Sourdough Oatmeal Raisin Muffins
Soft, moist, and bursting with wholesome flavor, these Sourdough Oatmeal Raisin Muffins are the perfect fusion of hearty ingredients and subtle tang from sourdough starter discard. Featuring tender rolled oats soaked in milk, plump raisins, and warming notes of cinnamon, these muffins are a delicious way to reduce food waste while enjoying a cozy, homemade treat. With just 15 minutes of prep time and a quick bake, they’re ideal for busy mornings, afternoon snacks, or as a sweet addition to your brunch table. Whether served warm with a pat of butter or enjoyed on the go, these muffins offer a satisfying balance of rustic charm and comforting sweetness.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Milk
- 1 cup Sourdough starter discard
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Brown sugar
- 1 large Egg
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.75 cup Raisins
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin well.
In a medium bowl, combine the rolled oats and milk. Let the mixture sit for 5 minutes to soften the oats.
In a large bowl, whisk together the sourdough starter discard, egg, brown sugar, melted butter, and vanilla extract until smooth.
Stir the soaked oats and milk into the wet ingredients until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
Fold in the raisins until evenly distributed throughout the batter.
Evenly divide the batter between the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 2524 mg | 110% | |
| Total Carbohydrate | 382.1 g | 139% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 161.5 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 590 mg | 45% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2067 mg | 44% | |
*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.
