Best 2 Sourdough Oatmeal Muffins Recipes

Indulge in a symphony of flavors with our tantalizing Sourdough Oatmeal Muffins, a delectable treat that combines the tangy goodness of sourdough with the wholesome heartiness of oats. These muffins are not just any ordinary breakfast item; they are an explosion of textures and flavors that will satisfy your cravings and leave you wanting more.

Dive into our collection of three unique Sourdough Oatmeal Muffin recipes, each offering a distinct taste experience. The first recipe features a classic combination of sourdough starter, oats, and a touch of sweetness, resulting in a muffin that is both comforting and satisfying. For those who prefer a fruity twist, the second recipe incorporates juicy blueberries, adding a burst of sweetness and color to the muffins. And if you're craving a nutty crunch, the third recipe introduces the nutty goodness of walnuts, creating a delightful symphony of flavors and textures.

These Sourdough Oatmeal Muffins are not only delicious but also incredibly versatile. Serve them warm with a generous slather of butter for a cozy breakfast or brunch. Pack them for a nutritious and filling snack on the go. Or, indulge in their delightful flavors as an afternoon treat paired with a warm cup of tea or coffee.

With their irresistible taste and versatility, our Sourdough Oatmeal Muffins are sure to become a staple in your kitchen. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested 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:

Proper Oat Flour: Use fresh oat flour for the best texture and flavor in your muffins.
Activate Yeast: Make sure the water for activating the yeast is between 105-115°F (40-46°C) to ensure proper activation.
Sourdough Starter: If your sourdough starter is not active, feed it a few times before using it in the recipe.
Mixing the Batter: Do not overmix the batter, as this can result in tough muffins. Mix just until the ingredients are combined.
Baking Time: Keep an eye on the muffins while they are baking. The toothpick test is a good way to check if they are done - insert a toothpick into the center of a muffin, and if it comes out clean, the muffins are ready.
Storing Muffins: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Conclusion:

These sourdough oatmeal muffins are a delicious and wholesome breakfast or snack option. They are easy to make and can be enjoyed by people of all ages. With their combination of oats, sourdough starter, and warm spices, these muffins are a perfect way to start your day or satisfy your sweet cravings. So next time you're looking for a nutritious and flavorful muffin, give this recipe a try - you won't be disappointed!