Sourdough Oatmeal Muffins

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These sourdough oatmeal muffins are made with hearty whole wheat flour and naturally fermented with sourdough starter for a boost of nutrition and flavor. Moist and slightly sweet, they’re perfect warm from the oven with a glass of raw milk or packed into lunch boxes and picnic baskets for a nourishing treat.

sourdough oatmeal muffins on a wooden tray with oast sprinkled around

Tips for making this recipe:

  • The sourdough starter should have been fed in the last 12 hours and be fairly active so it can ferment the batter. It doesn’t have to be at its peak though – it is not used to give a rise to the batter, only to ferment it.
  • If you have some sourdough discard that needs using up, you can use it instead of the active starter. This way your muffins will be ready to eat in 25 minutes.
  • These muffins are slightly sweet- increase the brown sugar if you like sweeter muffins.
  • Instead of sour milk, you could use kefir or yogurt.
  • Substitute melted butter for coconut oil if you like.
  • If you’d prefer not to use white flour, use all whole wheat flour. Your muffins will look a bit darker than mine.
  • These muffins freeze really well and are quick to defrost.

Ingredients

For the muffin batter:

  • 1 cup oatmeal
  • 1/2 cup brown sugar
  • 1/3 cup whole wheat flour
  • 1/3 cup white flour
  • 1 teaspoon cinnamon
  • 1/2 cup coconut oil, melted and cooled
  • 1 egg, whisked well
  • 2/3 cup sour milk or kefir
  • 1/2 cup sourdough starter, fed in the last 12 hours
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon unrefined salt

For the optional crumb topping:

  • 1/4 cup white flour
  • 3 tablespoons oatmeal
  • 1 1/4 tablespoon brown sugar
  • 1 1/2 tablespoon butter

Directions for making the sourdough oatmeal muffins

cinnamon whole wheat flour white flou and brown sugar in a white mixing bowl

In a large mixing bowl, combine oatmeal, whole wheat flour, white flour and cinnamon.

oatmeal flour and melted butter in a white mixing bowl

Stir in the melted and cooled oil.

oatmeal four and egg n a white mixing bowl

Stir in the egg.

oatmeal flour and sour milk in a white mixing bowl

Mix in the sour milk or kefir.

oatmeal muffin batter and sourdough starter on top in a white mixing bowl

Finally, mix in the sourdough starter.

sourdough oatmeal muffin batter in a white bowl

Now cover the batter with plastic wrap or a tea towel and leave to ferment somewhere warm for about 8 hours. After fermenting, your batter will likely look a bit puffy, but it won’t rise significantly. OR if you are using sourdough discard, skip the fermenting step.

sourdough oatmeal muffin batter with baking soda baking powdr and salt sprinkled on top in a white mixing bowl

After the fermenting time is up, preheat your oven to 180C/350F. Sprinkle baking powder, baking soda and salt on top of the batter and stir it in lightly until combined – don’t overmix.

oatmeal crumb topping in a white bowl

In a separate bowl, combine the crumb topping ingredients with your fingers until the mixture resembles coarse crumbs.

sourdough oatmeal muffin batter in a muffin tray and a bowl of crumb topping on the side

Fill the greased or lined muffin cups 2/3 full with the batter and add 1 heaped teaspoon crumb topping on top of each.

sourdough oatmeal muffins in a metal muffin tray

Bake for 10-15 minutes until risen and golden. Remove the muffins from the pan and place them on a cooling rack.

Enjoy! They are great eaten straight out of the oven with a glass of fresh raw milk or packed into lunch boxes and picnic baskets. I sometimes make a double batch and freeze half for future use.

Also make sure to check out my other sourdough muffin recipes:

Sourdough Gingerbread Muffins

Sourdough Pumpkin Muffins

sourdough oameal muffins cooling on a cookie rack
sourdough oatmeal muffins on a wooden tray with crumb topping sprinkled around

Sourdough Oatmeal Muffins

Made with whole wheat flour and fermented with sourdough starter, these muffins are a great healthy snack option for picnics and lunch boxes.
Prep Time 15 minutes
Cook Time 10 minutes
fermenting time (optional) 8 hours
Total Time 8 hours 25 minutes
Serving Size 12 muffins

Equipment

  • 1 muffin pan

Ingredients

  • 1 cup oatmeal
  • ½ cup brown sugar
  • ⅓ cup whole wheat flour
  • ⅓ cup white flour
  • 1 tsp cinnamon
  • ½ cup coconut oil, melted and cooled
  • 1 egg, whisked well
  • ⅔ cup sour milk or kefir
  • ½ cup fed sourdough starter (see recipe notes)
  • 1 tsp baking powder
  • ½ tsp soda
  • ½ tsp unrefined salt

For the optional crumb topping

  • ¼ cup flour
  • 3 tbsp oatmeal
  • 1¼ tbsp brown sugar
  • 1½ tbsp butter

Instructions

  • In a large bowl, combine oatmeal, sugar, whole wheat flour, white flour and cinnamon.
  • Stir in the melted oil, egg, sour milk or kefir, and starter.
  • Cover with a damp tea towel or plastic wrap and leave somewhere warm to ferment for 8 hours or overnight. (Skip this step if you are using sourdough discard.)
  • After the fermenting time is up, preheat your oven to 180C/350F. Sprinkle baking powder, baking soda and salt on top of the batter. Mix it in lightly, just enough to combine. Don't overmix.
  • In a separate bowl, combine the crumb topping ingredients and mix with your fingers until it resembles coarse crumbs.
  • Oil your muffin cups and fill ⅔ full with the batter, adding about 1 heaped teaspoon crumb topping on top of each.
  • Bake for 10-15 minutes until risen and golden.

Notes

  • The starter should have been fed in the last 12 hours and be fairly active so it can ferment the batter. Or you could use sourdough discard instead and skip the fermenting step.
  • You could add 1 cup raisins to the batter for oatmeal raisin muffins.

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