How to Make Sweet Sourdough Cinnamon Apple Muffins

Is there anything better than the combination of apple and cinnamon? I love it when fall rolls around, and I get to bake this sourdough cinnamon apple muffin recipe.

These muffins combine the tangy flavor of sourdough with sweet apples and warm cinnamon, while the simple glaze adds a touch of sweetness that makes these muffins irresistible. Sourdough discard recipes, like this one, are a great way to use up your sourdough. One thing to remember is to not overmix the batter – this keeps the muffins tender and light.

A close-up of a single sourdough apple cinnamon muffin with white glaze drizzled on top, with a blurred background of apples.

Sourdough Cinnamon Apple Muffin Recipe

These muffins with a simple glaze are a delicious way to use sourdough discard, combining the warm flavors of apple and cinnamon with a sweet, simple glaze.

Serving Size muffins

Ingredients

Muffins

½ cup sourdough discard
½ cup vegetable oil
¾ cup granulated sugar
¼ cup packed light brown sugar
2 large eggs
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons cinnamon
¼ cup milk or buttermilk you may need a bit more depending on the consistency of your discard
1 ½ cups diced peeled apples about 2 small apples

Glaze

1 cup confectioners’ sugar
1 tablespoon milk
½ teaspoon vanilla extract

Instructions

Prep. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
Wet Ingredients + Sugar. In a large bowl, whisk together the sourdough discard, oil, sugars, and eggs until smooth and well blended.
Dry Ingredients. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
Combine. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with dry ingredients. Mix until just combined, being careful not to overmix. The batter should be thick but pourable. If it seems too dry, add a little more milk, a tablespoon at a time.
Add Apples. Gently fold in the diced apples.
Bake. Divide the batter evenly among the muffin cups. Bake for 22-27 minutes, or until a toothpick inserted into the center comes out clean. (Sourdough discard may require a slightly longer bake time.)
Cool. Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Make the Glaze. While muffins cool, whisk together the glaze ingredients in a small bowl. If too thick, add milk 1 tablespoon at a time until the desired consistency is reached.
Drizzle Glaze on Top. Drizzle the glaze over the cooled muffins and allow to set before serving.

Notes

If you don’t have enough sourdough discard, you can reduce the amount used and add a little more milk to compensate.

The glaze is optional but makes the muffins much prettier.

If you happen to have apple cider or apple cider concentrate, mix that with the powdered sugar instead.

The muffins will be kept for several days at room temperature in an airtight container.

These muffins are great as a snack or for breakfast, plus they help me use up extra sourdough discard. The combination of tangy and sweet hits the spot every time, and they disappear as soon as they come out of the oven. Everyone loves them and they are quick to make.

I hope you love them as much as we do!

Tips For The Best Sourdough Cinnamon Apple Muffin Recipe

Room Temperature Ingredients: Make sure your eggs and sourdough discard are at room temperature for better mixing and a smoother batter.
Dice Apples Evenly: Cutting the apples into uniform pieces ensures they cook evenly and you get apples in every bite.
Check the Batter Consistency: If the batter is too thick, add milk a tablespoon at a time until it’s thick but pourable.
Avoid Overmixing: Mix the batter until just combined to keep the muffins light and fluffy. Overmixing can make them dense.
Cooling the Muffins: Let the muffins cool completely before glazing. This prevents the glaze from melting and sliding off.

Key Ingredients and Tools

When making these muffins, a few tools and ingredients are particularly important to ensure success. Here are some key items:

Sourdough discard. This gives the muffins a unique tangy flavor and helps reduce waste from your sourdough starter. If you don’t have sourdough discard, you can use an equal amount of yogurt or buttermilk.
All-purpose flour. A staple in baking, it provides the structure needed for these muffins. Make sure to measure it correctly by spooning it into the measuring cup and leveling it off.
Baking powder. Essential for helping the muffins rise and become fluffy. Ensure it’s fresh by checking the expiration date for best results.
Diced peeled apples. Use firm apples like Granny Smith or Honeycrisp for a nice texture. Peel and dice them evenly for consistent apple bits throughout the muffins.
Confectioners’ sugar. Used for the glaze, this fine sugar dissolves easily in liquid, creating a smooth and sweet topping.

Having these tools and ingredients on hand will help you make these delicious muffins with ease.

Serving Suggestions

Serve with fresh fruit, yogurt, tea, or a ham and hashbrown casserole.

Troubleshooting and Help

Can I use regular milk instead of buttermilk?

Absolutely! You can use regular milk if you don’t have buttermilk on hand. Just keep an eye on the consistency of your batter—it should be thick but pourable. If it seems too dry, add a little more milk, a tablespoon at a time.

What kind of apples should I use?

I recommend using firm apples like Granny Smith or Honeycrisp. They hold up well during baking and give a nice texture to the muffins.

Can I freeze these muffins?

Yes, you can freeze them! Just let the muffins cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to three months. When you’re ready to eat them, thaw them at room temperature or warm them in the microwave.

Do I have to use the glaze?

The glaze is optional, but it adds a nice touch of sweetness and makes the muffins look pretty. If you’re not a fan of glaze, you can skip it or even sprinkle a little powdered sugar on top instead.

Can I make these muffins without sourdough discard?

If you don’t have sourdough discard, you can substitute it with an equal amount of plain yogurt or buttermilk. It won’t have the same tangy flavor, but it will still be delicious.

Storing Leftovers

Room Temperature: Store the muffins in an airtight container at room temperature. They will stay fresh for up to three days. If they start to get a bit dry, warm them in the microwave for a few seconds before eating.

Freezing: These muffins freeze well! To freeze, let the muffins cool completely. Place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer the muffins to a freezer-safe bag or container. They can be frozen for up to three months. To enjoy, thaw the muffins at room temperature or warm them in the microwave.

With these storage tips, you can enjoy your muffins anytime!

I hope you enjoy making (and eating!) these sourdough apple cinnamon muffins. Whether you enjoy them for breakfast or as a snack, they are a great way to include sourdough in your baking. If you have any questions or tips of your own, feel free to share them in the comments. Happy baking!

How to Make Sweet Sourdough Cinnamon Apple Muffins