These Apple Cinnamon Sourdough Muffins are fluffy, warm, and packed with yummy apple chunks and spices. Your kitchen will smell amazing while they bake!
These muffins are great for breakfast or a snack. I love how the sourdough makes them extra soft. Trust me, you’ll want to eat more than one! 🍏✨
Key Ingredients & Substitutions
Sourdough Starter: Use an active, bubbly starter for the best results. If you don’t have one, you could use plain yogurt or buttermilk as a substitute, but the flavor might be different. I love how sourdough adds a tangy taste!
Flours: All-purpose flour gives the muffins structure while whole wheat flour adds a nice nuttiness. If you don’t have whole wheat flour, try using oat flour or spelt flour for a different flavor profile.
Apples: I recommend Granny Smith for their tartness. Honeycrisp or Fuji apples are great too. If you want a lower sugar option, try diced pears instead!
Oil vs. Butter: Both work well, but I lean towards melted butter for more flavor. If you’re looking for a healthier option, use coconut oil or applesauce in place of oil.
Why is Mixing Technique Important in Baking Muffins?
The way you mix muffin batter affects their texture. Overmixing can lead to tough muffins. Here’s how to do it right:
- Combine wet and dry ingredients separately before mixing them together.
- Once mixed, fold in the dry ingredients gently with a spatula until just combined; it’s okay if there are a few lumps.
- Be careful not to overdo it—stop mixing as soon as you can’t see any dry flour.
This gentle method results in soft, fluffy muffins with a tender crumb. Enjoy baking!
Apple Cinnamon Sourdough Muffins
Ingredients You’ll Need:
- Sourdough Starter: 1 cup (active, 100% hydration)
- Flours: 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- Sweeteners: 1/2 cup brown sugar, packed
- Spices: 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Baking Agents: 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- Wet Ingredients: 1 large egg
- 1/3 cup vegetable oil or melted butter
- 1/2 cup milk (or buttermilk)
- 1 tsp vanilla extract
- Fruit: 1 cup peeled and diced apples (like Granny Smith or Honeycrisp)
- Optional: 1 tbsp sugar mixed with 1 tsp cinnamon for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Set aside an additional 5 minutes for cooling in the pan before transferring to a wire rack. So overall, you’re looking at around 40-45 minutes until you can enjoy your warm muffins!
Step-by-Step Instructions:
1. Prepping Your Oven and Muffin Tin:
Begin by preheating your oven to 375°F (190°C). While it’s warming, take a 12-cup muffin tin and line it with paper liners or give it a good grease with butter or cooking spray. This will ensure your muffins come out easily!
2. Mixing the Wet Ingredients:
In a large bowl, grab your sourdough starter and whisk it together with the brown sugar, egg, oil (or melted butter), milk (or buttermilk), and vanilla extract. Keep whisking until everything is blended and looks nice and creamy.
3. Combining the Dry Ingredients:
In another bowl, sift together the all-purpose flour, whole wheat flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Mixing them separately ensures an even distribution of the baking agents and spices.
4. Bringing It All Together:
Now, gradually add the dry ingredients to the wet mixture. Gently fold them together with a spatula or spoon until just combined—no need to stir too hard! It’s perfectly fine if there are some lumps.
5. Adding the Apples:
Next, fold in your diced apples gently, making sure they’re evenly distributed throughout the batter. This adds delightful fruitiness to each bite!
6. Filling the Muffin Tins:
Using a spoon or an ice cream scoop, divide the batter evenly into the lined muffin cups, filling each about three-quarters full. This helps them rise beautifully in the oven.
7. Optional Topping:
If you’d like a crunchy sweet topping, sprinkle the tops of your muffins with the cinnamon sugar mixture before baking!
8. Baking Time:
Put the muffin tin into your preheated oven and bake for 20-25 minutes. They are done when a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
9. Cooling Off:
Allow the muffins to cool in the pan for about 5 minutes. This makes them easier to remove. After that, transfer them to a wire rack to cool completely or enjoy them warm!
10. Serving:
Serve your fluffy, flavorful apple cinnamon sourdough muffins warm or at room temperature. They make a perfect breakfast treat or snack for any time of day!
Enjoy baking and indulging in these delicious muffins! 🍏✨
Can I Use a Different Type of Flour?
Absolutely! If you want to make these muffins gluten-free, you can substitute the all-purpose flour with a gluten-free all-purpose blend. Just make sure it contains xanthan gum for better structure. Alternatively, you can use spelt flour or oat flour for a different flavor profile.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to 3 months.
Can I Add Other Ingredients?
Definitely! Feel free to mix in some walnuts or pecans for added crunch. You can also add a handful of raisins or dried cranberries for extra sweetness.
What Should I Do If My Sourdough Starter Isn’t Active?
If your sourdough starter isn’t active, it’s best to feed it ahead of time and let it bubble up before using. Aim to prepare it the night before or at least 4-6 hours before starting your muffins for the best results.
