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Sourdough Apple Cider Muffin on a table top.
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Sourdough Apple Cider Muffins

Soft, cozy sourdough muffins bursting with apple cider flavor and warm fall spices, coated in cinnamon sugar — just like apple cider donuts!
Course Brunch, Dessert
Keyword Apple cider donuts muffins, Apple cider muffins, Easy sourdough apple cider muffins recipe, Muffins that taste like apple cider donuts, Sourdough apple cider muffins
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 Muffins

Ingredients

Wet ingredients

  • 115 g unsalted butter melted (½ cup)
  • 100 g brown sugar ½ cup
  • 50 g granulated sugar ¼ cup
  • 2 large eggs
  • 180 g reduced apple cider ¾ cup (start with 360g / 1½ cups cider and simmer to reduce)
  • 120 g sourdough starter ½ cup
  • ½ tsp baking soda mix with starter first
  • 1 tsp vanilla extract

Dry ingredients

  • 220 g all-purpose flour 1¾ cups
  • 1 tsp baking powder
  • ½ tsp salt
  • 1½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp allspice optional

Cinnamon sugar coating

  • 55 g melted butter ¼ cup
  • 100 g granulated sugar ½ cup
  • 1 tsp ground cinnamon

Instructions

Reduce the apple cider

  • Pour 1½ cups (360g) of apple cider into a small saucepan.
    180 g reduced apple cider
  • Simmer over medium heat until it reduces to about ¾ cup (180g).
  • Let it cool completely before adding to the batter.

Preheat the oven and prepare the pan

  • Preheat oven to 375°F (190°C).
  • Line a 12-cup muffin tin with paper liners or grease the cups well.

Activate the starter with baking soda

  • In a small bowl, stir ½ tsp baking soda into ½ cup (120g) sourdough starter.
    120 g sourdough starter, ½ tsp baking soda
  • Let it sit for 1–2 minutes until it bubbles slightly.

Mix the wet ingredients

  • In a large bowl, whisk together 115g (½ cup) melted butter, 100g (½ cup) brown sugar, 50g (¼ cup) granulated sugar, and 2 large eggs.
    115 g unsalted butter, 100 g brown sugar, 50 g granulated sugar, 2 large eggs
  • Add the cooled reduced apple cider, the starter + baking soda mixture, and 1 tsp vanilla extract.
    1 tsp vanilla extract
  • Whisk until smooth and combined.

Combine the dry ingredients

  • In another bowl, whisk together 220g (1¾ cups) all-purpose flour, 1 tsp baking powder, ½ tsp salt, 1½ tsp cinnamon, ¼ tsp nutmeg, and ⅛ tsp allspice (optional).
    220 g all-purpose flour, 1 tsp baking powder, ½ tsp salt, 1½ tsp ground cinnamon, ¼ tsp nutmeg, ⅛ tsp allspice

Fold wet and dry together

  • Gently fold the dry ingredients into the wet mixture with a spatula or wooden spoon.
  • Stop mixing when just combined — a few small lumps are fine.
  • Optional: Fold in ½ cup finely chopped apple if desired.

Fill the muffin cups

  • Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.

Bake

  • Bake at 375°F (190°C) for 18–20 minutes.
  • Muffins are done when a toothpick inserted in the center comes out with a few moist crumbs.

Prepare the cinnamon sugar coating

  • In a shallow bowl, combine 100g (½ cup) granulated sugar with 1 tsp cinnamon.
    100 g granulated sugar, 1 tsp ground cinnamon
  • Melt 55g (¼ cup) butter and keep warm.
    55 g melted butter
  • Coat the muffins
  • Let muffins cool in the pan for 4–5 minutes.
  • Brush tops with melted butter, then roll or sprinkle generously with the cinnamon sugar mixture.

Cool and serve

  • Transfer muffins to a wire rack to cool slightly.
  • Enjoy warm, or at room temperature.

Notes

Enjoy warm with a pat of butter or drizzle of honey. Perfect with a cup of tea or hot apple cider on a chilly morning. 🍂