Sourdough Oatmeal Raisin Muffins [with orange + cinnamon]
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You're going to love these sourdough oatmeal raisin muffins. Full of hearty rolled oats and sweet raisins, fragranced with orange zest, these bakery style muffins use 200g of sourdough starter or sourdough discard.
Perfect for breakfast on the go, these hearty muffins feature a sweet, crunchy brown sugar and oat topping. You can eat them as they are or break them open and slather them in homemade butter. All you need is a hot coffee to go for the perfect breakfast on the run!
If you love making sourdough muffins, you'll love these 15+ sourdough muffin recipes. And if you have some raisins leftover, why not try making these sourdough oatmeal raisin cookies, cinnamon raisin sourdough bagels or sourdough morning glory muffins. If you need to use up some oatmeal, this sourdough oatmeal bread is delicious!
Why You'll Love This Recipe
These easy sourdough oatmeal raisin muffins are so easy to love! Here are a few reasons you're going to love this recipe:
- Use Extra Sourdough Starter - these muffins use 200g of sourdough starter or sourdough discard. They are a fantastic way to use up extra sourdough starter, without it going to waste. You can read about why it's essential to discard your sourdough starter here.
- Ready in Less Than An Hour - this no wait recipe is ready in less than an hour! How good is that? If you hate waiting, check out this collection of no wait sourdough recipes!
- Grab & Go Breakfast Muffins - full of the goodness of milk, oatmeal and raisins, these simple sourdough muffins make the perfect grab and go breakfast muffin.
How To Make Sourdough Oatmeal Raisin Muffins
These sourdough oatmeal raisin muffins are so easy to pull together. You basically need to mix the dry ingredients and wet ingredients separately, and then mix them gently together.
The trick to a great tasting muffin with the perfect texture is not to over mix the batter. You want to just moisten the dry ingredients with the wet ingredients.
- Preheat your oven to 200C (400F).
- Grease a jumbo 6 hole muffin tin with butter and set aside.
- Mix together the brown sugar and oats for the topping and set aside.
- Add all of the dry ingredients to a large mixing bowl and stir well to combine.
- In a separate bowl, add all of the wet ingredients and whisk until well combined.
- Make a well in the centre of the dry ingredients and pour in the wet ingredients.
- Mix until just combined (a little dry flour is perfectly ok). Don't over mix or you'll get tough muffins.
- Spoon the muffin mixture into the muffin tin (I've filled them to the top for a jumbo bakery style muffin).
- Sprinkle the muffins with the topping of brown sugar and oats.
- Bake for approximately 30 minutes at 200C (400F) until golden brown. Remember your oven might be different to mine, so judge by the muffins not the time.
Recipe Notes & Ingredient Subs
These sourdough oatmeal raisin muffins taste great as they are, but there are a few ingredients substitutions you might like to make, based on your dietary requirements and what ingredients you have on hand.
- All Purpose Flour - you can use whole wheat flour instead of all purpose.
- Milk - I've used whole milk, but you can use a plant based milk if you prefer.
- Orange Zest - this is optional ... but I encourage you to use it because it gives these muffins the most amazing aroma!
- Brown Sugar - you can substitute coconut sugar or rapadura in this recipe if you prefer.
- Raisins - any type of dried fruit is fine to use. Dried cherries, blueberries or cranberries work really well.
How To Store & Freeze
These sourdough muffins will last for up to 3 days in an airtight container. After the first two days, you can gently warm them in the microwave to refresh them.
They freeze really well. I like to freeze in individual ziploc bags for easy to grab snacks. Allow them to thaw at room temperature before gently warming them in the microwave.
Sourdough Oatmeal Raisin Muffins Recipe
Equipment
- 6 extra large hole muffin tin
Ingredients
Dry Ingredients
- 180 g All Purpose Flour
- 100 g Brown Sugar
- 140 g Raisins
- 100 g Rolled Oats
- 3 g Salt (approx half tsp)
- 15 g Baking Powder (approx 2 tsp)
- 2 g Ground Cinnamon (approx 2 tsp)
- ¼ teaspoon Ground Nutmeg
Wet Ingredients
- 200 g Sourdough Starter (can be discard or active starter)
- 60 g Melted Butter (or coconut oil)
- 2 Eggs
- 250 g Milk
- 5 g Vanilla Extract (approx 2 tsp)
- 1 tablespoon Orange Zest (zest of one large orange)
Topping
- 30 g Rolled Oats
- 30 g Brown Sugar
Instructions
- Preheat your oven to 200C (400F).
- Grease a jumbo 6 hole muffin tin with butter and set aside.
- Mix together the brown sugar and oats for the topping and set aside.
- Add all of the dry ingredients to a large mixing bowl and stir well to combine.
- In a separate bowl, add all of the wet ingredients and whisk until well combined.
- Make a well in the centre of the dry ingredients and pour in the wet ingredients.
- Mix until just combined (a little dry flour is perfectly ok). Don't over mix or you'll get tough muffins.
- Spoon the muffin mixture into the muffin tin (I've filled them to the top for a jumbo bakery style muffin).
- Sprinkle the muffins with the topping of brown sugar and oats.
- Bake for approximately 30 minutes at 200C (400F) until golden brown.
Notes
Nutrition
Can sugar be substituted for honey or maple syrup? or omitted completely? I would like to do a lot of your muffin recipes, but keep the sugar content for my kids lower or natural if possible. Thanks!!!
These are so yummy! I made a few adjustments because of what I had on hand or our preferences... I don't have a jumbo tin, so this made 12 regular sized muffins when I filled them to the top. I substituted dried cranberries for the raisins and left out about 20 g of them. I used 15 g of cinnamon like in your cinnamon muffin recipe because we like cinnamon. Also, I used month old discard. They didn't really raise, but we didn't care. They're absolutely delicious! No overwhelming sourdough flavor. If you're on the fence and wondering if your discard will work in this recipe, give it a try!
Could I use chopped apples instead of the raisins?
Oooh delicious and uses a lot of sourdough discard, so useful too! I made 12 smaller muffins. I have a few notes. First, I don't think they need to be baked quite so long if you make smaller muffins. I decided to check them at 25 minutes and though they are lovely and tasty, they could have been taken out even a little earlier for tenderness. I am by no means a muffin maven, so don't consider me an expert - just an observation. I added about 1/3 dried cranberries and that works well with the raisins and orange zest - thank you for the suggestion. The only real question I have is regarding the amount of baking powder. I think 4 grams of baking powder is a teaspoon, so 15 grams would be almost 4 teaspoons, which I think is too much - could there be a typo? I ended up using 9 grams and they rose fine. The last touch I did was sprinkle about 1/4 teaspoon of sparking sugar on top because I have it and want to use it up. They are pretty, delicious and have good body to them. A good breakfast muffin! Thank you so much for the wonderful recipe!
Amazing!! The orange zest with raisins was a delight!! I wasn't expecting it so good. I made it eggless and replaced egg with some yoghurt. And instead of butter I used canola oil.
I made these in a 12 hole muffin tin. 200 degrees for 30 minutes was too hot and long. Maybe it works for larger muffins. Next time I would bake these again but at 180 degrees for 20-25 minutes until the skewer comes out mostly clean. They were still super yummy!