Sourdough Oatmeal Raisin Muffins

"These muffins are moist and delicious, even when a few days old. They are quick and easy to make when you want to revitalize your sourdough starter but don’t have time to make bread. Adapted from The Sourdough Cookbook by Rita Davenport which is out of print"
photo by under12parsecs photo by under12parsecs
photo by under12parsecs
photo by a Canadian cook photo by a Canadian cook
photo by PaulaG photo by PaulaG
photo by KennKonn photo by KennKonn
Ready In:
12 muffins




  • Preheat oven to 400°F (200°C).
  • In a medium bowl, combine rolled oats and milk. Set aside to soak.
  • Grease 12 muffin cups; set aside.
  • Stir sourdough starter, oil, egg and raisins into soaked oats; set aside.
  • In a large bowl mix together flour, baking powder, baking soda, salt and brown sugar. Add oats mixture.
  • Stir until dry ingredients are just moistened; don't over mix.
  • Divide batter among the 12 cups.
  • Bake in preheated oven 20 to 25 minutes or until golden brown. Remove promptly from muffin cups.
  • Can be served hot or cold.

Questions & Replies

  1. Has anyone made these as mini muffins? I like to bake and freeze muffins for school morning breakfasts and minis go over better at our house.
  2. I have coconut and almond flour. Could they be used as subsitute to something in the recipe... or as an addition?
  3. Is there sourdough starter used in this recipe discard or must it be active?


  1. Please note that your Nutrition information gives 416 calories and one assumes that this is for one muffin but if look closely, you find it says "6 portions". and "12 muffins". Unless you're a lumberjack, one of those muffins is enough! I tried to correct this on the recipe but I'm not sure it worked. What this means is that if you make one dozen muffins, one muffin is not 416.2 calories, but a very reasonable 208.
  2. I thought these muffins were great. They're not too sweet; they're very moist, and the crumb is light and open. However, I felt the flavor needed tweaking and added some vanilla, cinnamon, nutmeg, ginger and grated orange zest. I subbed frozen blueberries for the raisins. My yield was 15 muffins in cast iron pans that are not quite as big as standard muffin tins. I preheated the oven to 400° but reduced the temperature to 375° to bake the muffins. They were done in 19 minutes.
    • Review photo by a Canadian cook
  3. Loved it! Used 1 cup buttermilk instead of milk as suggested and 1/2 cup dark chocolate chips instead of the raisins. Also made it gluten free by subbing in Bob's 1 to 1 baking flour. Ended up with a super moist muffin that wasn't too sweet, so my kids could happily eat it for dessert. A keeper of a recipe, thanks!
  4. These were the BEST oatmeal muffins I have ever made : ) We made a batch and took them to a gathering with friends at the park, and they were a hit! As a mom, I am delighted to know, they are nutritious as well as tasty. Will be making these again soon!
  5. These came out great! What a great way to use up sourdough starter. Will definitely make again.


  1. I tried to change the "servings" to 12 instead of 6 but I'm not sure if it worked.
  2. these are incredible. I made a couple changes: 1 cup of sourdough starter and 1/2 cup milk (just reversed the two in quantity, I had a lot of starter to use up) also I used melted butter instead of oil. and I added a teaspoon of cinnamon because if you've alredy got oatmeal and raisins... These are a keeper!
  3. Yum! I was excited to find a sourdough muffin recipe that doesn't begin with an overnight preferment -- I'm never that organized. These were easy, perfectly chewy/dense with a good rise, and a great basic recipe to start from if you want to change up the add-ins. I subbed the raisins for a diced granny smith apple and added cinnamon, cloves and nutmeg this time; I might try with blueberries. Or zucchini/choc chips. Or pumpkin and raisins. Or dried cranberries and orange zest. A streusel topping would just send these over the edge, too...the possibilities are endless. :) Thanks for a great recipe!
  4. I have made these twice now with only change being that I use 1 c frozen blueberries in place of the raisins. I get 12 regular size muffins and about 12-15 mini muffins from one recipe. These muffins are moist and delicious; plus they are a great way to use some starter.


I am a semi-retired graphic designer and American ex-pat living on 2.5 acres on a beautiful river in the country. Now that I am semi-retired (and my husband is retired) we have time and no money so we are baking everything from scratch and have started a vegetable garden. I don't bother with cookbooks much now that I've found Recipezaar. Hardly a day goes by that I don't make something from the Zaar and my husband often asks "what are we going to make today". Mid-way through 2009 my husband found out he had a gluten allergy so we've been experimenting and tweaking gluten-free recipes with mostly great results. We go out with a walking group every second week, there is so much beautiful scenery on New Zealand's West Coast.
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