Description
These cozy sourdough apple cinnamon muffins use your sourdough discard to create tender, flavorful breakfast treats. Sweet apple pieces, warm cinnamon, and a mild tang make these muffins perfect for autumn mornings. This simple recipe yields 12 standard muffins and includes tips for variations, storage, and dairy-free adaptations.
Ingredients
Instructions
1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease well.
2. In a large bowl whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl whisk eggs, brown sugar, granulated sugar, oil, milk, vanilla extract, and sourdough discard until smooth.
4. Pour wet ingredients into dry ingredients and fold gently until just combined.
5. Fold in chopped apples and any optional mix-ins.
6. Divide batter evenly among muffin cups, filling each about 3/4 full.
7. Bake for 20–25 minutes until a toothpick inserted in the center comes out clean and tops are golden.
8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: breakfast
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 muffin
Keywords: sourdough, apple, cinnamon, muffins, discard, fall, breakfast, baking