Sourdough Apple Muffins With Cinnamon Streusel
This spiced sourdough apple muffin recipe is the perfect fall treat. These delicious muffins are fluffy, sweet, and packed full of apple flavor. Best part is they can be made with an active sourdough starter or discard. Long ferment or make the quick version.
Sink your teeth into a warm, freshly baked muffin that perfectly blends the tanginess of sourdough with the irresistible sweetness of juicy apples. It’s a flavor combination that feels like pure magic.
I’m still working through all my apples. Is that even possible? If you are a homesteader, you may know the feeling of overwhelm of trying to get through all the produce.
I hate waste, and seeing apples fall from the tree stresses me out just a little.
So I’m trying my best to use as many apples as possible in recipes, canning, and freezing. As my daughter says “so we can make it through winter.” We’ve been reading too much Laura Ingalls books these days.
Last week, I shared this caramel apple sourdough bread that is so delicious. But I wanted something that was a little faster to whip up.
Easy enough for a weekend morning, but also a super delicious recipe that could easily be made for a special occasion, brunch, or holiday morning.
Why you will love this recipe:
Tasty: The perfect blend of tangy sourdough and sweet, juicy apples, this muffin recipe delivers a flavor combination that is simply irresistible.
Versatile: Whether you’re enjoying them as a delightful breakfast treat, a satisfying snack, or a delicious dessert, they never fail to please.
The unique combination of sourdough and apples creates a harmonious balance of flavors that is both comforting and refreshing.
Waste less: Great way to use up extra sourdough discard. I love a good sourdough discard recipes. Not only does it use up something you would just typically throw away, but if long fermented, discard still ferments the dough.
Plus, less planning and making sure timing is right. I always have extra discard on hand.
Sourdough Apple Muffin Baking Tips:
- Choosing the right variety of apples is slightly important. Opt for crisp, juicy apples like Honeycrisp or Granny Smith, as they hold their texture well when baked. Honestly, I have zero idea what type of apples we have. Just use what you have on hand.
- Lastly, don’t be afraid to get creative with your toppings. A sprinkle of cinnamon sugar, a drizzle of caramel sauce, or even a dollop of homemade whipped cream can take these muffins to a whole new level. Let your imagination run wild and enjoy the process of adding your personal touch.
- Want a quick and easy way to make a sourdough starter? Learn how to make your own sourdough starter here. This is a cheater method.
- For the optional streusel topping: If you are sensitive to unfermented grains, you can use gluten free flour or einkorn flour. Or just skip all together.
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Why sourdough?
Sourdough, with its deep-rooted history dating back centuries, brings a yummy depth of flavor to baked goods. Its unique fermentation process not only enhances the taste but also improves the texture of the final product.
By harnessing the power of naturally occurring wild yeast and beneficial bacteria, sourdough captures a complexity that is hard to replicate with commercial yeast.
When it comes to muffins, the addition of sourdough starter offers more than just a tangy undertone. The good bacteria present in sourdough helps to break down the complex carbohydrates in the flour, making them easier to digest and releasing more nutrients.
It also breaks down the phytic acid (an anti-nutrient) present in the grains making the nutrients found in flour easier to absorb.
Furthermore, sourdough imparts a subtle depth of flavor that compliments the sweetness of the apples beautifully. The combination between the sourdough’s tang and the natural sweetness of the fruit creates a yummy balance.
Apples best for baking
Apples best for baking are those that strike a delicate balance between sweet and tart.
Varieties like Granny Smith, Honeycrisp, Fuji, Pink Lady, Braeburn, Golden Delicious, Gala, and Jonagold apples are perfect choices, as their natural acidity holds up well during the baking process.
These apples not only retain their shape but also impart a satisfying tang to the finished muffins.
Ingredients You’ll Need:
Dry Ingredients
All-purpose flour
Brown sugar and regular sugar
Baking Soda and baking powder: This is what gives this recipe i’s rise.
Cinnamon: Or substitute with pumpkin spice
Salt: This is a super important ingredient in desserts. It brings out all the flavors and the sweetness.
Wet ingredients:
Sourdough starter: Sourdough discard or active starter will work. This is because this recipe utilizes commercial leaveners to give it rise rather than the wild yeast in the starter so it is a great way to use up leftover sourdough starter. Even if using discard to make this recipe, it will ferment the grains.
Butter
Fresh apples: Choose your favorite variety of crisp apple. Honeycrisp, Fuji, Pink Lady, Braeburn, Golden Delicious, Gala, Jonagold, or granny smith apples are all great choices.
Eggs
Streusel Topping:
Flour: All-purpose, einkorn or gluten free
Brown sugar
Butter
Cinnamon
Tools you may need:
Stand mixer with paddle attachment or large mixing bowl
Wire rack
Muffin Liners
Rubber Spatula
How To Make Long Fermented Sourdough Apple Muffins:
In the bowl of a stand mixer or a large bowl, combine melted butter, flour, sugar, brown sugar, cinnamon, and sourdough starter. Mix well until all the flour is coated and a ball forms.
Cover bread dough with a towel or plastic wrap.
Let the dough rest at room temperature for 8-24 hours.
Prepare Apples And Create Streusel
The next day, preheat the oven to 350 degrees.
Grease muffin tins or add muffin tin liners.
In a small bowl, mix together melted butter, brown sugar, sugar, cinnamon, and flour. If you are sensitive to unfermented grains, you can use gluten free flour or einkorn flour. Or just skip all together. Set aside.
I found that you need to use 1/3 cup of gluten free one to one flour for the streusel.
Create Muffin Batter
To the bowl with the fermented dough, add eggs, salt, baking soda, baking powder, and vanilla.
Mix until well incorporated. This is much easier to do with a stand mixer.
Fold in the apples.
Mix together until combined, scraping down the sides occasionally.
Pour into the prepared muffin tin.
Top each muffin with streusel topping.
Bake for 20-25 minutes until it starts to turn golden brown around the edges and a toothpick comes out clean.
Allow to cool for a few minutes.
Serve with a little butter.
How To Make Quick Sourdough Cinnamon Apple Muffins
Preheat the oven to 350 degrees.
Grease muffin tins or add muffin tin liners
Dice apples. You can peel the apples if desired.
In a small bowl, mix together melted butter, brown sugar, sugar, cinnamon, and flour. Set aside.
Create Batter
In the bowl of a stand mixer or a large bowl, combine melted butter and sugar. Mix well.
Beat in sourdough starter, eggs, and vanilla.
In a small bowl, combine flour, salt, baking powder, baking soda, and cinnamon.
On slow speed, add in the flour mixture to the sourdough starter mixture. This is the correct way. Will you often find me just adding everything to the stand mixer… yes, yes you will.
Mix until just combined.
Add diced apples in and combine.
Mix together until combined, scraping down the sides occasionally.
Pour into prepared muffin pan
Top each muffin with streusel topping.
Bake for 20-25 minutes until it starts to brown and a toothpick comes out clean.
Allow to cool a bit before serving.
Storage:
Firstly, allow your muffins to cool completely before storing them. This will prevent any excess moisture from getting trapped and making them soggy.
If you plan on consuming your muffins within a day or two, storing them in an airtight container at room temperature should do the trick. This will help maintain their texture and prevent them from drying out.
For longer storage, you can refrigerate your muffins. Simply place them in a resealable bag or an airtight container and pop them into the fridge. This works well if you want to enjoy your muffins for up to a week.
Freeze: Place them in freezer-safe bags. This will prevent freezer burn and maintain their taste and texture.
When you’re ready to enjoy them, simply thaw them at room temperature or warm them in the oven for a few minutes. Store up to 3 months in the freezer.
FAQ
Do I need to peel the apples?
The choice is entirely up to you. Leaving the peels adds a bit of extra texture and flavor, but if you prefer a smoother consistency, feel free to peel them before incorporating them into the batter.
Do you have to ferment the dough?
Nope, these can also be made in a quick version without fermenting. Fermenting the batter makes it easier to digest, more nutrient dense, and have slightly more flavor. They are still delicious without letting them sit overnight.
Variations
Nutty Indulgence: If you’re a fan of nuts, why not add a crunchy element to your muffins? Consider folding in a handful of chopped walnuts, pecans, or almonds into the batter before baking. The subtle nuttiness perfectly complements the tangy apple flavors, creating a delightful texture and adding an extra layer of richness.
Autumnal Spices: To infuse your muffins with the warm and cozy flavors of fall, spice it up! Add a teaspoon of pumpkin pie spice or apple pie spice to the batter for a comforting aroma and a hint of more spice.
Cheddar Cheese Twist: For a savory twist, try incorporating some sharp cheddar cheese into the batter. The combination of tangy apples and salty cheese creates a delightful contrast that will surprise and delight your taste buds.
Simply grate some cheddar and mix it into the batter before baking. The result is a savory muffin that could easily pass as a satisfying grab-and-go breakfast or a delicious afternoon snack.
Berry sweetness: If you’re craving a burst of juicy sweetness, why not bring some berries into the mix? Try folding in a handful of fresh or frozen berries like blueberries, raspberries, or blackberries. The tartness of the berries will add a delightful tang to the muffins, complementing the apple flavor perfectly.
Find More Sourdough Recipes:
- Sourdough Blueberry Muffins
- The Easiest Sourdough Crackers
- Master Sourdough Muffin Recipe
- Sourdough Scones
- Sourdough Banana Muffins
If you try this recipe and love it, I would love if you could come back, comment on the post, and give it 5 stars! Please and thank you.
Sourdough Apple Apple Muffins With Streusel Topping
Equipment
Ingredients
Bread Dough
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1 cup sourdough starter Active or discard will work
- 1/2 cup butter 1 stick
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- 2 cups apples chopped
Apple Streusel
- 2 tablespoons butter melted
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup flour*
Instructions
- In the bowl of a stand mixer or a large bowl, combine melted butter, flour, sugar, brown sugar, cinnamon, and sourdough starter. Mix well until all the flour is coated and a ball forms.
- Cover dough with a towel or plastic wrap.
- Let the dough rest at room temperature for 8-24 hours.
- The next day, preheat the oven to 350 degrees.
- Grease muffin tins or add muffin tin liners.
- Dice apples.
- Create the streusel topping. In a small bowl, mix together melted butter, brown sugar, sugar, cinnamon, and flour. If you are sensitive to unfermented grains, you can use gluten free flour or einkorn flour. Or just skip all together. Set aside.
Create Muffin Batter
- To the bowl with the fermented dough, add eggs, salt, baking soda, baking powder, and vanilla.
- Mix until well incorporated. This is much easier to do with a stand mixer.
- Fold in the apples.
- Mix together until combined, scraping down the sides occasionally.
- Pour into the prepared muffin tin.
- Top each muffin with streusel topping.
- Bake for 20-25 minutes until it starts to turn golden brown around the edges and a toothpick comes out clean.
- Allow to cool for a few minutes. Enjoy
How To Make Quick Sourdough Apple Cinnamon Muffins
- Preheat the oven to 350 degrees.
- Grease muffin tins or add muffin tin liners.
- Dice apples. You can peel the apples if desired.
- In a small bowl create the streusel topping by mixing together melted butter, brown sugar, sugar, cinnamon, and flour. Set aside.
Create Batter
- In the bowl of a stand mixer or a large bowl, combine melted butter and sugar. Mix well.
- Beat in sourdough starter, eggs, and vanilla.
- In a small bowl, combine flour, salt, baking powder, baking soda, and cinnamon.
- On slow speed, add in the flour mixture to the sourdough starter mixture.
- Mix until just combined.
- Fold in the diced apples.
- Pour into prepared muffin pan
- Top each muffin with streusel topping.
- Bake for 20-25 minutes until it starts to brown and a toothpick comes out clean.
- Allow to cool a bit before serving.
Notes
- *If you cannot tolerate unfermented grains, use gluten free one to one flour for the streusel topping. Use 1/3 cup 1 for 1 flour.
- Any kind of apple should work. The best apples tend to be ones that are good for pie making. Firm, slightly more tart like granny smith apples. Honestly, I have zero idea what types of apples we have and any of them would work fine in this.
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- Substitute the cinnamon for pumpkin spice for an even more flavorful muffin.
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- Make this recipe vegan by substituting the butter for vegan butter.
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- While technically this recipe can be made without special equipment, a stand mixer makes the process way easier.
SO delicious, thank you! I planned on making the overnight recipe, but got impatient and made it right away instead. It was delicious! I will definitely make it again!
Yay! I’m so glad you enjoyed them.