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.

Sourdough Apple Cinnamon Muffins – The Best Moist & Easy Recipe (2025)

Sourdough Apple Cinnamon Muffins

Author: dishrcp
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

Scale

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

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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

Find it online: https://www.dishrcp.com/sourdough-apple-cinnamon-muffins/