Moist Sourdough Discard Apple Muffins

A Delicious Way to Use Up Sourdough Discard

Sourdough discard can be transformed into delicious, moist apple muffins that are perfect for breakfast or a snack. These muffins boast a tender crumb, a subtle tang from the sourdough, and the natural sweetness of apples. They’re an excellent way to minimize food waste while indulging in a homemade treat.

Why You’ll Love This Recipe

• Moist and Flavorful: The combination of sourdough discard and apples ensures a tender, moist muffin with a delightful depth of flavor.
• Waste-Free Baking: This recipe helps repurpose sourdough discard, reducing waste while making something delicious.
• Perfectly Spiced: A touch of cinnamon and nutmeg enhances the natural sweetness of the apples.
• Easy to Make: Simple ingredients and straightforward steps make this a great recipe for bakers of all levels.

Ingredients

• 1 cup sourdough discard (unfed)
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ cup granulated sugar
• ¼ cup brown sugar, packed
• ½ cup unsalted butter, melted (or vegetable oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk (or milk with 1 teaspoon vinegar)
• 1 ½ cups apple, peeled and finely diced (about 1 large apple)

Optional Add-ins

• ½ cup chopped walnuts or pecans
• ½ cup raisins or dried cranberries
• A sprinkle of coarse sugar on top for crunch

Instructions

1. Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the wells lightly with cooking spray.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. Combine Wet Ingredients

In a large mixing bowl, whisk the melted butter (or oil) with the granulated sugar and brown sugar until combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and sourdough discard.

4. Incorporate Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir gently until just combined—avoid overmixing.

5. Fold in Apples

Gently fold in the diced apples and any optional add-ins, ensuring even distribution.

6. Fill Muffin Cups

Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. If desired, sprinkle coarse sugar on top for added crunch.

7. Bake

Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

8. Enjoy!

Serve warm or at room temperature. These muffins pair beautifully with butter, honey, or even a dollop of yogurt.

Variations

• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
• Dairy-Free Version: Use coconut oil instead of butter and almond milk with vinegar instead of buttermilk.
• Extra Crunch: Add a streusel topping made with butter, sugar, and oats.
• Spiced Apple Muffins: Increase the cinnamon and nutmeg for a bolder spiced flavor.

Servings and Timing

• Yield: 12 muffins
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Storage and Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keep in the fridge for up to 5 days.
• Freezing: Wrap muffins individually and freeze for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.

Frequently Asked Questions

Can I use active sourdough starter instead of discard?

Yes, but the muffins may rise more and have a stronger sourdough flavor.

What kind of apples work best?

Firm, slightly tart apples like Granny Smith, Honeycrisp, or Fuji work best.

Can I make these muffins ahead of time?

Yes! They keep well for several days, and you can freeze them for longer storage.

Why are my muffins dense?

Overmixing the batter or using too much sourdough discard can result in denser muffins. Stir gently and only until combined.

How can I make them sweeter?

Increase the brown sugar slightly or drizzle with honey after baking.

Can I substitute whole wheat flour?

Yes, but use a mix of whole wheat and all-purpose flour to maintain a lighter texture.

What’s the best way to reheat them?

Microwave for 20 seconds or warm in a 300°F oven for a few minutes.

Can I add oats?

Yes! Try replacing ½ cup of flour with oats for added texture.

Do I need to peel the apples?

Peeling is recommended for a softer texture, but you can leave the skin on for added fiber.

Can I make mini muffins?

Yes! Reduce the baking time to about 12-15 minutes.

Conclusion

These Moist Sourdough Discard Apple Muffins are a fantastic way to use up sourdough discard while creating a delicious, spiced, and tender treat. Whether enjoyed fresh, stored for later, or customized with your favorite mix-ins, they’re sure to be a hit!

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