Name: Sourdough Discard Apple Cinnamon Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1/2 cup unsalted butter, (melted + cooled slightly); 1/2 cup sourdough starter discard; 1/2 cup milk; 2 eggs; 1 teaspoon vanilla; 1 1/2 cup all purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup sugar; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1 small apple, (shredded (about 1/2 cup)); For topping: turbinado sugar

The classic flavor combination of cinnamon and apple, in an ultra-soft sourdough muffin with a crispy sugar topping. These are so easy, and SO delicious, they're bound to become a breakfast staple!

Muffin batter that smells so good, my kids regularly ask if they can eat it!

And I can understand why. You just cannot go wrong with cinnamon and apple (plus an extra punch of nutmeg). These are warm and cozy, sweet (but not too sweet), and have quite possibly the best texture of any muffin I've ever made.

Maybe my favorite thing about these muffins is that they feel muffin-y without being boring. Some muffins get so close to cupcake territory that it feels like they really can't pass for breakfast anymore. These are delicious, but solidly in the muffin camp.

DO NOT pass up the chance to eat one warm out of the oven slathered in butter. It is so good!

How to make them

Start by melting a stick of butter, letting it cool slightly, then whisking it together with discard, milk, eggs, and vanilla.

Then, mix the flour, baking soda, salt, sugar, cinnamon, and nutmeg in a separate bowl.

Sprinkle the dry ingredients over the wet ingredients and fold to incorporate. Fold in the shredded apple.

Divide between muffin cups, sprinkle with turbinado sugar, and bake for 22-25 minutes.

The apple

I love the sweetness the apple adds here, so I use a Honeycrisp or a Fuji when I make these muffins.

You can use whatever variety of apple you like, just keep in mind if you use something like a Granny Smith or a McIntosh, your muffins will be more tart.

One small apple (or about ½ cup shredded apple) is all it takes for this recipe! I use my box grater to shred it - skin and all!

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5 from 1 vote

Sourdough Discard Apple Cinnamon Muffins

The classic flavor combination of apple + cinnamon, in an ultra-soft sourdough muffin. These are so easy, and SO delicious, they're bound to become a breakfast staple!

Makes 12 muffins.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Servings:

Author: mandyjackson

Ingredients

½ cup unsalted butter, melted + cooled slightly
½ cup sourdough starter discard
½ cup milk
2 eggs
1 teaspoon vanilla
1 ½ cup all purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 small apple, shredded (about ½ cup)
For topping: turbinado sugar

Directions

Preheat oven to 375 degrees. Line a muffin tin with paper cups.
Whisk together the butter, starter, milk, eggs, and vanilla in a large bowl until smooth.
Combine the flour, baking soda, salt, sugar, cinnamon, and nutmeg in a medium bowl. Sprinkle the dry ingredients over the wet ingredients and stir to combine. Fold in the shredded apple.
Divide batter between prepared muffin tins. Sprinkle with turbinado sugar. Bake 22-25 minutes, until muffins are domed, baked through, and golden brown.

Notes

Apple varieties - I like to use a sweet apple (Honeycrisp or Fuji) for these, but any variety will work! Just keep in mind it will affect the flavor of the muffins, so if you're using a less sweet apple (like a Granny Smith or McIntosh), your muffins won't be as sweet.