Apple Cider Sourdough Muffins
This post may contain affiliate links. Please read our disclosure policy.Enjoy a taste of fall with these apple cider sourdough muffins. Apple cider muffins are sweet, tender and filled with apple flavor from the apple cider, fresh apple and applesauce that is used in these muffins. The combination of warm spices, sourdough discard and cinnamon/sugar give these sweet muffins the perfect balance of flavor. Quick to whip up and easy to bake, these muffins can be on your table in 40 minutes. Perfect for a quick snack or to start your morning with a yummy breakfast, make these apple cider sourdough muffins today!
Apple Flavor in Apple Cider Sourdough Muffins
If you want a rich apple flavor in your muffins, make sure you’re using good quality apples!
- Apple Cider: Apple cider is typically 100% apple juice (not made from concentrate). Store-bought “apple juice” is often made from concentrate. You can use apple juice in these muffins, but they won’t have the same apple flavor in them as fresh apple cider has. Be sure to save some cider to drink with your muffins!
- Apples: Choose a flavor-forward apple. My favorites are honey crisp, pink lady and granny smith.
- Applesauce: I prefer unsweetened applesauce in this recipe. Homemade or store-bought both work well.
Other Important Ingredients in Apple Cider Muffins
Sourdough Discard: You can use fresh, bubbly sourdough starter if you want. If you don’t mind a more pronounced sourdough flavor, you can use refrigerated discard up to a week or two old. I always use 100% hydration sourdough discard.
Sugar: Granulated sugar and brown sugar work together to give these muffins a sweet flavor. If you prefer a less sweet muffin, you can reduce the sugar by a few Tablespoons.
Flour: All-purpose flour works well for this recipe. I use an all-purpose flour with 11.5% protein content.
Spices: Ground cinnamon and nutmeg are used to enhance the flavor of the apple in these apple cider sourdough muffins.
Eggs: Eggs bring richness, a good texture and help muffins rise.
Greek Yogurt: Gives these muffins a tender crumb and keeps them moist. You can substitute sour cream if desired.
Vegetable Oil: Any neutral-flavored oil works well in this recipe. You can also substitute melted butter if desired.
Mixing Together Muffin Batter
Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt. Grate the apple and add on top of the dry ingredients. Fluff together.
Liquid Ingredients: Mix together the sourdough discard, brown sugar, white sugar and eggs. The discard will loosen up and start to combine with the sugars and egg. Add the yogurt, applesauce, oil, apple cider and vanilla extract. Whisk together until combined.
Mix together: Add the liquid ingredients to the top of the dry ingredients and stir until just combined with just a few dry streaks remaining. Be careful not to over-mix the batter. The less gluten that develops, the more light and tender the muffins will be.
Sprinkle Muffin Tops with Cinnamon Sugar
Prepare a 12-cup muffin tin with cooking spray, lining them with parchment squares or using muffin cups (spray the cups!). Put a scoop of batter in each tin, about 2/3 of the way full. Each cup can be used as this recipe makes 12-14 muffins. Generously sprinkle a cinnamon/sugar mixture over the tops of the muffins. This cinnamon/sugar mixture gives a crunchy and sweet muffin top texture.
Baking Apple Cider Sourdough Muffins
Put the muffins in a preheated 375 degrees F oven and bake for about 20-22 minutes. Be careful not to open the oven door while the muffins bake. Stick a toothpick in the center of a muffin to check for doneness and remove from the oven when baked through. Let cool for 5-10 minutes in the muffin tin before removing to a cooling rack .
Looking for More Delicious Sourdough Discard Recipes?
Frequently Asked Questions
How do I store extra apple cider sourdough muffins?
Let muffins cool completely before storing in an airtight container or ziplock bag. I freeze extra muffins for up to 2 months.
Do I need to grate the apple? Can I cut them into chunks?
I prefer this recipe with grated apple. The apple melts into the muffins instead of being a chunk of apple. If you prefer apple chunks, you can use those instead. If you really like chunks of apple, check out my sourdough discard apple cake.
Can I substitute apple juice for the apple cider?
You can, BUT the muffins will not have as much apple flavor. They will still be tender and delicious, just not quite the same apple flavor that fresh apple cider brings.
Apple Cider Sourdough Muffins
Ingredients
- 250 grams all-purpose flour about 1 2/3 cup
- 6 grams baking soda 1 teaspoon
- 8 grams salt 1 teaspoon
- 4 grams ground cinnamon 1 1/2 teaspoons
- 1 gram nutmeg 1/2 teaspoon
- 100 grams sourdough discard 100% hydration, see recipe notes
- 70 grams granulated sugar about 1/3 cup
- 70 grams brown sugar about 1/3 cup
- 2 large eggs about 100 grams total
- 65 grams plain greek yogurt about 1/3 cup
- 65 grams unsweetened applesauce about 1/4 cup
- 50 grams vegetable oil about 1/4 cup, any neutral-flavored oil works
- 75 grams apple cider about 1/3 cup, see recipe notes
- 2 grams vanilla extract about 1 teaspoon
- 120 grams grated apple about 1 large apple, see recipe notes
- cinnamon/sugar for sprinkling see recipe notes
Instructions
- Preheat oven to 375 degrees F.
- To a medium-sized bowl whisk together the flour, baking soda, cinnamon, nutmeg and salt. Whisk to combine.
- Grate an apple. Add the grated apple to the flour mixture and fluff to combine.
- To a liquid measuring cup or small bowl, add sourdough discard, brown sugar, white sugar and eggs. Whisk together until combined and the sourdough discard incorporates with the sugar and eggs. Then add the yogurt, applesauce, oil, apple cider and vanilla extract. Whisk together until combined.
- Pour the liquid ingredients on top of the dry ingredients and mix until just combined.
- Spray a 12 cup muffin tin with cooking spray or line with parchment papers. If you use baking cups, spray them so the muffins come out easily. Scoop about 2/3 cup batter in each pocket.
- Generously sprinkle granulated sugar and cinnamon over the top of every muffin.
- Bake muffins for 20-22 minutes at 375 degrees F. Once baked all the way through, pull out of the oven and let cool for 5-10 minutes before removing to a baking rack. Enjoy!
What an interesting recipe! Can’t wait to try it! 😍🍎🍏🧁🍂🍁