This Sourdough Discard Apple Muffins recipe comes together in about 30 minutes and is all in one bowl for a quick and easy breakfast or snack that your family will love!. Let’s dive into this scrumptious recipe!
What You’ll Need for Your Muffins
- 1 cup sourdough discard: This is the star of the show! It adds a lovely tang and moisture to the muffins. If you don’t have any on hand, you can use yogurt or buttermilk instead.
- 1 ½ cups all-purpose flour: For that perfect fluffy texture! You can also substitute whole wheat flour for a nuttier flavor.
- ½ cup brown sugar: I love the rich depth of flavor it brings, but you can swap it for granulated sugar if you prefer.
- 1 tsp baking soda: This is our leavening agent, helping the muffins rise beautifully.
- 1 tsp cinnamon: A warm hug of flavor, feel free to add more if you’re like me and can’t get enough cinnamon!
- ½ tsp salt: Just a couple pinches to boost all the delicious flavors!
- ½ cup oil: I prefer using canola or vegetable oil, but melted coconut oil or even melted butter would work here.
- 2 eggs: These will bind everything together and add richness.
- ½ cup milk: Any kind of milk will do! You can even use a dairy alternative like almond or oat milk.
- 1 tsp vanilla extract: For that aromatic, sweet essence, it’s gotta be pure extract, not the imitation stuff!
- 1 cup diced apples: I love using tart apples like Granny Smith, but any apple will do. Remember to peel and core them first!
Let’s Get Cooking!
Step-by-Step Instructions
Preheat Your Oven: First things first, preheat your oven to 375°F (190°C). This is key to making sure your muffins rise nicely!
Prepare Your Muffin Tin: While the oven warms up, line a muffin tin with your favorite cupcake liners or spray it with non-stick cooking spray. The colors of the liners can be so fun and really brighten up the vibe!
Mix Dry Ingredients: In a large mixing bowl, combine 1 ½ cups all-purpose flour, ½ cup brown sugar, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt. Give them a good whisk until everything’s evenly mixed, this helps with aeration and the final rise of the muffins.
Mix Wet Ingredients: In another bowl (or just use the same one after transferring the dry ingredients), whisk together 1 cup sourdough discard, ½ cup oil, 2 eggs, ½ cup milk, and 1 tsp vanilla extract. This mixture should be thick but well-combined, and it’ll smell divine!
Combine Everything: Now, pour the wet ingredients into the dry ingredients bowl. Gently fold them together with a spatula, being careful not to over-mix, you just need to combine them until there are no dry ingredients left. It doesn’t have to be perfectly smooth.
Fold in the Apples: Next, add your 1 cup of diced apples to the mixture. Oh, those lovely apple pieces will add so much moisture! Again, gently fold them in until they’re well distributed.
Fill Your Muffin Cups: Now, using a spoon or an ice cream scoop, fill each muffin cup about ¾ full. You want them to have some room to rise without overflowing.
Bake: Pop your muffin tin into the oven and bake for about 18-22 minutes. You’ll know they’re ready when the tops are golden brown and a toothpick inserted comes out clean, don’t forget this part; it’s key!
Cool and Enjoy: Once baked, let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack. They’re ready to be devoured warm with a pat of butter or just on their own!
This may sound a bit cliché, but they taste a little like fall. Seriously! The warm aroma of apples and cinnamon wafting through your kitchen? It’s just what you need on a cozy autumn afternoon.
If you loved these Moist Sourdough Discard Apple Muffins, be sure to check out my Blueberry Lemon Cream Cheese Sourdough Loaf or my best sourdough recipes!
Why This Recipe Works
Quick & Easy
These Moist Sourdough Discard Apple Muffins come together all in one bowl, minimal clean-up is what busy families need, am I right? Plus, they’re baked in just about 20 minutes! So whether you’re in a rush to get out the door or just need a snack that won’t take all day, this recipe has you covered.
Perfectly Moist
Thanks to the sourdough discard and diced apples, these muffins are perfectly moist without being heavy. You know how some muffins are dry and crumbly? Yeah, not here! Every bite is soft and tender, making them a comforting treat.
Budget-Friendly
You can make these muffins using not-so-expensive, everyday ingredients, no fancy flours or pantry items needed! Plus, it’s an excellent way to use up that sourdough discard that you might otherwise toss, which helps you save pennies.
Customizable
The best part is that this recipe is oh-so-customizable! You can mix and match fruits, throw in nuts or chocolate chips, or even include spices if you’re feeling adventurous. It’s great for using whatever you have in your pantry!
Family Favorite
These muffins are guaranteed crowd-pleasers! My kids can’t get enough, and they make for a fantastic on-the-go breakfast or after-school snack. It warms my heart when they ask for seconds, or in my case, takes the last one.
Serving Suggestions
While these Muffins are delicious all on their own, here are a few ways you can serve them up:
- With Coffee or Tea: Enjoy these muffins in the morning with your favorite hot beverage. The combination is delightful!
- Spread Some Love: Try spreading a little butter, cream cheese, or even a dollop of yogurt on top before serving. Yum!
- Perfect for Brunch: They’re fantastic for brunch gatherings, just pair with fruit and eggs for a delightful spread!
Storage and Reheating Tips
How to Store: These muffins will keep fresh for about 3-4 days at room temperature in an airtight container. For longer storage, place them in the fridge for up to a week.
Best Method to Reheat: When you’re ready to enjoy more, pop them in the microwave for about 15-20 seconds. They get all warm and cozy, just like fresh out of the oven! You can also reheat them in an oven set to 350°F for about 5-10 minutes.
Freezer Friendly: Yes! These muffins freeze exceptionally well. Just make sure to wrap them tightly in plastic wrap or put them in a freezer-safe bag. They’ll last for up to three months. Just thaw them overnight in the fridge before reheating!
So there you have it, quick, easy, and utterly delicious! These Moist Sourdough Discard Apple Muffins will quickly become your family’s go-to recipe for mornings, snacks, or just a little something sweet. Now, what are you waiting for? Go grab your ingredients and whip up a batch today, your taste buds will thank you!
Remember, food is all about sharing, laughter, and joy. These muffins offer everything you need for a delightful experience!
Happy baking! And follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Moist Sourdough Discard Apple Muffins
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with cupcake liners or spray with non-stick cooking spray.
- In a large mixing bowl, combine all-purpose flour, brown sugar, baking soda, cinnamon, and salt. Whisk until evenly mixed.
- In another bowl, whisk together sourdough discard, oil, eggs, milk, and vanilla extract until well combined.
- Pour wet ingredients into the dry ingredients and gently fold until just combined.
- Fold in diced apples until evenly distributed.
- Fill each muffin cup about ¾ full.
- Bake for 18-22 minutes, or until tops are golden brown and a toothpick comes out clean.
- Cool in the tin for 5 minutes before transferring to a wire rack.