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.
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