Sourdough Apple Cinnamon Muffins: A Perfectly Spiced Treat

If you're looking for a cozy, flavorful muffin that combines the tangy depth of sourdough with the warmth of cinnamon and sweet apples, these Sourdough Apple Cinnamon Muffins are just what you need! These muffins are soft, moist, and packed with autumn-inspired flavors, making them perfect for breakfast, a snack, or a comforting treat with a cup of tea or coffee.

Using sourdough discard in muffins not only adds a slight tangy complexity to the flavor but also enhances the texture, making them extra tender. Plus, it’s a great way to use up leftover sourdough starter instead of throwing it away!

🥄 Why You’ll Love These Muffins

✔️ Perfectly Spiced – Cinnamon and apples make a deliciously warm and cozy combination.

✔️ Sourdough Benefits – Adds depth of flavor and helps with digestion.

✔️ Easy to Make – A simple, one-bowl recipe that comes together quickly.

✔️ Moist & Fluffy – Thanks to the sourdough starter and buttermilk, these muffins stay soft and tender.

🍏 Ingredients

Dry Ingredients:

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 ½ teaspoons ground cinnamon

• ¼ teaspoon ground nutmeg

Wet Ingredients:

• ½ cup sourdough discard (unfed)

• ½ cup buttermilk (or milk with 1 teaspoon vinegar)

• ½ cup brown sugar

• ¼ cup granulated sugar

• ½ cup melted butter or coconut oil

• 2 eggs

• 1 teaspoon vanilla extract

Add-Ins:

• 1 ½ cups diced apples (Honeycrisp, Granny Smith, or your favorite baking apple)

• ½ cup chopped nuts (optional)

• ½ cup raisins (optional)

Streusel Topping (Optional):

• ¼ cup flour

• 2 tablespoons butter

• 2 tablespoons brown sugar

• 1/2 teaspoon cinnamon

🍏 Instructions

1. Preheat & Prep

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.

2. Mix Dry Ingredients

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

3. Combine Wet Ingredients

In a separate large bowl, mix together the sourdough discard, buttermilk, brown sugar, granulated sugar, melted butter, eggs, and vanilla extract until well combined.

4. Add Dry to Wet

Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix!

5. Fold in Apples & Extras

Gently stir in the diced apples, nuts, and raisins if using.

6. Fill Muffin Cups & Add Topping

Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. If desired, mix the brown sugar and cinnamon for the topping and sprinkle it over each muffin.

7. Bake

Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Cool & Enjoy

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!

🍂 Tips & Variations

✨ Make it Healthier – Swap out half the all-purpose flour for whole wheat flour and reduce the sugar slightly.

✨ Dairy-Free Version – Use coconut oil instead of butter and almond milk + vinegar instead of buttermilk.

✨ Freezing Instructions – Store cooled muffins in an airtight container in the freezer for up to 3 months.

🍏 Final Thoughts

These Sourdough Apple Cinnamon Muffins are a fantastic way to use up sourdough discard while creating a delicious, spiced treat that’s perfect for any time of year. Whether you’re enjoying them for breakfast or as an afternoon snack, their moist texture and rich flavor make them irresistible!

Try this recipe and let me know how they turn out—happy baking! 🍎🥄