Sourdough Oatmeal Raisin Muffins
Soft, cozy sourdough oatmeal raisin muffins infused with fresh orange zest and warm cinnamon. Moist on the inside, lightly crisp on top, and perfect for breakfast, snacks, or freezing for later.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Muffin tin
- Muffin liners or cooking spray
- Cooling rack
Ingredients
- 1 cup sourdough discard
- 1 cup rolled oats
- ¾ cup milk
- 2 large eggs
- ½ cup brown sugar
- ⅓ cup melted butter or oil
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- Zest of 1 orange
- 1 teaspoon vanilla extract
- ¾ cup raisins
Instructions
- Combine rolled oats and milk in a bowl and let soak for 10 minutes until softened.
- Add sourdough discard, eggs, brown sugar, melted butter, vanilla, and orange zest to the oats and mix well.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
- Gently fold dry ingredients into wet mixture until just combined.
- Stir in raisins evenly throughout the batter.
- Spoon batter into lined or greased muffin tin, filling about ¾ full. Sprinkle a few oats on top if desired.
- Bake at 375°F (190°C) for 20-22 minutes until golden and a toothpick comes out mostly clean.
- Cool in pan 5 minutes, then transfer to rack to cool completely.
Notes
Nutritional Info (Approximate per muffin)
- Calories: 210
- Carbohydrates: 32g
- Protein: 5g
- Fat: 7g
- Fiber: 3g
- Sugar: 14g
