Best 2 Sourdough Oatmeal Muffins Recipes

Sourdough oatmeal muffins are a delicious and healthy way to start your day. They are easy to make and can be customized to your own liking, making them a versatile addition to your breakfast repertoire. With their delightful sour tang and hearty texture, sourdough oatmeal muffins are a satisfying and nutritious choice that will keep you energized throughout the morning. Whether you prefer them plain or dressed up with your favorite toppings, these muffins are sure to become a breakfast favorite.

Let's cook with our recipes!

SOURDOUGH OATMEAL RAISIN MUFFINS

Sourdough Oatmeal Raisin Muffins image

These muffins are moist and delicious, even when a few days old. They are quick and easy to make when you want to revitalize your sourdough starter but don't have time to make bread. Adapted from The Sourdough Cookbook by Rita Davenport which is out of print

Provided by Yankiwi

Categories Breakfast

Time 40m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup rolled oats
1 cup milk
1/2 cup sourdough starter
1/3 cup canola oil
1 egg, beaten
1/2 cup raisins
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar

Steps:

Preheat oven to 400°F (200°C).
In a medium bowl, combine rolled oats and milk. Set aside to soak.
Grease 12 muffin cups; set aside.
Stir sourdough starter, oil, egg and raisins into soaked oats; set aside.
In a large bowl mix together flour, baking powder, baking soda, salt and brown sugar. Add oats mixture.
Stir until dry ingredients are just moistened; don't over mix.
Divide batter among the 12 cups.
Bake in preheated oven 20 to 25 minutes or until golden brown. Remove promptly from muffin cups.
Can be served hot or cold.

SOURDOUGH OATMEAL MUFFINS

Sourdough Oatmeal Muffins image

These are not the cake like muffins. They are hearty, moist muffins that will stick with you throughout the morning. A bowl of cranberry oats in a muffin. Top these off with orange marmelade for a great breakfast treat. Please note: When baking with sourdough please remember that you may need to do some adjustments with the amount of flour used.

Provided by PaulaG

Categories Quick Breads

Time 50m

Yield 16 muffins

Number Of Ingredients 14

Ingredients

1 1/2 cups flour (I use 1/2 white flour and 1/2 whole wheat pastry flour.)
1 cup rolled oats
1/4 cup Splenda brown sugar blend, or
1/2 cup brown sugar, packed
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 egg, slightly beaten
1/4 cup canola oil
1 cup plain yogurt
2 teaspoons orange extract or 2 teaspoons vanilla extract
1 cup sourdough starter, freshly fed
1 tablespoon orange zest
1/2 cup dried cranberries

Steps:

In a blender container or food processor bowl, mix together the flours, brown sugar, oats, salt, baking soda and cinnamon.
In large mixing bowl, whisk together the egg, yogurt, oil and extract; stir in the sourdough starter.
Add the flour mixture to the egg mixture; stirring just to moisten ingredients.
Mix in the orange zest and dried cranberries; the batter will be a thick muffin batter.
Spray muffin tins with cooking spray and fill about 2/3 full; allow dough to rest while oven preheats.
Preheat oven to 375 degrees and when heated, bake muffins for 30 to 35 minutes.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your muffins.
Don't overmix the batter. Overmixing can make the muffins tough.
Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly.
Bake the muffins until a toothpick inserted into the center comes out clean.
Let the muffins cool for a few minutes before enjoying. This will help them to set and hold their shape.

Conclusion:

Sourdough oatmeal muffins are a delicious and healthy way to start your day. They are easy to make and can be customized to your liking. With a variety of toppings and mix-ins, you can create a muffin that is perfect for you. So next time you're looking for a quick and easy breakfast recipe, give sourdough oatmeal muffins a try!