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sourdough discard caramel apple muffins with crumb topping

Sourdough Discard Caramel Apple Muffins

Jamie Saechao
These sourdough discard caramel apple muffins are bursting with fall flavors! They taste just like a green apple dipped in caramel sauce! Featuring sourdough discard, applesauce, vanilla, and homemade caramel.
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Prep Time 20 minutes
Cook Time 22 minutes
Caramel Sauce 10 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins
Calories 342 kcal

Equipment

  • 1 Stand or hand-held mixer
  • 1 Large Bowl
  • 1 light colored stainless steel pot for the caramel
  • 1 Whisk

Ingredients
  

For Muffins

  • 1 stick butter room temperature
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 tbsp vanilla extract
  • 1 cup applesauce
  • 1/2 cup sourdough discard flat, runny
  • 2 cups all purpose flour
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg

Crumb Topping

  • 1/2 cup all purpose flour
  • 1/4 cup brown sugar lightly packed
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 cup cold butter chopped into small pieces

Caramel Sauce

  • 1/2 cup granulated sugar
  • 3 tbsp butter unsalted
  • 1/4 cup heavy cream
  • 1/2 tsp salt

Instructions
 

For Muffins

  • Preheat the oven to 350 degrees F. Line muffin tin with paper liners. Beat the butter and sugar together in a large bowl. Add eggs and vanilla extract and beat until smooth. Add the applesauce and mix until combined.  
    1 stick butter, 3/4 cup granulated sugar, 2 eggs, 1/2 tbsp vanilla extract, 1 cup applesauce
  • Whisk flour, baking soda, baking powder, salt, ginger and nutmeg in a bowl. Add the flour mixture and the sourdough discard to the wet ingredients and mix on low speed until just combined.  Fill each muffin liners just below the top. Rap the muffin tin on the counter to remove air bubbles. 
    2 cups all purpose flour, 1.5 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/2 cup sourdough discard

Crumb Topping

  • Whisk the all purpose flour, light brown sugar, salt, nutmeg and ginger in a small bowl. Chop the cold butter into chunks and add it to the flour. Mash in the cold butter with a fork. Next, use your fingers to pinch the butter into pea sized pieces. Fluff up the mixture with your fork or fingers. Cover each muffin completely with crumb topping.
    1/2 cup all purpose, 1/4 cup brown sugar, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/4 tsp salt, 1/4 cup cold butter

Bake Muffins

  • Bake for 22-24 minutes or until a toothpick comes out clean. Let the muffins cool for 3-5 minutes, then transfer to a wire rack to finish cooling.

Caramel Topping

  • Add the sugar to a medium sized stainless steel saucepan. Cook over medium heat, swirling the pan every 30 seconds until the sugar melts and turns a deep golden brown, about 6-8 minutes.
    1/2 cup granulated sugar, 3 tbsp butter, 1/4 cup heavy cream, 1/2 tsp salt
  • Turn off heat immediately. Stir in the butter with a wooden spoon or heat proof spatula until melted, then add the cream, whisking continuously. Remove from heat and let cool until thickened but still warm. Drizzle caramel sauce over each muffin.

Notes

    • Adding the applesauce to the wet ingredients will make the batter look curdled, but it's okay!
    • Use a wooden spoon or heat proof spatula for caramel. 
    • Keep a close eye on the caramel as it cooks and do not leave the stove until it's finished. 
    • Do not over mix the batter!  Over mixing muffins will make them tough, not tender. 
 

Nutrition

Calories: 342kcalCarbohydrates: 52gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 61mgSodium: 535mgPotassium: 74mgFiber: 1gSugar: 27gVitamin A: 441IUVitamin C: 0.2mgCalcium: 50mgIron: 2mg
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