These Sourdough Oat Nut Muffins are so moist and delicious, and a great way to use up that extra sourdough discard! These muffins are perfect for breakfast, or they make a great snack any time of day!

I don’t know about you, but I’m always looking for new ways to use up the discard from my sourdough starter. I love a good muffin recipe, and bonus points if I can incorporate some discard into the recipe.

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Why I Love This Recipe

Classic muffin recipes like Banana Nut or Blueberry are always a hit, but I don’t always have ripe bananas or fresh blueberries on hand. These Sourdough Oat Nut Muffins are great because all the ingredients are common kitchen staples. Old fashioned oats, walnuts, and of course, sourdough discard, are the stars of this recipe. With a touch of cinnamon and vanilla, they’re sure to be a crowd pleaser.

Tips

Use muffin liners, or simply grease the muffin pans.
Don’t overmix the batter – stir until just combined.
Let cool in pans 10 minutes, then transfer to wire rack to cool completely.

Ingredients

Butter – melted
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Plain whole-milk yogurt – yogurt makes the muffins moist!
Sourdough starter discard – active starter would also work
All purpose flour
Old-fashioned oats
Baking powder
Baking soda
Cinnamon
Walnuts – chopped

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Tools

Mixing bowls and spoon – can also use stand mixer
Measuring cups and spoons
Muffin tins

Directions

Preheat oven to 375 degrees F. Grease muffin tins, or prepare with muffin liners.

In a large bowl, or stand mixer with paddle attachment, mix the melted butter with the sugars. Add eggs one at a time, mixing well after each addition.

Add vanilla extract, yogurt and sourdough discard; mix well. In a separate bowl, mix the flour, baking powder, baking soda and cinnamon.

Add the flour mixture to the sugar mixture one-third at a time. Don’t over mix – stir until just combined. Fold in walnuts.

Spoon into greased or lined tins. Bake at 375 degrees F for 18-20 minutes, until toothpick inserted in center comes out clean.

Storage

Unbaked muffin mix can be long-fermented for added health benefits. The dough can be stored in an airtight container in the refrigerator for up to a couple days before baking.

Once baked and completely cooled, the muffins can be stored in an airtight container at room temperature for several days.

You can also freeze the muffins in a sealed bag or container up to two months. I like to keep muffins in the freezer and pull out one at a time to add to lunches.

FAQ

What is sourdough discard?

Sourdough discard is just a term to describe sourdough starter that is past its prime. When keeping a starter, you will have some discard every time you feed your starter. You can still use active sourdough starter for this recipe, but it’s a great way to use up that discard.