Description
These Moist Sourdough Discard Apple Muffins are the perfect way to use up sourdough discard while enjoying a tender, spiced treat. Packed with fresh apple chunks and warm cinnamon, these muffins are moist, flavorful, and easy to make. Great for breakfast or snacking!
Ingredients
Scale
- 1 cup sourdough discard (unfed starter)
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 1 large egg
- ¼ cup melted butter or oil
- 1 tsp vanilla extract
- 1 cup grated apple (about 1 medium apple)
- Optional: ¼ cup chopped nuts or oats for topping
Instructions
- Preheat oven to 375°F (190°C). In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- In another bowl, mix sourdough discard, egg, melted butter (or oil), and vanilla. Stir in grated apple.
- Gently fold wet ingredients into dry ingredients until just combined—avoid overmixing.
- Spoon batter into a greased or lined muffin tin, filling each cup ¾ full. Top with nuts or oats if desired.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let cool slightly before serving.
Notes
- Use fresh sourdough discard at room temperature for best results.
- Tart apples like Granny Smith or Honeycrisp work best for flavor and texture.
- Store in an airtight container for up to 3 days or freeze for longer storage.
- For extra crunch, add a streusel topping or mix in raisins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: sourdough discard muffins, apple muffins, sourdough baking, easy muffin recipe, moist apple muffins, cinnamon apple muffins, sourdough discard recipes