These Apple Cinnamon Sourdough Muffins are soft and fluffy, with chunks of sweet apples and a dash of warm cinnamon. Perfect for breakfast or a cozy snack!
I can’t resist the tempting smell when these bake. They disappear fast at my house! It’s great to use sourdough starter—makes them extra special and delicious.
Key Ingredients & Substitutions
Sourdough Starter: Use an active and bubbly starter for the best rise. If you don’t have sourdough, you can try yogurt or buttermilk, but it will change the flavor. Just add a little extra baking soda to help with leavening!
Flours: All-purpose flour is perfect for this recipe. You can substitute up to half with whole wheat flour for added texture and nutrition. I like to use whole wheat for a nutty flavor!
Apples: Granny Smith apples add a nice tartness, but feel free to use other types like Honeycrisp, Fuji, or even a mix. If you want fewer chunks, try grating the apples instead.
Oils and Butters: Vegetable oil gives a neutral taste, but melted butter adds richness. Both work well, so choose based on your taste. If you’re looking for a healthier option, you can use applesauce in place of oil or butter.
How Do I Make Sure My Muffins Are Tender and Fluffy?
The key to tender muffins is to mix gently. Here’s how to avoid overmixing:
- Combine wet and dry ingredients until just mixed—you’ll see some lumps and that’s okay!
- When adding apples, fold them in lightly to distribute without overly mixing the batter.
- Try not to squish the batter while filling the muffin tin; gently spoon it in.
Remember to watch your baking time closely, too. It can vary slightly based on your oven. A toothpick test is a great way to check but don’t fear a few crumbs—just ensure it’s not wet batter!
Apple Cinnamon Sourdough Muffins
Ingredients You’ll Need:
- 1 cup sourdough starter (active and bubbly, unfed or fed)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (optional for a bit of texture)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- 1/3 cup granulated sugar (adjust to taste)
- 1/4 cup brown sugar (light or dark)
- 1 large egg
- 1/3 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup peeled and diced apple (such as Granny Smith or Honeycrisp)
- Optional: cinnamon sticks for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and an additional 20-25 minutes for baking. Allow some extra time to cool before serving. In total, you’ll be ready to enjoy these delightful muffins in about 45 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s hot enough when your muffins go in to rise beautifully. Line a muffin tin with paper liners or give it a light grease—this helps the muffins come out easily!
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together your sourdough starter, egg, vegetable oil (or melted butter), and vanilla extract until everything is mixed smoothly. This makes the base of your muffin batter!
3. Prepare the Dry Ingredients:
In another bowl, combine the all-purpose flour, whole wheat flour (if using), baking soda, ground cinnamon, nutmeg (if using), salt, granulated sugar, and brown sugar. Stir using a whisk or fork to ensure everything is well combined.
4. Combine Wet and Dry Ingredients:
Now, gently add the dry ingredients to the wet ingredients. Mix carefully until just combined. Remember, it’s okay if there are a few lumps—overmixing can make the muffins tough!
5. Fold in the Apples:
Gently fold in the diced apples, making sure they are distributed evenly throughout the batter. This adds delicious sweetness and texture to your muffins!
6. Fill the Muffin Tin:
Spoon the batter into your prepared muffin tin, filling each cup about 3/4 full. This gives the muffins room to rise without overflowing.
7. Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Keep an eye on them! They’re done when a toothpick inserted into the center of a muffin comes out clean.
8. Cool the Muffins:
Once baked, take the muffins out of the oven and let them cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely. This helps prevent them from getting soggy!
9. Decorate (Optional):
If you like, you can garnish your muffins with cinnamon sticks for a lovely presentation. It makes them look extra special!
Enjoy these muffins warm or at room temperature! They are delicious on their own or with a bit of butter or cream cheese spread on top. Happy baking!
Can I Use Gluten-Free Flour in This Recipe?
Yes, you can substitute all-purpose flour with a gluten-free blend! Make sure to use a blend that contains xanthan gum to help with binding. However, the texture might differ slightly, so you may want to experiment with ratios to get your desired outcome.
Can I Substitute the Sugar?
Absolutely! You can use coconut sugar, maple syrup, or honey as alternatives. Just keep in mind that liquid sweeteners might require adjusting the wet ingredients slightly to maintain the right batter consistency.
How Can I Store Leftover Muffins?
Store leftovers in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 3 months. Just thaw at room temperature or gently reheat in the microwave!
Can I Add Nuts or Other Mix-ins?
Of course! Chopped pecans or walnuts make a lovely addition for an extra crunch. You could also mix in raisins or other dried fruits for additional sweetness. Just be cautious about adding too many mix-ins so that the batter holds together well.
