Description
Moist, tangy sourdough discard apple muffins with a perfect balance of warmth and sweetness.
Ingredients
Scale
- 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
- Store leftovers in an airtight container for up to 3 days.
- These muffins freeze well for up to 3 months.
- Feel free to substitute apples with other fruits if desired.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Sourdough Discard Apple Muffins, Muffins, Baking, Sourdough