• 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.