Sourdough Cinnamon Apple Muffins

I started making these muffins as a way to use up extra discard, but they’ve stuck around because they’re just that good. They’re soft and moist with tender chunks of apple and that little tang you only get from sourdough. The cinnamon makes the whole kitchen smell warm and sweet, and the light glaze adds just enough sweetness without being over the top.

These freeze beautifully, so I like to tuck a few away for busy mornings. A quick warm-up in the microwave and they taste just as fresh as the day you baked them.

Ingredients and Tools You’ll Need

If you’d like to double or triple this recipe, or use metric measurements, you can make adjustments in the recipe card at the bottom of this post.

Muffins

• ½ cup sourdough discard 
• ½ cup vegetable oil
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• 2 large eggs
• 1¾ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons cinnamon 
• ¼ cup milk or buttermilk – add a little extra if the batter feels too thick.
• 1½ cups diced peeled apples – about 2 small apples; Honeycrisp or Granny Smith are my favorite but it truly doesn’t matter

Glaze

• 1 cup confectioners’ sugar
• 1 tablespoon milk – add more, a teaspoon at a time, if you prefer a thinner drizzle.
• ½ teaspoon vanilla extract

Instructions

1. Prep Your Oven and Pan

Preheat the oven to 350°F and line your muffin pan with paper liners.

If your sourdough discard and eggs are cold, let them sit out for a few minutes so they mix more smoothly.

2. Mix the Wet Ingredients

In a large bowl, whisk together the sourdough discard, oil, both sugars, and eggs until smooth and slightly glossy.

This step helps the sugar dissolve and gives the muffins their soft, even texture.

3. Add the Dry Ingredients

Sprinkle the flour, baking powder, salt, and cinnamon right on top of the wet mixture. Use your whisk to lightly combine them before stirring into the wet ingredients.

This helps the dry ingredients distribute evenly without using a separate bowl. Mix a little tiny bit, then add your milk, and finish whisking. You really don’t need separate bowls or to alternate wet and dry. They’re just muffins. 🙂

Stop mixing as soon as you no longer see streaks of flour.

5. Fold in the Apples

Add the diced apples and fold them in gently with a spatula.

Make sure they’re evenly coated with batter so they bake evenly and don’t sink.

6. Fill and Bake

Spoon the batter into your lined muffin pan, filling each cup about three-quarters full. Bake for 22 to 27 minutes, until the tops are golden and a toothpick comes out clean.

Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack to cool completely.

7. Make the Glaze

Whisk together the powdered sugar, milk, and vanilla in a small bowl until smooth. Adjust the consistency with more milk if you’d like a thinner drizzle.

Apple cider is a great substitute if you have it on hand.

8. Drizzle and Enjoy

Drizzle the glaze over the cooled muffins and let it set for a few minutes before serving.

Storage Instructions

These muffins keep well at room temperature for about three days in an airtight container, or up to five in the fridge.

They also freeze beautifully. Just cool completely, skip the glaze, and store in a freezer-safe bag for up to three months.

Thaw at room temperature or warm in the microwave for 20 seconds to bring them back to life. For make-ahead mornings, bake the night before and glaze them fresh the next day.

Simple Variations

• Apple Cinnamon Walnut: Fold in ½ cup chopped walnuts for a little crunch and a more old-fashioned flavor.
• Caramel Apple: Drizzle with caramel sauce instead of the glaze for a richer treat.
• Apple Oat: Swap ¼ cup of the flour for quick oats to make them a bit heartier.

Questions You Might Have

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