Description
Warm, comforting, and packed with fall flavor, these sourdough apple muffins are everything you crave in a homemade treat. They’re soft, perfectly spiced, and topped with a buttery crumb topping, making them a delicious fall breakfast paired with a hot cup of coffee.
Ingredients
Scale
Apple Muffins
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 8 tbsp (1 stick) softened butter
- 3/4 cup brown sugar
- 1/2 cup sour cream
- 1/3 cup sourdough starter
- 2 eggs
- 1/4 cup milk
- 2 tsp vanilla extract
- 1 cup diced apples (about 2 large apples)
Crumble Topping
- 4 tbsp cold butter, cubed
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 cup flour
Instructions
- Prepare a 12 count muffin tin by lining it with paper liners or liberally spraying with a non-stick spray (I use avocado oil) and set aside.
- Prepare the crumble topping: In a small mixing bowl, combine the flour, brown sugar, and cinnamon. Mix together and then work in the cold, cubed butter with your hands until the mixture resembles coarse crumbs. Set aside.
- In a large bowl, add softened butter, sugar, eggs, vanilla extract, and sourdough discard. Mix together until just combined.
- Begin adding the dry ingredients, beginning with the baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the flour, 1 cup at a time until just combined, being careful not to overmix.
- Add in the chopped apples and stir well.
- Using a medium sized cookie scoop or 1/4 cup measuring cup, portion the batter into prepared muffin tin, filling each liner ¾ of the way full.
- Top each muffin with a generous helping of the crumble topping before popping into the oven.
- Bake muffins in preheated oven at 425 for 5 minutes, and then reduce the oven temperature to 350 (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 15-17 minutes. A toothpick inserted in the center should come out clean or with few moist crumbs (no wet batter) to test doneness.
- Allow muffins to cool. Top with a hearty slab of butter and enjoy!
Notes
-
- Baking: Baking the muffins at a high temperature initially and then lowering the temperature halfway through baking ensures tall, bakery-style muffin tops. I use the same method in this recipe for sourdough chocolate chip muffins.
- Mix by Hand: In most of my other recipes, I use a stand mixer to mix up any kind of dough or batter, but for these muffins, I highly recommend mixing them by hand until just combined. It will yield a lighter, fluffier muffin!
- Storage: These muffins will store well in an airtight container at room temperature for up to 3-4 days. I recommend eating them fresh for the best (and most delicious!) results.
- Freezing Instructions: Baked muffins will store well in an airtight, freezer-safe container in the freezer for up to 3 months. Thaw them in the refrigerator or on the counter at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast Recipes
- Cuisine: American
