Quick Oatmeal and Chocolate Chip Sourdough Muffins Recipe
These Quick Oatmeal and Chocolate Chip Sourdough Muffins are a delicious and easy-to-make treat that combines the wholesome texture of oats and sourdough starter with sweet bursts of mini chocolate chips. Perfect for breakfast or a snack, these muffins are moist, tender, and have a subtle tang from the sourdough, balanced by the cinnamon and vanilla flavors.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet 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 neutral flavored cooking oil *
- 1 large egg, beaten
Dry Ingredients
- ⅓ cup granulated sugar
- 1 cup all purpose flour
- ½ cup white whole wheat flour (can substitute all-purpose flour if preferred)
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Add-ins
- ¾ cup mini chocolate chips
Notes
- *You can also use vanilla yogurt. In a pinch, milk can be substituted, but yogurt adds extra moisture and flavor.
- Use any neutral flavored oil such as vegetable oil, canola oil, melted coconut oil, or even melted butter. Some have successfully substituted applesauce for the oil.
Instructions
- Soak the oats: Stir together the oats, milk, vanilla extract, and yogurt right away in a large bowl. Let this mixture sit while you prepare the other ingredients. This softens the oats and enhances the texture of the muffins.
- Preheat the oven and prepare the tin: Preheat your oven to 400°F (204°C) and grease a 12-cup muffin tin to prevent sticking.
- Mix sourdough and sugar: Add the sourdough starter and granulated sugar into the oat mixture and stir to combine.
- Combine dry ingredients: In a separate small bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, baking soda, cinnamon, and salt until well blended.
- Add oil and egg: Stir the neutral flavored oil and beaten egg into the oat and sourdough mixture until fully incorporated.
- Incorporate dry ingredients: Gently stir the flour mixture into the wet ingredients until just combined. Avoid overmixing to keep the muffins tender.
- Fold in chocolate chips: Carefully fold the mini chocolate chips into the batter to evenly distribute them.
- Fill muffin tin and bake: Use a large cookie scoop or spoon to portion the batter into the prepared muffin tin cups evenly.
- Bake the muffins: Bake in the preheated oven for 20-25 minutes or until the muffins turn golden brown and a toothpick inserted comes out clean or with just a few moist crumbs.
- Cool and serve: Remove the muffins from the oven, let them sit briefly in the tin, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Using yogurt instead of just milk adds moisture and a slight tanginess to the muffins, enhancing flavor and texture.
- You can use vanilla-flavored yogurt for an extra layer of sweetness and aroma.
- Neutral oils like vegetable, canola, or melted coconut work best to avoid overpowering flavors.
- For a lower-fat option, try substituting applesauce in place of the oil, though this may slightly change the texture.
- Make sure not to overmix the batter to avoid tough muffins.
- These muffins freeze well; cool completely and store in an airtight container to enjoy later.
Keywords: oatmeal muffins, sourdough muffins, chocolate chip muffins, quick muffins, breakfast muffins, easy muffin recipe
