These fluffy sourdough apple cinnamon muffins are just what you and your family need! They are easy to make-ahead for breakfast or an easy to-go snack.
These sourdough apple cinnamon muffins are perfect for busy mornings to grab and go. The combination of apples and cinnamon makes these muffins perfect for the fall or winter seasons. These muffins can be whipped up in a rush or long-fermented for additional health benefits.
How to Make Sourdough Apple Cinnamon Muffins
Preheat the oven to 425 degrees.
Grease muffin tin wells or line with paper liners.
In a small bowl, combine the ingredients for the crumble topping (flour, sugar, brown sugar, cinnamon, and melted butter). I like to use a fork to combine to get a good crumble. Set aside.
In a medium bowl, whisk together the flour, salt, cinnamon, baking powder, baking soda, and nutmeg. Set aside.
Peel and dice two apples. I like to make the apples into 1/2 in cubes. Set aside.
In a separate large bowl, whisk together melted butter, sugar, vanilla and sourdough starter.
Incorporate one room temperature egg at a time.
Gradually add the bowl of dry ingredients and mix until just combined. Make sure you don’t over-mix the batter or the muffins will come out tough.
Gently fold the apples into the batter.
Spoon the batter into the muffin tins.
Sprinkle the crumble topping onto the muffins. Lightly pat the crumbs into the batter to make sure they stick.
Bake at 425 for 5-6 minutes, then drop the oven temperature to 350 and continue to bake for 13-15 minutes.
Test muffins with a toothpick. Allow to cool.
How to Make Long Fermented Apple Cinnamon Muffins
The night before, combine flour, sourdough starter, and melted butter.
Cover and allow to ferment for 8-24 hours.
Once your dough is done fermenting, preheat the oven to 425.
Add the sugar, salt, baking powder, baking soda, cinnamon, vanilla, nutmeg, and eggs. Mix ingredients together well.
Gently fold in the apples.
Pour muffin batter into a greased or lined muffin tin.
In a small bowl, combine the ingredients for the crumble topping (flour, sugar, brown sugar, cinnamon, and melted butter). I like to use a fork to combine to get a good crumble.
Sprinkle the crumble topping onto the muffins. Lightly pat the crumbs into the batter to make sure they stick.
Bake the muffins at 425 for 5-6 minutes and then drop the temperature to 350 and continue to bake for 13-15 minutes.
Test the muffins with a toothpick. If the toothpick comes out clean, the muffins are done.
How to Store, Freeze, and Reheat
Store in an airtight container on the counter for 3-5 days or in the fridge for up to 14 days. The muffins can also be stored in a ziplock bag in the freezer for up to 3 months.
If stored in the fridge or freezer, heat oven to 350 and warm the muffins for 5-10 minutes until they are warmed through.
If you try this recipe and love it, let us know!
