Easy Sourdough Oatmeal Cranberry Muffins Recipe

It’s almost that time of year for cranberries, so, I’m making these healthy homemade sourdough oatmeal cranberry muffins! I absolutely love a good muffin recipe, especially when it involves using sourdough! These cranberry muffins are so easy and delicious, perfect for the upcoming Fall and Winter seasons! 

So, if you’re a cranberry lover like me, it’s our season! Cranberries are only harvested fresh in the US from September through January, and that’s the only time they can be found fresh in stores. Although, you can find frozen cranberries year-round in the freezer section, and if you freeze them yourself. 

For this recipe, you can use fresh or frozen cranberries. I will be using frozen since it is what my local grocer has on hand right now. Additionally, you can use a sourdough starter discard or an active sourdough starter. I’m using my own sourdough starter, Ezekiel. You can read all about him here!

So, let’s get into how you can make your very own Sourdough Oatmeal Cranberry Muffins!  These are such a great way to bring in the season and use up any extra sourdough starter or discard you might have. They’re so tart and savory! If they’re too tart for you, you can always make a topping of your choice.

Things You Will Need for This Recipe

So, there are only a few different tools needed for this recipe! Here is all that you’ll need to begin:

• Large bowl
• Medium mixing bowl
• Wire rack for cooling
• Standard 12 muffin tin
• Paper muffin cups (optional)
• Whisk
• Spoon (or ice cream scoop, cookie scoop)

Now, for the ingredients!

• 1 cup all-purpose flour
• 3/4 cup rolled oats
• 1 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup frozen or fresh cranberries
• ¼ cup or 51g melted butter (or canola oil, avocado oil))
• 3/4 cup brown sugar
• 1/2 cup milk
• 2 tbsp vanilla extract
• ¼ cup 50g sourdough starter
• 1 large egg

How to make the muffins

So, to start with making your delicious muffins, you’ll want to preheat your oven to 350 degrees. Spray your muffin tin with nonstick spray or you can use cupcake liners like I have.

While your oven is heating, you will want to go ahead and make your muffin batter. 

Now, gather all of your dry ingredients and whisk them into a medium bowl. All-purpose flour, oats, baking powder, baking soda, cinnamon, salt, and brown sugar.  

Next, mix your wet ingredients in your large bowl. Mix the melted butter, milk, vanilla, sourdough starter, and egg.

Now, you will want to carefully add your dry ingredients to your large bowl of wet ingredients. Mix all of the ingredients slowly and gently, this will help your batter in the baking process. Then, add the rolled oats to the bowl and mix slowly. Next, fold in your cranberries stirring gently with a wooden spoon.

Scoop or spoon into your prepared muffin pan and bake for 20-25 minutes, or, until a toothpick comes out clean. Or, until they are golden brown. 

Once the cranberry oatmeal muffins have finished baking, place them on a cooling rack and serve warm. 

How To Store The Sourdough Oatmeal Cranberry Muffins

If you need a way to store them, place them in an airtight container and they will be good for 3-5 days. If you need them to stay fresher longer, you can wrap them in plastic wrap and tinfoil and place them in the freezer. They will last up to three months in the freezer. Additionally, if you want to thaw the muffins, just sit them on the counter until they have reached room temperature! 

Optional Add-ins

This recipe would make delicious chocolate chip sourdough muffins, especially if you’re not keen on healthier and tangier muffins. Additionally, if you don’t want to use cranberries, you can replace the cranberries with fresh blueberries. This would make some wonderful sourdough blueberry muffins. These are such easy muffins to play around with! You could also add orange zest, or maple syrup to these muffins too! 

I am so excited to go chow down on these delicious muffins and I hope you are too! Let me know in the comments if you made your own sourdough oatmeal cranberry muffins! So, what extra did you add in, or did you make a topping to help balance out the tart?

Thank y’all for stoppin’ by!

Sourdough Oatmeal Cranberry Muffins Printable Recipe Card

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Yield: 12 Muffins

Sourdough Oatmeal Cranberry Muffins Recipe

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Savory, sweet and tart Sourdough Oatmeal Cranberry Muffins for the Fall and Wintertime. A perfectly healthy and wonderful muffin recipe.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 cup all-purpose flour
• 3/4 cup rolled oats
• 1 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup frozen or fresh cranberries
• ¼ cup or 51g melted butter (or canola oil, avocado oil))
• 3/4 cup brown sugar
• 1/2 cup milk
• 2 tbsp vanilla extract
• ¼ cup 50g sourdough starter
• 1 large egg

Instructions

1. Preheat oven to 350 and prepare muffin tin by greasing it or using muffin cups.
2. Mix dry ingredients in a medium bowl, flour, oats, sugar, baking soda, powder, cinnamon, and salt. Whisk together well.
3. In a large bowl, mix together the wet ingredients. Sourdough starter, milk, egg, vanilla, and oil. Mix together well.
4. Then, pour the dry ingredients into the wet and fold in the fresh or frozen cranberries. Mixing all the ingredients slowly and gently.
5. Scoop the batter into the prepared muffin tins and bake for 015-20 minutes or until the toothpick comes out clean.
6. Let cool on a wire rack and enjoy!

Notes

*Optional: If this recipe is too tangy and savory, you can always make a sweet brown sugar topping for these muffins.

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