These Sourdough Apple Muffins are soft, moist, and packed with grated apple, cinnamon, and sourdough discard, then finished with a generous layer of buttery cinnamon streusel.
These apple muffins were one of the first sourdough muffin recipes I shared on the blog—almost 2½ years ago! Time really flies.
Lately, I've been going back through some of my older recipes and giving them a little refresh. Some just need a few small tweaks, while others are getting a complete overhaul... and these sourdough apple muffins definitely fell into the second category.
I've changed the way I make my muffins over the years, so I swapped the oil for melted butter to give these a richer flavor and more tender texture. And because I wanted to make these feel a little more special, I couldn't resist adding a generous layer of buttery, crunchy cinnamon streusel on top.
The result is soft, buttery muffins that are super moist from the applesauce, grated apple, and sourdough discard, with plenty of warm cinnamon flavor and just the right amount of sweetness.
They're basically everything I want in a cozy fall muffin. And they're perfect for a quick breakfast or snack. I hope you love them as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds moisture and flavor while giving you a delicious way to use up extra discard. Active sourdough starter works just as well.
- Apple- Use your favorite baking apple and grate it before adding it to the batter. Grated apple distributes more evenly throughout the muffins and creates a more tender texture than diced apple.
- All-Purpose Flour-Â Provides structure and keeps the muffins light and tender. You can substitute up to â…“ of the flour with whole wheat flour for a heartier muffin.
- Brown & Granulated Sugar-Â Brown sugar adds moisture and a subtle caramel flavor, while granulated sugar helps create a lighter crumb. If needed, you can use all brown sugar or all granulated sugar, though the texture and flavor will vary slightly.
- Unsweetened Applesauce-Â Keeps the muffins moist and tender while adding even more apple flavor. I recommend using one individual 3.9-ounce (111-gram) cup for easy measuring.
- Butter-Â Adds rich flavor and tenderness. You can substitute an equal amount of a neutral-flavored oil, such as avocado or vegetable oil.
- Streusel Topping-Â Cold butter is key to creating a crumbly topping. Keep the streusel chilled while you prepare the batter so it stays crisp during baking.
- Kosher Salt- I use Diamond Crystal Kosher Salt (about 2.8 grams per teaspoon). If using Morton Kosher Salt or table salt, measure by weight or use half the amount.
Tips for Success
- Measure your flour accurately. Weigh the flour with a kitchen scale for the most accurate results. If using measuring cups, spoon the flour into the cup and level it off. Too much flour can make the muffins dry and dense.
- Use finely grated apple. Finely grate the apple with the small holes of a box grater so it blends into the batter.
- Don't overmix the batter. Stir the dry ingredients into the wet ingredients just until no streaks of flour remain. Overmixing develops the gluten and can make the muffins dense instead of light and tender.
- Keep the streusel cold. Refrigerate the streusel while you mix the batter so the butter stays cold. This helps create crisp, crumbly clusters on top of the muffins.
- Customize with mix-ins. Fold in up to 1 cup of chopped walnuts, pecans, cinnamon chips, or dried cranberries for an easy variation.
How to Make Sourdough Apple Muffins
These cinnamon streusel-topped sourdough discard apple muffins are easy to make in just a few simple steps. Scroll to the recipe card below for the full recipe details.
Step 1: Make cinnamon streusel. Stir together the flour, brown sugar, cinnamon, and salt. Cut in the cold butter until crumbly.
Step 2: Combine dry ingredients. Whisk together the flour, cinnamon, baking powder, baking soda, and salt.
Step 3: Mix wet ingredients. In a separate bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, applesauce, sourdough discard, and vanilla until smooth.
Step 4: Make the batter. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the grated apple.
Step 5: Fill and top. Divide the batter evenly among the muffin cups. Sprinkle generously with the streusel.
Step 6: Bake and cool. Bake at 425°F for 5 minutes, then, without opening the oven door, reduce the temperature to 375°F and bake for 15–18 minutes. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
How to Store
Store completely cooled sourdough apple muffins in an airtight container at room temperature for 2-3 days.
For longer storage, freeze muffins in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
More Sourdough Apple Recipes
📖 Recipe
Sourdough Apple Muffins with Cinnamon Streusel
Ingredients
Cinnamon Streusel
- ½ cup (60 grams) all-purpose flour
- ¼ cup (50 grams) brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon Diamond Crystal Kosher Salt use ⅛ teaspoon if using Morton's brand or table salt
- 3 tablespoons (42 grams) unsalted butter cold, cut into small cubes
Sourdough Apple Muffins
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons cinnamon
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon Diamond Crystal Kosher Salt use ½ teaspoon if using Morton's brand or table salt
- ½ cup (113 grams, 1 stick) unsalted butter melted
- ¾ cup (150 grams) brown sugar packed
- ¼ cup (50 grams) granulated sugar
- 2 large eggs room temperature
- 1 single-serve cup (111 grams, 3.9 ounces) unsweetened applesauce room temperature
- ½ cup (100 grams) sourdough starter discard room temperature
- 1 teaspoon vanilla extract
- ¾ cup (125 grams) grated apple
Instructions
- Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup with butter, oil, or cooking spray to prevent sticking.
- Make the streusel topping. Combine flour, brown sugar, cinnamon, and salt in a small bowl. Cut in the cold butter with your fingers or a pastry cutter until the mixture forms coarse sand. Place in the refrigerator while preparing the muffin batter.½ cup (60 grams) all-purpose flour, ¼ cup (50 grams) brown sugar, 1 teaspoon cinnamon, ¼ teaspoon Diamond Crystal Kosher Salt, 3 tablespoons (42 grams) unsalted butter
- In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.2 cups (240 grams) all-purpose flour, 2 teaspoons cinnamon, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until combined. Add eggs and whisk until smooth. Mix in applesauce, sourdough discard, and vanilla extract until fully combined.½ cup (113 grams, 1 stick) unsalted butter, ¾ cup (150 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 2 large eggs, 1 single-serve cup (111 grams, 3.9 ounces) unsweetened applesauce, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients and gently mix until just combined. Do not overmix. Fold in the grated apple until evenly distributed.¾ cup (125 grams) grated apple
- Divide the batter evenly between the prepared muffin cups. Sprinkle generously with cinnamon streusel.
- Bake at 425°F for 5 minutes, then reduce oven temperature to 375°F and bake for another 15–18 minutes, until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Storage:Â Keep muffins in an airtight container at room temperature for 2-3 days or freeze them for up to 3 months.
Jean says
An easy and delicious way to use sourdough discard! One batch made a dozen muffins and 24 mini muffins.
Ashley Petrie, RDN, LDN says
Hi Jean! So glad you enjoyed these 🙂 thanks for the lovely comment and review!
Ashlee says
Hi! If I reduce the sugar, will these still taste good? Should I add more applesauce instead? I’d like to make these for my toddlers! Thanks!
Ashley Petrie, RDN, LDN says
Hi Ashlee! You can start by reducing the sugar to 75-100 grams and see how you like it. You can also increase the applesauce to up to 1/2 cup and add more grated apple for natural sweetness. Hope your toddlers love them! 😊