Sourdough Apple Muffins with Cinnamon Streusel

Sourdough apple muffins with a caramel drizzle next to an apple cut in half and cinnamon sticks.

5 from 9 votes

Sourdough Apple Muffins with Cinnamon Streusel

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.

Prep Time10

Cook Time18

Course: Snack

Cuisine: American

Servings: muffins

Author: Emily Christensen

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