Sourdough Oatmeal Crunch Muffins
Transform simple ingredients into these delicious sourdough oatmeal crunch muffins, a suitable treat for any time of the day.
The tanginess of sourdough and the natural sweetness of ripe bananas are beautifully blended with the satisfying crunch of oats and nuts. You will definitely want to add this recipe to your “favorites” collection.
So, roll up your sleeves, preheat your oven, and get ready to make these sourdough oatmeal crunch muffins.
Getting Started with Sourdough Oatmeal Crunch Muffins
Before we dive into the baking adventure, let’s explore the essential steps to get started and set the foundation for mouthwatering muffins.
Selecting the Right Sourdough Starter
Choosing a vibrant and active sourdough starter is the key to ensuring your muffins rise beautifully and deliver that distinct sourdough flavor. A well-fed starter is happy, so maintaining its vitality is crucial. To keep your sourdough starter lively, make sure to feed it regularly with flour and water. Refreshing the starter before using it in the muffin recipe will yield the best results, enhancing the texture and taste of your baked goods.
Choosing the Perfect Bananas and Nuts
Ripe bananas are the star ingredient in these muffins, providing natural sweetness and moisture. Choose deeply yellow bananas with brown speckles for the best flavor or use those bananas that made it to your freezer to be used at a later date. I know I’m not the only one with these living in my freezer!
When it comes to nuts, consider options like walnuts or pecans to add a delightful crunch to each bite. Try toasting the nuts beforehand; this will intensify their nutty flavor, elevating the overall taste experience of your muffins.
In preparing for your Sourdough Banana Nut Crunch Muffins, gather ripe bananas, a well-maintained sourdough starter, choice nuts for that satisfying crunch, and other pantry staples.
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Ingredients Needed
- All-Purpose Flour
- Rolled Oats
- Sugar
- Bananas
- Baking Powder
- Baking Soda
- Ground Cinnamon
- Butter or Coconut Oil
- Sourdough Starter
- Egg
- Salt
- Vanilla Extract
- Pecans or Walnuts
- Brown Sugar
- Cinnamon
How to Make Sourdough Oatmeal Crunch Muffins
Preheat oven to 375F and line the muffin tin with 12 paper liners or grease the pan.
For the nut crunch topping:
- Add brown sugar, cinnamon, rolled oats, all-purpose flour, and butter in a small bowl and incorporate well. Stir in the chopped pecans and set aside.
For the muffin batter:
- Mix the flour, baking powder, baking soda, salt, cinnamon, and ½ cup rolled oats in a bowl.
- In a large bowl, mash bananas with a fork. Add sugar, egg, melted butter, and vanilla extract and mix well. Next, add sourdough starter and mix well.
- Fold the flour and oatmeal mixture into the banana and sourdough mixture. Make sure not to over-mix the batter. If you see some dry bits, that is okay.
- Finally, fold in chopped pecans.
- Add equal amounts of batter to each muffin well. I like to use an ice cream scoop for this.
- Top with nut crunch topping.
- Bake it in pre-heated oven at 375 °F for 18-20 minutes or until a toothpick inserted comes clean.
- Cool the muffin completely in the wire rack.
The Secret of Mixing and Baking
When incorporating the sourdough starter into your Sourdough Oatmeal Crunch muffin batter, you are introducing a key element that enriches the fermentation process. The sourdough starter acts as a leavening agent and gives a distinctive tangy flavor to the muffins.
Remember, gentle mixing is the key to achieving light and fluffy Sourdough Oatmeal Crunch Muffins. Overmixing can result in tough and dense muffins, so fold the ingredients together until they are combined. Once your batter is ready, spoon it into the muffin tin. As for the nut crunch topping, sprinkle it generously on top of each muffin before baking. This not only adds a delightful contrast in texture. Bake until the muffins rise beautifully and develop a golden-brown crust.
Storing and Freezing Muffins
After baking a batch of sourdough oatmeal crunch muffins, allow them to cool completely before moving on to the next step. To store leftover muffins, place them in an airtight container. You can also wrap them individually; this preserves their texture and makes grabbing one for a quick treat any time easier.
When looking to enjoy your muffins at a later date, freezing is a fantastic option. Securely wrap the cooled muffins in foil or freezer wrap or place them in airtight freezer bags. This method helps maintain their freshness and keeps them tasting just as delicious as when they first came out of the oven.
To thaw frozen muffins, leave them at room temperature or gently warm them in the oven for a freshly baked taste. With these storage and freezing tips, you can enjoy your sourdough oatmeal crunch muffins anytime you crave a sweet and nutty treat.
Variations and Customizations
Creating Gluten-Free or Vegan Options
To enjoy these delicious sourdough oatmeal crunch muffins while adhering to a gluten-free or vegan diet, there are alternatives available to suit your dietary preferences. Consider using gluten-free flour blends or almond flour instead of traditional flour for a gluten-free option. You can also experiment with plant-based substitutes like flax eggs or applesauce instead of eggs and dairy alternatives such as almond milk or coconut oil. These swaps not only cater to dietary restrictions but also uphold the deliciousness of the muffins. Remember, with a few adjustments, everyone can savor the joy of freshly baked muffins!
If you try this recipe and love it, please tag me on Instagram @grindinggearsfarmstead.
Happy cooking, happy sharing, and may your kitchen always be filled with laughter and love.
Sourdough Oatmeal Crunch Muffins
Ingredients
MUFFIN BATTER
- 1 ½ cups all-purpose flour
- ½ cup rolled oats
- ⅔ cup sugar
- 3 ripe bananas mashed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ cup butter or coconut oil melted
- ¼ cup sourdough starter
- 1 large egg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup chopped pecans
NUT CRUNCH TOPPING
- ⅓ cup brown sugar packed
- 2 tablespoons all-purpose flour
- 2 tablespoons room butter room temperature
- 2 tablespoons rolled oats
- ⅓ cup chopped pecans
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 375F and line the muffin tin with 12 paper liners or grease the pan.
For the Nut Crunch Topping:
- Add brown sugar, cinnamon, rolled oats, all-purpose flour, and butter in a small bowl and incorporate well. Stir in the chopped pecans and set aside.
For the Muffin Batter:
- Mix the flour, baking powder, baking soda, salt, cinnamon, and ½ cup rolled oats in a bowl.
- In a large bowl, mash bananas with a fork. Add sugar, egg, melted butter, and vanilla extract and mix well. Next, add sourdough starter and mix well.
- Fold the flour and oatmeal mixture into the banana and sourdough mixture. Make sure not to over-mix the batter. If you see some dry bits, that is okay.
- Finally, fold in chopped pecans.
- Add equal amounts of batter to each muffin well. I like to use an ice cream scoop for this.
- Top with nut crunch topping.
- Bake it in pre-heated oven at 375 °F for 18-20 minutes or until a toothpick inserted comes clean.
- Cool the muffin completely in the wire rack.
