These oatmeal raisin sourdough muffins have great texture and flavor. They are a great grab and go breakfast that uses sourdough discard as well. I think you’ll love the wholesome ingredient list too!
We have a new member of the household that I haven’t told you much about yet. Her name is Bertha. She came into being a few weeks back and thus far has been a good house guest.
She requires a little attention now and then and needs fed at least once a week. The best part is she makes delicious baked goods.
Beautiful boules of bread, sandwich loaves, and she has even made a delicious batch of pasta. And now she is making muffins! She is so versatile and handy to have around!
Of course, she is my sourdough starter.
I heard you are more likely to feed and less likely to kill something with a name. So I lovingly incubated and fed my new baby for 5 days before she became Bertha.
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So far Bertha has been getting quite a workout and we have been enjoying having her around. She hasn’t had much rest, but she also hasn’t complained much.
She is just happy to be fed and to make delicious creations. She has made some great pizza dough, waffles and sandwich bread.
Today I stirred her into some fun and pretty healthy muffins. She had her first taste of brown sugar and she loved it! She bubbled with delight.
I also stirred in some yogurt, because if we are going fermented food we might as well go whole hog! The muffins turned out beautifully and would be a delicious and healthy addition to your morning routine, whether that means grabbing one as you run out the door or sitting down to a leisurely brunch.
Either way, enjoy!
Oatmeal Raisin Sourdough Muffins
Ingredients
- 1 cup old fashioned rolled oats
- ½ cup milk
- ½ cup plain yogurt or additional milk
- ½ cup raisins
- ½ cup sourdough starter
- ⅓ cup honey or brown sugar
- ⅓ cup oil
- 1 large egg beaten
- 1½ cup all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- Stir together 1 cup old fashioned rolled oats, ½ cup milk, ½ cup plain yogurt, ½ cup sourdough starter, ⅓ cup honey or brown sugar and ½ cup raisins right away and let sit while you gather up the rest of the ingredients and get ready. You want the oats and raisins to have a chance to soften up a bit.
- Preheat the oven to 400°F and grease a 12 cup muffin tin.
- Stir ⅓ cup oil and 1 large egg into oat mixture.
- In a small bowl, mix together 1½ cup all purpose flour, 1½ teaspoons baking powder, ¼ teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon nutmeg and ½ teaspoon salt.
- Stir dry ingredients into wet ingredients.
- Spoon into prepared muffin tin.
- Bake 20-25 minutes or until golden brown. Remove from muffin tin and cool on wire rack.
- Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Notes
- You can use sourdough discard or unfed sourdough for this recipe.
- Feel free to sub in some whole wheat flour in place of the all-purpose. A half cup is a good place to start, but you can get away with a little bit more if you want to.
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I appreciate that these muffins aren’t overly sweet. I enjoyed them fresh and have found they freeze well. Definitely making it into the morning rotation!
Yay! I love having muffins in the freezer.
These turned out really good! They’re not overly sweet and will be a welcome addition to my breakfast rotation.
1
Does it have to be dried cherries or can I use the frozen ones I have thaw and then use them?
This is in the Cherry chocolate chip muffins!
Thanks
You can use defrosted cherries. I would toss them in an extra tablespoon or two of flour to help with the extra moisture. I am sure that would be delicious.