Orange and cranberries come together with just a hint of spice in these oatmeal sourdough muffins. They are a perfect grab and go breakfast or fun healthier brunch treat.
Muffins are a great grab and go breakfast for busy mornings. They are also a quick and easy way to serve something tasty to
overnight guests. These muffins feature the classic flavor combination of orange and cranberry. They are a perfect way to use your sourdough discard to make quick and easy muffins that is healthier than most.
Are you looking for another great way to use your sourdough discard? Then you are in the right place!
Instead of throwing away extra starter, you can use it to make flavorful baked goods. This recipe takes discard or unfed starter straight from the refrigerator and turns it into muffins in almost no time at all.
They have the goodness of yogurt and oatmeal baked inside. You can use white whole wheat flour as well to really boost the whole grain goodness, though all purpose flour also works great.
The orange juice and dried cranberries combine to make the right amount of fruity zing. Together it all adds up to a delicious and fairly nutritious breakfast that still tastes like a treat.
Tips for making sourdough muffins
This batter can be whipped up and baked in a matter of a few minutes, so it can certainly be made the morning of. However you can also make the batter the night ahead of time and bake it in the morning.
Just cover the bowl of batter and refrigerate it until morning. Then scoop it into your muffin tin and bake like normal.
When mixing muffin batter, or most any batter, stir until just combined. Over mixing causes the gluten to start to develop and results in tougher baked goods.
Possible recipe substitutions
Readers have had great success with substitutions in this recipe. Some have used honey in place of the brown sugar.
Others have said applesauce works well in place of the oil. I have used vanilla yogurt instead of plain several times and that works great.
You can add orange zest if you would like to add more citrus zing. Or toss in a handful of chopped nuts to get added crunch like that in the orange pistachio muffins.
These muffins can be stored in an airtight container on the counter for several days. For longer storage, place them in a freezer bag and freeze for up to three months.
When you are ready, just microwave a frozen muffin for about thirty seconds. It will come out warm and delicious like it was just baked.
If your muffins start to dry out before you eat or freeze them, don’t despair. You can cut them into cubes and make croutons for a salad or turn them into bread pudding.
More recipes using sourdough discard
Sourdough pizza crust is a perfect use for discard. If you feed your starter once a week, you can time it for pizza night and everyone will be happy!
Sourdough sandwich bread is a fabulous cross between traditional bread and sourdough. It is perfect for sandwiches or for toasting and spreading with butter, jelly or honey.
Sourdough oatmeal raisin muffins was the sourdough muffin recipe that started it all. The muffins are tender, lightly sweet and full of good for you stuff!
Chocolate chip sourdough muffins are the most popular of the sourdough muffin series. They taste like a treat but are really pretty wholesome.
Frequently Asked Questions
Why use sourdough?
Sourdough has lower phytate levels, making it easier to digest. It also contains prebiotics that are good for gut health. To get the most sourdough benefit, make the batter the night before baking the muffins.
What kind of starter should I use?
Use your discard or unfed starter straight from the refrigerator. No advanced planning or feeding needed!
- 1 cup rolled oats
- 1/2 cup orange juice
- 1/2 cup plain yogurt
- 1/2 cup dried cranberries
- 1/2 cup sourdough starter
- 1/3 cup brown sugar
- 1/3 cup oil
- 1 egg
- 1.5 cup flour (I usually use a mix of all purpose and whole wheat)
- 1.5 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- dash of nutmeg
- 1/2 teaspoon salt
- Stir together oats, orange juice, yogurt and dried cranberries right away and let sit while you gather up the rest of the ingredients and get ready. You want the oats and cranberries to have a chance to soften up a bit.
- Preheat the oven to 400°F and grease a 12 cup muffin tin.
- Stir sourdough starter and brown sugar into oats.
- In a small bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Stir oil and egg into oat mixture.
- Then stir in dry ingredients until just mixed.
- Spoon into prepared muffin tin.
- Bake 20-25 minutes or until golden brown. Remove from muffin tin and cool on wire rack.
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Amount Per Serving: Calories: 212Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 191mgCarbohydrates: 33gFiber: 2gSugar: 11gProtein: 4g
All nutritional information is estimated and will depend on the exact ingredients you use.