Sourdough Apple Muffin Recipe

4.75 from 8 votes

Sourdough Apple Muffin Recipe

With lots of tender cinnamon apples throughout the plush crumb and a crunchy brown sugar streusel crowning the tall tops these Sourdough Apple Muffins are guaranteed to be a household favorite.

Prep Time30

Cook Time20

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 329kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Cinnamon Apples

278 grams Granny Smith Apples about 2, diced into ½-inch cubes
5 grams cinnamon ground
28 grams brown sugar

Brown Sugar Streusel

90 grams all-purpose flour
50 grams brown sugar
1 teaspoon cinnamon ground
42 grams butter cold, cubed

Muffin Batter

113 grams unsalted butter melted
150 grams cane sugar
100 grams brown sugar
1 egg
113 grams sourdough discard
5 grams apple cider vinegar
75 grams milk
6 grams baking powder
½ teaspoon baking soda
6 grams salt
240 grams all-purpose flour

Metric - US Customary

Instructions

Prep: Preheat the oven to 450 F with the rack in the middle. Line a muffin tin with paper liners. Set aside.
Make the cinnamon apples: Toss diced apples in cinnamon and sugar. Set aside.
278 grams Granny Smith Apples, 5 grams cinnamon, 28 grams brown sugar
Make the streusel: Combine the flour, brown sugar, cinnamon and butter in a separate bowl. Using a fork or your fingertips, work the butter into the ingredients until no dry traces of flour remain and the mixture clumps together. Cover the bowl with plastic wrap and refrigerate.
90 grams all-purpose flour, 50 grams brown sugar, 42 grams butter, 1 teaspoon cinnamon
Mix the wet ingredients: Add the melted butter and sugars into a large bowl. Stir using a wooden spoon or spatula until the sugar has dissolved.
113 grams unsalted butter, 150 grams cane sugar, 100 grams brown sugar
Stir in the egg until completely incorporated. Add in the discard, apple cider vinegar and milk until no traces of discard remain.
1 egg, 113 grams sourdough discard, 75 grams milk, 5 grams apple cider vinegar
Add dry ingredients: Fold the baking soda, baking powder, salt, and a third of the flour into the batter. Stir until all the flour has been hydrated.
6 grams baking powder, ½ teaspoon baking soda, 6 grams salt, 240 grams all-purpose flour
Add another third of the flour until there are no more traces of dry flour. Stir in the remaining flour and ⅔ of the cinnamon apples (do not stir in the juices). Reserve the remaining third of the apples for topping.
Assemble the muffins: Divide the muffin batter evenly into the lined muffin tin. Top the muffins with cinnamon apples and streusel. Add the streusel in clumps of varying sizes for the best texture.
Bake: Place the muffin tin on the middle rack of the oven, close the door, and immediately turn down the temperature to 375 F. Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Do not open the door too soon or your muffins will sink!
Let the muffins cool in the tin for 15 minutes before turning them out on a wire rack.
Enjoy and store: Serve the muffins fresh from the oven and enjoy! Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

Notes

These muffins are best stored in the refrigerator because of the apples in the crumb.
Make sure your baking powder and baking soda are fresh before attempting this recipe.
Both active sourdough starter and sourdough discard will work for this recipe.
Refrigerate the batter for an hour or overnight. This gives the flour time to hydrate fully and allows the starch to absorb more moisture, resulting in muffins with a higher rise.

Nutrition