These Apple Cinnamon Sourdough Muffins are fluffy, sweet, and packed with yummy apple bits. The warm spices make them perfect for breakfast or a snack!
Trust me, I can’t resist the smell of these baking. They’re great fresh out of the oven, and I love to pair them with a cup of tea or coffee. Enjoying one is like a cozy hug! ☕🍏
Key Ingredients & Substitutions
Sourdough Starter: A key player for flavor! Make sure it’s active for the best results. Don’t have any? You can use buttermilk or plain yogurt instead. Just reduce the liquid in the recipe slightly, as these are thinner.
Apples: For sweetness and moisture, I recommend using Honeycrisp or Granny Smith. If you’re low on fresh apples, you can use unsweetened applesauce—about 1 cup will do the trick!
Flour: All-purpose flour works perfectly, but you can substitute whole wheat flour for a nuttier flavor. Just remember that it might make the muffins a bit denser.
Vegetable Oil or Butter: Both work great! I personally prefer melted butter for that rich flavor, but oil makes for a lighter muffin. You can also use coconut oil for a unique taste.
How Do I Fold the Batter Without Overmixing?
Folding is key for light and fluffy muffins. It’s important to mix just until combined to keep the muffins tender. Here’s how to do it right:
- After combining the wet and dry ingredients, use a spatula.
- Gently scoop from the bottom and fold it over the top.
- Rotate the bowl as you go to mix evenly without overworking the batter.
Stop when you still see some flour streaks. Small lumps are okay—this helps keep the texture light!
Apple Cinnamon Sourdough Muffins
Ingredients
- 1 cup (240g) active sourdough starter (100% hydration)
- 2 large apples, peeled, cored, and finely chopped
- 2 cups (240g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1/4 cup (60ml) milk (any kind)
- 1 tsp vanilla extract
- 2 tbsp turbinado sugar or coarse sugar (for topping)
Time Estimate
This delicious recipe takes about 15 minutes to prepare and around 18-22 minutes to bake. Once baked, let them cool for about 5 minutes in the pan, then they’ll be ready to enjoy!
Instructions
1. Preheat and Prepare
Begin by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners to make removing the muffins easier later on.
2. Mix Wet Ingredients
In a large mixing bowl, add the active sourdough starter, eggs, vegetable oil or melted butter, milk, and vanilla extract. Whisk everything together until well combined and smooth.
3. Combine Dry Ingredients
In another bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and optional nutmeg. This helps ensure even distribution of the ingredients.
4. Mix Together
Carefully add the dry ingredients to the wet ingredients. Use a spatula to fold them together gently until just combined—be careful not to overmix; a few lumps are perfectly fine!
5. Add the Apples
Now, fold in the finely chopped apples until they are evenly distributed throughout the batter. This adds a lovely sweetness and texture!
6. Fill the Muffin Cups
Evenly divide the batter into the muffin cups, filling each about 3/4 full to allow room for rising.
7. Add Topping and Bake
Sprinkle the tops of each muffin with turbinado sugar or coarse sugar for a delightful crunchy topping. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Cool and Enjoy
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature. These muffins can be stored in an airtight container for 2-3 days.
Enjoy the delicious combination of tart apples, warm cinnamon, and tangy sourdough in every bite!
Can I Use a Different Type of Neutral Oil?
Absolutely! While vegetable oil is recommended, you can also use canola oil or avocado oil. Each will yield similar results, keeping your muffins moist and delicious!
What if I Don’t Have Active Sourdough Starter?
If you don’t have active sourdough starter, you can substitute with 1 cup of buttermilk or plain yogurt. Just reduce the liquid in the recipe slightly to maintain the right consistency.
Can I Freeze the Muffins for Later?
Yes, these muffins freeze beautifully! Allow them to cool completely, then wrap them individually in plastic wrap and place them inside an airtight container or freezer bag. They’ll stay fresh for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
What Kind of Apples Work Best?
I recommend using sweet-tart varieties like Honeycrisp or Granny Smith for the best flavor. However, any apple you enjoy will work! Just make sure they are firm to hold their shape during baking.
