If you’re looking for a way to use up sourdough discard and want a delicious fall-inspired treat, these Apple Sourdough Muffins are the answer! With tender chunks of apple, a hint of cinnamon spice, and the unique tang of sourdough, these muffins are perfect for breakfast, a snack, or dessert. They’re easy to make, naturally sweetened, and a great way to reduce waste with leftover sourdough starter.
Why You’ll Love These Apple Sourdough Muffins
- Sourdough Discard Recipe: A great way to use up sourdough discard.
- Apple Cinnamon Flavor: Filled with chunks of apple and a hint of cinnamon for a cozy taste.
- Moist and Fluffy Texture: Thanks to the sourdough starter, these muffins have a tender crumb and a subtle tang.
- Easy and Quick: Just 35 minutes from start to finish!
Ingredients
- ½ cup sourdough discard
- 1 ½ cups all-purpose flour
- ½ old fashioned oats
- ½ cup sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup milk
- ⅓ cup melted butter (cooled
- 1 large egg
- 2 medium apples, grated or very finely chopped
Optional Oat Crumble Topping
- ⅓ cup oats
- ⅓ cup brown sugar
- ⅓ cup melted butter
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with a little oil.
- Combine Wet Ingredients: In another bowl, combine the sourdough discard, milk, melted butter, oats and egg. Mix until smooth and set aside.
- Mix Dry Ingredients (except for the oats): In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
- Add the Apples: Gently fold the grated (or finely diced) apples into the wet mixture.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
- Combine Crumble topping ingredients and sprinkle on top of each muffin
- Fill Muffin Tins and Bake: Divide the batter evenly among the muffin cups, filling about ¾ of the way. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack. Enjoy warm, or store in an airtight container for up to 3 days.
Tips for the Best Apple Sourdough Muffins
- Don’t Overmix: Overmixing can make muffins dense. Stir just until combined.
- Choose Sweet Apples: Opt for sweet apples like Gala or Fuji for the best flavor contrast with the sourdough.
- Sourdough Starter: Use a bubbly, active sourdough discard for the best results in flavor and texture.
Variations
- Add Nuts: Fold in chopped walnuts or pecans for extra crunch.
- Gluten-Free Option: Swap all-purpose flour for a gluten-free baking mix.
- Extra Spice: Add a pinch of nutmeg or cloves for a more intense fall flavor.
Serving Suggestions
These Apple Sourdough Muffins pair wonderfully with a hot cup of coffee or a glass of apple cider. They’re perfect on their own but can also be warmed up and spread with a little butter or honey for an added treat.
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Pairing
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Cinnamon Apple Sourdough Muffins
These cinnamon apple sourdough muffins are the best. Loaded with oats apple and cinnamon they are packed with fiber and sourdough discard, the perfect muffin for breakfast, a hearty snack or a fall treat!
Ingredients
- ½ cup sourdough discard
- 1 ½ cups all-purpose flour
- ½ old fashioned oats
- ½ cup sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup milk
- ⅓ cup melted butter (cooled)
- 1 large egg
- 2 medium apples, grated or very finely chopped
Instructions
Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with a little oil.
Combine Wet Ingredients: In another bowl, combine the sourdough discard, milk, melted butter, oats and egg. Mix until smooth and set aside.
Mix Dry Ingredients (except for the oats): In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
Add the Apples: Gently fold the grated (or finely diced) apples into the wet mixture.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
Combine Crumble topping ingredients and sprinkle on top of each muffin
Fill Muffin Tins and Bake: Divide the batter evenly among the muffin cups, filling about ¾ of the way. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Cool and Enjoy: Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack. Enjoy warm, or store in an airtight container for up to 3 days.
