These Apple Cinnamon Sourdough Muffins are soft, fluffy, and bursting with sweet apple pieces. The hint of cinnamon makes them smell so good while baking!
They’re perfect for breakfast or as a yummy snack. I just love how easy they are to make, and if you ask me, an extra sprinkle of cinnamon on top is always a good idea! 🍏✨
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for structure, but you can substitute with a gluten-free blend or use a different flour like oat flour. I sometimes mix half and half for added flavor!
Whole Wheat Flour: This adds a nutty taste and makes the muffins heartier. You could use all-purpose flour if you don’t have whole wheat on hand, but it might alter the texture a bit.
Sourdough Starter: Make sure it’s active for the best rise! If you don’t have one, you can use plain yogurt or buttermilk mixed with a little baking soda, but the sourdough flavor will be missing.
Apples: Fresh apples add great texture and flavor. If you’re short on fresh apples, unsweetened applesauce works, or you can mix both for extra moisture and sweetness.
Cinnamon: Ground cinnamon is key for that warm flavor, but feel free to swap in nutmeg or allspice if you like to switch things up a bit!
How Do You Ensure Your Muffins Are Tender and Fluffy?
To achieve perfectly tender and fluffy muffins, it’s important to avoid overmixing. Here’s how to get it just right:
- Mix wet ingredients until blended, but don’t worry about a few lumps—you want to keep the flour from developing too much gluten.
- When combining wet and dry, fold gently with a spatula until just combined. It’s okay if the batter looks a little streaky!
- Let the batter rest for a few minutes before scooping into muffin tins. This helps the ingredients meld together.
Remember, a light hand leads to light muffins! Enjoy baking!
Apple Cinnamon Sourdough Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup sourdough starter (active and bubbly)
- 1/2 cup unsweetened applesauce (or 1 medium apple peeled and finely chopped)
- 1 large egg
- 1/4 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 cup peeled and finely chopped apple (if using applesauce, do both)
- Optional: cinnamon sugar for sprinkling on top
How Much Time Will You Need?
This delightful recipe will take about 15 minutes for prep and about 20-25 minutes for baking. Plus, you’ll want to let the muffins cool for a few minutes, making the total time around 40-50 minutes. It’s a quick and satisfying way to enjoy some fresh muffins!
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly to ensure the muffins don’t stick.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking soda, ground cinnamon, and salt. This step makes sure everything is evenly distributed!
3. Blend the Wet Ingredients:
In another bowl, combine the sourdough starter, egg, vegetable oil (or melted butter), applesauce, and vanilla extract. Mix until it’s all smooth and creamy.
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the bowl with the dry ingredients. Gently fold them together until just combined; it’s okay if there are a few lumps. This keeps your muffins fluffy.
5. Add the Apples:
Carefully fold in the chopped apple pieces, being gentle so that the batter remains light.
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This allows space for the muffins to rise without overflowing!
7. Add Topping (Optional):
If you like a little extra sweetness and crunch, sprinkle some cinnamon sugar on top of each muffin before baking.
8. Bake the Muffins:
Place the muffin tin in your preheated oven and bake for 20-25 minutes. Keep an eye on them; they’re done when a toothpick inserted into the center comes out clean!
9. Cool the Muffins:
Once baked, let the muffins cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Enjoy!
Serve these apple cinnamon sourdough muffins warm or at room temperature. You’ll love the cozy smell and taste of fresh apples and cinnamon!
These muffins are a delightful treat that pairs well with coffee or tea. Enjoy making and sharing them with family and friends!
Can I Use Gluten-Free Flour in This Recipe?
Yes, you can use a gluten-free all-purpose flour blend! Just ensure it contains a binding agent, like xanthan gum, to help the muffins hold together. The texture might be a bit different, but they will still be delicious!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them by wrapping each muffin tightly in plastic wrap and placing them in a freezer bag; they will last for about 2-3 months.
Can I Add Other Mix-Ins?
Absolutely! Feel free to add mix-ins like walnuts, pecans, or even raisins for extra flavor and texture. Just be sure not to add too much to keep the batter from becoming too thick.
What Should I Do If My Muffins Are Too Dense?
If your muffins turn out dense, it may be due to overmixing the batter or using too much flour. Be sure to measure your flour correctly and mix gently, just until combined, to keep them light and fluffy!
