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–+ servings

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.

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.
    A mixing bowl with eggs, brown sugar, and granulated sugar, along with a wooden spoon and apples in the background.
  • 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.
    A mixing bowl with a whisk inside, filled with a well-blended muffin batter.
  • Add Apples. Gently fold in the diced apples.
    Two side-by-side images showing the process of folding diced apples into the muffin batter.
  • 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.)
    Two side-by-side images showing the muffin batter in a lined muffin tin before baking and the baked muffins just out of the oven.
  • 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.
    A small white bowl with a metal whisk inside, ready for mixing the glaze.
  • Drizzle Glaze on Top. Drizzle the glaze over the cooled muffins and allow to set before serving.
    Six sourdough apple cinnamon muffins with white glaze drizzled on top, placed on a wire cooling rack.

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.

Nutrition

Calories: 246kcal | Carbohydrates: 46g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 183mg | Potassium: 64mg | Fiber: 1g | Sugar: 19g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
Servings: 12 muffins
Calories: 246kcal
Author: Katie