Sourdough Apple Muffins

These Sourdough Apple Muffins are a delightful fusion of tangy sourdough and sweet apples, creating a moist and flavorful treat that's perfect for breakfast or a midday snack.

Recipe: $5.09 | Per Serving: $0.42 | Servings: 12

These sourdough apple cinnamon muffins are soft, sweet, and full of cozy fall flavor. They’re made with sourdough discard, which gives them a light tang and helps cut down on food waste.

🥘 Ingredients

Apples – Freshly grated apples add natural sweetness and keep the muffins moist. You can use any apple you have on hand, but baking apples like Granny Smith, Honeycrisp, Fuji, or Braeburn hold up better and give the muffins more flavor and texture.

Sourdough Discard – This adds a slight tang and deeper flavor without needing your sourdough starter to be bubbly or active. Don’t have discard? You can also use active sourdough starter, both work great in this recipe.

Greek Yogurt – Greek yogurt helps make the muffins soft, moist, and rich. I used plain nonfat Greek yogurt, but full-fat or vanilla yogurt works too. You can also swap it for sour cream or a thick plant-based yogurt if needed.

For specific ingredients and measurements, please see the recipe card below.

🧾 Substitutions

• Greek Yogurt: You can use sour cream instead of Greek yogurt if that's what you have on hand. Sour cream brings similar moisture and richness.
• Butter: Feel free to substitute an equal amount of vegetable oil or melted coconut oil for the butter. The texture may be slightly different, but still delicious.
• Brown Sugar: Light or dark brown sugar works, or swap with coconut sugar for a more natural alternative.

📖 Variations

These sourdough discard muffins are super versatile! Here are some fun and easy ways to make them your own:

• Sweet Add-Ins: Stir in up to 1 cup of mini chocolate chips for a dessert-like twist. White chocolate and apple also make a great combo if you want something a little different.
• Nutty Crunch: Add chopped walnuts, pecans, or even almonds for crunch and a little boost of healthy fats and protein. Toasting the nuts first brings out even more flavor.
• Dairy-Free Option: No dairy? No worries! Use a plant-based yogurt and your favorite neutral oil (like avocado or canola) instead of Greek yogurt and butter. The texture will still be moist and fluffy.
• Spice It Up: Want even more fall flavor? Try adding ¼ teaspoon ground cloves or ground ginger to the batter. It pairs beautifully with apples and sourdough.

These muffins are easy to make your own—mix and match to fit your taste or what you have in the pantry!

🔪 Instructions for Sourdough Apple Muffins

Step 1: Preheat oven to 425°F. Line a muffin tin with paper liners or lightly grease.

Step 2: In a large bowl, add sourdough discard, Greek yogurt, melted butter, brown sugar, vanilla, and egg. (Image 1). Whisk together until smooth. (Image 2).

Step 3: Grate and add the apples to the wet mixture. (Image 3). Stir together well to incorporate. (Image 4).

Step 4: In another bowl, add the flour, baking powder, baking soda, salt, and cinnamon. (Image 5). Whisk together until combined. (Image 6).

Step 5: Add the dry mixture to the wet mixture. (Image 7). Gently fold dry ingredients into wet until just combined. Don’t overmix! (Image 8).

Step 6: In a small bowl, add the topping ingredients, flour, brown sugar, cinnamon, and cubed cold butter. (Image 9). Mix together until crumbly.

Step 7: Divide batter among 12 muffin cups. (Image 10). Top with crumble topping. (Image 11).

Step 8: Bake at 425°F for 5 minutes, then reduce to 350°F (without opening the oven) and bake for another 16–18 minutes. (Image 12).

Step 9: Let muffins cool in pan for 5 minutes, then move to a wire rack to cool completely.

Enjoy!

⏳ Long-Fermented Sourdough Apple Muffins

For a richer flavor and easier digestion, try a long fermentation process. This method allows the sourdough culture to break down more of the flour, creating muffins that are both easier on your stomach and have a subtle tangy taste.

How to Long Ferment:

• Initial Mix: In a large bowl, combine your sourdough discard, melted butter, Greek yogurt, and flour. Stir until well incorporated.
• Fermentation: Cover the bowl with a lid or plastic wrap and let it sit at room temperature for 8–12 hours. This allows the natural fermentation to work its magic.
• Final Mix: After the fermentation period, add the grated apples, brown sugar, egg, vanilla extract, baking powder, baking soda, salt, and cinnamon. Stir until just combined.
• Bake: Follow the original baking instructions to finish your muffins.

Tips:

• If the batter thickens too much after fermentation, you can add a small splash of milk or water to loosen it up.
• For a stronger sourdough flavor, ferment for up to 24 hours. Just be aware that the muffins will have a tangier taste with a longer fermentation.

🥣 Recipe Add-Ins

Want to jazz up your Sourdough Discard Apple Muffins a bit? These easy mix-ins will boost flavor and texture:

• Chopped Nuts: Add up to 1 cup of chopped walnuts or pecans for crunch and a nutty depth that pairs beautifully with apples and cinnamon.
• Dried Fruit: Raisins, dried cranberries, or chopped dates make great additions for natural sweetness and chewiness.
• Mini Chocolate Chips: A handful of mini semi-sweet or dark chocolate chips adds a deliciously rich touch. Especially if you're serving these as a dessert.
• Shredded Coconut: Unsweetened coconut flakes give extra texture and a subtle tropical note.
• Grated Carrots: Blend half grated carrot and half grated apple for a carrot-apple muffin twist (plus extra nutrients!).

You can mix and match, but I recommend keeping total add-ins around 1 cup to avoid weighing the batter down. Fold them in just before filling your muffin cups!