Have sourdough discard? Try these sourdough discard cinnamon apple muffins!
My biggest gripe about maintaining a sourdough starter is how much waste the discard creates. So when I can, I collect it in a jar in my fridge to use for other baking projects. So far I’ve enjoyed making cheese and chive scones as well as discard crackers (recipes coming soon) and these sourdough discard cinnamon apple muffins are the newest addition! The perfect balance of sweet and savory, these muffins make an excellent breakfast or quick snack to have throughout the week.
A few notes:
- The topping: The topping could be optional if you want to make these a little healthier. However, I think it adds a nice textural difference and helps to balance the sourdough and cinnamon flavors from the muffins.
- The sourdough discard: The discard I used for the recipe is what I collect in my fridge after feeding my starter which means it was a little old and a little funky. If you use fresh discard or feed your starter to create the necessary discard amounts for this recipe, the flavor will be much more tame. If you use older discard like me but want to make the sourdough flavor less intense, use only 100g of discard and sub in 50g of flour and 50g of water.
- The apple: I happened to use a honey crisp apple when I made these, but other baking apples like granny smith would also work just fine. Also, I highly recommend paying attention to the size of your apple cubes. I cut mine to about 1/4 inch sized pieces, which meant they didn’t disintegrate into the muffin batter and created a nice textural difference between the muffin and the streusel topping.
Sourdough Discard Cinnamon Apple Muffins
Have extra sourdough discard? Try these sourdough discard cinnamon apple muffins! The perfect balance of sweet and savory, these muffins make an excellent breakfast or quick snack to have throughout the week.
Equipment
- Digital Scale
- Muffin Tin
Ingredients
Muffin Batter
- 150 g Flour
- 50 g Sugar
- 6 g Baking powder
- 5 g Salt
- 4 g Cinnamon
- 150 g Apple pealed and diced into ¼ inch pieces
- 200 g Sourdough Discard
- 100 g Oil vegetable or canola
- 2 Eggs
- 5 g Vanilla
Streusel Topping
- 30 g Unsalted Butter melted
- 50 g Brown Sugar
- 40 g Almond flour
- 40 g Rolled Oats
Instructions
- Preheat your oven to 350℉ and grease a muffin tin.
- Start by making the streusel topping. Add butter, brown sugar, almond flour, and oats to a small bowl. Mix until combined.30 g Unsalted Butter, 50 g Brown Sugar, 40 g Almond flour, 40 g Rolled Oats
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Add your diced apple and mix until the apple is coated in the flour mixture. Set aside.150 g Flour, 50 g Sugar, 6 g Baking powder, 5 g Salt, 4 g Cinnamon, 150 g Apple
- In a medium bowl, whisk together your sourdough discard, oil, eggs, and vanilla. Pour the wet ingredients into the dry and mix until just combined.200 g Sourdough Discard, 100 g Oil, 2 Eggs, 5 g Vanilla
- Spoon the batter into the muffin tins, you should have enough to fill each hole to around ¾ of the way full.
- Top each muffin with the streusel topping.
- Bake for about 20 minutes or until the tops are golden brown. Run a knife around the edge of each muffin to release them from the tin and then transfer to a wire rack to cool.
Notes
- The topping: The topping could be optional if you want to make these a little healthier. However, I think it adds a nice textural difference and helps to balance the sourdough and cinnamon flavors from the muffins.
- The sourdough discard: The discard I used for the recipe is what I collect in my fridge after feeding my starter which means it was a little old and a little funky. If you use fresh discard or feed your starter to create the necessary discard amounts for this recipe, the flavor will be much more tame. If you use older discard like me but want to make the sourdough flavor less intense, use only 100g of discard and sub in 50g of flour and 50g of water.
- The apple: I happened to use a honey crisp apple when I made these, but other baking apples like granny smith would also work just fine. Also, I highly recommend paying attention to the size of your apple cubes. I cut mine to about 1/4 inch sized pieces, which meant they didn’t disintegrate into the muffin batter and created a nice textural difference between the muffin and the streusel topping.
