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Sourdough Apple Cinnamon Muffins.
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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!
Course Dessert
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 Muffins

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.