Sourdough Discard Rhubarb Muffins with Sweet Oat Crumble Topping
Bake up some love with this sourdough discard muffin recipe! Dotted with rhubarb and topped with a sweet oat crumble, these hearty muffins are tender inside and perfect for breakfast, brunch, or a cozy afternoon coffee time.
The other day, I found myself in quite the delightful dilemma: an abundance of extra sourdough starter was overflowing its jar begging to be used, and a gorgeous bunch of fresh rhubarb waiting to shine.
With overnight guests arriving soon, I decided to get creative and try something new—sourdough discard rhubarb muffins. I modified a basic sourdough muffin recipe, added a twist with a sweet oat crumble topping, and the experiment was a hit. I was so pleased with their plump, fluffy tops and they turned out so good that I had a terrible time keeping my family from devouring them before I could snap a few photos!
Why You’ll Love this Recipe
It’s a wonderful way to use sourdough discard! – If you’ve started your own sourdough bread journey, you know that sometimes you have extra starter to use up. I hate to throw it out, so this is a great option.
Use this basic sourdough muffin recipe with any fruit -Don’t have any rhubarb? No problem! Just substitute the rhubarb for fruit like strawberries or blueberries for a different flavor.
These muffins can be mixed up the night before and baked fresh for breakfast – This muffin recipe actually works even better if the can sit in the fridge a while before you bake it. So, it’s perfect if you want an easy way to have fresh muffins in the morning. But, don’t worry if you don’t have time to wait. They can be baked right after they’re mixed, too.
Ingredients you’ll need for these sourdough discard muffins
(A printable recipe card is included at the bottom of this post for your convenience.)
- All-purpose flour – the base for the muffin batter
- Baking powder & baking soda – leavening agents for a light texture
- Salt – enhances flavor
- Melted butter & olive oil – adds richness and moisture
- Brown sugar – for sweetness and a hint of caramel flavor
- Eggs – for structure and binding
- Sourdough discard – adds a subtle tang and tenderness
- Milk – helps create a smooth batter
- Greek yogurt – adds moisture and a slight tang (plain works best, but all I had was Siggy’s vanilla cinnamon, and it worked great!)
- Cinnamon – for warmth and spice
- Vanilla – enhances flavor
- Diced rhubarb – tart fruit for a pop of flavor
For the Sweet Oat Crumble Topping:
- Melted butter – binds the topping together
- Flour – helps create a crumbly texture
- Rolled oats – adds a bit of chewiness
- Brown sugar – sweetens the topping with a caramel-like flavor
Instructions for these sourdough discard muffins
Whisk to gether the dry ingredients. 
Use a whisk to stir together the wet ingredients and brown sugar in a large mixing bowl. 
Use a rubber spatula to gently mix the flour mixture into the wet ingredients.
Gently fold the diced rhubarb into the muffin batter. 
Stir only to combine. 
Mix the crumb topping in a seperate bowl and top muffins right before baking.
Grandma Rita’s Kitchen Tip
To get bakery style fluffy muffin tops, leave an empty space in the muffin tin between each muffin. Bake for 5 minutes at 425 degrees and then turn the oven down to 350 and bake for the remaining 18-20 minutes. You’ll know the muffins are done if they spring bake when you touch them lightly, or a cake tester inserted in the center comes out clean.
Substitutions for this sourdough discard muffin recipe
- Substitute blueberries or diced strawberries (fresh or frozen) for the rhubarb.
- You can substitute buttermilk for the milk and greek yogurt. (Use 3/4 cup buttermilk instead of the 1/4 cup milk and 1/2 cup thick greek yogurt.)
- For a more sugary topping instead of the oat topping, substitute the 1/4 cup flour instead of the 1/4 cup rolled oats.
- If you want to have your muffins dotted with more rhubarb, feel free to stir in more!
How to Store these Rhubarb Muffins
Like many things, these muffins are the very best fresh. However, once they are fully cool, place them in an airtight container on the counter for up to 3 days.
To keep the crumble topping nice and crunchy, place a paper towel on top of them before putting on the lid.
To freshen them up after 1 day, put them in the microwave for just a few seconds (10 seconds in mine) before eating.
To freeze sourdough muffins, place them in an airtight container and freeze for up to 3 months.
Other Rhubarb Recipes
- Baked Sticky Rhubarb Pudding is like a pudding cake with a crunchy top. So yummy – and it only takes a few minutes to get it in the oven!
- This rhubarb crisp recipe is the best one I’ve ever had! (And if you love crisp recipes, you’ll love this peach crisp recipe, too!)
- Old fashioned rhubarb cake recipe – This one is similar to coffee cake and is so incredibly delicious.
Other Sourdough Recipes
- Use up some discard with these easy Sourdough Chips. They’re perfect for crumbling in soup or snacking on.
- Honey Oat Sourdough Sandwich Bread
- Chocolate Fudgey Sourdough Discard Brownies
- Dutch Oven Sourdough Bread (a step by step guide)
Tools Used for this Recipe
I used my trusty muffin tins pans for this recipe. I also like to use white paper muffin cup liners when I make muffins.
(Don’t forget to check out my Amazon storefront for some of my favorite kitchen tools!)
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Sourdough Rhubarb Muffins
Bake up some love with this sourdough discard muffin recipe! Dotted with rhubarb and topped with a sweet oat crumble, these hearty muffins are tender inside and perfect for breakfast, brunch, or a cozy afternoon coffee time.
Ingredients
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup melted butter
- 1 tablespoon olive oil
- 1 cup brown sugar
- 2 eggs
- 1/2 cup sourdough discard
- 1/4 cup milk
- 1/2 cup thick greek yogurt (You can use plain greek yogurt. I used vanilla cinnamon high protein yogurt by Siggy’s)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 1/2 cups diced rhubarb
- For the Sweet Oat Crumble Topping:
- 3 tablespoons melted butter
- 1/4 cup flour
- 1/4 cup old fashioned rolled oats
- 1/3 cup brown sugar, packed in the measuring cup
Instructions
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium sized mixing bowl.
- In a seperate large mixing bowl, add the melted butter, oil, eggs, brown sugar, sourdough discard, milk, greek yogurt, and vanilla extract. Whisk until combined and smooth.
- Add the dry ingredients into the bowl with the wet ingredients and stir until just about combined.
- Add the diced rhubarb and mix by folding them in gently with the spatula just until no flour is ribboning through the dough. At this point, the muffins can be baked, or you can place the batter in the bowl covered with plastic wrap in the refrigerator overnight and then bake them.
- To make the oat crumb topping, mix together the melted butter, flour, oats, and brown sugar in a small bowl with a fork. Place it in the fridge to get nice and cold before using it. (If you are going to bake the muffins in the morning, you can cover the oat topping and place in the fridge overnight, too. That works perfect!)
- When ready to bake, preheat the oven to 425 degrees. Spray muffin tins with no stick cooking spray or use paper muffin cups. Use a trigger ice cream scoop to fill the muffin tins. Each one will be nearly full and the batter with be thick. **Tip: If you want really nice tall muffin tops, keep every other muffin tin empty. I used 2 muffin tins for 12 muffins.
- Crumble and pile on the oat topping on top of each muffin and gently press it down.
- Bake for 5 minutes at 425 degrees. Then turn the oven down to 350 and bake for 18-20 minutes or until the top of the muffins spring back when you press them gently – or when a cake tester inserted in the center comes out clean. Let them cool for a few minutes in the pan before you move them to a cooking rack.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 315Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 60mgSodium: 373mgCarbohydrates: 44gFiber: 2gSugar: 21gProtein: 6g
This was my first attempt at using sourdough starter and my first pick of rhubarb this season. I followed the recipe exactly. And it turned out perfection. I did not use a mixer. I whisk it by hand and use a wooden spoon to fold lightly. I’m over the moon excited and I’ll be using this recipe this summer a lot. I know they’re beautiful. If I could post a photo I would.
These are sooo good! Thank you!