These Apple Cinnamon Sourdough Muffins are a cozy treat filled with sweet apple bits and a sprinkle of cinnamon. They’re soft, fluffy, and a perfect way to use up sourdough starter!
Trust me, the aroma while baking is simply heavenly. I love enjoying these muffins warm with a cup of coffee. It’s like wrapping yourself in a warm blanket! ☕🍏
Key Ingredients & Substitutions
Sourdough Starter: Your main ingredient! It adds a unique tang and helps with the fluffy texture. If you don’t have any, you could use yogurt or buttermilk for moisture, but it won’t replicate the sour flavor. Always use an active starter for best results!
Apples: I love using Granny Smith apples for their tartness, which balances the sweetness. Any firm apple works well, though. If you prefer a sweeter muffin, try Honeycrisp or Fuji apples. You can also add raisins or dried cranberries for a different twist!
Flour: All-purpose flour is perfect here, but if you want a healthier spin, you can swap in whole wheat flour. Just note, it might change the texture slightly, making it a bit denser.
Oil or Butter: I often choose vegetable oil for moistness, but melted butter adds a deeper flavor. If you’re dairy-free, stick with oil or try coconut oil for a hint of sweetness!
How Do I Make Sure My Muffins are Soft and Fluffy?
The key to soft and fluffy muffins is not overmixing the batter once you add the dry ingredients. Here’s how to achieve that perfect texture:
- Whisk wet and dry ingredients separately first to ensure even distribution of baking soda and baking powder.
- Gently fold the dry ingredients into the wet ones until just combined. A few lumps are okay!
- Add the chopped apples last, mixing them in delicately to avoid breaking them down.
By treating the batter gently, you’ll keep those muffins light and airy, making each bite delightful!
Apple Cinnamon Sourdough Muffins
Ingredients You’ll Need:
- For the Muffins:
- 1 cup sourdough starter (active, unfed)
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup vegetable oil (or melted butter)
- 1/2 cup milk (or buttermilk)
- 1 tsp vanilla extract
- 1 medium apple, peeled, cored, and finely chopped
- For the Topping (Optional):
- 1 tbsp sugar mixed with 1/2 tsp cinnamon
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prep and 18-22 minutes to bake. After baking, let the muffins cool for about 5 minutes in the tin, then they’re ready to enjoy! Overall, you’ll have these tasty muffins in about 40 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While the oven is heating up, line a muffin tin with paper liners or grease it well to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, combine your sourdough starter, granulated sugar, egg, vegetable oil (or melted butter), milk (or buttermilk), and vanilla extract. Use a whisk to blend everything together until it’s nice and smooth.
3. Prepare the Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg (if using). Sifting helps to distribute the ingredients evenly, giving your muffins a better texture.
4. Combine Wet and Dry Mixtures:
Now, gently fold the dry ingredients into the wet mixture. Be careful not to overmix; it’s okay if there are a few lumps! You want the muffins to stay tender and soft.
5. Add the Apples:
Fold in the chopped apple pieces gently until they are evenly distributed throughout the batter. Each muffin will have delicious bites of apple!
6. Fill the Muffin Tin:
Divide the muffin batter evenly among the prepared muffin cups, filling each one about 3/4 full to allow space for rising.
7. Add the Topping (Optional):
If you’d like a crunchy sweet topping, sprinkle the cinnamon sugar mixture over the top of each muffin. It adds a nice touch of flavor!
8. Bake:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check if they’re done, insert a toothpick into the center of a muffin; it should come out clean!
9. Cool Down:
Once baked, let the muffins cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. This helps them stay fluffy and not become soggy.
10. Serve and Enjoy:
These muffins are best enjoyed warm or at room temperature. Relish the delicious flavors of apple and cinnamon mingling with the hint of tang from the sourdough starter. Happy baking!
This recipe yields about 8 standard-sized muffins.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour, but keep in mind that it will make the muffins denser. You may want to start with half whole wheat and half all-purpose flour if you’re concerned about texture.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to a month. Just make sure to wrap each muffin individually in plastic wrap before placing them in a freezer bag.
Can I Add Other Ingredients to the Batter?
Definitely! Feel free to mix in nuts, dried fruits, or chocolate chips for added flavor and texture. Just keep in mind that adding too many extra ingredients can affect the baking time, so check for doneness regularly.
What Should I Do If My Sourdough Starter Is Not Active?
If your sourdough starter isn’t active, it’s best to feed it and let it sit out at room temperature for a few hours until it becomes bubbly and rises. You can also use a different rising agent like baking powder or yogurt, but your muffins won’t have that signature sourdough flavor.