Description
Soft, spiced, and tangy, these sourdough discard apple muffins are the perfect way to use up extra starter. Sweet apple chunks, warm cinnamon, and a tender crumb make these a cozy fall treat.
Ingredients
1 cup sourdough discard (unfed)
1 1/2 cups all-purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup milk
1/4 cup vegetable oil (or melted butter)
1 egg
1 tsp vanilla extract
1 1/2 cups apples (peeled & diced)
Instructions
1. Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
2. In a bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, whisk sourdough discard, milk, oil or melted butter, egg, and vanilla.
4. Gently combine wet and dry ingredients until just mixed.
5. Fold in diced apples without overmixing.
6. Divide batter evenly into muffin cups.
7. Optionally sprinkle with cinnamon sugar on top.
8. Bake for 18–22 minutes until golden and a toothpick inserted comes out clean.
9. Cool slightly before serving.
Notes
Optional: Add chopped nuts, raisins, or a streusel topping for variation.
These muffins freeze well—just reheat before serving for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 15g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: sourdough discard, apple muffins, fall baking, sourdough recipes