Apple Sourdough Muffins
If you are looking for a fun and easy breakfast recipe, these apple sourdough muffins with oatmeal are perfect for you! This is a discard recipe, which means you don’t have to wait, and you can make your muffins in less than 30 minutes!
Why you will love this recipe
- Apple sourdough muffins are super quick and easy to make.
- They are made with sourdough discard!
- These muffins are so versatile! Add chocolate chips, or your favorite spice mix, such as speculaas or pumpkin spice.
Ingredient notes
Sourdough discard: One of the things I love about this recipe is that you add discard instead of an active starter. Discard is the part you are left with after feeding your starter. If you don’t have one yet, check out our guide on how to make a starter before you begin. Because we use a mixture of whole wheat and all-purpose flour, you can also use a whole wheat sourdough starter to make this recipe.
Apples: The best apples for apple sourdough muffins are sweet apples that hold their shape in the oven. I always use Elstar, Honey Crisps, or Granny Smith when I make this recipe.
Oatmeal: To make these muffins, you need oats. I like to use rolled oats, but you can use quick oats as well.
Flour: We use a combination of all-purpose and whole wheat flour. Whole wheat flour adds a mild, nutty flavor and fiber, making these muffins extra nutritious. To make these sourdough muffins gluten-free, simply replace the flour with oat flour.
Baking powder: Since the discard isn’t active, we need to add another rising agent to make our muffins light and fluffy.
Brown sugar: To complement the flavor of the oats, we like to add brown sugar. This type of sugar adds a mild caramel flavor. You can use brown sugar and dark brown sugar for this recipe.
How to make apple sourdough muffins
To make these sourdough muffins, you start by combining the dry ingredients in a large bowl. Whisk the wet ingredients together in another bowl before adding them to the dry mixture. This will help prevent over-mixing the batter.
Next, we add the apples. Mix until combined before you add the dry ingredients. Don’t worry about the apples sinking to the bottom; that won’t happen.
Add the dry ingredients and fold everything together, stopping when all the ingredients are just combined. It’s perfectly fine if a few dry bits or small lumps remain. If your batter is too thick, you can add a little bit of milk.
Divide the batter among the muffin liners. Don’t overfill your liners; you don’t want the batter to spill all over your muffin tin.
Mix the ingredients for the topping in a small bowl and divide it over the muffins. If you want an extra crunchy topping, you can add an extra tablespoon of sugar or chopped nuts to the topping.
Bake them in the center of the oven and let them cool completely before adding a topping, such as honey or caramel sauce, and serving.
Our tips for the best apple sourdough muffins
- Don’t over-mix the batter. Overmixing gives you tough, dry muffins. Stop mixing when all the ingredients are just combined.
- Use oat flour for gluten-free sourdough scones! When making the muffins gluten-free, be sure to check the packaging of the oats and oat flour.
- Add your favorite toppings and fillings. Think of caramel sauce, buttercream frosting, honey, or maple syrup.
- Use room temperature ingredients. This makes incorporating the ingredients a lot easier.
Storage
Freshly baked apple sourdough muffins will keep for a few days when you store them at room temperature. That’s why they are perfect for meal prep! You can also freeze your muffins for later. Frozen, they will last for three to six months! To keep them moist, I always wrap them in plastic wrap or add them to a freezer bag.
More of our sourdough breakfast recipes
Apple Sourdough Muffins
Ingredients
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 apples 1 diced, 1 grated
- 1/4 cup sourdough discard 100 grams
- 3/4 cup brown sugar 100 grams
- 1/4 cup oil
- 1 egg
- 1 teaspoon vanilla extract
For the oat topping
- 4 tablespoon rolled oats
- 1 tablespoon sugar
- 1 tablespoon butter
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Prepare your oven to 360 F (180 C).
- Add the wet ingredients to a bowl and mix until you have a smooth mixture.
- Next, add the diced and grated apple and mix them into the wet ingredients.
- Fold the dry ingredients into the wet mixture and keep folding until everything is just combined. All the flour should be gone, but it doesn't matter if there are a few lumps.
- Live your muffin tin with liners and scoop small heaps of the batter into the muffin liners.
- Combine all the ingredients for the topping in a small bowl and divide the topping over the muffins.
- Place our macing tray in the center of the oven and bake your muffins for 20-22 minutes.
Notes
- Homemade apple sourdough muffins can be stored at room temperature for 34 days and frozen for up to six months.
- Use a mixture of apples for the best flavor.
- Add an extra tablespoon of sugar or chopped nuts to the topping for extra crunch.
