These Sourdough Apple Muffins with Cinnamon have a tall crunchy cinnamon-sugar top and a soft tender interior.
Muffins recipes are one of the easiest ways to use up excess sourdough discard because unlike other sourdough recipes they don't take hours to make. They rely on chemical leaveners, like baking powder and baking soda, rather than yeast for their rise.
Need some more sourdough breakfast options? Try this Sourdough Dutch Baby, these Sourdough Scones, these Sourdough Oatmeal Pancakes, these Sourdough Cheese Scones, this Sourdough Discard Banana Bread, these Sourdough Waffles, these Sourdough Chocolate Chip Muffins, and these Sourdough Blueberry Scones.
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Why You Will Love This Recipe
- Bursting with cinnamon apple flavor these muffins are the perfect fall treat.
- The muffins are so easy to mix together. You don't need a mixer just two bowls and minimal arm power.
- If, like me, you are always looking for a way to use up your sourdough discard you will be happy to hear that this sourdough discard recipe uses an entire cup of sourdough discard!
Here are a few more sourdough muffin recipes I'm sure you will love: Sourdough Apple Cinnamon Muffins, Sourdough Raspberry Muffins, Cranberry Cream Cheese Sourdough Muffins, Sourdough Lemon Poppy Seed Muffins, Cranberry Orange Sourdough Muffins, Sourdough Gingerbread Muffins, and Orange Creamsicle Sourdough Discard Muffins.
Recipe Ingredients
All you need are a few simple ingredients to make these Sourdough Apple Cinnamon Muffins.
All-Purpose Flour: For accuracy, the best way to measure the flour is by using a digital kitchen scale.
Tip: If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Apples: See the frequently asked questions section below for apple recommendations.
Apples are one of my favorite fruits to cook with. Try these Apple Cinnamon Pecan Scones, these Sourdough Apple Cookies, these Chicken Apple Meatballs, and this Apple Walnut Bundt Cake.
Oil: Oil produces moist tender muffins. Make sure you use a neutral oil like canola or vegetable oil to avoid adding unwanted flavor to the muffins.
Eggs: Eggs add moisture and help bind everything together. The extra egg yolk provides additional fat which makes the muffins softer. It also produces muffins that are more golden in color.
Save the extra egg white to make this Lemon Swiss Meringue.
Melted Butter: Melted butter adds flavor and helps the cinnamon-sugar topping stick.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
Cinnamon and Nutmeg: Cinnamon and nutmeg are a classic pairing for apples. You can also substitute an equal amount of apple pie spice.
Nuts: Add a ½ cup of chopped nuts like walnuts or pecans to the flour mixture along with the apples.
Sourdough Discard: If you don't have sourdough discard, you can easily substitute the same amount of sour cream, yogurt, or unsweetened applesauce.
Pro Sourdough Tip: Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe.
Are you new to sourdough? I have plenty of information to help you on your sourdough journey.
- How to Create Your Own Micro Sourdough Starter
- Scrapings Method for Sourdough Starter
- How to Dehydrate Sourdough Starter
- Storing Sourdough Starter in the Refrigerator
- Storing Sourdough Starter on the Counter
- Best Containers for Storing Sourdough Starter and Discard
- How Long Does Sourdough Discard Last?
- What is the Difference Between Sourdough Starter and Sourdough Discard?
- Best Gifts for Sourdough Bakers
Step by Step Directions
Step 1: Move the oven rack to the middle position. Preheat the oven to 425°F (220°C). Grease one standard 12-count muffin pan with nonstick spray or line with muffin papers. Set aside.
Step 2: In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, and salt.
Step 3: Toss the apples in the dry ingredients until they are well coated. This will prevent the apples from sinking to the bottom of the muffins. Set aside.
Step 4: In a medium bowl whisk together the sugars, oil, eggs, egg yolk, and vanilla.
Step 5: Stir in the sourdough discard.
Step 6: Pour the wet ingredients into the dry ingredients and fold them together gently with a spatula until just combined. Do not overmix. The batter will be thick. Allow the batter to rest for 5 minutes.
Step 7: Divide the batter between each muffin cup, filling all the way to the top.
Tip: Do not overmix the batter. Overmixing can incorporate too much air causing the muffins to rise quickly and then fall in the center as they bake. Overmixing can also create tough muffins.
Tips: Use a cookie scoop to evenly portion the cupcake batter into the muffin pans.
Step 8: Bake the muffins at 425°F (220°C) for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C) and continue to bake for 20 minutes until the tops are golden brown. Use a toothpick to test for doneness. Insert a toothpick into the center of a muffin, if it comes out clean, the muffins are done.
Step 9: While the muffins are baking prepare the topping. Melt the butter in a microwave-safe bowl. In a separate bowl mix together the granulated sugar and cinnamon.
Allow the muffins to cool for several minutes in the muffin pan. Remove a muffin from the pan, brush the top with the melted butter and then sprinkle with the cinnamon-sugar mixture. Place the muffins on a wire rack to cool completely.
Tip: Starting the muffins at a higher temperature will boost the rise giving you a taller muffin top.
Recipe FAQs
When baking with apples you want to look for apples that will hold their shape and not turn to mush when they are baked. Granny Smith apples are typically the go-to apple when baking but they are not your only option.
My personal favorite is the Honey Crisp apple. It is my favorite apple to eat, which means I always have them on hand. Their not-too-sweet crisp texture also holds up well when baked.
Other great options include pink lady, fuji, Braeburn, or Crispin.
When peeling apples the right tools really do make the job easier. This Y peeler is sharp and makes peeling apples and other produce quick and easy.
If you are peeling larger quantities of apples, I recommend these two items that will make the task much easier.
I have had this apple peeler for several years. It is simple to use and easy to clean.
Recently I was gifted a peeler attachment for my Kitchen Aid mixer. It is great for peeling and slicing apples, but it also does a good job of spiralizing other fruits and vegetables.
Coat the fruit in flour before adding it to the batter. The flour coating will help the fruit stick to the batter and keep it from sinking to the bottom.
The thick batter also helps ensure fruit stays evenly distributed rather than concentrated at the bottom of the muffin. The batter for these muffins is almost as thick as cookie dough.
Muffins can be baked with or without liners. If baked with liners they will have a softer outside texture. Muffins baked without liners will be slightly crispier and darker on the outside.
To get a tall muffin, fill the muffin pan to the very top with batter and start baking your muffins at a higher temperature then after about five minutes lower the temperature.
I start my muffins at 425°F (220°C) and then lower the temperature to 350°F (180°C). Starting at a higher temperature gives the baking soda and baking powder a nice boost of heat that encourages rising.
It also allows the outside of the muffin to set quickly giving the inside the structure it needs to keep rising. This trick will only work with really thick muffin batters that have enough structure to support the muffin.
Baking times for all recipes are only suggestions. The actual baking time will vary depending upon your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
Insert a toothpick into the center of a muffin. If it comes out clean or with just a crumb or two sticking to it your muffins are done. If there is uncooked batter on the toothpick bake the muffins for a few minutes longer.
Alternatively, you can check your muffins with an instant-read thermometer. This one from ThermoWorks is my favorite. Once the center of the muffins has reached 200 - 205 degrees Fahrenheit they are done.
These muffins will stay moist for a couple of days when stored at room temperature. Store them in an airtight container for 1-2 days. Any longer than that at room temperature and the fruit will start tasting fermented especially on warm days.
For longer storage keep them in the refrigerator for up to a week.
They can also be frozen for up to 3 months. Wrap each muffin in plastic wrap and place them in a zip-top bag. Thaw muffins at room temperature.
Expert Tips
- Make sure the apples are coated with the flour mixture before adding the wet ingredients. This will ensure they are evenly distributed throughout the batter and they won't sink to the bottom.
- Don’t over-mix the batter. A few lumps are fine. Overmixing will create too much gluten causing your muffins to be tough.
- The muffin batter will be very thick, almost like cookie dough. This prevents the fruit from sinking to the bottom and helps to give the muffins a tall muffin top.
- Muffins bake best on the middle rack of the oven. Too low and the bottoms will burn, too high and the tops will brown too quickly.
More Easy Breakfast Recipes
Thanks for Reading!
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📖 Recipe
Sourdough Apple Muffins
Equipment
- mixing bowl
Ingredients
Apple Muffins
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon kosher salt
- 2 cup peeled and diced apples 2 medium apples
- ½ cup granulated white sugar
- ½ cup brown sugar
- ⅔ cup vegetable oil
- 2 large eggs at room temperature
- 1 egg yolk at room temperature
- 1 teaspoon vanilla extract
- 1 cup sourdough discard
Cinnamon Sugar Topping
- ¼ cup butter melted
- ¼ cup granulated white sugar
- 2 tablespoons ground cinnamon
Instructions
- Move the oven rack to the middle position. Preheat oven to 425°F (220°C). Grease one standard 12-count muffin pan with nonstick spray or line it with muffin papers. Set aside.
- In a large bowl, whisk together the 3 cups all-purpose flour, 1 tablespoon baking powder, 2 teaspoons cinnamon, 1 teaspoon baking soda, ½ teaspoon nutmeg, and ½ teaspoon kosher salt. Toss the 2 cup peeled and diced apples in the dry ingredients until they are well coated. This will prevent the fruit from sinking to the bottom of the muffins. Set aside.
- In a medium bowl whisk together the ½ cup granulated white sugar, ½ cup brown sugar, ⅔ cup vegetable oil, 2 large eggs, 1 egg yolk, and 1 teaspoon vanilla extract. Stir in the 1 cup sourdough discard.
- Pour the wet ingredients into the dry ingredients and fold them together gently with a spatula until just combined. Do not over mix. The batter will be thick. Allow the batter to rest for 5 minutes.
- Divide the batter between each muffin cup, filling all the way to the top.
- Bake the muffins at 425°F (220°C) for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C) and continue to bake for 20 minutes until the tops are golden brown. Use a toothpick to test for doneness. Insert a toothpick into the center of a muffin, if it comes out clean, the muffins are done.
- While the muffins are baking prepare the topping. Melt the ¼ cup butter in a microwave-safe bowl. In a separate bowl mix together the ¼ cup granulated white sugar and 2 tablespoons ground cinnamon.
- Allow the muffins to cool for several minutes in the muffin pan. Remove a muffin from the pan, brush the top with the melted butter and then sprinkle with the cinnamon-sugar mixture. Place the muffins on a wire rack to cool completely.
Wendy says
I thought these muffins would taste amazing, but they were incredibly dry. They were inedible as they completely crumbled, so they ended up in the trash. I followed the recipe exactly with no alterations as others have done. Bummed.
Erica Schramek says
I am sorry you had problems with the muffins. I have always had good luck with them. I would love to figure out what went wrong. Did you weigh your ingredients or use the volume measurements?
Erin says
I love finding recipes that use my sourdough discard and my kids love muffins so I was excited to try this one. Like some others commented, I found them to be a bit dry. I would substitute Greek yogurt for at least half of the oil next time and increase it a bit. I also thought the nutmeg was a little strong so I would decrease that. The dome on the muffins turned out beautifully and the apples were cooked perfectly too. I used turbinado sugar on top before they went into the oven instead of the cinnamon and sugar after they cooled. It gives a nice crunchy topping. May try an oatmeal streusel topping next time too. Overall it was a good recipe but it could use a few tweaks for my personal tastes.
Mayz says
These are DELICIOUS I was worried about how thick the batter was but man these are so great. I did a crumble topping instead of the cinnamon sugar topping because I just love a good crumble topped muffin but that’s all I changed
Erica Schramek says
I am so glad you like them!
Calvin Bingham says
Way to dry. I have been baking my entire life so I'm not a novice. These things turned out so dry I just threw them in the garbage.
Erica Schramek says
I am sorry you had trouble. The recipe has always worked out for me. I would be happy to try and troubleshoot the problem with you.
Jennifer says
Thank you for this recipe! They are fabulous.
I was looking for a healthy recipe to use up starter and apples, and this is great. I subbed applesauce for the oil, used fresh ground hard red wheat, and left off the topping. They still turned out moist and tasty. My kids chowed them down.
Erica Schramek says
Yay! I am so happy you and your kids enjoyed them.
Grace Regan says
made bread instead of muffins and turned out perfectly! Made them for our church dinner tomorrow night
Erica says
Yum! That sounds delicious.
Adridge Roxanne says
Yes I always use this recipe!
But I add a 1/4 cup of semi chocolate chips and walnuts!
They are fabulous!
Roxanne
Erica says
I am glad you like it!
Jeanie says
Can I use vegan flax egg or applesauce to sub the eggs?
Erica says
I am not sure I have never used either of those substitutions with this recipe. I have used applesauce in other baked goods with success.
Jeanie says
I made them using 2 ground flax eggs and 1Tablespoon just egg for the yolk.
I did read the topping wrong and mixed all the ingredients together, I brushed it on the muffins.Yum happy accident!
The muffins are amazing, my hubby is eating his second.
Erica says
Yay! I am happy you liked them and that they turned out well with the substitution.
Corrie says
These were delicious and my family loved them. I hope more people find this recipe!
Erica says
Yay! I am so happy you liked them.
CJ says
I’m confused…up in the top of the post it talks about milk in this recipe but there is no milk listed in the ingredients. Is there supposed to be milk or other liquid????
Erica says
Milk should not have been listed in the top of the post. Thank you for catching that for me.
Annelise says
Delicious!! They smell better than any candle baking and the topping makes them the perfect sweetness. I am so pleased they worked with my Unsifted fresh flour, too!🙌🏼 Thank you for this yummy, versatile recipe! Is it really 2:1 ratio sugar to cinnamon (2T)? I wondered if it was supposed to be 2t instead. I doubled the recipe, so I just used 2T in 1/2c sugar and it was no problem but just wanted to mention it. Thank you for sharing your great recipe!
Erica says
Yay! I am so happy you enjoyed them and yes the cinnamon sugar topping is a 2:1 ratio for maximum cinnamon flavor. Of course, you are always welcome to reduce the amount if you are not a huge cinnamon fan. Would you believe when I was researching apple cinnamon muffin recipes I saw one with a 1:1 cinnamon to sugar ratio?