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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.