Orange sourdough muffins with bits of white chocolate baked right in. These muffins use sourdough discard, oatmeal, and yogurt to make something that is part healthy and part treat.
I think I’m in a phase… I’m just not sure which phase I’m in. Perhaps it’s my orange creamsicle phase.
That’s a perfectly good summer phase, right? I mean creamy and citrusy and yummy seems like a pretty decent phase to be in.
But I am pretty sure I’m in a sourdough muffin phase too. I mean I have my starter, Bertha, and she likes to be fed regularly.
She has to share the fridge with other food, so she is only allowed to get so big. So she nicely helps make delicious pizza dough and plenty of yummy muffins to keep her size in check.
So what do you do when you are caught between to phases? Let them collide and see what deliciousness results, of course!
My brother K.C. has been begging for Egg Benedict Tarts ever since he saw a picture of them. So I hosted a breakfast for family dinner.
A breakfast for dinner feast needs to end with an appropriate dessert of cinnamon rolls and muffins.
A perfect time to experiment!! I had been thinking of these muffins for a few weeks now, so I was really excited to have a good chance to give them a go.
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They were delicious! I love the texture of these muffins.
The oatmeal really softens and leaves with fluffy soft muffins. There is a nice orange flavor and a vanilla undertone.
Of course the creamy vanilla chips add a nice contrast. Like we have been doing with most of our muffins lately, we enjoyed a few when they were fresh and froze the rest.
Little Dude gets to pick a muffin in the morning to heat up for his breakfast. I may have nabbed a couple of these out of the freezer too. Delish!
Why are these sourdough muffins so wonderful?
A few reasons:
- They are a great way to use your sourdough discard.
- They whip up in a snap.
- There’s no need for proofing or anything.
They have oatmeal, yogurt and sourdough starter in there and less sugar than most muffins. So they are more healthy than most normal muffins that are really just a cupcake in disguise.
They freeze beautifully. Stick the extras in the freezer and take them out as you want. Just a few seconds in the microwave will have them back to fluffy and delicious.
Even though they have so many great ingredients in them, the middles are super soft. They aren’t dense like a lot of healthier muffins.
Bake a batch and see for yourself!
Orange Creamsicle Sourdough Muffins
Ingredients
- 1 cup rolled oats
- ½ cup sourdough starter straight from the fridge is fine
- ½ cup plain yogurt
- ½ cup orange juice
- ⅓ cup granulated sugar or honey
- 1 egg
- ⅓ cup vegetable oil or similar
- 1 teaspoon vanilla extract
- 1½ cup all purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup white baking chips
Instructions
- Stir together oats, orange juice, yogurt, and sourdough starter right away and let sit while you gather up the rest of the ingredients and get ready. You want the oats to have a chance to soften up a bit.1 cup rolled oats, ½ cup sourdough starter, ½ cup orange juice, ½ cup plain yogurt
- Preheat the oven to 400°F and grease a 12 cup muffin tin.
- Stir sugar, oil, vanilla, and egg into the starter mixture.⅓ cup granulated sugar or honey, 1 egg, ⅓ cup vegetable oil, 1 teaspoon vanilla extract
- In a small bowl, mix together flour, baking powder, baking soda, and salt.1½ cup all purpose flour, 1½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- Add the dry ingredients to the batter and stir until just mixed. Fold in vanilla chips.1 cup white baking chips
- Spoon into prepared muffin tin. The wells should be about ¾ full.
- Bake 20-25 minutes or until golden brown. Remove from muffin tin and cool on wire rack.
Notes
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Is it okay to use all purpose flour instead of white whole wheat? I’m having a hard time finding whole wheat.
Yes, all purpose works great. I have been having a harder time finding white whole wheat recently as well, I am not sure what happened.
Carlee,
I just made these yummy muffins with a few changes and they made our top 3 Favorite Muffin List(#1 is your Cherry Chip recipe, #2 is your Chocolate Peanut Butter recipe!) I substituted orange juice and grated orange. Instead, I peeled and pureed two large fresh oranges in my high powered blender until all the pulp was smooth! I got 1 cup orange puree which was perfect for doubling this recipe. I only used 1/2 the amount of vanilla chips. Next time I'm going to try honey instead of sugar. We are hooked on your muffin variations for our freezer 🙂 And, less refined sugar in our tummies homeschooling 3 kids (age 5, 6, and 9) is a good thing! I noticed amount of oil was not listed in "printable recipe link." So glad I found your website!
Wow, do these sound good! They must have the most wonderful texture!
They really do! I have been loving playing with sourdough/oatmeal muffin recipes. They have all been great so far!
Oooo…deliciousness! 🙂
Thanks, Jess!