Go Back
–+ servings

Sourdough Discard Apple Muffins with Cinnamon Streusel

These sourdough discard apple muffins are soft, warmly spiced, and topped with a buttery cinnamon streusel. A cozy, from-scratch recipe that’s perfect for using up extra starter and welcoming the flavors of fall!

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Prep Time 15 minutes
Cook Time 20 minutes
Serving Size 18

Ingredients

  • 1¾ cup all purpose flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp cinnamon
  • 1 cup brown sugar
  • ½ cup butter, melted
  • ½ cup sourdough discard
  • 2 eggs
  • ¼ cup sour cream
  • 1 tsp vanilla
  • 1½ cup apples peeled/cored/finely chopped 

Streusel Topping

  • ½ cup flour
  • ½ cup brown sugar
  • ¼ cup melted butter

Instructions

  • Preheat oven to 400°F and line a muffin pan with paper liners or grease with a little butter or nonstick spray.  
  • Add flour, baking powder, baking soda, salt, ground cinnamon, and brown sugar to a large mixing bowl and combine. 
  • In a separate bowl, stir together melted butter, discard, eggs, sour cream, and vanilla
  • Pour wet ingredients into dry ingredients and combine. Then fold in the chopped apples. 
  • Mix up your streusel topping by adding the flour and brown sugar to a small bowl and then mixing in the melted butter with a fork until you have a crumbly mixture.
  • Fill muffin cups 3/4 way full with muffin batter and then sprinkle on streusel topping. Lightly press the topping onto the muffin mix. 
  • Bake at 400°F for 5 minutes and then drop the temperature to 350° without opening the oven door for about 15 more minutes. 
  • Cool on a wire rack and enjoy.