These Apple Cinnamon Sourdough Muffins are fluffy and tasty, packed with sweet apples and a touch of cinnamon. Perfect for breakfast or a snack, they add a cozy feel to any day!
I love how the sourdough gives them a special flavor that makes them stand out. Plus, enjoying one fresh from the oven is just the best—it’s like a hug in muffin form! 🍏✨
Key Ingredients & Substitutions
Sourdough Starter: Using an active, unfed sourdough starter adds a unique flavor to the muffins. If you’re out of starter, you can replace it with simple yogurt or buttermilk, but the taste will slightly differ.
Flour: All-purpose flour is the go-to here. However, you can try whole wheat flour for a nuttier flavor or a gluten-free blend if you’re avoiding gluten. Just note that the texture might change a bit!
Apples: I recommend using tart apples like Granny Smith or Honeycrisp for that perfect sweet-tart balance. If you have applesauce on hand, you can swap in 1 cup of it for the diced apples for added moisture.
Butter: Unsalted butter gives a rich taste. If you prefer, you can use coconut oil or vegetable oil for a dairy-free option.
Sugars: Both granulated and brown sugars add sweetness and depth. For a healthier choice, consider using coconut sugar or maple syrup, but make sure to adjust the liquid ingredients accordingly.
How Do I Mix My Muffins Without Overmixing?
A common challenge is to mix the muffin batter just right! The secret is to combine wet and dry ingredients gently. Here’s how:
- Mix wet ingredients in one bowl and dry in another until there’s no dry flour left visible.
- Use a spatula to fold the wet ingredients into the dry. Only mix until combined—don’t worry about the lumps!
- Add chopped apples last, being careful not to overwork the batter, which can lead to dense muffins.
This careful handling helps your muffins stay light and fluffy, so they turn out delicious every time!
Apple Cinnamon Sourdough Muffins
Ingredients You’ll Need:
- 1 cup sourdough starter (active, unfed)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (any kind)
- 1 1/2 cups peeled and diced apple (about 1-2 medium apples)
- 1 tablespoon cinnamon sugar (for topping; mix cinnamon and sugar)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and another 18-22 minutes to bake, with a total time of roughly 40 minutes. Let the muffins cool for a bit before devouring them, so you can appreciate the delightful aroma and flavor!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s hot and ready for the muffins. Line a muffin tin with paper liners or grease it to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg (if using). This will help evenly distribute the leavening agents and spices.
3. Combine Wet Ingredients:
In another bowl, combine the sourdough starter, melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and milk. Whisk everything together until well mixed.
4. Combine Wet and Dry:
Pour the wet mixture into the dry ingredients. Using a spatula, gently stir until just combined. Remember: a few lumps are perfectly okay—this will keep your muffins light!
5. Add the Apples:
Gently fold in the diced apples. Be careful to avoid overmixing; you want to keep the muffins nice and fluffy.
6. Fill the Muffin Cups:
Evenly distribute the batter into the prepared muffin cups, filling each one about 3/4 full to allow room for rising.
7. Top with Cinnamon Sugar:
Sprinkle a little cinnamon sugar on top of each muffin. This gives them a sweet and crunchy topping!
8. Bake!
Place the muffin tin in the preheated oven and bake for 18-22 minutes. They’re ready when a toothpick inserted into the center comes out clean.
9. Cool the Muffins:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy:
Serve these warm and enjoy your delicious, moist Apple Cinnamon Sourdough Muffins. They’re perfect for breakfast, brunch, or a delightful snack!
These muffins are full of flavor with a slight tang from the sourdough, sweet apple chunks, and cozy cinnamon spice. Enjoy the joy of baking!
Can I Use A Different Type of Flour?
Yes! While all-purpose flour works best for these muffins, you can substitute it with whole wheat flour for a healthier option. Just be aware that the texture may be denser. For a gluten-free version, use a gluten-free all-purpose flour blend.
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 to keep them longer, freeze them in a freezer-safe bag for up to 2 months. Just make sure they’re fully cooled before freezing!
Can I Add Other Ingredients?
Absolutely! You can add nuts, such as walnuts or pecans, for extra crunch, or mix in some dried fruits like raisins or cranberries. Just make sure to keep the total volume of added ingredients in check to maintain the muffin’s texture.
What Kind of Apples Should I Use?
Tart apples like Granny Smith or Honeycrisp are excellent choices, as they provide a nice balance of sweetness and acidity. Feel free to use any apples you have on hand, but keep in mind that sweeter varieties might make the muffins a touch sweeter!
