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sourdough discard crumble apple muffin

Sourdough Discard Apple Crumble Muffins

These sourdough discard apple crumble muffins feature real apples, sourdough discard, cinnamon and nutmeg! These moist and tender muffins are loaded with fall flavors!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 people
Calories 279 kcal

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

    • When using refrigerated sourdough discard I let it warm up to room temperature for 30 minutes or so.
    • Do not over mix or beat your muffin batter, gently stir until just combined. 
    • Use these muffin liners for easy removal of the muffins!

Nutrition

Calories: 279kcalCarbohydrates: 64gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 38mgSodium: 297mgPotassium: 100mgFiber: 1gSugar: 24gVitamin A: 166IUVitamin C: 0.1mgCalcium: 66mgIron: 2mg
Keyword muffins, sourdough,
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