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!
Sourdough Discard Apple Cinnamon Muffins
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
Have a bunch of discard to use? Check out these discard recipes.
Want more sourdough breakfast recipes? Try the best sourdough pancakes, this sourdough banana bread, these sourdough scones, and my favorite sourdough cinnamon rolls.
KAREN W. says
Tried these this weekend and they turned out fabulous!! I am new to baking sourdough and will be making these on a regular basis. I mill my own flour so I used soft white wheat.
Thank you for a great recipe!
Sharon Wegner says
I would be more interested in seeing the actual inside of the muffin rather than solid butter
mandyjackson says
Guess you’ll have to make them 🙂