These Apple Cinnamon Sourdough Muffins are fluffy and warm, filled with sweet apples and a hint of cinnamon. Perfect for breakfast or a snack!
Baking these muffins is a breeze, and they fill the kitchen with a lovely smell. Trust me, your family will be asking for more—just don’t forget to save one for yourself! 😄
Key Ingredients & Substitutions
Sourdough Starter: Make sure your starter is active and bubbly for the best flavor. If you don’t have sourdough starter, you can use 1 cup of yogurt or buttermilk as a substitute.
Flours: The combination of all-purpose and whole wheat flour adds texture. If you want these muffins to be gluten-free, try almond flour or a gluten-free flour blend instead.
Rolled Oats: Use quick oats if you’re in a pinch, but rolled oats give a nice texture. If oats aren’t available, you can leave them out for a lighter muffin.
Brown Sugar: You can swap brown sugar for white sugar in a pinch, but using brown gives a lovely molasses flavor. Coconut sugar is a great alternative as well.
Apple: Cortland, Honeycrisp, or Granny Smith apples work great here. If fresh apples aren’t available, you could use 1/2 cup of unsweetened applesauce instead!
How Do I Make Sure My Muffins Rise and Stay Moist?
To get perfectly risen and moist muffins, here are some tips:
- Make sure your sourdough starter is bubbly and active, as this will help with the rise.
- Don’t overmix your batter! Mix just until combined to keep them fluffy.
- Fill muffin cups about 3/4 full; this gives them room to rise without overflowing.
- Check them a few minutes early—ovens can vary, and muffins can dry out if overbaked.
- Let them cool slightly before serving to help the moisture redistribute inside.
Apple Cinnamon Sourdough Muffins
Ingredients You’ll Need:
- 1 cup sourdough starter (active and bubbly)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (optional for extra texture)
- 1/2 cup rolled oats (plus extra for topping)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup brown sugar (light or dark)
- 1/3 cup vegetable oil or melted coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or plant-based)
- 1 medium apple, peeled, cored, and diced small
- Optional: 1/4 cup chopped nuts (like walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20-25 minutes to bake. After baking, let the muffins cool for 5 minutes in the pan before transferring them to a wire rack. In total, you’ll be enjoying your delicious muffins in about 40-45 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C) and lining a muffin tin with paper liners or lightly greasing it. This will help your muffins come out easily once they’re baked.
2. Combine Wet Ingredients:
In a large mixing bowl, combine 1 cup of sourdough starter, 1/2 cup of milk, 1 large egg, 1/3 cup of vegetable oil, and 1 teaspoon of vanilla extract. Use a whisk to mix everything together until it’s nice and smooth.
3. Mix Dry Ingredients:
In another bowl, mix together 1 cup of all-purpose flour, 1/2 cup of whole wheat flour (if using), 1/2 cup of rolled oats, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of salt, and 1/2 cup of brown sugar. Stir them together until well combined.
4. Combine Mixtures:
Slowly add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix, or your muffins might turn out tough!
5. Fold in Fruits and Nuts:
Gently fold in the diced apple and chopped nuts (if you’re using them) until they’re evenly distributed. This will give your muffins incredible flavor and texture.
6. Fill Muffin Tin:
Spoon the batter evenly into the muffin cups, filling each about 3/4 full. This will give them enough room to rise without overflowing.
7. Add Toppings:
For a rustic look and extra crunch, sprinkle some additional rolled oats on top of the muffin batter.
8. Bake the Muffins:
Place the muffin tin in the oven and bake for about 20-25 minutes. Check for doneness by inserting a toothpick in the center of a muffin—if it comes out clean, they’re ready!
9. Cool and Serve:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. They can be enjoyed warm or at room temperature.
10. Enjoy!
These apple cinnamon sourdough muffins are delicious on their own, or you can enjoy them with a spread of butter or cream cheese. Perfect for breakfast or a cozy snack!
Enjoy your warm, delightful muffins! 😄
Can I Use a Different Type of Apple?
Absolutely! While Honeycrisp, Granny Smith, and Cortland apples are great choices, you can use any apple variety you like. Just make sure they’re firm for the best texture.
What If I Don’t Have Sourdough Starter?
No worries! You can substitute the sourdough starter with 1 cup of yogurt or buttermilk. This will still provide moisture and a nice tangy flavor.
Can I Make These Muffins Vegan?
Yes! To make the muffins vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, mixed and let sit for a few minutes) and use a plant-based milk. The muffins will turn out just as delicious!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them in a freezer-safe bag for up to 3 months. Thaw at room temperature or gently reheat in the oven or microwave.