Description
Moist, tangy sourdough discard apple muffins with a perfect balance of warmth and sweetness. These easy-to-make, family-friendly muffins repurpose leftover starter and feel like no-bake effort due to quick preparation. The streusel topping adds a delightful texture contrast.
Ingredients
¼ cup unsalted butter (softened)
½ cup granulated sugar
½ cup light brown sugar (packed)
1¾ cups all-purpose flour
2 teaspoons ground cinnamon
1½ teaspoons baking powder
½ teaspoon ground nutmeg
½ teaspoon baking soda
½ teaspoon kosher salt
200 g sourdough discard (about ¾ cup, unfed, room temp)
2 eggs (room temperature)
3 tablespoons vegetable oil
2 tablespoons yogurt (dairy or non-dairy)
2 teaspoons vanilla extract
1½ cups diced apple (about 1 large apple)
Instructions
Mix flour, oats, melted butter, brown sugar, and cinnamon for streusel topping
Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or grease it lightly
Beat softened butter with granulated and brown sugars until light and fluffy
Whisk flour, cinnamon, baking powder, nutmeg, baking soda, and salt in a separate bowl
Combine sourdough discard, eggs, vegetable oil, yogurt, and vanilla, whisking until smooth
Add both the dry and wet ingredients to the creamed butter mixture, alternating and mixing just until combined
Fold in 1½ cups diced apple
Divide batter into prepared muffin cups, topping each with a spoonful of streusel
Bake for 18-22 minutes until golden and an inserted toothpick comes out clean
Let cool in pan for 5 minutes before transferring to a wire rack
Notes
Use room-temperature sourdough starter for optimal mixing
For best rise, ensure starter is at room temperature
CSG liners or parchment paper simplify cleanup
Muffins store well in airtight containers for up to 3 days at room temperature
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American