Name: Sourdough Oatmeal Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 ½ cups (180 grams) all-purpose flour; 1 ¼ cups (100 grams) rolled oats; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon Diamond Crystal Kosher Salt; 2 teaspoons cinnamon; ½ cup (113 grams, 1 stick) unsalted butter (melted); ¾ cup (150 grams) brown sugar (packed); 3 large (150 grams) eggs (room temperature); ½ cup (120 grams) whole milk (room temperature); ½ cup (100 grams) sourdough starter discard (room temperature); 1 teaspoon vanilla extract; 1-1 ½ cups mix-ins (such as chocolate chips, raisins, dried cranberries, etc.) (optional)

Jump to Recipe Print Recipe

These Sourdough Oatmeal Muffins are made with rolled oats and all butter for a hearty, make-ahead breakfast or snack. With just a bowl and whisk, this easy sourdough discard recipe is ready the same day and sure to become a new favorite.

A sourdough oatmeal muffin split in half still sitting in the muffin wrapper.

At the start of each year, I take a look back at all the recipes I’ve shared on the blog to see what you (my awesome readers!) are most interested in. This year, it was clear - you all love sourdough discard recipes.

I’m totally on board with this because I love sharing sourdough discard recipes, especially muffins! So, I decided to take some of my older muffin recipes and give them a sourdough discard twist.

That’s how these sourdough discard oatmeal muffins came to be.

These muffins are packed with rolled oats, making them hearty enough for breakfast or a quick snack. They're also the perfect blank canvas - add your favorite mix-ins like fresh, frozen, or dried fruit, nuts, or chocolate chips to truly make them your own.

And the best part? This recipe uses all butter (no oil), giving these oatmeal sourdough muffins a rich, buttery flavor that's amazing when served warm with butter or jam.

I’m so excited for you to try these, and I hope you enjoy them as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- This sourdough oat muffin recipe uses sourdough discard for moisture and a tangy flavor. Keep in mind that the older your discard is, the stronger the sourdough flavor will be.
Rolled Oats- Rolled oats give the muffins a hearty texture. Be sure to let the batter rest for a few minutes before baking to give the oats time to soften. If you prefer a softer, more tender muffin, you can swap rolled oats for an equal amount of quick oats.
All-Purpose Flour- All-purpose flour provides the structure for these muffins. If you’d like, you can replace part of it with whole wheat flour, but note that it may result in a denser texture.
Butter- I love using butter in my muffin recipes because it gives them a rich, buttery flavor. Since butter is solid at room temperature, these muffins are best served warm for the softest texture. If you'd rather, you can swap the butter for a neutral oil like vegetable or canola oil.
Whole Milk- Whole milk adds moisture and richness to the muffins. Feel free to substitute with another milk variety or juice if you prefer.
Brown Sugar- The warm, caramelized flavor of brown sugar complements the cinnamon and oats beautifully.
Kosher Salt- I used Diamond Crystal Kosher Salt, which is about 2.8 grams per teaspoon. If you’re using table salt or Morton’s brand, be sure to measure by weight or use about half the amount.

The ingredients to make sourdough oatmeal muffins. Each ingredient is labeled with text. They include brown sugar, salt, cinnamon, vanilla, butter, baking powder, baking soda, milk, sourdough discard, oats, eggs, and all-purpose flour.

Tips for Success

Use room temperature ingredients. For a smoother batter and better finished muffin texture, make sure your eggs, sourdough discard, and milk are at room temperature before mixing them in.
Don't overmix. Overmixing can make muffins dense and tough, so be sure to mix the batter until it's just combined.
Let the batter rest. Giving the batter a few minutes to sit before baking allows the rolled oats to absorb some liquid and soften, resulting in more tender muffins.
Mix it up. These sourdough oat muffins are the perfect blank canvas for your favorite flavors. Try adding chocolate chips, raisins, blueberries, orange zest, or anything else you love.
Serve warm. Muffins made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick 10–15 seconds in the microwave or a short warm-up in the oven will bring back their soft texture.

How to Make Sourdough Oatmeal Muffins

Here is how to make oatmeal muffins with sourdough discard.

Step 1: Prepare oven and muffin tin. Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or grease each cup with butter, oil, or cooking spray to prevent sticking.

Step 2: Mix dry ingredients. In a medium bowl, combine the flour, rolled oats, baking powder, baking soda, salt, and cinnamon. Whisk everything together until evenly mixed, and set aside.

The dry ingredients in a small mixing bowl.

Step 3: Whisk together wet ingredients. In a large mixing bowl, whisk the melted butter and brown sugar until the mixture looks smooth and slightly lighter in color. Add the eggs, one at a time, whisking well after each addition. Pour in the milk, sourdough discard, and vanilla extract, and whisk again until everything is fully combined.

The wet ingredients blended together in a mixing bowl.

Step 4: Combine wet and dry ingredients. Add the dry ingredients to the wet mixture. Use a rubber spatula or wooden spoon to fold the ingredients together gently. Mix just until you no longer see streaks of flour - avoid overmixing to keep the muffins light and tender. If you’re using mix-ins like chocolate chips or raisins, fold them into the batter now, distributing them evenly without overworking the batter.

Sourdough discard oatmeal muffin batter in a mixing bowl.

Step 5: Fill muffin tin. Divide the batter evenly between the 12 muffin cups. Let the batter sit for 10 minutes before baking to allow the oats to absorb some moisture and soften.

Six paper-lined muffin wells filled with sourdough oat muffin batter.

Step 6: Bake muffins. Place the muffin tin in the preheated oven and bake for 12–15 minutes. The muffins are ready when the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 7: Cool and serve. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve your muffins warm with butter, jam, or enjoy them as is.

Six sourdough oatmeal muffins baked in a muffin tin.

How to Store

Store cooled muffins in an airtight container at room temperature for 3–4 days. For the best texture, warm them in the oven or microwave for 10–15 seconds before serving.

To store longer, freeze muffins in a freezer-safe container for up to 3 months. Simply thaw at room temperature and warm before serving.

Five sourdough oatmeal muffins on a piece of wrinkled parchment paper on a countertop.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Muffin Recipes

📖 Recipe

Print Pin Save

5 from 2 votes