Sourdough Apple Muffins
Sourdough Apple Muffins are soft, cinnamon-spiced, and packed with juicy apples. An easy way to use up sourdough discard for a cozy and flavorful breakfast or snack.
Equipment
- Kitchen Scale
- 12-cup muffin tin
- 3-tablespoon cookie scoop (for scooping batter into the muffin liners)
- Parchment muffin liners or nonstick spray
- Medium mixing bowl
- Large mixing bowl
- Whisk
- spatula
- Measuring spoons
- Toothpick or cake tester
Ingredients
For the muffins:
- 250 g all-purpose flour 2 cups
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 100 g brown sugar packed (½ cup)
- 75 g granulated sugar ⅓ cup
- 120 g sourdough discard unfed (½ cup)
- 120 ml neutral oil ½ cup
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 120 ml whole milk or buttermilk ½ cup
- 150 g peeled and finely chopped apples 1 heaping cup; Granny Smith or Honeycrisp work well
Optional cinnamon sugar topping:
- 2 tablespoon granulated sugar
- ½ teaspoon cinnamon
Instructions
- Prep the oven & pan: Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with parchment liners or grease well.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Make the batter: In a large bowl, whisk brown sugar, granulated sugar, oil, eggs, vanilla, sourdough discard, and milk until smooth. Gently fold in the dry ingredients until just combined, then fold in chopped apples.
- Fill & bake: Divide batter evenly into muffin cups, filling almost to the top for a tall rise. Sprinkle with cinnamon sugar if using. Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (175°C) and bake an additional 15–18 minutes, until a toothpick comes out clean.
- Cool & serve: Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Best enjoyed warm!
Notes
I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Audrey’s Tip: The initial 5 minutes at 425°F is what gives you those bakery-style domes! Don’t skip it. For extra crunch, sprinkle coarse sugar or cinnamon sugar generously before baking
Note: I chopped my apples a bit larger for more texture in the muffins, but if you prefer a more uniform muffin, finely dice or shred the apples before mixing them into the batter.
Storage
Let muffins cool completely before storing. Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Streusel will soften quickly when stored. To freeze, wrap tightly in plastic wrap or store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator or reheat in the microwave for 20–30 secondsNutrition
Calories: 270kcalCarbohydrates: 38gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 33mgSodium: 202mgPotassium: 49mgFiber: 1gSugar: 18gVitamin A: 1IUVitamin C: 0.01mgCalcium: 43mgIron: 1mg
Tried this recipe?Let us know how it was!
