Sourdough Oatmeal Chocolate Chip Muffins

Hello sweet souls! I’m Meriem, your comforting kitchen guide and sourdough enthusiast. Today, I’m bringing you a bake that’s both resourceful and delicious: 🍞🍫 Wholesome Sourdough Oatmeal Chocolate Chip Muffins.

Born from my desire to reduce waste from my sourdough routine, these muffins became a surprise hit with friends and family. They’re soft, moist, subtly tangy from the discard, and feature warm notes of brown sugar and melty chocolate—all wrapped in a fiber-rich oat hug.

If you’ve loved my Healthy Yogurt Blueberry Muffins or Overnight Sourdough Blueberry Muffins, then this recipe will feel right at home in your baking lineup!

Why You’ll Love This Oatmeal Chocolate Chip Muffins Recipe

• ♻️ Zero-waste baking – Uses up sourdough discard instead of tossing it.
• 🍫 Chocolatey goodness – Just enough sweet to feel indulgent.
• 🥣 Hearty & wholesome – Oats and sourdough make them filling and fiber-rich.
• 🧁 Soft and moist – Thanks to butter, milk, and natural tang from the discard.
• ⏱️ Quick & easy – One bowl for wet, one for dry, bake and done!
• ⏱️ Freezer-Friendly: Perfect for meal prep or on-the-go snacks.

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What you will need

• 🥣 1 cup rolled oats (100g) – Adds texture and wholesome flavor. Use quick oats (may be softer) or gluten-free oats for dietary needs.
• 🍞 ½ cup sourdough discard (120g) – Adds moisture and a mild tang. Use fed starter if discard is unavailable. Sub with ¼ cup yogurt + ¼ cup water or ½ cup buttermilk for non-sourdough, adjusting flour if needed
• 🍬 ½ cup brown sugar (100g) – Sweetness with depth. Sub with coconut sugar or maple syrup for a natural option.
• 🥚 1 large egg – Binds the batter. Sub with ¼ cup mashed banana, 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes), or ¼ cup applesauce for vegan.
• 🧈 ¼ cup unsalted butter, melted (60g) – For richness. Sub with coconut oil for dairy-free, vegan butter, or vegetable oil.
• 🥛 ½ cup milk (120ml) – Keeps the crumb tender. Almond or oat milk work well too.
• 🍞 1 cup all-purpose flour (120g) – The structure. Sub half with whole wheat for added nutrition.
• 🥄 1 tsp baking powder – Helps them rise. Sub with ¼ tsp baking soda + ½ tsp lemon juice.
• 🥄 ½ tsp baking soda – Reacts with the sourdough for a fluffy lift. Sub with 1 tsp additional baking powder if no acidic ingredients.
• 🧂 ¼ tsp salt – Enhances all the flavors. Sub with sea salt or omit if using salted butter.
• 🍫 ½ cup chocolate chips (90g) – For indulgent pockets of sweetness. Use dark, milk, or dried fruit (like raisins or cranberries), or vegan chocolate chips.

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Equipment Needed

• ✅ Mixing bowls (one for wet, one for dry)
• ✅ Whisk or fork
• ✅ Measuring cups and spoons
• ✅ Muffin tin
• ✅ Paper liners or nonstick spray
• ✅ Cooling rack

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Step-By-Step Guiding For The Perfect Oatmeal Chocolate Chip Muffins

Preheat & Prep

Preheat oven to 375°F (190°C). Line a muffin tin with 12 paper liners or grease lightly.

🍞 Tip: Use liners for easy cleanup.

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Mix the Wet Ingredients

In a large bowl, combine 1 cup rolled oats, ½ cup sourdough discard, ½ cup brown sugar, 1 egg, ¼ cup melted butter, and ½ cup milk. Mix well.

🍞 Meriem’s tip: Ensure butter is cooled slightly to avoid scrambling the egg. Let this mixture sit for 5 minutes so the oats begin to soften.

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Whisk the Dry Ingredients

In another bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.

🍞 Tip: Sift flour if lumpy for a smoother batter.

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Combine Wet & Dry

Gently stir the dry mixture into the wet mixture until just combined. Do not overmix—some lumps are okay!

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Fold in Chocolate Chips

Add ½ cup chocolate chips and fold gently to distribute evenly.

🍞 Tip: Reserve a few chips to sprinkle on top for a bakery-style look

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Scoop & Bake

Scoop batter into muffin cups, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick comes out clean.

🍞 Tip: Tap the tin gently to settle the batter evenly. Check at 18 minutes to avoid overbaking for moist muffins

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Cool & Enjoy

Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool fully.

Save

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Nutritional Information (Per Muffin – Approximate)

• Calories: 220
• Carbohydrates: 26g
• Sugar: 12g
• Protein: 4g
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Fiber: 2g
• Sodium: 160mg
• Cholesterol: 30mg

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Topping Suggestions

Try these add-ons or customizations:

1. Sprinkle raw oats or turbinado sugar on top before baking
2. Drizzle with almond butter or honey
3. Add chopped walnuts or pecans
4. Mix in dried cranberries or raisins
5. Use white chocolate chips for contrast
6. Add a touch of cinnamon or nutmeg for spice

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How to Store & Reheat

Storage:

• Room Temp: Store in an airtight container for up to 3 days.
• Fridge: Keeps for 5–6 days, but bring to room temp before eating.

Freezing:

• Freeze individually wrapped muffins for up to 2 months.

Reheating:

• Microwave for 15–20 seconds for that fresh-baked warmth.

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What to Serve With

Pair these muffins with:

1. Greek yogurt and honey 🍯
2. A banana or apple slices 🍎
3. Iced coffee or chai latte ☕
4. A protein shake for post-workout fuel
5. A green smoothie or herbal tea 🍵

Ingredient Substitutions Recap

For quick reference, aligning with substitution details:

• Rolled Oats → Quick Oats: Softer texture, similar fiber.
• Sourdough Discard → Buttermilk: Tangy, moist alternative.
• Brown Sugar → Maple Syrup: Natural, caramel-like sweetness.
• Egg → Flax Egg: Vegan, binding substitute.
• Chocolate Chips → Dried Cranberries: Tart, chewy mix-in.

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FAQs

These 🍞🍫 Wholesome Sourdough Oatmeal Chocolate Chip Muffins are the ultimate feel-good snack—sweet, soft, and a clever way to put your sourdough discard to good use. They’re family-approved, freezer-friendly, and satisfying in all the right ways.

Craving more muffin magic? Don’t miss my Moist Sourdough Chocolate Zucchini Muffins or Lemon Zucchini Muffins. Let me know how your batch turns out in the comments and tag me in your baking photos! 💬