Sourdough Oatmeal Muffins
Elevate your breakfast or snack game with these irresistibly moist and flavorful Sourdough Oatmeal Muffins! Combining the wholesome goodness of soaked rolled oats with the unique tang of sourdough discard, these muffins are a perfect way to repurpose unfed sourdough starter. Infused with warm cinnamon and lightly sweetened with brown sugar, they offer a tender crumb and a subtle nuttiness. Customize with your favorite mix-ins like chopped nuts, raisins, or chocolate chips for added texture and flavor. Quick to prepare and ready in under 40 minutes, these muffins are ideal for busy mornings or as a make-ahead treat. Effortlessly delicious and freezer-friendly, they’ll quickly become a staple in your kitchen!
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Recipe Information
Ingredients
- 100 grams Rolled oats
- 240 milliliters Milk
- 125 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 120 grams Sourdough discard (unfed)
- 100 grams Brown sugar
- 1 large Egg
- 60 grams Unsalted butter, melted
- 1 teaspoons Vanilla extract
- 75 grams Chopped nuts, raisins, or chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a medium bowl, combine the rolled oats and milk. Let the mixture sit for 10 minutes to soften the oats while you prepare the other ingredients.
In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Add the sourdough discard, brown sugar, egg, melted butter, and vanilla extract to the bowl with the soaked oats and milk. Mix well until fully combined.
Pour the wet ingredients into the bowl of dry ingredients. Gently mix until just combined; avoid overmixing, as this can make the muffins dense.
If desired, fold in the optional nuts, raisins, or chocolate chips for added texture and flavor.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container for up to 3 days or frozen for later enjoyment.
Nutrition Facts
Calories |
2361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.7 g | 143% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 2950 mg | 128% | |
| Total Carbohydrate | 294.9 g | 107% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 112.8 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 600 mg | 46% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1511 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
