Orange Creamsicle Sourdough Muffins

Golden brown muffins with orange juice, sourdough discard, and oats baked inside cooling on wire rack.

Orange Creamsicle Sourdough Muffins

These tasty muffins have your morning orange juice, oatmeal, and sourdough starter (or discard) baked right inside. They are tender, delicious, and loaded with good stuff. As with most muffins, they are easy to make and freeze beautifully too.

Prep Time10

Cook Time25

Total Time35

Servings: Muffins

Author: Carlee

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.
Preheat the oven to 400°F and grease a 12 cup muffin tin.
Stir sugar, oil, vanilla, and egg into the starter mixture.
In a small bowl, mix together flour, baking powder, baking soda, and salt.
Add the dry ingredients to the batter and stir until just mixed. Fold in vanilla 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

For a more bold orange flavor, add some orange zest or a little bit of orange extract.

You can replace up to ½ cup of the flour with whole wheat flour and still get very tender muffins.

These muffins freeze beautifully. Just warm for a few seconds in the microwave and enjoy.

Nutrition

Tried this recipe?Please consider rating it and saving on Pinterest for later!