These Apple Cinnamon Sourdough Muffins are a warm treat that pairs sweet apples with cozy cinnamon. They have a tender crumb and a lovely sourdough flavor that makes them special!
Making these muffins fills your kitchen with an amazing smell! I love having them for breakfast or a snack. They’re perfect with a cup of coffee—just sayin’! ☕️
Ingredients & Substitutions
Sourdough Starter: Using an active 100% hydration sourdough starter is key for this recipe. If you don’t have one, plain yogurt or buttermilk can add a nice tang, but will change the flavor a bit. Just adjust the flour slightly if using a liquid substitute.
Flour: All-purpose flour works perfectly, but you could try whole wheat flour for a heartier muffin. Make sure to check the texture, as whole wheat might need a bit more liquid.
Apples: I love using Granny Smith for their tartness, but any type of apple works well! Fuji or Honeycrisp add nice sweetness, and if you have leftover applesauce, you can use it as a substitute (about 1/2 cup for 1 medium apple).
Oil or Butter: I usually opt for melted butter for flavor. However, vegetable oil keeps things lighter. You can even use coconut oil if you’re feeling adventurous!
How Do I Prevent Overmixing the Batter?
Overmixing can lead to dense muffins, so focus on blending just until combined. When you add the dry ingredients, gently fold with a spatula or wooden spoon—think of it as encouraging the batter rather than mixing it hard.
- Combine just until you see no more flour streaks.
- When adding apples, fold them in using a light hand; this keeps the air bubbles intact.
Remember, a few lumps are perfectly fine! You’ll achieve a lovely fluffy texture this way.
Apple Cinnamon Sourdough Muffins
Ingredients You’ll Need:
- 1 cup active sourdough starter (100% hydration)
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- 1/3 cup sugar (can use brown sugar for extra depth)
- 1 large egg
- 1/4 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1/2 cup milk or buttermilk
- 1 cup peeled, cored, and finely chopped or grated apple (about 1 medium apple)
- Optional: Turbinado sugar or cinnamon sugar for sprinkling on top
How Much Time Will You Need?
You will need about 15 minutes to prepare the ingredients and mix the batter, plus an additional 20–25 minutes to bake. Let’s say around 40–45 minutes total from start to enjoying those warm, delicious muffins!
Step-by-Step Instructions:
1. Preparing The Oven and Muffin Tin:
First things first, preheat your oven to 375°F (190°C). While it’s warming up, grab a muffin tin and either line it with paper liners or lightly grease each muffin cup with a bit of oil or butter. This will help your muffins come out easily once they’re baked!
2. Mixing The Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg (if you’re using it), salt, and sugar. This step ensures all the dry ingredients are evenly distributed.
3. Combining The Wet Ingredients:
Next, in a separate large bowl, concoct your wet mixture! Combine the active sourdough starter, egg, oil (or melted butter), vanilla extract, and milk. Whisk these together until smooth and make sure it’s well blended.
4. Combining Wet and Dry Ingredients:
Now, take the bowl of dry ingredients and add it to the wet mixture. Gently stir until just combined—no need to overmix! A few lumps are completely fine; this helps keep your muffins nice and tender.
5. Adding The Apples:
Carefully fold the finely chopped or grated apple into the muffin batter. Make sure it’s well-distributed to add that delicious apple flavor in every bite!
6. Filling The Muffin Cups:
Now it’s time to fill those muffin cups. Use a spoon or scoop to divide the batter evenly among the muffin cups, filling each about 3/4 full. Leave some room for them to rise while they bake!
7. Adding The Topping:
If you’d like, sprinkle a little turbinado sugar or cinnamon sugar over the tops of the muffins. This will give them a lovely crunchy topping after they’re baked!
8. Baking:
Pop your muffin tin into the oven and bake for 20–25 minutes. Keep an eye on them after the 20-minute mark! They’re ready when a toothpick inserted into the center comes out clean, and the tops are golden brown.
9. Cooling:
Once they’re out of the oven, let the muffins cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This way, they won’t get soggy!
Enjoy these deliciously moist and flavorful Apple Cinnamon Sourdough Muffins warm or at room temperature. They’re simply delightful with a pat of butter or a smear of cream cheese. Happy baking!
Can I Use a Different Type of Flour?
Absolutely! While all-purpose flour is the go-to, you can substitute whole wheat flour for a nuttier flavor, or try a gluten-free blend if needed. Just keep an eye on the texture, as whole wheat may absorb more liquid.
How Should 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, wrap them tightly in plastic wrap, then place them in a freezer bag to freeze for up to 3 months. Thaw in the fridge or at room temperature when you’re ready to eat!
What Can I Substitute for the Sourdough Starter?
If you don’t have sourdough starter, you can use plain yogurt or buttermilk for a similar tangy flavor. Just adjust the flour content slightly to balance the moisture. About 1 cup of yogurt or buttermilk should work well!
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to add chopped walnuts, pecans, or even dried cranberries or raisins for extra texture and flavor. Just make sure not to overload the batter, so it still rises properly.
