Sourdough Apple Muffins
Combining the warmth of cinnamon, sweetness of apples, and tanginess of sourdough, these Apple Sourdough Muffins are a delightful treat for any occasion. Whether you're looking for a wholesome breakfast option or a satisfying snack, these muffins are sure to deliver with their irresistible aroma and taste. Enjoy these freshly baked muffins with a cup of tea or a coffee!
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Servings: 21 muffins
Calories: 168kcal
Equipment
Ingredients
For the Muffins:
- 2 c all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon cinnamon
- ½ c brown sugar
- ½ c granulated sugar
- 1 tablespoon vanilla extract
- 2 eggs room temperature
- ⅓ c vegetable oil
- ⅔ c milk
- ½ c sourdough discard
- 2 granny smith apples finely chopped
For the Oat Crumble Topping:
- ½ c quick oats
- 4 tablespoon unsalted butter room temperature
- 1 teaspoon all-purpose flour
- 2 teaspoon brown sugar
- 1 teaspoon cinnamon
Instructions
For the Muffins:
- Preheat oven to 375℉. Line a muffin tin with cupcake liners and spray with nonstick spray.
- In a large mixing bowl, whisk together the brown sugar, granulated sugar, vanilla extract, eggs, vegetable oil, milk, and sourdough discard until smooth and just combined.½ c brown sugar, ½ c granulated sugar, 1 tablespoon vanilla extract, 2 eggs, ⅓ c vegetable oil, ⅔ c milk, ½ c sourdough discard
- In a separate, medium-sized bowl, combine the flour, baking powder, baking soda, salt, and cinnamon and mix well so everything is evenly distributed. Add to the bowl with the wet ingredients and mix until just combined.2 c all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 tablespoon cinnamon
- If you haven't yet, peel and core your apples before finely chopping them. Add the apples to your mixture and fold them into the batter.2 granny smith apples
- Fill the cupcake liners in the muffin tin about ¾ full with the batter. Sprinkle the oat crumble topping on top of the batter. Place in the oven and bake for 18-20 minutes or until a toothpick entered in the center comes out clean.
For the Oat Crumble Topping:
- In a small bowl, add the oats, softened unsalted butter, flour, brown sugar, and cinnamon. Use a fork to work the butter into the mixture and get everything well combined. Once it's completely mixed, you can sprinkle the topping on your muffins before baking them!½ c quick oats, 4 tablespoon unsalted butter, 1 teaspoon all-purpose flour, 2 teaspoon brown sugar, 1 teaspoon cinnamon
Notes
Store in an airtight container for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 6 months.
Nutrition
Serving: 1muffin | Calories: 168kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 85mg | Potassium: 67mg | Fiber: 1g | Sugar: 13g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
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