Delicious Sourdough Apple oatmeal muffins, with goodness of protein rich, oatmeal, red quinoa, flax seeds and Chia seeds with tart apple and sourdough starter. Excellent filling breakfast muffins.
If you are looking for a filling breakfast muffin, then try this Sourdough Apple Oatmeal Muffins. These are made with tart granny smith apple, oatmeal, flaxseed, red quinoa, and chia sees along with sourdough starter. Lightly sweetened goes well with cup of coffee or tea. Great on the go breakfast too.
Instead of adding just oatmeal to your muffins, you can increase the protein content by using red quinoa, chia seeds and flax seeds.
How to choose apples for baking?
When it comes to baking with apples you need to check two things, texture as well as flavor. Some apples become mushy after baking while others hold their shape after baking. Depending upon what you are baking you can use different apples, if you are looking for apple butter or apple sauce then go for McIntosh or Macoun, and shapely apples, like Granny Smith or Pink Lady or Honey Crisp.
Mostly Granny Smith apples are used in baking, I too like as it holds the shape well then, any other counterparts. Granny Smith has a lime-green speckled skin that resists bruising to maintain a very firm, crisp flesh. Its sharp, tart flavor holds up well in recipes with spicy notes, and the flesh is firm enough to retain its shape when cooked.
You can also use Golden delicious apple, which has sweet and mellow flavor, making it a versatile cooking apple. It holds its shape well when baked. However, skin bruises easily.
Then comes Honeycrisp apples, they hold their shape and provide explosive flavor to baked goods.
Pink Lady apples also hold their shape and flavor well for baking. Their sharp sweetness and juiciness are described as a “fizz-like” mouthfeel. They add tanginess to other apples in baked goods and applesauce.
For the sweetness to tart chart of Apples check this picture.
Sweet apples include Envy, Evercrisp, Fuji and Kiku apples, whereas If you prefer tart apples for baking than sweet ones, then you should choose Granny smith, Pink lady and Cortland apples.
How to make Sourdough Apple Oatmeal Muffins?
Flour: I have used unbleached all-purpose flour, you can use whole wheat flour or spelt flour
Oatmeal mixture: I used a mixture for Rolled oats, oats bran, red quinoa, chia seeds and flax seeds. I used it in both muffin as well as for topping.
Sweetener: I used brown sugar. If you want, you can use maple syrup or honey.
Milk: Milk is used in the recipe to increase the moistness along with apple sauce.
Apple sauce: I used unsweetened apple sauce which increases moistness along with milk in the recipe as oatmeal mixture tend to make the muffins dry.
Cinnamon: You need to spice up this sourdough apple oatmeal muffins with cinnamon. If you want, you can even add apple pie spice.
Oil: I have used canola oil, you can choose your favorite oil in this recipe
Eggs: Eggs gives lift as well as moistness to the muffin recipe
Leavener: Both baking powder and baking soda is needed to give fluffiness to the recipe.
Apple: I used granny smith apple and added both grated and chopped apple.
Sourdough starter: I used 100% sourdough starter of 50: 50 all-purpose flour and whole wheat flour you can use whatever starter in hand. You can also use active starter or after the peak ones.
Points to remember
If you don’t have active sourdough starter in hand you can skip that use 1-2 tablespoon liquid (use juice or milk)
Make sure to bake this muffin initially at high temperature (400 °F) then reduce and bake for rest of the time. Initial high temperature provides lift to the muffins and prevent drying of the muffin.
You can add any fruit such as pear, nectarines instead of apple.
You can make it eggless by adding a flaxseed egg or ¼ cup yogurt.
Also, you can make this recipe vegan by using diary free milk and dairy free butter and flax seed or chia seed egg.
If you try this recipe, please tag me Instagram @nidhinikhil or Facebook @zestysouthindakitchen.
I made this recipe as part of #MuffinMonday.
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.
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Sourdough Apple Muffins
- 1 cup 130g Unbleached all-purpose flour
- 1 cup 117g oatmeal mixture ( 1/2 cup Rolled oats, 2 tablespoon oat bran, 2 tablespoon chia seeds, 2 tablespoon flax seeds and 2 tablespoon red quinoa )
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup grated apple
- 1 cup apple diced into ¼” cubes
- ¼ cup 51g canola oil
- ¼ cup brown sugar
- ¼ cup 29g milk
- ¼ cup 50g sourdough starter
- 1 large egg
- 1/2 cup 134g apple sauce
- ¼ cup Oatmeal Mixture
- 2 tsp brown sugar
- 1 tablespoon butter melted
- ¼ tsp salt
- ¼ tsp cinnamon
- Preheat oven to 400°F (204°C). line with muffin tin with muffin liners. Set aside.
- Whisk the flour, oatmeal mixture, baking soda, baking powder, salt, and cinnamon mix together.
- In a large bowl, add oil, egg, brown sugar, milk, apple sauce and mix well to this add sourdough starter until all wet ingredients are combined. Then add grated apple and apple pieces and mix once again.
- To the wet ingredients add dry ingredients and mix until *just* combined. Do not over-mix. Batter will be thick and a little lumpy.
- In a small bowl make topping, add ¼ cup oatmeal mixture and rest of ingredients for the topping and mix well and set aside.
- Divide batter among prepared muffin pan, filling all the way to the top. Then top with 1 tsp of topping.
- Bake at 400°F for 10 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 15 minutes or until centers are set and toothpick comes out clean.
- Enjoy with cup of coffee of milk.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.