Best 5 Sourdough Oatmeal Raisin Muffins Recipes
Sourdough oatmeal raisin muffins are a delicious and nutritious breakfast treat that can be enjoyed by people of all ages. Made with a combination of sourdough starter, oats, raisins, and a variety of spices, these muffins are packed with flavor and texture. They are also a great way to use up leftover sourdough starter, making them an economical and sustainable choice. Whether you are a seasoned baker or a beginner in the kitchen, this article will provide you with all the information you need to make the perfect sourdough oatmeal raisin muffins. We will discuss the ingredients you will need, the steps involved in making the muffins, and some tips and tricks for achieving the best results. So gather your ingredients and preheat your oven, because it's time to embark on a culinary journey that will leave you with a batch of irresistible sourdough oatmeal raisin muffins.
Check out the recipes below so you can choose the best recipe for yourself!
SOURDOUGH OATMEAL MUFFINS
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
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.
SOURDOUGH OATMEAL RAISIN MUFFINS
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
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.
BUTTERMILK-OATMEAL-RAISIN MUFFINS
This low-sugar, flavorful muffin recipe is from my friend Lee in Vermont. Start the muffin preparation the night before you plan to bake them.
Provided by GVIGUE
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 8h40m
Yield 12
Number Of Ingredients 12
Steps:
- Combine buttermilk, rolled oats, and raisins in a bowl. Cover and refrigerate 8 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a 12-cup muffin tin.
- Remove buttermilk mixture from the refrigerator. Mix flour, baking powder, baking soda, salt, and wheat germ together in a bowl.
- Beat butter and brown sugar together in a large mixing bowl until light. Add honey and egg and mix well.
- Add flour mixture and buttermilk mixture in alternating batches to the mixing bowl with the butter mixture; stir until batter is evenly moistened.
- Divide batter evenly into the prepared muffin tin.
- Bake in the preheated oven until set and golden brown, 22 to 28 minutes.
Nutrition Facts : Calories 166.2 calories, Carbohydrate 24.6 g, Cholesterol 29.9 mg, Fat 6.5 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 208.2 mg, Sugar 10.6 g
OATMEAL RAISIN MUFFINS
Whenever I share these spiced muffins, they're snapped up in a hurry.-Clyde Blount, Pearl, Mississippi
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine oats and buttermilk. In a small bowl, combine the egg, brown sugar and oil; stir in oat mixture. Combine the dry ingredients; stir into batter just until moistened. Fold in raisins. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 274mg sodium, Carbohydrate 33g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
CARAMELIZED OATMEAL RAISIN MUFFINS
Why can't oatmeal muffins taste more like oatmeal cookies? These do! The trick is to first caramelize the oatmeal. Enjoy the nice, deep oatmeal flavor.
Provided by Chantal Pare'
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
- Heat butter in a skillet over medium heat. Cook 2/3 cup oats, 1/3 cup brown sugar, cinnamon and allspice until golden brown. Stir in 2/3 cup water and remaining 1/3 cup brown sugar. Cook until slightly thickened. Remove from heat and allow to cool.
- In a large bowl, combine flour, 1/3 cup uncooked oats, baking powder and wheat germ. Whisk together egg and evaporated milk. Make a well in the center of flour mixture, and pour in egg mixture and cooked oatmeal. Mix just until combined. Dredge raisins in 1 tablespoon flour, then fold into batter. Spoon into muffin cups.
- Bake in preheated oven for 25 to 30 minutes.
Nutrition Facts : Calories 256.4 calories, Carbohydrate 46.2 g, Cholesterol 31.8 mg, Fat 6.6 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 3.6 g, Sodium 181.5 mg, Sugar 25 g
Tips:
- Use a kitchen scale to measure your ingredients. This will ensure that you get the most accurate measurements, which will result in better muffins.
- Make sure your sourdough starter is active before using it. If your starter is not active, your muffins will not rise properly.
- Do not overmix the batter. Overmixing the batter will result in tough muffins.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool completely before frosting them. This will help to prevent the frosting from melting.
Conclusion:
These sourdough oatmeal raisin muffins are a delicious and healthy way to start your day. They are made with whole grain flour, sourdough starter, and rolled oats, which makes them a good source of fiber and protein. The muffins are also naturally sweetened with honey and maple syrup, and they are packed with raisins. If you are looking for a delicious and nutritious muffin recipe, these sourdough oatmeal raisin muffins are a great option.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #occasion #breakfast #lunch #brown-bag #to-go
You'll also love