Save Moist, tangy sourdough muffins filled with chunks of apple and topped with a luscious caramel drizzle—perfect for breakfast or a sweet snack.
The first time I made these, my kitchen smelled like caramel apples at a carnival. Using sourdough discard brought out a special tang, and my kids asked for them again the next morning.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/4 tsp
- Sourdough discard (unfed): 1/2 cup (120 ml)
- Unsalted butter (melted and cooled): 1/2 cup (115 g)
- Light brown sugar (packed): 2/3 cup (130 g)
- Eggs (large): 2
- Milk: 1/2 cup (120 ml)
- Vanilla extract: 1 tsp
- Peeled and diced apples (about 2 small; Granny Smith or Honeycrisp recommended): 1 1/2 cups (180 g)
- Caramel sauce (store-bought or homemade): 1/3 cup (80 ml)
Instructions
- Prepare Oven & Tin:
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients:
- In a separate bowl, whisk the melted butter and brown sugar until smooth. Add the eggs, one at a time, beating well after each. Stir in the sourdough discard, milk, and vanilla extract until fully combined.
- Combine Mixtures:
- Add the wet ingredients to the dry ingredients and mix gently with a spatula until just combined—do not overmix.
- Add Apples:
- Fold in the diced apples.
- Fill Muffin Cups:
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Muffins:
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.
- Add Caramel:
- While still slightly warm, drizzle each muffin with caramel sauce. Let cool completely or serve slightly warm.
Save My grandmother used to bake apple cakes every fall, and now my family loves these sourdough muffins at breakfast with cinnamon tea on chilly mornings.
Required Tools
You will need a 12-cup muffin tin, mixing bowls, a whisk, a spatula, a wire rack, and a small saucepan if making homemade caramel.
Allergen Information
This recipe contains wheat (gluten), eggs, and milk. Add nuts only if desired and always check packaged ingredients for allergens.
Nutritional Information
Each muffin has approximately 230 calories, 8 g total fat, 36 g carbohydrates, and 3 g protein.
Save Enjoy these muffins warm or at room temperature with extra caramel drizzled over the top. Share them fresh for the tastiest treat.
Recipe Guide
- → Why use sourdough discard in muffins?
Sourdough discard adds subtle tang and tenderness, giving the muffins a unique moist texture and flavor.
- → Can I substitute apples with other fruits?
Pears work well as a substitute, giving a seasonal twist to the muffins while keeping their moist crumb.
- → How do I achieve the perfect caramel drizzle?
Drizzle caramel while muffins are slightly warm, letting it gently set without soaking into the muffin surface.
- → What nuts pair best with caramel topping?
Chopped pecans or walnuts complement the caramel and apples, adding pleasant crunch to each bite.
- → How long do muffins stay fresh?
Store in an airtight container for up to 2 days at room temperature, or freeze without caramel for 2 months.