stir together the rolled oats, milk, vanilla extract, and plain yogurt. Let this mixture sit while you prepare the remaining ingredients to allow the oats to soften.
Step 2: Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin to prevent sticking.
Step 3: Stir the sourdough starter and granulated sugar into the oat mixture until well combined.
Step 4: In a separate small bowl, whisk together all-purpose flour, white whole wheat flour, baking powder, baking soda, cinnamon, and salt.
Step 5: Add the oil and beaten egg to the oat mixture and stir to combine thoroughly.
Step 6: Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix. Then gently fold in the mini chocolate chips.
Step 7: Using a spoon or cookie scoop, evenly divide the batter into the prepared muffin tin cups.
Step 8: Bake the muffins for 20 to 25 minutes or until they turn golden brown and a toothpick inserted in the center comes out clean.
Step 9: Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra flavor, try using vanilla yogurt instead of plain yogurt.
If you prefer, substitute the white whole wheat flour with all-purpose flour for a lighter texture.
Use any neutral oil such as vegetable, canola, melted coconut oil, or even melted butter for a different taste.
Applesauce can be used as a substitute for the oil to make the muffins a bit lighter and moister.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm muffins in a microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for about 5 minutes.

How to Serve

Five golden brown muffins with a slightly rough texture are clustered together on a white marbled surface. Each muffin is dotted generously with small dark chocolate chips visible on the rounded tops and sides. Behind the muffins lies a soft green cloth, casually draped and slightly wrinkled, adding a touch of color contrast to the scene. The lighting softly highlights the warm tones and textures of the muffins, making them look fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sourdough starter that is not a discard?

Yes, fresh sourdough starter from the fridge works perfectly fine and adds great flavor to the muffins.

What can I substitute for yogurt if I don’t have any?

You can substitute yogurt with additional milk, but keep in mind that yogurt adds moisture and tanginess that improves the muffin’s texture and flavor.