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Sourdough Apple Cinnamon Muffins 1

Sourdough Apple Cinnamon Muffins

Transform your sourdough discard into delicious breakfast muffins! These Sourdough Apple Cinnamon Muffins blend the tangy notes of sourdough with sweet apples and warm cinnamon, creating depth of flavor that standard muffins can't achieve.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 275 kcal

Equipment

  • 12-cup Muffin Tin
  • Mixing Bowls
  • Wire Rack

Ingredients
  

Muffin Batter

  • 1 cup active sourdough discard 100% hydration
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1/2 tsp salt
  • 2 large eggs room temperature
  • 1/3 cup vegetable oil
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 2 cups apples peeled and diced (Honeycrisp or Granny Smith)

Streusel Topping

  • 1/3 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 2 tbsp cold butter cubed

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease thoroughly.
  • Peel and core your apples, then dice them into small 1/4-inch pieces.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
  • In a separate bowl, whisk together the sourdough discard, eggs, oil, milk, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined – about 12-15 strokes. Fold in the diced apples with just 3-4 additional strokes.
  • In a small bowl, mix the brown sugar, flour, and cinnamon for the topping. Cut in the cold butter using a fork or your fingertips until the mixture resembles coarse crumbs.
  • Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  • Sprinkle the streusel topping generously over each muffin. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Rotate the pan halfway through baking.
  • Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Using sourdough discard that is no more than 7 days old will give the best flavor.
For a healthier version, use whole wheat flour for half the all-purpose flour, reduce sugar to 1/2 cup, or add 1/4 cup ground flaxseed.
Store at room temperature in an airtight container for up to 3 days, refrigerate for up to 5 days, or freeze for up to 3 months.

Nutrition

Calories: 275kcalCarbohydrates: 42gProtein: 4gFat: 10gSaturated Fat: 2gCholesterol: 35mgSodium: 180mgFiber: 2gSugar: 22g
Keyword Sourdough, Apple Muffins, Cinnamon Muffins, Sourdough Discard, Apple Cinnamon Muffins
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