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Bird's-eye view of a round muffin with a domed top, studded with diced apple pieces and speckled with cinnamon.

Apple Cinnamon Sourdough Discard Muffins

Baked apple cinnamon sourdough discard muffins with a crumb topping, made with starter discard, butter, eggs, and milk.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 servings

Ingredients
  

Muffin Batter

  • 2 cups all-purpose flour (or fresh milled wheat) 240g
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup sourdough starter discard or active sourdough starter
  • 3/4 cup light or dark brown sugar 150g
  • 1/2 cup melted unsalted butter 113g
  • 2 large eggs
  • 1 1/4 cups milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups finely chopped crisp apples (peeled or unpeeled)

Crumb Topping

  • 1/2 cup all-purpose flour 60g
  • 1/2 cup packed brown sugar 100g
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup cold unsalted butter, cubed 57g

Instructions
 

Muffin Batter

  • Preheat Oven, Prep Pan:

    Set oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining or greasing.

  • Whisk Dry Ingredients:

    In a large bowl, whisk 2 cups (240g) all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, and 1/2 teaspoon nutmeg.

  • Mix Wet Ingredients:

    In another bowl, mix 1 cup sourdough starter discard, 1/2 cup (113g) melted unsalted butter, 3/4 cup (150g) light or dark brown sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1 1/4 cups milk until smooth.

  • Combine Wet and Dry:

    Pour the wet ingredients into the dry and stir until just combined — avoid overmixing.

  • Fold in Apples:

    Gently fold in 1 1/4 cups finely chopped crisp apples.

  • Fill Muffin Cups:

    Spoon batter into muffin cups until each is about 3/4 full.

Crumb Topping

  • Make Crumb Topping:

    Prepare crumb topping: In a small bowl, combine 1/2 cup (60g) all-purpose flour, 1/2 cup (100g) packed brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Add 1/4 cup (57g) cold unsalted butter, cubed, and cut in with a pastry cutter or fork until crumbly. Evenly sprinkle the crumble over the batter.

  • Bake Muffins:

    Bake for 20–25 minutes, or until a toothpick inserted into the center emerges clean.

  • Cool Muffins:

    Cool in the pan for 5 minutes, then transfer to a wire rack to cool fully.
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