These soft muffins blend the sweet taste of apples with the warm spice of cinnamon, all in a fluffy sourdough base. Perfect for breakfast or a snack!
Who can resist the yummy smell of baking muffins? I love enjoying these fresh from the oven, maybe with a little butter on top. They’re a cozy treat for any day! 🧁
Key Ingredients & Substitutions
Sourdough Starter: Using an active sourdough starter adds a unique tangy flavor. If you don’t have one, you can use 1 cup of plain yogurt or buttermilk, adjusting the baking soda and powder slightly.
Flours: The balance of all-purpose and whole wheat flour gives good texture. If you only have all-purpose flour, just use that. Alternatively, spelt flour can be a great substitute for a nutty flavor.
Cinnamon: This is crucial for that warm spice. Feel free to swap in pumpkin pie spice or apple pie spice for a different twist. Freshly grated nutmeg is also nice for extra warmth.
Apples: I like using Granny Smith for the tartness, but any firm apple works well. If apples are hard to find, pears can also make a tasty result!
How Do I Ensure My Muffins Are Fluffy and Not Dense?
To get those perfectly fluffy muffins, it’s essential to not overmix the batter. Here are my tips:
- Mix wet and dry ingredients separately until just combined. A few lumps are okay!
- Be sure to fold in apple pieces gently—they add moisture and deliciousness.
- Fill your muffin tins only about 3/4 full to allow room for rising.
Remember, use the toothpick test! If it comes out clean, your muffins are ready. Enjoy your baking! 🍏🧁
Apple Cinnamon Sourdough Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup active sourdough starter (100% hydration)
- 1 cup all-purpose flour
- 1 cup whole wheat flour (optional for more texture)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup brown sugar or coconut sugar
- 1 large egg
- 1/4 cup vegetable oil or melted coconut oil
- 1/2 cup milk (any kind)
- 1 tsp vanilla extract
- 1 large apple, peeled, cored, and chopped into small pieces
- Optional: chopped nuts (like almonds or walnuts) for topping or mixing in
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare and around 20-25 minutes to bake, giving you a total time of about 40-50 minutes. Plus, cooling time is just a few minutes while you savor the tempting smell!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Start by preheating your oven to 375°F (190°C). While it heats, line a muffin tin with paper liners or lightly grease the cups with cooking spray or oil. This will ensure your muffins come out easily once they are done baking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the active sourdough starter, egg, vegetable oil, milk, and vanilla extract. Use a whisk to mix these together until everything is well blended and smooth.
3. Combine the Dry Ingredients:
In a separate bowl, sift or whisk together the all-purpose flour, whole wheat flour (if you’re using it), baking soda, baking powder, cinnamon, salt, and brown sugar. This helps to aerate the flours and combine all the dry ingredients evenly.
4. Combine Wet and Dry Ingredients:
Carefully add the dry mixture to the wet mixture. Stir gently with a spatula or wooden spoon, mixing just until everything is moistened. It’s okay if there are a few lumps; do not overmix to keep your muffins tender and fluffy!
5. Add the Apples:
Fold the chopped apple pieces into the batter, distributing them evenly throughout. If you like extra crunch, this is also the time to add chopped nuts to the mixture.
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. If you want, sprinkle additional chopped nuts on top for a nice finish.
7. Bake:
Place the muffin tin in your preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Keep an eye on them in the last few minutes to prevent over-baking.
8. Cool Down:
Once they are done, remove the muffins from the oven. Let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up nicely.
9. Enjoy Your Muffins!
These muffins are delightful warm or at room temperature! Serve them plain or spread with a little butter or honey for an extra treat. Enjoy the warm, cozy flavors of apple and cinnamon!
These muffins have a gently tangy sourdough flavor wrapped around the sweetness of cinnamon and tender apple bits—a perfect cozy treat!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour if you prefer! Just keep in mind that it may result in denser muffins. You might want to use a mix of both flours for a lighter texture.
What Can I Substitute for Sourdough Starter?
If you don’t have sourdough starter, you can replace it with 1 cup of plain yogurt or buttermilk. Adjust the baking soda and powder a little to maintain the right balance, adding an extra 1/4 teaspoon of baking powder to the mix.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually in plastic wrap and freeze them for up to 3 months. Thaw them overnight in the fridge when you’re ready to eat!
Can I Add Different Fruits to the Recipe?
Absolutely! While apples are delicious here, you can substitute them with other fruits like pears, berries, or even chopped peaches. Just ensure the fruit is firm, and cut it into similar-sized pieces to ensure even baking.
