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These Sourdough Apple Muffins are soft, buttery, and stuffed with apples. Topped with a cinnamon streusel crumb and caramel drizzle, they’re bursting with cozy fall flavor in every bite.
The smell of cinnamon and apples baking in the oven makes your whole kitchen feel like fall, and this recipe is no exception! Whether you are looking for a recipe to make in the peak of apple season or just love the warm and comforting flavors of apples and cinnamon, this sourdough muffin recipe will not disappoint. If you love fall apple recipes, be sure to also try my Sourdough Apple Fritter Bread, Apple Crisp Sourdough Cinnamon Rolls, Caramel Apple Sourdough Cheesecake Bars and Sourdough Caramel Apple Focaccia.
Why you’ll love this recipe
- These Sourdough Apple Muffins make a great grab-and-go snack or breakfast that the whole family will love.
- This muffin recipe is quick and easy to make, and is ready in 30 minutes. if you love muffin recipes, be sure to also try my Sourdough Pumpkin Muffin or Sourdough Pumpkin Mini Muffins recipes.
- This Sourdough Apple Muffin recipe is a delicious way to use up your sourdough discard.
- This buttery cinnamon-sugar streusel adds the perfect crunchy-sweet topping—just like the one on my Sourdough Blueberry Muffins.
Important Ingredients & Substitutions
- Sourdough discard – You can use sourdough discard that is straight from the fridge or at room temperature. If you do not have discard, active sourdough starter works too.
- Sour cream – The sour cream adds moisture, flavor, and helps create a soft muffin. If you prefer, you can substitute Greek yogurt instead.
- Butter – Either salted or unsalted butter will work in this recipe. However, if you want to control the amount of salt added, use unsalted butter.
- Cinnamon – Cinnamon is added in the muffin batter and also the crumb topping. It pairs so perfectly with the flavor of the apples.
- Apples – Peeled and diced apples. You can use any type of apples you prefer, such as Granny Smith, Pink Lady, Gala or Honeycrisp apples.
- Caramel topping – Adding a drizzle of caramel is optional, but it adds a layer of sweet decadence that pairs so well with the apples and cinnamon. You could also add in sea salt caramel chips to the batter instead of a drizzle on top.
See all the ingredients and amounts in the recipe card below.
Instructions to make Sourdough Apple Muffins
Step 1: In a large bowl or bowl of a stand mixer, add the butter and sugar and beat until smooth with hand beaters or your paddle attachment.
Step 2: Add in the wet ingredients: milk, sour cream, sourdough discard, vanilla extract, and eggs. Whisk or stir to combine until incorporated.
Step 3: Fold in the dry ingredients: all-purpose flour, baking powder, salt and cinnamon. Mix until the flour mixture is just combined. It’s okay if that batter is a little lumpy, you do not want to overmix.
Step 4: Peel and dice the apples (about 2 medium-sized apples). If you want bigger chunks of apples you can dice your apples larger, or if you prefer a softer, more uniform texture, chop them smaller.
Step 5: Add the diced apples to the batter and fold to combine.
Step 6: Grease your muffin pan or line it with paper liners. Scoop ¹⁄₃ cup of the muffin batter into each muffin liner or muffin tin. This will make a total of 12 muffins.
Step 7: For the streusel, combine flour, cinnamon, and sugar in a bowl. Cut the cold butter into the mixture using your fingers or a pastry cutter until it forms coarse crumbs.
Step 8: Add about 1 tablespoon of streusel to each muffin, making sure it covers the top.
Step 9: Bake for 17–18 minutes in a 400°F oven or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
Cool in the pan for a few minutes, then transfer muffins to a wire rack to cool completely. Add a drizzle of caramel topping right before serving!
Recipe Tips
- Do not overmix the batter. Only incorporate until the flour is just incorporated. Overmixing can cause the muffins to become tough.
- Fully cream the butter with the sugar to ensure a light and fluffy muffin.
- Ovens can vary, so to ensure the muffins are baked properly, insert a toothpick into the center of the muffin. You’ll know they are cooked through when the toothpick comes out clean or with just a few crumbs.
- Remove the muffins from the muffin pan after a few minutes and let them cool on a cooling rack. This helps ensure that the muffins do not overbake.
Storage Instructions
To store, add the Sourdough Apple Muffins to an airtight container or bag. They can be stored on the counter for up to 5 days. I recommend storing them without the caramel drizzle as the caramel can make the muffins wet as they sit. To freeze, wrap them in plastic wrap or store them in a freezer bag for up to 3 months. To thaw, remove them from the freezer and let them thaw on the counter or put them in the microwave for a few seconds at a time until they are warmed through.
Recipe FAQ
Yes, if you would like to long ferment the batter for extra digestion benefits and added flavor, simply add the muffin batter to the fridge for 12-24 hours and then add to the muffin pan and bake as instructed.
Sure! Most of my quick breads take about an hour to 1 hour and 15 minutes at 350°F so this recipe should take about that time as well. It will be baked through when a toothpick comes clean. If the top gets too brown while baking you can add foil on top. You can also make my Sourdough Apple Fritter Bread instead. If you prefer loaves over muffins, be sure to also check out my Pumpkin Sourdough Bread recipe.
Yes, if you prefer you can use Greek yogurt instead of sour cream.
Yes, either active starter or discard will work for this recipe.
More sourdough Quick Breads
Sourdough Discard Recipes
Sourdough Pumpkin Muffins
Holiday Sourdough Recipes
Cranberry Orange Sourdough Muffins
Sourdough Discard Recipes
Sourdough Pumpkin Bread with Cinnamon Streusel
Sourdough Discard Recipes
Sourdough Chocolate Banana Bread
Tried this Sourdough Apple Muffins or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Apple Muffins with Cinnamon Streusel
Equipment
Ingredients
- 150 grams granulated sugar, ¾ cup
- 110 grams brown sugar, ½ cup
- 113 grams butter, ½ cup, soft
- 60 grams milk, ¼ cup
- 160 grams sour cream, ⅔ cup
- 60 grams sourdough discard, ¼ cup
- 5 grams vanilla, 1 teaspoon
- 2 eggs
- 245 grams all-purpose flour, 1¾ cups
- 10 grams baking powder, 2 teaspoons
- 3 grams salt, ½ teaspoon
- 4 grams cinnamon, 1 ½ teaspoons
- 200 grams apples, 1¾ cups, peeled and diced
Topping
- 28 grams butter, 2 Tablespoons, cold
- 45 grams flour, ⅓ cup
- 65 grams sugar, ⅓ cup
- 1 teaspoon cinnamon
- Caramel topping, optional
Instructions
- In a large bowl or bowl of a stand mixer, add the butter and sugar and beat until smooth with hand beaters or your paddle attachment.150 grams granulated sugar, 110 grams brown sugar, 113 grams butter
- Add in the wet ingredients and whisk or stir to combine until incorporated.60 grams milk, 160 grams sour cream, 60 grams sourdough discard, 5 grams vanilla, 2 eggs
- Fold in the dry ingredients. Mix until the flour mixture is just combined. It’s okay if that batter is a little lumpy, you do not want to overmix.245 grams all-purpose flour, 10 grams baking powder, 3 grams salt, 4 grams cinnamon
- Peel and dice the apples (about 2 medium-sized apples). If you want bigger chunks of apples you can dice your apples larger, or if you prefer a softer, more uniform texture, chop them smaller so they melt right into the batter as they bake. Add the diced apples to the batter and fold to combine.200 grams apples
- Grease your muffin pan or line it with paper liners. Scoop about ¹⁄₃ cup of the muffin batter into each muffin liner or muffin tin.
- For the streusel, combine flour, cinnamon, and sugar in a bowl. Cut the cold butter into the mixture using your fingers or a pastry cutter until it forms coarse crumbs. Add about 1 tablespoon of streusel to each muffin, making sure it covers the top.45 grams flour, 65 grams sugar, 1 teaspoon cinnamon, 28 grams butter
- Bake for 17–20 minutes in a 400°F oven or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
- Cool in the pan for a few minutes, then transfer muffins to a wire rack to cool completely. Add a drizzle of caramel topping right before serving!
Notes
-
Do not overmix the batter. Only incorporate until the flour is just incorporated. Overmixing can cause the muffins to become tough.
-
Fully cream the butter with the sugar to ensure a light and fluffy muffin.
-
Ovens can vary, so to ensure the muffins are baked properly, insert a toothpick into the center of the muffin. You’ll know they are cooked through when the toothpick comes out clean or with just a few crumbs.
-
Remove the muffins from the muffin pan after a few minutes and let them cool on a cooling rack. This helps ensure that the muffins do not overbake in the hot pan.
- I would recommend storing the muffins without the caramel topping and then adding it right before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Could you long ferment these?
Yes you can put the batter in the fridge for 24-48 hours before baking.
These were amazing!! They were super light and fluffy, moist, perfect balance of apple and cinnamon. I subbed out the sour cream with plain Greek yogurt, and they tasted perfect. Will definitely make these again!
Thanks, Renee!
These were absolutely amazing, thank you for the recipe! We tried the caramel drizzle but they were better plain to us! They were sooooo moist and airy, not dense or heavy at all! Will be bookmarking this one for sure!
I did however, make a few substitutions
I subbed half bread flour and half golden wheat flour for the all purpose. Vanilla greek yogurt for the sour cream. And 75g splenda for the white, then used brown sugar for the topping. Also added in total about 4g of powdered ginger to the recipe (along with the cinnamon it said, not in place of). These were things I had on hand. I ended up with a perfectly sweet apple muffin! Mine made 15 muffins.
My substitutes created
14.4g sugar
4.7g protein
34g carbs
2g fiber
217 cal
per muffin
We will absolutely make these again, substitutions or not!
Thanks Danielle! And thanks for sharing your substitutions I’m glad they turned out good for you.