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Sourdough Discard Apple Muffins

Close-up of moist Sourdough Discard Apple Muffins, one cut open showing apple chunks and nuts.
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A simple recipe for moist muffins using leftover sourdough starter discard and fresh apples.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup sourdough discard (unfed starter)
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1/4 cup melted unsalted butter
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup peeled and diced apple (about 1 medium apple)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, whisk together the sourdough discard, granulated sugar, and brown sugar until combined.
  4. Add the egg, melted butter, milk, and vanilla extract to the wet ingredients. Mix until just combined. Do not overmix.
  5. Gently fold the dry ingredients into the wet ingredients until just incorporated. A few streaks of flour are acceptable.
  6. Fold in the diced apple pieces.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, you can substitute half of the milk with plain yogurt or sour cream.
  • If you prefer a streusel topping, mix 1/4 cup flour, 2 tablespoons brown sugar, 1 tablespoon cold butter, and a pinch of cinnamon, then sprinkle over the batter before baking.
  • Use firm, tart apples like Granny Smith for the best texture and flavor contrast.

Nutrition

Find it online: https://tastytipster.com/sourdough-discard-apple-muffins/