There’s something special about the combination of apples and cinnamon—it’s warm, comforting, and perfect for any time of year but especially fall season. These Sourdough Apple Cinnamon Muffins are soft, moist, and naturally delicious. They’re a great way to use up sourdough discard while adding a little extra flavor and nutrition to your baked goods.
I love that these muffins are simple to make, don’t require long fermentation, and can be customized to fit what you have on hand. Plus, they make the house smell amazing while they bake!
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Why You’ll Love These Muffins
- Uses sourdough discard – No waste, just deliciousness!
- Egg-free – Sour cream makes them extra moist. If you don’t have sour cream but you have eggs see note how to make the switch.
- Perfectly spiced – Cinnamon and nutmeg bring out the cozy flavors.
- Great for breakfast or snacks – Lightly sweet but satisfying.
Similar muffins posts you might be interested in:
- Sourdough Chocolate Chip Strawberry Muffins
- Sourdough Cinnamon Muffins
- Moist Sourdough Lemon Blueberry Muffins
Ingredients:
Wet Ingredients
- Sourdough Discard – Adds moisture, a slight tang, and a depth of flavor without needing fermentation. Also helps prevent waste!
- Melted Butter or Coconut Oil – Keeps the muffins soft and tender. Butter adds richness, while coconut oil brings a subtle sweetness.
- Sour Cream – Replaces eggs, making the muffins extra moist while adding a slight tang that complements the sourdough.
- Milk – Helps create the right batter consistency and adds moisture. Any milk, including dairy-free options, works here.
- Vanilla Extract – Enhances the overall flavor and adds warmth.
Dry Ingredients
- All-Purpose or Whole Wheat Flour – Provides the structure for the muffins. Whole wheat makes them denser and more filling, while all-purpose keeps them lighter. You can also do 50/50.
- Cane Sugar – Sweetens the muffins while helping with moisture and browning. Can be adjusted based on sweetness preference.
- Salt – Enhances the flavors and balances the sweetness.
- Baking Soda & Baking Powder – Work together to help the muffins rise. Baking soda reacts with the sourdough discard and sour cream, while baking powder provides extra lift.
- Cinnamon & Nutmeg – Bring warmth and coziness. Cinnamon is the key spice, while optional nutmeg adds a subtle depth.
Mix-ins & Toppings
- Apple – The star ingredient! Adds natural sweetness, moisture, and a bit of texture. Best with sweeter varieties like Honeycrisp or Fuji but Granny Smith Apples will be great as well.
- Cinnamon Sugar & Nuts/Oats (Optional Topping) – A crunchy, flavorful topping that adds a little extra sweetness and texture.
Tools needed:
- Mixing bowls (2)
- Whisk
- Spatula or wooden spoon
- Muffin tin
- Muffin liners
- Measuring cups and spoons
- Knife and cutting board
- Small bowl (for topping, optional)
- Toothpick
- Cooling rack
How to Make Sourdough Apple Cinnamon Muffins:
- Preheat the oven to 375°F (190°C) and prepare a muffin tin with liners or grease.
- In a large bowl, mix the dry ingredients: flour, sugar, salt, baking powder, cinnamon, and nutmeg. Set aside.
- In a small bowl, mix the sourdough discard with the baking soda. Let it sit for a minute until it bubbles slightly.
- In a separate bowl, combine the melted butter, sour cream, milk, vanilla, and the activated sourdough discard. Stir until smooth.
- Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix.
- Fold in the diced apples until evenly distributed.
- Scoop the batter into the muffin tin, filling each cup about ¾ full.
- For the topping (optional), mix sugar and cinnamon in a small bowl, then sprinkle over each muffin. Add nuts or oats if using.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Tips for the Best Muffins
- Use sweet apples like Honeycrisp or Fuji for a naturally sweeter taste or a Granny Smith to give a slight tang.
- Don’t overmix the batter—it helps keep the muffins light and fluffy.
- Want a deeper sourdough flavor? Let the batter rest for 30 minutes before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Serve with butter or a drizzle of honey.
- If you don’t have sour cream – swap out for 1 large egg.
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
Sourdough Apple Cinnamon Muffins
Soft and flavorful sourdough apple cinnamon muffins made with sourdough discard, warm spices, and no eggs. Perfect for breakfast or a cozy snack!
Ingredients
- 140 g Sourdough discard about ½ cup
- 1 tsp Baking soda
- 210 g All-purpose or whole wheat flour or 50/50 1 ⅔ cups
- 100 g Cane sugar ½ cup
- ½ tsp Salt
- 1 tsp Baking powder
- 1 ½ tsp Cinnamon
- ½ tsp Nutmeg optional
- 120 ml Melted butter or coconut oil ½ cup
- 120 g Sour cream ½ cup
- 60 ml Milk ¼ cup
- 1 tsp Vanilla extract
- 1 Apple peeled and diced – 1 large
Topping (Optional)
- 2 tbsp Cane sugar or brown sugar
- ½ tsp Cinnamon
- 2 tbsp Chopped nuts or oats
Instructions
- Preheat the oven to 375°F (190°C) and prepare a muffin tin with liners or grease.
- In a large bowl, mix the dry ingredients: flour, sugar, salt, baking powder, cinnamon, and nutmeg. Set aside.210 g All-purpose or whole wheat flour or 50/50, 100 g Cane sugar, ½ tsp Salt, 1 tsp Baking powder, 1 ½ tsp Cinnamon, ½ tsp Nutmeg
- In a small bowl, mix the sourdough discard with the baking soda. Let it sit for a minute until it bubbles slightly.140 g Sourdough discard, 1 tsp Baking soda
- In a separate bowl, combine the melted butter, sour cream, milk, vanilla, and the activated sourdough discard. Stir until smooth.120 ml Melted butter or coconut oil, 120 g Sour cream, 60 ml Milk, 1 tsp Vanilla extract
- Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix.
- Fold in the diced apples until evenly distributed.1 Apple
- Scoop the batter into the muffin tin, filling each cup about ¾ full.
- For the topping (optional), mix sugar and cinnamon in a small bowl, then sprinkle over each muffin. Add nuts or oats if using.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Tips for the Best Muffins
- Use sweet apples like Honeycrisp or Fuji for a naturally sweeter taste or a Granny Smith to give a slight tang.
- Don’t overmix the batter—it helps keep the muffins light and fluffy.
- Want a deeper sourdough flavor? Let the batter rest for 30 minutes before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Serve with butter or a drizzle of honey.
- If you don't have sour cream - swap out for 1 large egg.
