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Sourdough Apple Muffins with one of them bitten into.

Sourdough Apple Muffins With Streusel Topping

No matter the time of the day, a batch of Sourdough Apple Muffins feels like pure comfort. They’re soft, moist, and filled with chunks of juicy apple and a hint of warm cinnamon. Best of all, they make clever use of that extra sourdough discard sitting in your kitchen, turning it into a bake that’s both practical and irresistible.
5 from 4 votes
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Breakfast, Dessert, Snack
Cuisine Sourdough, Worldwide
Servings 12 muffins (or 9 tall tulip muffins)
Calories 295 kcal

Equipment

Ingredients
 
 

  • 240 g plain flour a.k.a. all-purpose flour
  • 100 g granulated sugar or caster sugar
  • 100 g light brown sugar
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda a.k.a. bicarbonate of soda
  • ¾ teaspoon salt
  • 1 tablespoon cinnamon
  • 230 g apples finely chopped
  • 120 g butter melted
  • 2 eggs large
  • 125 g sourdough discard at 100% hydration
  • 50 g Greek yogurt

For Streusel Topping:

  • 70 g plain flour a.k.a. all-purpose flour
  • 70 g granulated or caster sugar
  • a pinch of salt
  • 50 g butter cold, cubed

Instructions
 

  • Preheat oven to 180°C (350°F). Grease or line your 12-hole muffin tin with muffin liners.
  • In a large bowl, mix the flour, both types of sugar, baking powder, baking soda, salt and cinnamon.
  • Add the chopped apples and mix to combine.
  • In a separate large mixing bowl, whisk the eggs, sourdough discard and yoghurt, using an electric handheld mixer.
  • Slowly pour in the cooled, melted butter and continue beating until fully combined.
  • Add the dry ingredients to the wet ingredients and fold gently to combine, taking care not to overmix.
  • In a medium bowl, mix the sugar, flour and a pinch of salt. Add the cubed butter and rub with your fingertips until the mixture resembles coarse breadcrumbs.
  • Spoon the sourdough apple muffin batter into the muffin cases, filling them almost all the way to the top.
  • Divide the streusel mixture over the top of each muffin.
  • Bake the muffins for 22-28 minutes until a wooden skewer inserted into the centre of the muffin comes out clean (I bake regular muffins for 22 minutes, but if I make 8 tall muffins in tulip cakes (as photographed), it takes about 27-28 minutes).
  • Remove the muffins from the tin and let them cool down to room temperature.

Video

Nutrition

Calories: 295kcalCarbohydrates: 43gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 58mgSodium: 345mgPotassium: 76mgFiber: 1gSugar: 24gVitamin A: 406IUVitamin C: 1mgCalcium: 69mgIron: 1mg
Keyword Pumpkin Sourdough Muffins, Sourdough Apple Muffins, Sourdough Apple Muffins With Streusel Topping, Sourdough Discard Apple Muffins
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