These Apple Cinnamon Sourdough Muffins are fluffy treats full of warm spices and sweet apple pieces. They’re great for breakfast or a snack!
There’s something magical about the touch of sourdough in these muffins. Plus, your kitchen will smell heavenly while they bake! I enjoy them warm with a little butter. Yum!
Key Ingredients & Substitutions
Sourdough Starter: You can use either an active starter or discard that hasn’t been fed. If you’re new to sourdough, a commercial buttermilk or yogurt can provide some tang as a substitute.
Apples: I like using Granny Smith for their tartness, which balances nicely with the sweetness. You can substitute any firm apple like Honeycrisp or Fuji if needed.
Vegetable Oil or Butter: I often use melted butter for a rich flavor. If you’re looking for a dairy-free option, coconut oil works well here too.
Milk: Use any milk available. If you’re lactose intolerant, almond milk or non-dairy milk are great alternatives.
How Do I Ensure My Muffins Are Fluffy and Not Dense?
To make sure your muffins turn out light and fluffy, follow these tips:
- Don’t overmix the batter! Just stir until the dry ingredients are barely combined.
- Measure your flour correctly. Too much flour can lead to dense muffins. Use the spoon and level method instead of scooping directly from the bag.
- Let your oven preheat fully. An even temperature helps your muffins rise nicely.
These steps will help you achieve the perfect texture for your Apple Cinnamon Sourdough Muffins!
Apple Cinnamon Sourdough Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough starter (active or discard, unfed)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1/2 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1 1/2 cups peeled and diced apple (about 1 medium apple, preferably tart such as Granny Smith)
For Topping (Optional):
- Coarse sugar or cinnamon sugar for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20 to 25 minutes of baking time, so you’re looking at about 40 minutes total. Plus, a few minutes to cool before you dig in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). It’s a good idea to do this first so the oven is nice and hot when it’s time to bake. Also, line a 12-cup muffin tin with paper liners to make for easy removal!
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together your flour, baking soda, baking powder, cinnamon, nutmeg (if using), and salt. This will help to distribute the leavening agents and spices evenly throughout the muffins.
3. Combine Wet Ingredients:
In a separate bowl, mix together the sourdough starter, granulated sugar, brown sugar, oil or melted butter, egg, milk, and vanilla extract. Whisk this mixture until it’s smooth. It should look creamy and well-combined.
4. Combine Wet and Dry Mixes:
Now, pour the wet mixture into the bowl of dry ingredients. Gently stir with a spatula until just combined. It’s okay if there are a few lumps—don’t overmix!
5. Add Apples:
Carefully fold in the diced apples for that delicious, fruity flavor. Make sure the apple chunks are spread throughout the batter.
6. Fill Muffin Cups:
Spoon the batter into the prepared muffin cups, filling each one about 3/4 full to allow room for rising. If you want, sprinkle the tops with coarse sugar or cinnamon sugar for an extra sweet crunch!
7. Bake:
Place your muffin tin in the preheated oven and bake for 20 to 25 minutes. They’re ready when they turn golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve:
Let the muffins cool in the pan for about 5 minutes, then gently transfer them to a wire rack to cool completely. You can enjoy them warm or at room temperature, and they’re fabulous on their own or with a bit of butter or cream cheese spread on top!
Enjoy the cozy apple-cinnamon flavor with the subtle tang of sourdough in every bite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for added nutrition. Just keep in mind that this may slightly change the texture, making the muffins a bit denser.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just thaw overnight in the fridge before enjoying!
Can I Add Nuts or Other Fruits?
Absolutely! Walnuts or pecans would add a nice crunch. You can also mix in dried cranberries or raisins alongside the apples for added flavor. Just be sure to keep the total amount of mix-ins to about 2 cups to maintain the muffin’s consistency.
What Should I Do If My Sourdough Starter Is Too Runny?
If your starter is very runny, it might be too young or hasn’t been fed recently. You can try thickening it by mixing in a bit more flour until it reaches a pancake batter consistency. If you’re in a hurry, it’s still okay to use as is; just be aware your muffins may be a bit more moist.
