Sourdough Oatmeal Muffins
Find yourself skipping breakfast due to not having enough time in the mornings? Start your day off right with a delicious sourdough oatmeal muffin to give you fuel. These are easy to make ahead and perfect for an on-the-go breakfast or snack.
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- Measuring Cup(s) and Spoon(s)
- Mixing Bowl(s)
- Whisk
- Muffin Tin(s)
- 12 Cupcake/Muffin Liners (optional)
- Cookie Scoop (optional, makes it easier to place batter in cups)
Ingredients
Wet Ingredients
- 1 cup OId-fashioned oats ,
- 1 cup Milk (or buttermilk)
- ½ cup Sourdough starter , active or discard
- ¼ cup Butter , melted
- ½ cup Light brown sugar , packed
- 1 large Egg , beaten
- 1 tsp Vanilla extract
Dry Ingredients
- 1 ½ cups All-purpose, unbleached flour
- 1 ½ tsp Baking powder
- ¼ tsp Baking soda
- ½ tsp Fine sea salt
- 1 Tbsp Ground cinnamon
- 1 tsp Ground nutmeg
- 1 Tbsp Chia seeds
- ½ cup Walnuts , chopped
- 1 cup Semi-sweet chocolate chips
Topping
- ½ cup All-purpose flour
- ½ cup Light brown sugar
- 5 Tbsp Butter , softened
- 1 tsp Ground cinnamon
Instructions
- Preheat oven to 375℉ / 190℃. Grease or insert liners into a 12-cup muffin tin and set aside.
Wet Ingredients
- In a large bowl, combine: 1 cup OId-fashioned oats, 1 cup Milk , ½ cup Sourdough starter, ¼ cup Butter, ½ cup Light brown sugar, 1 large Egg, and 1 tsp Vanilla extract.
- Whisk it well to combine everything, set aside for the oats to soak in the mixture.
Dry Ingredients
- In a separate bowl, mix together: 1 ½ cups All-purpose, unbleached flour, 1 ½ tsp Baking powder, ¼ tsp Baking soda, ½ tsp Fine sea salt, 1 Tbsp Ground cinnamon, 1 tsp Ground nutmeg, and 1 Tbsp Chia seeds.
- Add the dry ingredients to the wet ingredients, whisking thoroughly to combine.
- Fold in ½ cup Walnuts and 1 cup Semi-sweet chocolate chips.
Topping
- In a small bowl, combine: ½ cup All-purpose flour, ½ cup Light brown sugar, 5 Tbsp Butter, and 1 tsp Ground cinnamon.
- Using a fork or your hands, mix the butter into the other ingredients until the mixture is crumbly.
Bake
- Using a cookie scoop or a spoon, divide the batter evenly among the 12 cups. The batter will come close to the top of the tin.
- Sprinkle the topping onto the batter, dividing evenly.
- Bake for 18-20 minutes, or until a knife inserted into the center comes out clean.
- Cool completely on a wire rack before storing.
Storage
- These muffins can be stored in an airtight container at room temperature for up to one week, or frozen in the freezer for up to three months.