These sourdough discard apple muffins are a simple and easy way to use up your discard. These scrumptious muffins make a wonderful breakfast or snack!
You will love how moist and tender these sourdough discard apple muffins are. They are lightly sweetened muffin with just the right amount of cinnamon spice! They are a wonderful way to reduce kitchen waste and use your sourdough discard.
If you’re new to the sourdough world then be sure to check out my post on how to make sourdough starter with blueberries. If you’re a sourdough pro you might also like these sourdough discard pumpkin muffins or sourdough strawberry muffins.
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Ingredients needed
For these muffins, you will need:
- All purpose flour: The base of the recipe.
- Sugar and brown sugar: To sweeten the muffins.
- Salt: You will need just ½ of a teaspoon of salt.
- Cinnamon and nutmeg: To give the muffins a little spice.
- Baking soda: To help the muffins rise.
- Sourdough discard: You will need one cup of discard. If you are new to sourdough baking then be sure to check out my post on how to make your own sourdough starter with blueberries.
- Vegetable oil: Or you can substitute safflower oil.
- Egg: You will need one large egg.
- Vanilla extract: If you can, I recommend using pure vanilla extract.
- Apple: You will need one cup of apple pieces for this recipe. This was one large apple for me.
Equipment needed
You will need a large mixing bowl and a muffin tin.
Recipe instructions (step by step guide)
Begin by preheating your oven to 350 degrees.
In a large mixing bowl combine your dry ingredients. Stir well with a large spoon.
Next, add in your wet ingredients. Mix well with a hand or stand mixer until well combined.
Add in your apple pieces. Stir in with a large spoon.
Add to a muffin tin that has been lined with cupcake liners. Fill each until ⅔rds the way full. Do not over or under fill or they may not bake correctly.
Bake for 25 to 30 minutes or until a toothpick comes out clean from the middle.
Variations
- Add some chopped pecans or walnuts in, if desired.
Tips
- Do not overfill your muffin tins. Filling them too full will cause them to not bake properly.
- I prefer to reheat these a little bit before eating (I just microwave them for a few seconds). Personally, I think leftover muffins taste best this way.
How to store leftovers
Store any leftover muffins in an airtight container at room temperature. These muffins will be good for up to four days after baking.
I personally think they taste best warm. I reheat these for a few seconds in the microwave before serving.
Other sourdough recipes:
- Sourdough Discard Chocolate Chip Cookies
- Sourdough Discard Oatmeal Cookies
- Sourdough Apple Cake
- Sourdough Discard Coffee Cake
Sourdough Discard Apple Muffins
Equipment
- Large mixing bowl
- Mixer
- Muffin tin
Ingredients
- 1 cup all purpose flour
- ½ cup sugar
- ¼ cup brown sugar packed
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking soda
- 1 cup sourdough discard
- ⅓ cup vegetable oil
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 cup diced apples with the peel removed
Instructions
- Begin by preheating your oven to 350 degrees.
- In a large mixing bowl combine your dry ingredients. Stir well with a large spoon.
- Next, add in your wet ingredients. Mix well with a hand or stand mixer until well combined.
- Add in your apple pieces. Stir in with a large spoon.
- Add to a muffin tin that has been lined with cupcake liners. Fill each until ⅔rds the way full. Do not over or under fill or they may not bake correctly.
- Bake for 25 to 30 minutes or until a toothpick comes out clean from the middle.
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