These Sourdough Apple Cider Muffins are such a delicious sourdough treat to make in the fall and winter months. They’re perfect right out of a warm oven on a cool day!
I have been a sourdough baker for several years now and I love sharing Sourdough and Sourdough Discard Recipes with my readers. My kids love muffins so I wanted to try something new and make these sourdough apple cider muffins. They’re kind of like my Cinnamon Sourdough Muffins because of the topping but instead of cinnamon, they are have a delicious apple cider flavor.
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❤️ Why you’ll love this recipe
- Easy: This is a very simple recipe that is made with common pantry ingredients.
- Perfect for fall and winter: Apple cider is a staple during the cooler months of the year. Whether you make this in the fall or winter months, these muffins are sure to be a hit.
- Great use for discard: There’s no need to toss your discard (although, this recipe also works for active starter). Use it to make some delicious muffins instead!
🥣 Ingredients needed
The complete list of ingredients and amounts can be found in the printable recipe card further below in the post.
For these muffins, you will need:
- All purpose flour
- Sugar
- Baking powder
- Salt
- Cinnamon, nutmeg, cloves, all spice, and ground ginger: The spices for the muffins.
- Eggs: You’ll need two large eggs for this recipe.
- Coconut oil
- Sourdough discard
- Apple cider: Please note that this recipe calls for apple cider and not apple cider vinegar!
- Cinnamon, brown sugar, and sugar: For the topping.
🌰 Variations
You can add some nuts or raisins in, if you like. Pecans would be especially nice in these muffins.
⏲️ Recipe instructions (step by step guide)
Begin by preheating your oven to 350° and lining a muffin tin with liners. In a large bowl, combine your dry ingredients and mix well (image 1).
Mix in your wet ingredients (image 2). Spoon the batter into the muffin tin with liners, filling them ¾ of the way full (image 3).
In a small bowl combine the ingredients for the cinnamon sugar topping (image 4). Stir until well combined. Add the cinnamon mixture over the muffins (image 5).
Bake for 20 to 22 minutes or until a toothpick comes out clean from the middle.
👩🏻🍳 Tips
- Be gentle when you take the muffins in and out of the oven as the topping can fall off if you jerk your muffin tin. You can put a large sheet pan under your muffins, if needed.
🥡 How to store leftovers
Store any leftover muffins in an airtight container at room temperature. They will be good for up to four days after baking.
📋 Recipe FAQs
Yes, you can swap the discard for active starter in this recipe.
Other recipes you may like:
If you tried these Sourdough Apple Cider Muffins or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Sourdough Apple Cider Muffins
Equipment
- Hand or stand mixer
- Large mixing bowl
- small mixing bowl
- Muffin tin
Ingredients
For the muffins
- 2 ¼ cups all purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 pinch ground cloves
- 1 pinch all spice
- ¼ teaspoon ground ginger
- 2 large eggs beaten
- 3 tablespoons coconut oil or other neutral oil (such as vegetable or safflower)
- ½ cup apple cider *
- ½ cup sourdough discard
For the cinnamon sugar topping
- ¼ cup sugar
- ¼ cup brown sugar
- ½ teaspoon cinnamon
Instructions
- Begin by preheating your oven to 350° and lining a muffin tin with liners.
- In a large bowl, combine your dry ingredients and mix well.2 ¼ cups all purpose flour, 1 cup sugar, 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 1 pinch ground cloves, 1 pinch all spice, ¼ teaspoon ground ginger
- Mix in your wet ingredients.2 large eggs, 3 tablespoons coconut oil, ½ cup apple cider, ½ cup sourdough discard
- Spoon the batter into the muffin tin with liners, filling them ¾ of the way full.
- In a small bowl combine the ingredients for the cinnamon sugar topping. Stir until well combined.¼ cup sugar, ¼ cup brown sugar, ½ teaspoon cinnamon
- Add the cinnamon mixture over the muffins.
- Bake for 20 to 22 minutes or until a toothpick comes out clean from the middle. Please note – be gentle when you take the muffins in and out of the oven as the topping can fall off if you jerk your muffin tin. You can put a large sheet pan under your muffins, if needed.
Ashley says
These were so good! I’ve been having a craving for a cider donut and just haven’t gotten to an orchard. These hit the spot and were very donut-y. I love the topping and the way it cooked on top, made them have the crisp bite to taste almost fried on top.
Thanks for sharing this. Will definitely make again.