These Apple Cinnamon Sourdough Muffins are fluffy and full of warm flavors! Made with ripe apples and a hint of cinnamon, they are perfect for breakfast or a sweet snack.
Honestly, who can resist the smell of cinnamon baking? I love serving these warm with a little butter, and they are great for sharing—if you can resist eating them all yourself! 😄
Key Ingredients & Substitutions
Sourdough Starter: An active and bubbly starter is essential. If you don’t have one, you can use buttermilk or yogurt to maintain moisture and flavor. Just be cautious about adjusting the liquid in the recipe.
Apples: I love using tart apples like Granny Smith for a nice balance with sweetness. If you’re short on apples, you can double the applesauce in the recipe or use pear puree as a substitute!
Flour: All-purpose flour works great, but whole wheat or gluten-free flour can be used for a health boost. Just note that the texture may change slightly; you might need to experiment with additional moisture.
Sweeteners: The combination of granulated and brown sugar adds depth. If you’re avoiding refined sugar, consider using coconut sugar or maple syrup, but adjust the liquid accordingly for the latter.
How Can I Ensure My Muffins Rise Well?
A big key to fluffy muffins is how you mix the batter. Here’s how to do it just right:
- Mix the wet ingredients until just combined before adding the dry ingredients. You want a homogenous mix without lumps.
- Fold the dry mix into the wet gently. Overmixing can lead to dense muffins, so it’s okay if a few flour pockets remain.
- Check the freshness of your baking soda and baking powder; old leavening agents can cause your muffins to fall flat.
- Make sure your starter is bubbly; this means it’s active and ready to give lift to your muffins.
These simple techniques will help ensure fluffy, delicious muffins every time! Enjoy baking!
How to Make Apple Cinnamon Sourdough Muffins
Ingredients You’ll Need:
- 1 cup sourdough starter (active and bubbly)
- 1/2 cup unsweetened applesauce or finely grated apple
- 1 medium apple, peeled and finely chopped
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup whole milk or buttermilk
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- Optional topping: chopped nuts (walnuts or pecans) and cinnamon sugar (1 tbsp sugar + 1 tsp cinnamon)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 20-25 minutes for baking, so you’ll have warm and delicious muffins ready in roughly 40 minutes! Just a little patience as they cool, and then they’re ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
First things first, preheat your oven to 375°F (190°C). While that’s heating up, line a 12-cup muffin tin with paper liners or grease it well with butter or cooking spray to keep your muffins from sticking.
2. Mix the Wet Ingredients:
In a large bowl, combine the sourdough starter, milk (or buttermilk), oil (or melted butter), egg, vanilla extract, and applesauce. Whisk them together until everything is mixed evenly and smooth. This is the base of your batter!
3. Combine the Dry Ingredients:
In another bowl, stir together the flour, granulated sugar, brown sugar, baking soda, baking powder, ground cinnamon, and salt. Make sure it’s well-mixed so that the leavening agents and spices are evenly distributed throughout the flour.
4. Mix Dry and Wet Ingredients:
Now it’s time to combine the two mixtures! Gradually add the dry ingredients to the wet ingredients, stirring gently. Be careful not to overmix; you want to stop as soon as you don’t see any dry flour left. A few lumps are perfectly fine!
5. Add Apples:
Fold in the finely chopped apple pieces gently into the batter, making sure they’re spread out for the best flavor in each muffin.
6. Fill the Muffin Cups:
Spoon the batter into the muffin cups, filling each about 3/4 full. This allows space for the muffins to rise without overflowing.
7. Add Optional Toppings:
If you’d like, sprinkle the tops with chopped nuts and a little mix of cinnamon sugar to add a tasty crunch and sweetness.
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. They’re ready when a toothpick inserted into the center comes out clean.
9. Cool and Serve:
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. It’s hard to resist them warm, and they’re even better with a bit of butter or honey on top!
10. Enjoy!
These Apple Cinnamon Sourdough Muffins are a delightful treat! You’ll love their tender crumb filled with apple goodness and warm cinnamon flavors. Happy baking!
Can I Use a Different Type of Flour?
Absolutely! You can use whole wheat flour for a healthier option, though the muffins may turn out a bit denser. For gluten-free muffins, a gluten-free all-purpose blend can also work, but you may need to adjust the liquid slightly depending on the blend used.
What If My Sourdough Starter Is Not Active?
If your sourdough starter isn’t bubbly, it’s best to feed it and let it sit at room temperature until it becomes active. Alternatively, you can use buttermilk or plain yogurt as a substitute for the sourdough starter in equal amounts to maintain moisture and tangy flavor.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week or frozen for longer storage. Just let them cool completely before freezing, and reheat in the microwave or oven when ready to enjoy!
Can I Add Other Ingredients?
Definitely! Feel free to customize your muffins by adding ingredients like raisins, cranberries, or chopped nuts. You can also mix in some spices like nutmeg or ginger for additional flavor. Just be sure not to overload the batter to keep the texture light and fluffy!
