Sourdough Discard Apple Cinnamon Muffins – Cozy, Moist, and Easy

Warm, cozy, and packed with real apple flavor, these muffins are a clever way to use your sourdough discard without any fuss. They’re tender, lightly tangy, and perfumed with cinnamon—like apple pie in a muffin wrapper. Whether you bake for weekday breakfasts or weekend treats, this recipe is easy enough for busy mornings and comforting enough to share.

No mixer needed, just a bowl, a whisk, and that jar of starter sitting in your fridge. Let’s turn that “discard” into something you’ll actually look forward to.

What Makes This Special

• Great use of sourdough discard: Adds gentle tang and moisture, reducing waste and boosting flavor.
• Moist and tender: Buttermilk, oil, and fresh apples keep these muffins soft for days.
• Balanced sweetness: Sweet enough to feel like a treat, but not cloying.
• Foolproof method: A simple stir-and-bake batter—no special equipment required.
• Flexible: Works with different apples, flours, and mix-ins.

Ingredients

• 1 cup (240 g) sourdough discard (unfed, 100% hydration)
• 1 3/4 cups (220 g) all-purpose flour (spooned and leveled)
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar (plus 1–2 tbsp for topping, optional)
• 2 tsp ground cinnamon
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 2 large eggs (room temperature)
• 1/2 cup (120 ml) neutral oil (canola, grapeseed, or light olive oil)
• 1/2 cup (120 ml) buttermilk (or milk + 1 tsp lemon juice)
• 1 tsp vanilla extract
• 1 1/2 cups peeled, finely diced apple (about 1–2 medium apples; Honeycrisp, Fuji, Gala, or Granny Smith)
• Optional: 1/2 cup chopped pecans or walnuts
• Optional topping: 2 tbsp turbinado sugar + pinch of cinnamon

How to Make It

1. Prep the pan and oven: Heat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or lightly grease.
2. Mix dry ingredients: In a large bowl, whisk flour, granulated sugar, brown sugar, cinnamon, baking powder, baking soda, and salt until well combined.
3. Whisk the wet ingredients: In a separate bowl, whisk eggs, oil, buttermilk, vanilla, and sourdough discard until smooth.

   It’s okay if the discard looks a bit lumpy at first; whisk until it loosens and blends.

4. Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir with a spatula just until most of the flour disappears. Do not overmix.
5. Fold in apples (and nuts): Add the diced apple and nuts, if using.

   Fold gently until distributed. The batter will be thick—this keeps the muffins tall and tender.

6. Fill the cups: Divide the batter evenly among the 12 cups, filling to the top. Sprinkle with turbinado sugar and a pinch of cinnamon if you like a crunchy lid.
7. Bake hot, then lower: Bake at 400°F (200°C) for 5 minutes, then reduce oven to 350°F (175°C) and continue baking 13–16 minutes, until the tops are set and a toothpick comes out with a few moist crumbs.
8. Cool: Let muffins rest in the pan 5 minutes, then move to a rack.

   Serve warm or at room temperature.

Storage Instructions

• Room temperature: Store in an airtight container for up to 3 days. A paper towel in the container helps absorb excess moisture.
• Refrigerator: Keep up to 5 days if your kitchen runs warm. Warm in the microwave for 10–15 seconds before eating.
• Freezer: Wrap each muffin tightly and freeze up to 2 months.

  Thaw at room temp or reheat from frozen at 300°F (150°C) for 8–10 minutes.

Why This is Good for You

• Whole-food ingredients: Real apples bring fiber, vitamins, and natural sweetness.
• Lower food waste: Using sourdough discard gives purpose to what you’d otherwise toss.
• Satisfying, balanced snack: The mix of carbs, a bit of fat, and optional nuts helps keep you fuller longer.
• Less sugar than cupcakes: Sweet enough for a treat without frosting-level sugar.

What Not to Do

• Don’t overmix the batter: Tough muffins come from overworking the gluten. Stop stirring once the flour streaks disappear.
• Don’t skip the initial high heat: That first 5 minutes at 400°F helps create a nice dome.
• Don’t use large apple chunks: Big pieces sink and create soggy pockets. Dice finely.
• Don’t bake by color alone: Cinnamon darkens the tops—check with a toothpick for doneness.
• Don’t use overly wet discard: If your discard is very runny, reduce buttermilk by 1–2 tablespoons.

Recipe Variations

• Streusel topping: Mix 1/4 cup flour, 2 tbsp brown sugar, 2 tbsp cold butter, and a pinch of cinnamon.

  Crumble on top before baking.

• Maple twist: Swap 1/4 cup granulated sugar for 1/4 cup maple syrup and reduce buttermilk by 1 tablespoon.
• Whole-wheat boost: Replace 1/2 cup all-purpose flour with white whole-wheat flour. Add 1 tablespoon extra buttermilk if batter seems too thick.
• Apple-cider vibe: Replace buttermilk with apple cider for a brighter apple flavor. Add a pinch of nutmeg.
• Raisin or cranberry: Fold in 1/2 cup raisins or dried cranberries for a chewy pop.
• Gluten-free: Use a 1:1 gluten-free baking blend that includes xanthan gum.

  Let the batter rest 10 minutes before baking.

FAQ

Can I use active sourdough starter instead of discard?

Yes. Active starter works fine and won’t change the rise much in a quick-bread style batter. Use it exactly as you would discard.

What apples are best for these muffins?

Firm, slightly tart apples hold up best.

Try Honeycrisp, Granny Smith, Fuji, or Pink Lady. Avoid very soft apples, which can turn mushy.

Can I make them dairy-free?

Yes. Use a plant-based milk mixed with 1 teaspoon lemon juice or vinegar to mimic buttermilk.

Choose a neutral oil and skip the butter-based toppings.

Why are my muffins dense?

Common culprits are overmixing, old baking powder, or too much liquid from very runny discard. Stir gently, check leavening freshness, and adjust the buttermilk if needed.

How do I get taller muffin tops?

Start hot at 400°F for 5 minutes, fill the cups to the top, and avoid overmixing. A thicker batter also helps the rise.

Can I make these as mini muffins?

Yes.

Bake at 400°F for 3 minutes, then 350°F for 8–10 minutes total. Start checking early—mini muffins cook fast.

Do I need to peel the apples?

Peeling gives a softer texture, but it’s optional. If you keep the peel, dice very small for a pleasant bite.

Can I reduce the sugar?

You can cut up to 2–3 tablespoons without affecting texture.

Keep at least 1/2 cup total sugar for moisture and browning.

Final Thoughts

Sourdough Discard Apple Cinnamon Muffins are the kind of bake that feels effortless yet special. The batter comes together quickly, and the payoff is a dozen warm, fragrant muffins that taste like fall any time of year. Keep a stash in the freezer for busy mornings, and don’t be afraid to tweak the flavors to fit your style.

This is a recipe you’ll come back to again and again—simple, cozy, and reliably good.