Easy Apple Cinnamon Sourdough Discard Muffins
No matter the season, spiced apple treats are always a welcome delight! These apple cinnamon sourdough muffins are a must-have snack that brings the cozy essence of autumn right into your kitchen.
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I’m all about apple spice everything and sourdough everything, so naturally, we had to combine the two in these irresistible apple cinnamon sourdough discard muffins!
Using my trusty base muffin recipe, these muffins are not only incredibly easy to make, but they’re also super adaptable to whatever ingredients you have on hand. Loved by both kiddos and adults alike, these muffins are the perfect fall treat for any occasion! With the comforting warmth of cinnamon, the sweetness of apples, and the tangy flavour of sourdough, these muffins are sure to become a new favourite in your kitchen.
Why You’ll Love This Recipe
Where To Get Whole-Grain Flour
If you’re living in a city, you can mostly likely find a bakery or fancy grocery store that sells fresh-milled whole-grain flour. If you’re living in the country and you can source whole-grains, you may want to consider milling your own flour. You can start without making a large investment by using a powerful coffee grinder or blender that you already own. A step up would be purchasing a KitchenAid grain mill attachment. If you’re really enjoying working with fresh-milled whole-grains and you have a reliable source of grain, you can also consider a Harvest NutriMill which is the one I use and love both for its beauty and practicality.
When you feel ready to invest in a NutriMill, use my discount code BRONSBREAD20 at checkout to get $20 off.
You can use sourdough discard to make sourdough rhubarb walnut muffins, sourdough einkorn chocolate chip cookies, sourdough honey sweetened banana bread, sourdough rye brownies, rye discard crackers, and even sourdough tortilla shells! The possibilities are literally endless.
How Does Cold Fermentation Work?
Long and cold fermenting the doughs and batters of your baked goods with sourdough discard has many advantages that don’t involve leavening.
The natural yeasts and bacteria in the sourdough discard ferment the dough and batter at a slow rate in the refrigerator. This slow fermentation enhances the dough’s flavour, nutrition profile and digestibility.
The bacteria produce compounds that add a mild tanginess to the dough and the slow fermentation process allows the dough to develop deeper, more complex flavours. The breakdown of starches and proteins by the yeast and bacteria also contributes to a richer taste. They also help break down phytic acid in the flour, which can improve the dough’s digestibility and increase the bioavailability of nutrients.
Materials You’ll Need
Ingredients You’ll Need
How To Make Apple Cinnamon Sourdough Discard Muffins
Melt Butter: Melt the butter in a small saucepan over low heat.
Mix Sugar: In a medium bowl, combine the sugar with the melted butter.
Add Flavours and Eggs: Stir in the vanilla extract, then add the eggs, mixing until fully incorporated.
Incorporate Remaining Wet Ingredients: Add the apple sauce, milk, and sourdough discard. Mix until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, spices, and salt.
Mix Dry and Wet: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
Fold in the Apples: Gently fold in the chopped apples until incorporated.
Rest: Let the batter rest and hydrate for 15 minutes or overnight in the fridge for a long fermentation.
Preheat Oven: After rest, preheat your oven to 450°F (232°C).
Prepare Muffin Tins: Line muffin tins with muffin liners.
After Rest: Scoop the batter into each cup to the top until there’s no batter left.
Bake: Place in the oven and immediately reduce the temperature to 350°F (175°C). Bake for 20-25 minutes, or until a toothpick comes out clean.
Cool: Let the muffins cool in the liners for a few minutes. If using silicone liners, allow them to cool completely before removing.
Enjoy: Enjoy your delicious apple cinnamon sourdough muffins!
Simple Apple Cinnamon Sourdough Discard Muffins
ingredients
- 150g Whole Wheat Flour
- 150g White Flour
- 150g Sugar
- 120g Butter
- 2 Eggs
- 100g Sourdough Discard
- 75g Milk
- 200g Yogurt or Apple Sauce
- 1 tbsp Vanilla
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Ginger
- 1/4 tsp Allspice
- 1 tbsp Baking Powder
- 1 tsp Salt
- 1 Large Apple diced
instructions
- Melt Butter: Melt the butter in a small saucepan over low heat.
- Mix Sugar: In a medium bowl, combine the sugar with the melted butter.
- Add Flavours and Eggs: Stir in the vanilla extract, then add the eggs, mixing until fully incorporated.
- Incorporate Remaining Wet Ingredients: Add the apple sauce, milk, and sourdough discard. Mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, spices, and salt.
- Mix Dry and Wet: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
- Fold in the Apples: Gently fold in the chopped apples until incorporated.
- Rest: Let the batter rest and hydrate for 15 minutes or overnight in the fridge for a long fermentation.
- Preheat Oven: After rest, preheat your oven to 450°F (232°C).
- Prepare Muffin Tins: Line muffin tins with muffin liners if need be.
- After Rest: Scoop the batter into each cup to the top until there's no batter left.
- Bake: Place in the oven and immediately reduce the temperature to 350°F (175°C). Bake for 20-25 minutes, or until a toothpick comes out clean.
- Cool: Let the muffins cool in the liners for a few minutes. If using silicone liners, allow them to cool completely before removing.
- Enjoy: Enjoy your delicious sourdough apple spice muffins!
new ebook
getting started with sourdough
and the “why” behind each step
Whether you’ve never touched sourdough or you’re tired of every recipe being different and not knowing why – this guide will help clear things up.
Learn the basics, avoid common beginner mistakes, learn why you’re doing what you’re doing and finally bake an edible loaf!
Storage
Store these muffins in an airtight container on the counter to eat in a couple days.
To keep longer, store in an airtight container in the fridge. Just note that the texture may change and be a bit denser.
Line the airtight container with a cotton dish towel or paper towel to retain moisture.
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