Sourdough Apple Muffins
These sourdough apple cinnamon muffins are the perfect fall breakfast or brunch recipe that uses up your extra sourdough discard. They are the perfect fall sourdough breakfast recipe.
Ingredients
- 1¾ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter
- 1 cup brown sugar, packed
- ½ cup sourdough starter
- 1 teaspoon vanilla extract
- 1 egg
- ¼ cup milk
- 1½ cups apples, chopped into ⅓ inch pieces
Instructions
- Preheat oven to 375℉. Line a muffin tin with 12 muffin liners. Set aside.
- In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
- Melt the butter in a small saucepan over low-medium heat.
- Remove from heat and add the butter to a large bowl along with the brown sugar, sourdough starter, milk, egg, and vanilla. Whisk smooth.
- Stir in the dry ingredients until almost combined.
- Add the chopped apples and continue to stir until just completely combined. Do not overmix. The batter should still have some lumps in it.
- Use a spoon to divide the batter evenly among the muffin cups.
- Bake for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool on a wire cooling rack.
Nutrition
Calories: 231kcalCarbohydrates: 37gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 35mgSodium: 182mgPotassium: 77mgFiber: 1gSugar: 20gVitamin A: 273IUVitamin C: 1mgCalcium: 70mgIron: 1mg
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