These easy sourdough apple spice muffins are a delicious fall treat, or really any time of year! They are best eaten fresh, but can easily be frozen to enjoy at a later date.
Store bought muffins can contain a long list of ingredients that are undesirable and unrecognizable by our bodies. Do yourself a favor and make your own at home. Nothing compares to freshly baked muffins!
Tips and Alternatives for your easy sourdough apple spice muffins
- If you don’t have sourdough discard, simply replace that ingredient with 1/2 cup water and 1/2 cup flour.
- Add walnuts or pecans for an added dimension to flavor and a little crunch.
- Top your muffins with a little grass fed butter or ricotta cheese.
- Eat freshly baked for the best flavor, and store in an airtight container on the counter for up to five days.
- Freeze in an airtight container for up to three months. When ready to eat, remove the amount you want from the freezer and thaw on the counter (covered). Warm by placing in the microwave for thirty seconds or an air fryer for a couple minutes.
- This recipe makes about 14 muffins so plan your time accordingly depending on how many muffin tins you have.
- Leave the topping off the muffins for less sugar.
Gather your tools and ingredients.
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Tools: Use stainless, wood, and glass when possible
- measuring cups and spoons
- cutting board
- paring knife
- medium glass bowl
- whisk
- stand mixer with bowl and paddle attachment
- spatula
- unbleached parchment paper muffin liners
- stainless muffin tins
- toothpick or cake tester
- wire cooling rack
Ingredients: use local and organic when possible
muffins
- 2 cups flour
- 3/4 cup brown sugar
- 1/2 tsp salt
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
- 1 Tbsp cinnamon
- 1/2 cup melted butter
- 2 eggs
- 1/2 cup sourdough discard
- 1/2 cup plain (or vanilla) yogurt
- 1 tsp vanilla extract
- 2 cups peeled and chopped apples
topping
- 1/3 cup sugar
- 1/4 cup flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 Tbsp melted butter
How to make easy sourdough apple spice muffins:
step one
Pre-heat your oven to 425 degrees and gather and prepare all of your ingredients. Peel and dice your apples to desired size.
step two
Measure and place all of your dry ingredients for the muffins (not the topping) into a bowl (flour, brown sugar, salt, baking powder, baking soda, nutmeg, cinnamon). Whisk until well combined.
step three
Place all of the wet ingredients for the muffins (not the topping or the apples) into your stand mixer bowl (butter, eggs, sourdough discard, yogurt, vanilla extract). Mix on low with the paddle attachment until well combined. Tip: make sure your butter has cooled a little after melting so it doesn’t heat the eggs or sourdough discard.
step four
Slowly pour the combined dry ingredients into the stand mixer bowl with the wet ingredients with the mixer on a low speed. Mix until just well combined.
step five
Fold the apples carefully into the batter until evenly dispersed.
step six
Line your muffin tins with the muffin liner baking cups. Using a 1/4 cup measuring cup, fill each muffin liner with batter.
step 7
Mix the topping ingredients in a small bowl with a fork to combine until crumbly.
step eight
Top each muffin with about 1 tsp of the topping mixture and press gently into the batter to keep it in place.
step nine
Bake muffins at 425 degrees for five minutes. Drop the oven temperature to 350 degrees and bake for an additional 20 minutes, or until toothpick comes out clean when placed in the center of the muffin.
step ten
Let muffins cool for one minute in the tin, and then transfer to a wire cooling rack to continue to cool to desired temperature.
enjoy!!
Easy Sourdough Apple Spice Muffins
Ingredients
muffins
- 2 cups flour
- 3/4 cup brown sugar
- 1/2 tsp salt
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
- 1 Tbsp cinnamon
- 1/2 cup butter (melted)
- 2 eggs
- 1/2 cup sourdough starter
- 1/2 cup plain or vanilla yogurt
- 1 tsp vanilla extract
- 2 cups apples peeled and diced to desired size
topping
- 1/3 cup sugar
- 1/4 cup flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 Tbsp butter (melted)
Instructions
- Pre-heat your oven to 425 degrees and gather and prepare all of your ingredients. Peel and dice your apples to desired size.
- Measure and place all of your dry ingredients for the muffins (not the topping) into a bowl (flour, brown sugar, salt, baking powder, baking soda, nutmeg, cinnamon). Whisk until well combined.
- Place all of the wet ingredients for the muffins (not the topping or the apples) into your stand mixer bowl (butter, eggs, sourdough discard, yogurt, vanilla extract). Mix on low with the paddle attachment until well combined. Tip: make sure your butter has cooled a little after melting so it doesn’t heat the eggs or sourdough discard.
- Slowly pour the combined dry ingredients into the stand mixer bowl with the wet ingredients with the mixer on a low speed. Mix until just well combined.
- Fold the apples carefully into the batter until evenly dispersed.
- Line your muffin tins with the muffin liner baking cups. Using a 1/4 cup measuring cup, fill each muffin liner with batter.
- Mix the topping ingredients in a small bowl with a fork to combine until crumbly.
- Top each muffin with about 1 tsp of the topping mixture and press gently into the batter to keep it in place.
- Bake muffins at 425 degrees for five minutes. Drop the oven temperature to 350 degrees and bake for an additional 20 minutes, or until toothpick comes out clean when placed in the center of the muffin.
- Let muffins cool for one minute in the tin, and then transfer to a wire cooling rack to continue to cool to desired temperature.
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