Sourdough Apple Cinnamon Muffins are the kind of cozy, feel-good recipe that brings together simplicity, flavor, and a clever use of leftovers. Here at DishRCP, we’ve always believed that great food shouldn’t just taste good—it should have purpose. This recipe came to life in our test kitchen during one of those quiet moments when a nearly full jar of sourdough discard was staring back from the fridge and one lonely apple needed to be used.
Inspired by our mission to reduce waste and bake smarter, we took that tangy discard and paired it with sweet diced apple, warm cinnamon, and pantry basics to create muffins that are soft, moist, and rich in natural flavor. With just the right balance of sweet and spice, these muffins offer a delicious twist on a breakfast classic—made even better with a sourdough boost.
And because life gets busy, we made this recipe incredibly simple. No complicated steps or fancy equipment—just real ingredients and a few mixing bowls. Whether you’re baking for your kids’ lunchboxes, preparing snacks for the week, or just want something warm and homemade with your morning coffee, these Sourdough Apple Cinnamon Muffins deliver every time.
At DishRCP, we love helping home bakers rethink everyday ingredients—and this muffin recipe is one of our favorite examples of turning kitchen scraps into something truly special. If you’ve got extra sourdough starter on hand, this is your chance to give it a second life in the most delicious way possible.
Table of Contents
Table of Contents
Why Make Sourdough Apple Cinnamon Muffins?
The Benefits of Using Sourdough Discard in Muffins
Sourdough discard isn’t waste—it’s flavor waiting to happen. When you use sourdough starter discard in muffins, it brings a slight tang that balances beautifully with sweet ingredients like apples and cinnamon. Not only does it add depth, but it also improves texture. Muffins made with sourdough are often more tender and moist, thanks to the acidity of the discard.
At DishRCP, we constantly experiment with ways to reduce food waste and make the most of every ingredient. That’s exactly why these Sourdough Apple Cinnamon Muffins have become a staple in our kitchen—because they’re a smart, delicious way to repurpose your starter.
Healthier Than You Think: Real Ingredients, Real Nutrition
Unlike processed snacks loaded with preservatives, these muffins are made with everyday, wholesome ingredients. Think apples, eggs, cinnamon, and sourdough—all of which are nutrient-rich and naturally satisfying. The optional almond sugar topping adds a bit of indulgence, but even without it, these muffins are naturally sweet and flavorful.
Using fresh apples brings fiber, vitamins, and antioxidants into the mix, especially if you leave the peel on. Cinnamon supports blood sugar balance, and sourdough can even make baked goods easier to digest for some people.
A Perfect Recipe for Beginners and Busy Families
You don’t need to be an expert baker to make this recipe work. With just a few bowls and a muffin tin, you can whip these up in less than an hour—including bake time. And since it uses discard, there’s no waiting for fermentation—just mix, bake, and enjoy.
Whether you’re trying to sneak more fiber into your kid’s lunchbox or simply need a cozy weekend bake, these muffins check every box. They’re freezer-friendly, lunchbox-approved, and perfect with a hot mug of coffee.
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Sourdough Apple Cinnamon Muffins
- Total Time: 30 minutes
Description
These easy-to-make sourdough apple cinnamon muffins are perfect for snacking any time of day. They boast a crisp exterior and a soft, tender crumb that makes every bite irresistible.
Ingredients
- 200 g Sourdough Starter Discard or Active Starter
- 150 g All Purpose Flour
- 50 g Sugar
- 2 Eggs
- 6 g Baking Powder 1 tsp
- 100 g Vegetable Oil Light flavor
- 150 g Apple unpeeled, diced – 1 large apple
- 4 g Cinnamon Ground (1 tsp)
- 5 g Salt (1 tsp)
- 5 g Vanilla Extract
Optional – Crunchy Almond Sugar Topping
- 50 g Sugar raw
- 80 g Almond Meal
- 30 g Butter melted
Instructions
Preheat your oven to 180°C (350°F). Grease a 12-hole muffin tin with butter.
Optional Topping: In a small bowl, combine sugar, almond meal, and melted butter. Mix until crumbly and set aside.
In a large bowl, whisk together the sourdough starter, eggs, vanilla extract, and oil until mostly combined. It’s fine if the oil separates—it will blend in later.
In another bowl, stir together the flour, salt, baking powder, cinnamon, and sugar. Add the diced apple and toss until the pieces are well coated.
Pour the wet mixture into the dry ingredients and gently fold until just combined. Avoid overmixing to keep the muffins light and tender.
Divide the batter evenly into the muffin tin, filling each about ¾ full.
If using the topping, add a spoonful to the center of each muffin—it will spread as they bake.
Bake for 20 minutes, or until the tops are golden brown. Keep an eye on the topping to prevent burning.
Notes
The topping is totally optional—feel free to skip it, especially if you’re making these muffins for kids’ lunchboxes or everyday snacks. They’re naturally sweet on their own.
Use any apple you like. I went with a large green Granny Smith (about 150g), diced for extra texture. If you prefer a softer bite, grating works too. Peeling is up to you—I leave the skin on to sneak in a bit more fiber for the kids!
- Prep Time: 10minutes
- Cook Time: 20minutes
- Category: Baking, Side Dish, Sides
- Cuisine: American
Nutrition
- Serving Size: 12 Muffins
- Calories: 239kcal
- Sugar: 10g
- Sodium: 244mg
- Fat: 15g
- Saturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 33mg
Ingredients for Sourdough Apple Cinnamon Muffins
Key Ingredients That Make This Sourdough Apple Cinnamon Muffins Work
Creating the perfect muffin starts with quality ingredients that balance taste, texture, and nutrition. Here’s what you’ll need to make our Sourdough Apple Cinnamon Muffins:
- Sourdough Starter (200g) – Discard or active, it adds moisture and a subtle tang. Using discard makes this a zero-waste recipe, and it also improves texture without overpowering the flavor.
- All-Purpose Flour (150g) – A pantry staple that provides structure while keeping the muffins light.
- Granulated Sugar (50g) – Just enough to sweeten the batter without making it overly rich.
- Eggs (2 large) – These bind the ingredients and give the muffins a light, fluffy rise.
- Baking Powder (6g / 1 tsp) – Adds lift and ensures a tender crumb.
- Vegetable Oil (100g) – Adds moisture and a light, neutral taste to the recipe. Choose a neutral oil like sunflower or canola.
- Apple (150g diced, unpeeled) – The star ingredient! A large Granny Smith adds tartness and texture. No need to peel unless you prefer a softer bite.
- Ground Cinnamon (4g / 1 tsp) – Adds a warm, comforting aroma and pairs beautifully with apple.
- Salt (5g / 1 tsp) – Balances sweetness and enhances overall flavor.
- Vanilla Extract (5g) – A touch of vanilla deepens the flavor profile.
Optional Almond Sugar Topping for Extra Crunch
If you’re in the mood to elevate these muffins, this almond topping adds a delicious crunch and slight caramelization that contrasts beautifully with the soft muffin base. Here’s what you’ll need:
- Raw Sugar (50g) – Adds a subtle molasses note and crispy texture.
- Almond Meal (80g) – Gives a nutty richness and soft crunch.
- Melted Butter (30g) – Binds everything and helps create a golden finish.
Sprinkling a bit of this mix on top before baking gives your muffins that bakery-style look and taste. It’s optional—but highly recommended!
Ingredient Substitutions You Can Try
Need to adapt the recipe to what you have on hand? No problem. Here are some easy swaps:
| Ingredient | Substitute Option | Notes |
|---|---|---|
| All-Purpose Flour | Whole Wheat Flour (1:1) | Will make the muffin denser, more fiber |
| Vegetable Oil | Melted Coconut Oil or Butter | Adds extra richness or light coconut flavor |
| Sugar | Honey or Maple Syrup (adjust for moisture) | Reduces refined sugar intake |
| Apple | Pear or Banana (mashed) | Slightly different texture, still fruity |
| Almond Meal | Crushed Pecans or Walnuts | For topping only |
This flexibility makes the recipe super family-friendly and adaptable to different diets or preferences.
How to Make Sourdough Apple Cinnamon Muffins (Step-by-Step)
Start With Oven and Tin Prep –Sourdough Apple Cinnamon Muffins–
To kick things off, set your oven to 180°C (350°F) so it’s fully preheated by the time your batter is ready. Then lightly grease a 12-cup muffin tray with butter or oil. You can also use muffin liners, but greasing directly helps the muffins develop a crisp, golden edge.
Step 1: Make the Crunchy Almond Topping (Optional)
If you’re craving a bakery-style finish, mix this simple topping first. In a bowl, stir together:
- 50g raw sugar
- 80g almond meal
- 30g melted butter
This will form a buttery, crumbly mixture you’ll add before baking. Set it aside—it adds both texture and flavor to your Sourdough Apple Cinnamon Muffins.
Step 2: Whisk the Wet Ingredients Together
In a separate medium bowl, combine:
- 200g sourdough starter (either discard or active)
- 2 large eggs
- 100g vegetable oil
- 5g vanilla extract
Whisk until the mixture is mostly smooth. Don’t worry if the oil separates a little—that will resolve when mixed with the dry ingredients. This blend gives the muffins their signature tang and soft crumb.
Step 3: Combine the Dry Ingredients with Apple
Grab a large mixing bowl and add:
- 150g all-purpose flour
- 50g sugar
- 6g baking powder (1 tsp)
- 5g salt (1 tsp)
- 4g ground cinnamon (1 tsp)
Once combined, toss in 150g of diced apple. Stir gently so each piece gets coated in the flour mixture. This keeps the apple evenly distributed and prevents sinking.
Step 4: Bring the Batter Together
Pour your wet mixture into the bowl with the dry ingredients. Use a spatula or spoon to fold everything together gently. Stir only until the dry flour disappears. A few lumps are fine. Be careful not to overwork the batter—this helps keep your Sourdough Apple Cinnamon Muffins light and fluffy.
Step 5: Fill the Muffin Tray
Divide the batter evenly among the muffin cups, filling each about three-quarters full. If you’re using the almond topping, sprinkle a small spoonful over the center of each muffin. As they bake, the topping will melt and spread, adding a crispy, golden finish.
Step 6: Time to Bake
Place the tray into the center of your preheated oven and bake for 20–22 minutes, or until the tops are golden and a toothpick comes out clean. If using the almond sugar topping, keep a close eye during the last few minutes to avoid burning.
Once baked, remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Tips for Baking Perfect Muffins
| Baking Tip | Why It Works |
|---|---|
| Use room temperature eggs | Helps the batter blend evenly and bake more consistently |
| Weigh ingredients in grams | Accurate measurements mean better texture and results |
| Fold, don’t stir | Folding preserves air in the batter for a softer crumb |
| Flour the apple pieces | Keeps fruit from sinking to the bottom during baking |
| Let them rest briefly | Cooling in the tin locks in moisture without sogginess |
How to Store, Freeze, and Reheat Sourdough Apple Cinnamon Muffins
Keeping Muffins Fresh Without Losing Texture –Sourdough Apple Cinnamon Muffins–
Once your Sourdough Apple Cinnamon Muffins have cooled down, it’s essential to store them properly to retain their flavor and softness. Place the muffins in a sealed container with a paper towel beneath them. This absorbs any extra moisture and helps prevent the bottoms from turning soggy.
These muffins can sit out at room temperature for up to three days and still taste great. Make sure the container is kept in a cool, dry area—away from sunlight or heat sources.
If you live in a humid climate or keep your kitchen warm, transferring them to the fridge after the first day is a smart move.
Is Refrigeration a Good Option?
Yes, storing your muffins in the refrigerator can extend their shelf life to around five or six days. Use a tightly sealed container to maintain their freshness. The cooler temperature may firm them up slightly, but a short reheat will restore that soft, bakery-style texture.
For a quick reheat, microwave one muffin for 10–15 seconds, or warm them in the oven for about 5 minutes at 300°F (150°C).
Freezing Sourdough Apple Cinnamon Muffins the Right Way
Want to keep your muffins longer? Freezing them is a great option for busy schedules or batch baking.
Here’s how to do it correctly:
- Allow muffins to cool completely before wrapping.
- Wrap each one in parchment paper or cling wrap to prevent freezer burn.
- Place wrapped muffins in a freezer-safe container or zip-top bag.
Stored this way, your Sourdough Apple Cinnamon Muffins will stay fresh in the freezer for up to three months. Label the container with the date so you can track how long they’ve been stored.
Reheating Tips for Frozen Muffins
When you’re ready to enjoy your frozen muffins, you have a couple of options:
- Allow them to rest at room temperature for 30 to 60 minutes.
- Or warm them in the oven at 300°F (150°C) for 8–10 minutes
- If you’re short on time, heat one in the microwave for 20–30 seconds.
The muffins will come out warm, fluffy, and full of apple and cinnamon flavor, just like they were fresh from the oven.
Freezing Muffin Batter for Future Baking
If you want muffins straight from the oven without any mixing, freeze the batter itself. Simply place paper liners in a muffin tray, fill them with batter, and pop the tray in the freezer. Once solid, remove the batter-filled liners and place them in a sealed freezer bag.
When you’re ready to bake, place the frozen batter back into the muffin tin and add 5 minutes to the baking time. You’ll get freshly baked Sourdough Apple Cinnamon Muffins anytime—no cleanup needed.
Quick Storage & Freshness Tips – Sourdough Apple Cinnamon Muffins –
| Storage Method | Why It Works |
|---|---|
| Cool muffins fully | Prevents trapped steam from creating soggy tops |
| Wrap muffins before freezing | Keeps air out and locks in texture |
| Store with paper towels | Absorbs moisture in sealed containers |
| Use a double layer for freezing | Helps protect against freezer burn |
| Reheat gently before serving | Restores soft texture and fresh-baked flavor |
Common Mistakes to Avoid When Making Sourdough Apple Cinnamon Muffins
Mistake 1: Overmixing the Batter
Stirring the muffin batter too aggressively or for too long is one of the quickest ways to ruin the texture. Stirring the batter too much creates excess gluten, making your muffins come out dense and rubbery instead of soft and fluffy.
The solution: Mix just until the dry ingredients are absorbed. It’s perfectly fine if the batter has a few small lumps—those will smooth out during baking.
Mistake 2: Guessing Measurements Instead of Using a Scale
When it comes to baking, accuracy matters. A little too much flour or baking powder can throw off the balance and lead to dry, flat, or unevenly baked muffins.
Fix it: Use a digital scale and measure in grams whenever possible. This keeps the recipe consistent and ensures your Sourdough Apple Cinnamon Muffins turn out just right every time.
Mistake 3: Using Cold Starter or Eggs
Cold ingredients don’t mix well with room-temperature items and can affect both texture and rise. Starting with cold eggs or sourdough starter may result in uneven baking and less tender muffins.
Better option: Let all refrigerated ingredients sit on the counter for 20–30 minutes before mixing. This helps everything combine smoothly.
Mistake 4: Not Tossing the Apples in Dry Mix
Adding chopped apples directly into the wet batter can cause them to sink while baking. Uneven fruit distribution affects flavor and texture throughout the muffin.
Here’s how to fix it: Add your diced apple to the dry ingredients first and stir gently to coat each piece with flour. This step helps suspend the fruit throughout the batter evenly.
Mistake 5: Incorrectly Filling the Muffin Cups
Pouring too much or too little batter into each muffin cup affects how well they bake and rise. Overfilled cups might overflow, while underfilled ones can come out small and flat.
Ideal approach: Fill each muffin cavity about three-quarters full. This gives enough room for the muffins to puff up without spilling over.
Mistake 6: Skipping the Almond Sugar Topping
The almond sugar topping is optional, but it adds a delightful crunch that takes the muffin to the next level. Leaving it out won’t ruin the recipe, but you’ll miss that irresistible texture on top.
Quick tip: Mix the topping while the oven preheats. It takes just a minute but gives your Sourdough Apple Cinnamon Muffins a polished, bakery-style finish.
Mistake 7: Ignoring Bake Time Warnings
Baking times are never one-size-fits-all. If you use toppings with sugar or almonds, they can brown faster than the muffin itself. Ignoring this might lead to burnt tops or dry muffins.
What to do: Start checking your muffins around 18 minutes. Stick a toothpick into the center—if it comes out clean or with a few crumbs, your muffins are good to go.
Summary Table: Muffin Mistakes & How to Fix Them
| Common Error | Simple Solution |
|---|---|
| Overmixing | Gently fold ingredients until just combined |
| Guessing amounts | Weigh ingredients using a digital kitchen scale |
| Cold wet ingredients | Let eggs and starter come to room temperature |
| Apples sinking to bottom | Coat diced apple with dry mix before adding wet |
| Inconsistent muffin height | Fill muffin cups ¾ full for even rise |
| Burnt or too-browned tops | Check muffins early if using toppings, especially with sugar |
Health Benefits and Nutrition in Sourdough Apple Cinnamon Muffins
Why Sourdough Starter Makes a Smarter Muffin
Using sourdough starter, even as discard, is a brilliant way to improve texture and flavor while reducing food waste. In Sourdough Apple Cinnamon Muffins, it adds a light tang, enhances moisture, and gives a naturally soft crumb—without needing extra commercial yeast or vinegar.
Sourdough starter contains organic acids and beneficial bacteria, and while discard isn’t fully fermented, it still brings a depth of flavor and contributes to easier digestion compared to standard quick breads.
Apples: A Naturally Sweet, Fiber-Packed Addition – Sourdough Apple Cinnamon Muffins–
Diced apple isn’t just here for flavor—it boosts the nutritional value of each muffin. Apples are rich in dietary fiber, especially when the peel is included, and offer vitamin C, antioxidants, and hydration. That means every bite delivers a balance of texture, sweetness, and wellness.
When baked into these Sourdough Apple Cinnamon Muffins, apples provide subtle sweetness and keep the muffins moist without needing too much added sugar.
Granny Smith or similar crisp varieties work best, as they hold their shape and give a slight tart contrast to the warm cinnamon.
Cinnamon Adds Warmth and Wellness
The spice that defines this recipe—cinnamon—does more than enhance flavor. It brings anti-inflammatory properties and may help support healthy blood sugar levels. When paired with apple and sourdough, it creates a cozy and satisfying profile that feels like comfort food—without going overboard on calories.
Adding cinnamon to these muffins helps you enjoy a fragrant and flavorful treat that also provides a subtle health benefit.
Using Oil Instead of Butter for a Lighter Touch
Vegetable oil plays a key role in keeping the muffins soft and moist, even after a day or two. Unlike butter, which can solidify and dry out baked goods, oil helps retain moisture longer.
For a lighter version of Sourdough Apple Cinnamon Muffins, choose heart-healthy oils like canola, avocado, or even light olive oil. These alternatives support better cholesterol levels and keep the texture tender.
Optional Almond Topping: Flavor and Crunch
While the almond sugar topping is optional, it brings a nice contrast in texture. Almond meal contributes protein, healthy fats, and vitamin E, while raw sugar provides a subtle crunch and caramelization.
If you’re avoiding extra sugar, simply skip it. The muffins are naturally sweet enough thanks to the apples and cinnamon.
Estimated Nutrition Per Muffin (Topping-Free)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 180 kcal |
| Total Fat | 7–8g |
| Carbohydrates | 25–27g |
| Dietary Fiber | 2–3g |
| Sugar | 8–9g |
| Protein | 3–4g |
| Sodium | ~170mg |
These values are based on typical ingredient quantities. Actual values may vary with substitutions or toppings.
A Balanced Snack Option : Sourdough Apple Cinnamon Muffins
Most store-bought muffins are high in sugar, preservatives, and empty calories. In contrast, Sourdough Apple Cinnamon Muffins are made with whole ingredients you recognize and can adjust to fit your needs.
Whether you reduce the sugar, add more fiber with whole wheat flour, or customize your toppings, these muffins remain versatile, family-friendly, and genuinely nourishing.
Creative Variations for Sourdough Apple Cinnamon Muffins
Add Fun Mix-Ins to Boost Texture and Taste
The classic Sourdough Apple Cinnamon Muffins recipe is already delicious—but why not make it your own? You can easily customize each batch with simple, flavorful mix-ins. Here are a few great ideas to add excitement to the base:
- Toasted walnuts or pecans – For extra crunch and a nutty finish.
- Dried cranberries or raisins – Introduce chewy sweetness that pairs beautifully with cinnamon.
- Unsweetened shredded coconut – Adds texture and a hint of tropical flavor.
- Mini dark chocolate chips – For a dessert-like twist that kids (and adults) will love.
Stir in up to ½ cup total of mix-ins at the end—just before portioning the batter into your muffin tin. Don’t overdo it; too many additions can weigh down the batter.
Use Other Fruits, Not Just Apples
This recipe is flexible enough to allow seasonal or personal fruit substitutions. Swapping apples for other fruit changes the flavor while keeping that moist, tender texture intact.
| Alternative Fruit | Flavor & Texture Profile | Best Use Tips |
|---|---|---|
| Pear | Mild, soft, and slightly sweet | Dice small, similar to apple |
| Banana | Dense and naturally sweet | Mash into the wet mix; reduces sugar needed |
| Blueberries | Tart, juicy pops of flavor | Toss in flour before folding into batter |
| Raspberries | Bright and slightly tangy | Best added frozen to prevent breaking apart |
Experiment with Spice Blends
Cinnamon is the star of the show, but blending in a few other spices can create deeper layers of warmth. Some great additions include:
- Nutmeg (¼ teaspoon) – Adds a comforting, earthy aroma
- Ground ginger (¼ teaspoon) – Lends a spicy kick that complements the apple
- Cloves or allspice (a pinch) – Create a rich, fall-inspired depth
Use lightly to avoid overpowering the base flavor of your Sourdough Apple Cinnamon Muffins.
Health-Conscious Adjustments
It’s easy to adapt this muffin recipe to fit a range of diets. Whether you’re reducing sugar or avoiding allergens, here’s how to adjust the base without losing flavor:
- Lower sugar version – Cut the sugar by 25%, and use naturally sweet apples like Honeycrisp
- Whole wheat version – Swap in 50% whole wheat flour for more fiber
- Egg-free – Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg)
- Dairy-free – The recipe uses oil, and the optional topping can be skipped or made with vegan butter
These changes keep your Sourdough Apple Cinnamon Muffins friendly for different households and dietary needs.
Make Muffins in Different Sizes
Bored with standard muffin sizes? Try baking mini muffins for snack boxes or jumbo ones for breakfast. Just adjust the time:
- Mini muffins: Bake for 10–12 minutes
- Jumbo muffins: Extend baking time to 25–28 minutes
Always use the toothpick test. If it comes out clean or with just a few crumbs, your muffins are ready.
Quick Customization Guide
| Type | Options |
|---|---|
| Fruit Variations | Pear, banana, blueberry, raspberry |
| Mix-Ins | Nuts, chocolate chips, coconut, dried fruits |
| Spice Additions | Nutmeg, ginger, cloves |
| Healthy Tweaks | Low sugar, whole wheat, dairy-free, egg-free |
| Muffin Sizes | Mini (12 mins), Jumbo (28 mins) |
Why Sourdough Apple Cinnamon Muffins Belong in Your Baking Routine
If you’re looking for a recipe that checks all the boxes—easy, flavorful, adaptable, and low waste—Sourdough Apple Cinnamon Muffins deserve a permanent spot in your kitchen rotation. This recipe brings together pantry-friendly ingredients, warm spices, and leftover sourdough starter in a way that feels comforting but not complicated.
There’s no waiting for dough to rise or dealing with tricky proofing times. These muffins mix up in minutes and bake into something soft, spiced, and slightly tangy. Perfect for meal prep, school snacks, or a cozy weekend brunch, they’re versatile enough to suit a variety of diets and taste preferences.
Even better? You can easily adjust the sweetness, skip the topping, or change the fruit and still come out with a moist, satisfying muffin that works every time.
These Sourdough Apple Cinnamon Muffins are a great way to turn starter discard into something meaningful—and delicious. Whether you’re using up scraps or intentionally feeding your starter for this recipe, it’s a simple method that rewards you with bakery-quality muffins at home.
Thanks for baking with us at DishRCP, where we believe every recipe should feel accessible, rewarding, and full of flavor. We hope this one earns a spot in your favorites.
Frequently Asked Questions About Sourdough Apple Cinnamon Muffins
Are Sourdough Apple Cinnamon Muffins Healthy?
Yes, Sourdough Apple Cinnamon Muffins can be a healthier option compared to traditional bakery muffins. They’re made with real fruit, minimal sugar, and sourdough starter, which adds a subtle tang and helps with digestion. You can make them even more nutritious by reducing sugar, using whole wheat flour, or skipping the almond topping.
The fiber from the apples and the mild fermentation from the starter make them more satisfying and gentle on the stomach.
Can I Make These Muffins With Sour Cream?
Absolutely. If you’d like to add richness and moisture, you can replace part of the oil with sour cream or yogurt. For example, swap 50g of the oil with 50g of sour cream. This change results in softer, denser muffins with a more tender crumb—perfect if you prefer a richer texture in your Sourdough Apple Cinnamon Muffins.
Sour cream also complements the sourdough flavor beautifully.
What’s Different About the Farmhouse on Boone Sourdough Apple Muffins?
The Farmhouse on Boone version of sourdough apple muffins focuses on fermented batter and longer rise times. It typically uses only active sourdough starter and often allows the batter to rest for several hours before baking to boost fermentation.
In contrast, this recipe is designed for quick, same-day baking using sourdough discard, making it ideal when you want something fast but still flavorful. Both are great options depending on your schedule and how much fermentation you want.
How Do I Make a Crumble Topping for These Muffins?
Turning your muffins into Sourdough Apple Crumble Muffins is easy. Just make a simple crumble using:
3 tablespoons flour
2 tablespoons brown sugar
2 tablespoons cold butter, cut into cubes
Optional: pinch of cinnamon
Rub together until crumbly, then sprinkle on top of each muffin before baking. It creates a crisp, buttery layer that contrasts nicely with the soft center.
Are Sourdough Muffins Easier to Digest?
Many people find that baked goods made with sourdough starter, even discard, are easier on the gut. The natural acids and fermentation help break down gluten and starches, making them gentler to digest than traditional muffins.
While these Sourdough Apple Cinnamon Muffins aren’t fully fermented, the starter still contributes to a lighter texture and may support better digestion for some individuals.
Can I Use Sourdough Starter Discard in Muffins?
Yes, and it’s one of the best ways to reduce waste while enhancing flavor. Sourdough discard adds depth, moisture, and a mild tang to the batter—without needing any extra rising time.
It’s especially great in muffin recipes because the batter comes together quickly, and the discard gives it a tender crumb and unique flavor profile.