Sourdough Oatmeal Muffins

5 from 2 votes

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.

Course Breakfast, Snack

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings muffins

Calories 244kcal

Author Ashley Petrie, RDN, LDN

Equipment

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

Instructions

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.
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.
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
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.
½ cup (113 grams, 1 stick) unsalted butter, ¾ cup (150 grams) brown sugar, 3 large (150 grams) eggs, ½ cup (120 grams) whole milk, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
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.
1-1 ½ cups mix-ins (such as chocolate chips, raisins, dried cranberries, etc.)
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.
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.
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.

Notes

Quick Tip: Muffins made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick warm-up in the microwave for 10-15 seconds restores their soft texture.
Storage: Keep muffins in an airtight container at room temperature for 3-4 days or freeze them for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.