Sourdough Apple Muffins

Growing up in New England, I've always loved apples, especially in the fall. But when it came to baking with apples, I used to struggle.

Desserts like sourdough apple pie and deconstructed apple pie were no problem, but getting apples to work in muffins, cakes, and quick breads was a challenge. They always seemed to turn out dense and gummy - no thanks.

When I was developing this sourdough apple muffin recipe, I decided to try grating the apples instead of dicing them. And it worked beautifully! The small bits of apple melt into the muffins and evenly distribute their moisture, leading to soft, perfectly textured muffins that won't dry out.

Today, I’m walking you through how to make the best sourdough apple muffins, including which ingredients to use, tips for success, and how to store them properly.

Why You'll Love This Recipe

• Moist & Tender- Grating the apple evenly distributes its moisture throughout these apple cinnamon sourdough muffins, making them super soft and tender.
• Uses Sourdough Discard- I love using sourdough starter discard in muffins as a quick and easy way to use it up and avoid waste.
• Easy to Make- If you're new to sourdough, making apple muffins with sourdough discard is a great way to build your sourdough baking confidence.
• Ready in 30 Minutes- Have these cinnamon apple sourdough muffins ready for breakfast, brunch, or snacking in just 30 minutes.
• Make Ahead Friendly- Perfect for a grab-and-go breakfast or snack, these easy sourdough apple muffins can be made ahead.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Sourdough Discard- This recipe was made with my 100% hydration whole wheat sourdough discard. You can also use active sourdough starter. New to sourdough? Check my guide on making sourdough starter from scratch.
• Grated Apple- Peel the apple and grate it using a box grater for best results. Diced apple doesn't blend as nicely or distribute its moisture as evenly in the muffins.
• All-Purpose Flour- For the most accurate results, weigh the flour or use the spoon and level method. You can swap up to ⅓ cup of all-purpose flour with whole wheat flour if you like.
• Baking Powder + Baking Soda- Leavening agents to help the muffins rise.
• Kosher Salt- Enhances the flavor of the muffins and balances the sweetness. If substituting for table salt, use half the amount.
• Spices- A mix of cinnamon and ginger adds a warm, cozy flavor to these muffins.
• Canola Oil- Keeps muffins moist and tender even after cooling. Substitute with any neutral oil of your choice.
• Brown Sugar + Granulated Sugar- Adds sweetness and moisture to the muffins.
• Eggs- Binds ingredients together and provides structure to the muffins.
• Unsweetened Applesauce- Adds moisture and a little sweetness, and reduces the need for extra oil.
• Vanilla Extract- Enhances the overall flavor of the muffins with a subtle hint of vanilla.

🌱 Sustainability Tip: Make these muffins using locally grown apples to reduce transportation pollution. Additionally, making your own applesauce from scratch not only reduces packaging waste but also adds to the fun of cooking.

Variations & Mix-Ins

• Nuts & Seeds- Chopped walnuts, pecans, almonds, pumpkin seeds, or sunflower seeds.
• Dried Fruit- Dried cranberries, raisins, apples, or ginger.
• Shredded Coconut
• Chocolate Chips
• Grated Zucchini or Carrot- Replace half of the grated apple with zucchini or carrot.
• Oat Streusel Topping- Top these sourdough apple cinnamon muffins with an oat streusel made of rolled oats, flour, sugar, and butter.
• Lemon Zest

How to Make Sourdough Apple Muffins

Here is how to make these easy sourdough discard apple muffins.

Step 1: Preheat oven. Preheat oven to 400°F. Line a standard 12-cup muffin tin with paper liners or grease it with cooking oil to prevent sticking.

Step 2: Mix dry ingredients. In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, salt, and spices. Set aside.

Step 3: Combine wet ingredients. In a large mixing bowl, whisk together the canola oil, brown sugar, and granulated sugar. Add the eggs and whisk until well combined. Incorporate the sourdough discard, applesauce, and vanilla extract, whisking until smooth.

Step 4: Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and fold together until just combined, taking care not to overmix. Gently fold in the grated apples until they are evenly distributed throughout the batter.

Step 5: Fill muffin wells. Evenly divide the batter among the 12 muffin cups in the prepared tin.

Step 6: Bake the muffins. Bake the muffins in the preheated oven for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 7: Cool the muffins. Once baked, allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

How to Store

Store cooled apple muffins in an airtight container or plastic storage bag at room temperature for 2-3 days.

For longer storage, freeze muffins in a freezer-safe container or plastic bag for up to 3 months. To prevent them from sticking together in the freezer, flash-freeze them on a parchment-lined baking sheet before transferring them to a storage container.

Frequently Asked Questions

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