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 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
