Sourdough Muffins: Oatmeal Raisin & Whole Wheat Apple Cinnamon

I love making muffins with my sourdough starter discard. Both of these muffins were very wholesome, minimally sweet, and had a wonderful crumb/texture. I incorporated whole wheat flour into both varieties and also sprinkled the top with cinnamon sugar prior to baking. I think that the sweetness on top was an essential addition.

The Oatmeal Raisin Muffin recipe was adapted from Food.com, contributed by Yankiwi. I weighed the ingredients, incorporated whole wheat flour and cinnamon in the batter, and sprinkled the tops with cinnamon sugar prior to baking. I also reduced the baking time for a convection oven.

Sourdough Oatmeal Raisin Muffins

Yield: 12 muffins

  • 90 g (1 cup) rolled oats
  • 1 cup milk (I used whole milk)
  • 113 g (1/2 cup) sourdough starter, unfed
  • 1/3 cup canola oil
  • 1 egg, lightly beaten
  • 1/2 cup raisins
  • 120 g (1 cup) all-purpose flour
  • 57 g (1/2 cup) whole wheat or white whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp coarse salt
  • 1/2 cup light brown sugar
  • cinnamon sugar or turbinado sugar, for sprinkling (see Note)
  1. Preheat oven to 400°F (200°C), preferably on convection.
  2. In a medium bowl, combine rolled oats and milk. Set aside to soak.
  3. Grease 12 muffin cups; set aside. (I used cooking oil spray.)
  4. Stir sourdough starter, oil, egg and raisins into soaked oats; set aside.
  5. In a large bowl mix together flour, baking powder, baking soda, cinnamon, salt, and brown sugar.
  6. Add oats mixture. Stir until dry ingredients are just moistened; don’t over mix.
  7. Divide batter among the 12 cups. (I used a cookie scoop.)
  8. Sprinkle the tops with cinnamon sugar or turbinado sugar.
  9. Bake in preheated oven 15 to 25 minutes, or until golden brown. Remove promptly from muffin cups.
  10. Can be served hot or cold.

Whole Wheat Sourdough Apple Cinnamon Muffins

The Whole Wheat Sourdough Apple Cinnamon Muffin recipe was adapted from tastykitchen.com, contributed by baking barrister. I weighed the ingredients, added salt, incorporated brown sugar and reduced the total amount of sugar by half, modified the proportions and baking time, and used a Pink Lady apple. They were very moist and tasty.

Yield: 12 muffins

  • 170 g (3/4 cup) sourdough starter, unfed
  • 113 g (1 cup) whole wheat flour or white whole wheat flour
  • 50 g (1/4 cup) granulated sugar
  • 100 g (1/2 cup) light brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp coarse salt
  • 1 T ground cinnamon
  • 1 egg
  • 2 tsp pure vanilla extract
  • 4 T (1/4 cup) canola or vegetable oil
  • 1 large apple, peeled, cored and cut into 1/4-inch chunks (I used a Pink Lady apple)
  • cinnamon sugar, for sprinkling (see Note)
  1. Preheat your oven to 350F, preferably on convection.
  2. Thoroughly mix the starter, flour, sugars, baking soda, baking powder, salt, cinnamon, egg, vanilla extract, and oil.
  3. Fold in the apple chunks.
  4. Using cooking oil spray, generously grease a muffin tin.
  5. Divide batter among the 12 cups. (I used a cookie scoop.)
  6. Sprinkle the tops with cinnamon sugar or turbinado sugar.
  7. Bake for 17 to 24 minutes, until they pass the toothpick test. Promptly remove from muffin cups.
  8. Serve warm or at room temperature. Let cool completely before storing.

Note: I usually have leftover cinnamon sugar in my kitchen. Proportions vary, but 2 tablespoons of granulated sugar mixed with 2 teaspoons of ground cinnamon is a nice start. More sugar can be added to taste.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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