Sourdough Apple Muffins

5 from 1 vote

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.

Prep Time10

Cook Time22

Total Time32

Course: Breakfast, brunch, Snack

Cuisine: American

Servings: muffins

Calories: 254kcal

Author: Nicole Durham

Cost: Recipe $5.09 / Serving $0.42

Equipment

Ingredients

½ cup sourdough starter discard, unfed (120g) ($0.15)
¼ cup Greek yogurt (60g) ($0.27)
6 tablespoons butter, melted (85g) ($0.74)
¾ cup brown sugar, packed (150g) ($0.71)
2 teaspoons vanilla extract ($0.04)
1 large egg ($0.37)
1 ½ cups apples, grated (150g) ($1.72)
2 cups all-purpose flour (160g) ($0.25)
2 teaspoon baking powder ($0.08)
1 teaspoon baking soda ($0.01)
½ teaspoon salt ($0.01)
1 teaspoon ground cinnamon ($0.08)
½ teaspoon ground nutmeg ($0.04)

Crumb Topping

⅓ cup all-purpose flour ($0.04)
¼ cup brown sugar ($0.31)
¼ teaspoon ground cinnamon ($0.02)
2 tablespoons butter, cold and cubed ($0.25)

Instructions

Prep. Preheat the oven to 425°F. Line a muffin tin with liners or lightly grease.
Mix the wet ingredients. In a large bowl, whisk together the sourdough discard, Greek yogurt, melted butter, brown sugar, vanilla, and egg until smooth.
Add apples. Stir the grated apples into the wet mixture until evenly distributed.
Mix the dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine. Gently fold the dry ingredients into the wet mixture just until combined. Do not overmix.
Make the crumb topping. In a small bowl, mix the flour, brown sugar, cinnamon, and cold butter until crumbly.
Assemble. Divide the batter evenly among 12 muffin cups and sprinkle the crumb topping over each.
Bake. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F without opening the door. Continue baking for 16–18 minutes, until a toothpick inserted in the center comes out clean.
Cool. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Avoid overmixing. Stir just until combined to prevent dense muffins.
Apple tips. Use firm apples and grate them finely for even moisture.
Ingredient swaps. Sour cream or plant-based yogurt can replace Greek yogurt. Oil can replace butter if needed.
Add-ins. Up to 1 cup chocolate chips or chopped nuts may be added.
Fermented option. Mix discard, yogurt, butter, apples, and flour. Cover and rest 8–12 hours, then add remaining ingredients and bake.
Storage. Store at room temperature for 3 days, refrigerate up to 1 week, or freeze up to 3 months.

Nutrition