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Perfect Apple Cinnamon Sourdough Discard Muffins

apple cinnamon sourdough discard muffins - featured image
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These tender, tangy-sweet muffins are the perfect way to use up sourdough discard. Packed with fresh apples and warm cinnamon, they come together in under 15 minutes and taste like a cozy fall morning.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) sourdough discard, unfed and at room temperature
  • 1 large apple (about 200g), peeled and finely diced (Honeycrisp, Fuji, or Granny Smith)
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)
  • 1 tablespoon melted butter (for brushing tops)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners; lightly spray liners with cooking spray.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon until no lumps remain.
  3. In a separate medium bowl, whisk together melted butter, eggs, vanilla extract, and sourdough discard until smooth (mixture may look curdled).
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined—do not overmix. A few small lumps are fine.
  5. Fold in diced apple with a few turns. Batter will be thick and slightly shaggy.
  6. Divide batter evenly among 12 muffin cups, filling each about ¾ full. For taller tops, fill almost to the rim.
  7. In a small bowl, mix 2 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle a generous pinch over each muffin.
  8. Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when pressed.
  9. Cool in pan for 5 minutes, then transfer to a wire rack. While still warm, brush tops with melted butter and sprinkle with extra cinnamon sugar if desired.
  10. Let cool completely on rack (at least 15 minutes) before serving.

Notes

For best results, use room-temperature eggs and sourdough discard. If apples are very juicy, pat them dry after dicing. Let batter rest 10 minutes before baking for taller muffin tops. Muffins keep in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: sourdough discard muffins, apple cinnamon muffins, easy muffin recipe, fall breakfast, sourdough discard recipe

Find it online: https://platebelle.com/perfect-apple-cinnamon-sourdough-discard-muffins-easy-recipe/