Sourdough Granola Muffins

I’m still trying to be frugal and responsible and using what’s on hand in our kitchen and pantry.   Even though I do feel safe going to the store (where I shop, masks are still mandatory), I just don’t have the urge to go out much.   I have been walking 2-3 miles a day (when it’s not below freezing), so I’m not being a hermit.   I used to love to shop.  It’s just lost its appeal.

This new attitude is not a bad thing.  I’ve been whipping up some delicious things (see Cherry-Chocolate Chip Oatmeal Cookies and Spicy Lentil Soup).

Sourdough Granola Muffins came about because I had some sourdough that desperately needed fed and I found almost a full half-gallon jar of homemade granola in the pantry.

Sourdough Granola Muffins


Instead of granola, you can add rolled oats, nuts, dried fruit, or a combo of all three.


  • 3/4 c. whole wheat flour
  • 3/4 c. all-purpose flour
  • 1/4 t. baking soda
  • 1 t. baking powder
  • 1/4 t. Kosher salt
  • 1/4 c. brown sugar
  • 1/4 c. granulated sugar
  • 4 T. butter, melted (slightly cooled)
  • 1 t. vanilla extract
  • 1/4 c. unsweetened almond milk
  • 2 eggs
  • 1 c. sourdough starter (discard is fine)
  • 1/3 c. granola PLUS 1/4 c. for sprinkling on top


  1. Whisk together the flours, baking powder, baking soda, salt and sugars in a large mixing bowl.
  2. In a smaller bowl, add melted butter, vanilla, milk and eggs. Mix well with a small whisk or fork.  Pour into the dry ingredients and mix slightly.   Add the sourdough and mix until just barely incorporated.   Add 1/3 c. granola and mix.
  3. Spray a large 12 cup muffin tin with cooking spray. Fill cups 3/4 full. Top each muffin with 1 teaspoon of granola (from the remaining 1/4 c.).
  4. Bake in a preheated 400 degree oven for 15 to 20 minutes.

Yield: 12 large muffins

Prep Time: 10 mins.

Cook time: 15 mins.

Total time: 25 mins.

If you’re using a chunky granola, break it apart before mixing.

The muffin pan I used was not jumbo but definitely larger than regular muffin tins.  

These muffins are not too sweet and a drizzle of honey is a great accompaniment.


BTW, I’ve almost kept my sourdough alive for an entire year.  I hope I’m not jinxing myself.

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