These Apple Cinnamon Sourdough Muffins are a warm, delightful treat! With tender bits of apple and a sprinkle of cinnamon, they’re perfect for breakfast or a snack.
Trust me, the smell of these baking will make your kitchen feel like a cozy café. Plus, they’re a great way to use up sourdough starter. Yum!
Key Ingredients & Substitutions
Sourdough Starter: You can use unfed or discard sourdough starter. If you’re out, substitute with plain yogurt or buttermilk, adjusting the flour and liquid in the recipe accordingly to maintain the right batter consistency.
Apples: I prefer Granny Smith for their tartness, but any apple will do! If you want a sweeter muffin, opt for Fuji or Honeycrisp. Pears can also substitute nicely if you’re looking for variety.
Flour: All-purpose flour works great, but you can try whole wheat for added fiber or a gluten-free blend if needed. Just make sure the consistency is similar to traditional flour.
Oats: I use rolled oats for texture, but quick oats can work as well. If you’re gluten-sensitive, ensure to use certified gluten-free oats.
Brown Sugar: Light and dark brown sugar will both work, but dark has a richer flavor. If you prefer a healthier option, coconut sugar can be a great substitute.
How Do I Get the Muffins to Rise Perfectly?
To ensure your muffins rise beautifully, it’s essential to not overmix the batter. Overmixing develops gluten, which can make the muffins tough. Gently combine the wet and dry ingredients until you see no dry flour—this will keep them soft and fluffy.
- Preheat your oven properly so the muffins have the right environment to rise quickly.
- Make sure your baking soda is fresh; expired baking soda won’t give the rise you need.
- Fill each muffin cup about 3/4 full to allow room for them to rise without overflowing.
Following these tips will help you achieve muffins that are not only delicious but also have that perfect rise and crumb. Enjoy baking!
How to Make Apple Cinnamon Sourdough Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough starter (unfed or discard)
- 1 large apple, peeled, cored, and finely chopped
- 1 ½ cups all-purpose flour
- ½ cup rolled oats (plus extra for topping)
- ½ cup brown sugar (light or dark)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk (whole or any preferred)
- ¼ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take you about 10 minutes to prepare, plus another 20-25 minutes to bake. So in total, you’ll need around 35-40 minutes before you can enjoy these delicious muffins!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or give it a good grease with oil or cooking spray to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, rolled oats, brown sugar, baking soda, ground cinnamon, nutmeg (if using), and salt. Whisk these ingredients together until they are well blended; this will ensure even flavor throughout the muffins.
3. Combine the Wet Ingredients:
In another bowl, mix the sourdough starter, egg, milk, vegetable oil (or melted butter), and vanilla extract. Stir until everything is fully combined and smooth—this is where the magic happens!
4. Combine Wet and Dry Mixtures:
Now, gently pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, fold them together until just combined. Remember, it’s okay if there are a few lumps; overmixing can make the muffins tough!
5. Add the Apples:
Carefully fold in the finely chopped apple pieces so that they are evenly distributed throughout the batter. This will add a lovely flavor and moisture to your muffins!
6. Fill the Muffin Cups:
Using a scoop or spoon, divide the batter evenly among the muffin cups, filling each one about 3/4 full. This way, they have plenty of room to rise without overflowing.
7. Add Toppings:
Sprinkle a few extra rolled oats on top of each muffin for a rustic look and added crunch. This small step adds visual appeal and a nice texture!
8. Bake!
Place the muffin tin in the preheated oven and bake for 20-25 minutes. They are ready when the tops look golden brown, and a toothpick inserted into the center of a muffin comes out clean. Your kitchen will smell heavenly!
9. Cool and Serve:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Don’t forget to enjoy them warm or at room temperature, paired with a smattering of butter or cream cheese!
These Apple Cinnamon Sourdough Muffins are sure to bring warmth and joy—enjoy every bite!
Can I Use Gluten-Free Flour in This Recipe?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it’s a 1:1 mix to maintain the same texture. Sometimes, you may need to add a bit of extra liquid, so keep an eye on the batter consistency.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just wrap each muffin tightly in plastic wrap, then place them in a freezer-safe bag. They’ll keep well for up to 3 months. Thaw at room temperature or warm in the microwave before serving!
Can I Add Nuts or Other Fruits?
Definitely! Chopped walnuts or pecans add a lovely crunch, while raisins or dried cranberries can add sweetness. Just keep in mind to adjust the ratio of apples to maintain balance in flavor and texture.
What’s the Best Way to Tell When the Muffins Are Done Baking?
Insert a toothpick into the center of a muffin; if it comes out clean or with just a few crumbs, they’re ready! If it comes out wet with batter, give them a few more minutes. They should also feel springy to the touch when done.
