Sourdough Discard Apple Crumble Muffins
Last Updated on July 10, 2026 by Jamie Saechao
Sourdough discard apple crumble muffins are made with tart apples, sweet sugar, cinnamon, and sourdough tang! These easy to make autumn muffins are the perfect way to use up your sourdough discard.
These sourdough fall muffins can be enjoyed for breakfast or topped with caramel sauce for an irresistible dessert. They smell like a delicious orchard ripe with apples, and are moist and tender!
The crumb features delicious flavors like cinnamon and nutmeg, while the interior has a moist and tender crumb full of chopped apples!
For more delicious sourdough muffins, try my sourdough caramel apple muffins, sourdough banana muffins, sourdough pumpkin muffins, or sourdough blueberry muffins!
Ingredients
See recipe card for full ingredient amounts.
- All-purpose flour
- baking powder
- salt
- baking soda
- Unsalted butter
- Sour cream
- Milk – I use whole milk
- Sourdough discard: flat and runny
- Sugar
- Brown sugar
- Cinnamon
- Nutmeg *optional
- Eggs: Use room-temperature eggs
- Vanilla extract
- Apples: Usefresh Granny Smith or Pink lady apples.
Icing (optional):
- Heavy cream
- Confectioner’s sugar
- Vanilla Extract
What Is Sourdough Discard?
Sourdough discard is the flat, runny portion of sourdough starter that is left over after the starter has finished fermenting the flour and water you have given it. Discard is a great way to add tangy sourdough flavor to baked goods.
New to sourdough? Learn how to make your own sourdough starter here, the supplies you need, and the best tips on maintaining your starter!
Recipe Tips
- When using sourdough discard straight from the fridge, let it warm up to room temperature before adding it to batter.
- Never over mix your muffin batter if you want moist, tender muffins!
- For bakery style muffins, bake the muffins for five minutes at high heat, then lower the oven temp for the final bake (see below).
How To Make Sourdough Apple Crumble Muffins
Step 1: Preheat oven to 425 F, peel and chop apples, line muffin tin with liners.
Step 2: Mix the wet ingredients, including the discard, in a large bowl.
Step 3: Whisk all dry ingredients together and slowly add them to the wet ingredients. Fill each muffin tin to the top with batter.
Step 4: To make the crumb topping, whisk all dry ingredients in a small bowl. Pour in melted butter and fluff with fork until crumbles form.
Step 5: Bake for 5 minutes at 425, then lower the temperature to 350 and continue to bake for 15-16 minutes.
Step 6: Make the icing and drizzle over warm muffins. (optional!)
Faq’s
For tall, bakery style muffins, bake muffins for five minutes at a high temperature, such as 425 F, then lower the temperature to 350 degrees F and continue baking.
Use sourdough discard when it is flat and runny. If your starter still has some bubbles, stir it down before adding it to the batter.
Storage
Store uneaten muffins in an airtight container for 3-4 days. To freeze, wrap each muffin individually in foil or plastic wrap, then freeze in a freezer safe container.
For more delicious sourdough discard ideas try:
Sourdough Discard Apple Crumble Muffins
Equipment
- 1 Large Bowl
- 1 medium bowl
- 1 muffin tin
- Muffin liners
Ingredients
Muffins
- 2 1/2 cups all purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 eggs room temperature
- 1/2 cup sourdough discard
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/3 cup milk
- 1/2 cup chopped apples
Crumb Topping
- 2/3 cup all purpose flour
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/4 cup melted butter
Vanilla Icing *optional
- 1 cup confectioner's sugar
- 3-5 tbsp heavy cream or milk
- 1 tsp vanilla extract
Instructions
Muffins
- Preheat oven to 425 degrees F. Peel and chop apples, and line muffin tin with liners.
- In a small bowl whisk together the flour, salt, baking soda, baking powder, cinnamon and nutmeg.
- In a large bowl mix together the melted butter, sour cream, milk, brown sugar, white sugar, eggs, vanilla extract, and sourdough discard.
- Slowly add the dry ingredients to the wet ingredients, and mix until just combined. Add the chopped apples to the batter. Do not over mix. Fill muffin tins to the top with batter.
Crumb Topping
- Whisk the flour, brown sugar, cinnamon and nutmeg together. Add the melted butter and fluff the mixture with a fork until crumbles form.
- Sprinkle the top of each muffin with a generous scoop of crumb topping.
Bake
- Bake the muffins at 425 degrees F for five minutes. Without opening the oven, lower the temperature and bake at 350 degrees F for an additional 15-16 minutes or until a toothpick comes out clean. Let the muffins cool on a wire rack.
Vanilla Icing (optional)
- Whisk together the vanilla extract, 3 tbsp cream (or milk), and powdered sugar. Add additional cream until desired consistency. Drizzle over warm muffins.
Notes
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- When using refrigerated sourdough discard I let it warm up to room temperature for 30 minutes or so.
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- Do not over mix or beat your muffin batter, gently stir until just combined.
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- Use these muffin liners for easy removal of the muffins!
Holy smokes these were a 10 out of 10! Followed the directions exactly and they came out to perfection. I’m always searching for good muffin recipes which anlways seem to be hit or miss. I’ll definitely be saving this recipe.
Hi Alexa! Thank you so much for that kind review! I am so glad you love these muffins. Happy fall!