Sourdough Discard Cinnamon Apple Muffins
Are you looking for a delicious way to use up that sourdough discard? Look no further than these delightful Sourdough Discard Cinnamon Apple Muffins! Not only do they incorporate the tanginess of sourdough, but they also embody the essence of fall with their warm cinnamon and fresh apple flavors. This recipe is not just easy; it’s also a great way to make sure you’re using all your sourdough starter without waste. Here’s how to whip up a batch of these mouth-watering muffins that are sure to be a hit at any breakfast table or as a sweet treat throughout your day.
**This post contains affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission by linking to Amazon.com and affiliated websites.
Jump to RecipeSourdough Discard Cinnamon Apple Muffins are a tasty and clever way to use up leftover sourdough starter, helping to cut down on food waste. These muffins mix the slightly tangy taste of sourdough with the sweet and cozy flavors of cinnamon and apple, creating a unique and delicious flavor. The sourdough discard makes the muffins softer and gives them a special texture that’s different from regular muffins. Adding fresh apples makes the muffins moist and sweet, perfect for a quick breakfast, a snack, or even dessert.
Ingredients Needed for Sourdough Discard Cinnamon Apple Muffins
- Sourdough Discard: 1 cup
- Avocado Oil: 1/2 cup
- Eggs: 2, at room temperature
- Pure Vanilla Extract: 1/2 tsp
- Maple Syrup: 1/4 cup
- Apples: 2 medium, preferably tart like Granny Smith or Pink Lady, chopped and cored
- All-Purpose Flour: 1 cup
- Baking Powder: 1 tsp
- Brown Sugar: 1/4 cup + 3 tbsp for topping (you can substitute with white sugar)
- Ground Cinnamon: 1 tsp + 1/4 tsp for topping
- Salt: 1 tsp
- Unsalted Butter: 3 tbsp, melted for topping
Supplies Needed for Sourdough Discard Cinnamon Apple Muffins
- Large Bowl and Medium-Sized Bowl
- Muffin Pan lined with Cupcake Liners or muffin papers
- Wire Rack for cooling
- Small Bowl for mixing the topping
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
Instructions for Sourdough Discard Cinnamon Apple Muffins
Prepare Oven and Muffin Pan
Preheat your oven to 350°F (175°C)
It’s crucial to start with a hot oven to ensure that the muffins start baking as soon as they go in, which helps them rise properly.
Prepare the muffin pan
Line a 12-cup muffin tin with paper liners or generously grease each cup with nonstick spray or butter. This prevents the muffins from sticking and makes them easy to remove after baking.
Mix Wet Ingredients
Combine the liquid ingredients
In a large mixing bowl, whisk together 1 cup of sourdough discard, 1/2 cup avocado oil, 2 eggs, 1/2 teaspoon of vanilla extract, and 1/4 cup of maple syrup. Whisk until the mixture is smooth and well combined. This mixture forms the base of your muffin batter, providing moisture and binding the other ingredients together.
Prepare Dry Ingredients
Mix dry ingredients with apples
In a medium-sized bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/4 cup of brown sugar, 1 teaspoon of cinnamon, and 1 teaspoon of salt. Add the chopped apples to this mixture and toss until the apples are well coated. Coating the apples with flour helps to distribute them evenly throughout the batter and prevents them from sinking to the bottom during baking.
Combine Wet and Dry Mixtures
Fold together
Gently fold the dry ingredients and apples into the wet mixture using a spatula or a wooden spoon. Mix until just combined—overmixing can lead to tough muffins. The batter should be uniform but still slightly lumpy.
Fill Muffin Cups
Scoop the batter
Use a spoon or an ice cream scoop to fill the prepared muffin cups about 3/4 full. This ensures that each muffin has enough room to rise without overflowing.
Prepare the Topping
Make the cinnamon sugar topping
In a small bowl, mix together 3 tablespoons of melted butter, 3 tablespoons of brown sugar, and 1/4 teaspoon of cinnamon. This topping will add a sweet and spicy crust to the muffins.
Drizzle over batter
Spoon or drizzle the cinnamon sugar mixture over the top of each muffin. This will create a deliciously sweet and crunchy top as they bake.
Bake
Place in the oven
Bake the muffins in the preheated oven for 20-25 minutes. The exact time may vary depending on your oven, so it’s a good idea to start checking at the 20-minute mark.
Test for doneness
Insert a toothpick into the center of a muffin. If it comes out clean, or with a few moist crumbs, the muffins are done.
Cool
Let the muffins cool
Allow the muffins to cool in the pan for about 5 minutes. This helps them firm up a bit and makes removing them easier.
Transfer to a wire rack
After they’ve cooled slightly in the pan, transfer the muffins to a wire rack to cool completely. This stops the baking process and prevents the bottoms from becoming soggy.
Storing the Sourdough Apple Cinnamon Muffins
Storing your Sourdough Discard Cinnamon Apple Muffins properly ensures they stay fresh and delicious for as long as possible. After the muffins have completely cooled on a wire rack, transfer them to an airtight container or a resealable plastic bag. If you layer them, place a sheet of parchment paper or a paper towel between each layer to absorb any excess moisture. Keep the container in a cool, dry place, and enjoy the muffins within 2-3 days for the best taste and texture.
For longer storage, you can also freeze the muffins. Wrap each muffin individually in plastic wrap and then place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy a muffin, simply thaw it at room temperature for a quick treat.
Conclusion
These muffins are not only a delicious way to start a day but also a perfect snack to enjoy with a cup of tea or coffee. The sourdough discard adds a unique depth of flavor that complements the sweet apples and spice, making these muffins a delightful treat. By using whole ingredients like fresh apples and pure maple syrup, you’re also packing in the nutritional benefits. Bake a batch today and see just how tasty sourdough discard can be!
Sourdough Discard Cinnamon Apple Muffins
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 small mixing bowl
- 1 muffin pan liners are optional
- 1 wire rack for cooling
Ingredients
- 1 cup sourdough discard
- 1/2 cup avocado oil
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/4 cup maple syrup
- 2 medium apples chopped and cored
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/4 cup brown sugar + 3 tbsp for topping
- 1 tsp ground cinnamon + 1/4 tsp for topping
- 1 tsp salt
- 3 tbsp butter melted
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together sourdough discard, avocado oil, eggs, vanilla extract, and maple syrup until well combined.
- In a medium bowl, mix the chopped apples with flour, baking powder, brown sugar, cinnamon, and salt until apples are well coated.
- Add the apple and flour mixture to the wet ingredients. Stir using a spatula until just combined. Avoid overmixing to keep the muffins tender.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
- In a small bowl, combine the melted butter, brown sugar, and cinnamon. Drizzle this mixture over the top of each filled muffin cup.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
