Sourdough Discard Apple Muffins

sourdough apple muffins on a cooling rack with glaze and fresh apples.

5 from 2 votes

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These sourdough discard muffins are packed with over one cup of apple in eight muffins. And, as a bonus, they are quick and easy, coming together in under 30 minutes.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast

Cuisine: Unspecified

Servings: muffins

Calories: 128kcal

Author: Joanne Stekler

Ingredients

butter for greasing or muffin liners
4 tablespoons (2 ounces) unsalted butter
½ cup (57 grams) bleached all purpose flour
¼ cup + 1 teaspoon (57grams) granulated sugar
¾ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon baking soda
4 ounces (113 grams) 100% hydration sourdough discard
¼ cup (2 ounces) buttermilk, shaken
1 egg, slightly beaten
½ teaspoon vanilla extract
1 medium apple, cored, peeled, and chopped into ¼ inch cubes

Instructions

Preheat the oven to 350°F.
Butter eight cups in a twelve-cup muffin tin or line it with muffin liners.
butter for greasing or muffin liners
Brown the butter by melting and cooking it over a medium-low heat until it starts to leave brown bits at the bottom of the pan, swirling or stirring occasionally. This is right about when the bubbling sounds stop. Let cool slightly.
4 tablespoons (2 ounces) unsalted butter
Combine the dry ingredients (flour, sugar, baking powder, salt, cinnamon, and baking soda) in a medium-large bowl.
½ cup (57 grams) bleached all purpose flour, ¼ cup + 1 teaspoon (57grams) granulated sugar, ¾ teaspoon baking powder, ½ teaspoon salt, ½ teaspoon cinnamon, ¼ teaspoon baking soda
Combine the sourdough starter, buttermilk, egg, and vanilla in a small bowl. Add the cooled butter, and then add this mixture to the dry ingredients.
4 ounces (113 grams) 100% hydration sourdough discard, ¼ cup (2 ounces) buttermilk, shaken, 1 egg, slightly beaten, ½ teaspoon vanilla extract
Stir just enough to wet the dry ingredients, and then add the apple and mix to stir.
1 medium apple, cored, peeled, and chopped into ¼ inch cubes
Use a large cookie scoop or large spoon to fill the muffin cups about two-thirds of the way full.
Bake for about 18 minutes or until a toothpick inserted in the muffin comes out clean.
Cool in the pan for 5 to 10 minutes and then remove to a cooling rack to cool completely.
Store in an airtight container at room temperature.

Notes

Use an apple that remains firm when cooked and has a strong apple flavor. You could use a tart apple (e.g. Granny Smith, Pink Lady) to increase the tang in these sourdough discard muffins, or any sweet, crisp apple.

If you don't have sourdough discard, add 2 ounces (57 grams or one-third cup, for a total of 114 grams) of flour to the dry ingredients and an additional 2 ounces (one quarter cup, for a total of 4 ounces or one-half cup) of buttermilk or other liquid.

Nutrition