Sourdough Oatmeal Raisin Muffins Recipe

Delicious bakery style sourdough oatmeal raisin muffins full of the goodness of sourdough starter, oatmeal, milk, raisins and flavored with orange zest and brown sugar. These will be a hit with the whole family!

Course Breakfast, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 324kcal

Equipment

6 extra large hole muffin tin

Ingredients

Dry Ingredients

180 g All Purpose Flour
100 g Brown Sugar
140 g Raisins
100 g Rolled Oats
3 g Salt (approx half tsp)
15 g Baking Powder (approx 2 tsp)
2 g Ground Cinnamon (approx 2 tsp)
¼ teaspoon Ground Nutmeg

Wet Ingredients

200 g Sourdough Starter (can be discard or active starter)
60 g Melted Butter (or coconut oil)
2 Eggs
250 g Milk
5 g Vanilla Extract (approx 2 tsp)
1 tablespoon Orange Zest (zest of one large orange)

Topping

30 g Rolled Oats
30 g Brown Sugar

Instructions

Preheat your oven to 200C (400F).
Grease a jumbo 6 hole muffin tin with butter and set aside.
Mix together the brown sugar and oats for the topping and set aside.
Add all of the dry ingredients to a large mixing bowl and stir well to combine.
In a separate bowl, add all of the wet ingredients and whisk until well combined.
Make a well in the centre of the dry ingredients and pour in the wet ingredients.
Mix until just combined (a little dry flour is perfectly ok). Don't over mix or you'll get tough muffins.
Spoon the muffin mixture into the muffin tin (I've filled them to the top for a jumbo bakery style muffin).
Sprinkle the muffins with the topping of brown sugar and oats.
Bake for approximately 30 minutes at 200C (400F) until golden brown.

Notes

Sourdough Starter

You can use active sourdough starter or sourdough discard in these sourdough muffins. The main thing is that the discard isn't too old or the sour flavor will overpower the muffins. I have made these several times with different sourdough starters and I much prefer making them with sourdough starter that has been fed within the last 24 hours.

Muffin Tin

I've use a giant 6 hole muffin tin to make 6 bakery style muffins. You could use a 12 hole muffin tin for smaller muffins if you prefer.

Raisins

You can substitute the raisins for any type of dried fruit you like. Dried cranberries and cherries both work really well.

Nutrition